Easy Pumpkin Cheesecake for One
THM:S, low carb, sugar free, gluten free with nut free option
Serves: 2
  • 2 T. almond meal (optional)*
  • -
  • 4 oz. cream cheese, softened
  • 5 T. plain pumpkin puree
  • 2 T Greek yogurt or sour cream
  • 1 egg
  • 2 tsp. THM Super Sweet Blend (or more, to taste)
  • ¼ tsp. pumpkin pie spice (rounded)
  1. Spread a tablespoon of almond meal in the bottom of each of two small ramekins (omit this if you don't care about having a crust).
  2. Beat the cheesecake ingredients together until smooth and pour half into each ramekin.
  3. Bake the cheesecakes at 350* for 35 minutes or until set.
  4. The cheesecakes will be a custardy texture if you eat them warm (as is any cheesecake). I prefer to refrigerate them and enjoy them cold.
  5. Suggested toppings: a squirt of Reddi-Wip, chopped pecans
*Omit for a nut free version.
Recipe by Briana Thomas at https://www.briana-thomas.com/quick-pumpkin-cheesecakes/