No Bake Pumpkin Cheesecake Bites Low Carb


  • 8 ounces cream cheese
  • 1/3 cup pumpkin purée
  • 4 tbsp to 6 sweetener of choice :erythritol granular for low carb or coconut sugar for primal, to taste, like Swerve
  • 1 ½ tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 2 1/2 tbsp coconut flour
  • ⅓ cup pecans or walnuts finely minced
  • 2 tbsp sweetener erythritol granular for low carb & coconut sugar for primal
  • 1 tsp cinnamon


  1. Line a baking sheet with parchment paper or wax paper.
  2. Using an electric mixer or stand mixer, combine the first 6 ingredients and beat until thoroughly blended.
  3. Freeze the mixture in the bowl or placed in a candy mold (or round ice cube tray) for 15 o 20 minutes or more until semi-firm enough to form into balls (or release from mold).
  4. In a medium bowl combine the last 3 ingredients (the coating) and stir together. Set aside.
  5. Using a cookie scoop or your hands, form a ball or mound with the chilled pumpkin cheesecake mixture.
  6. Roll each cheesecake ball in the coating until covered, and place on lined baking sheet. Re-freeze for a 20 minutes or more until firm, then serve. Store these in the fridge in a covered container (may need to refreeze to set up again).

Recipe Notes

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