Spiced Pumpkin Mini Cheesecakes

1. Preheat Oven

Preheat your oven to 350°F.

2. Combine Ingredients

In a medium mixing bowl, combine the pumpkin purée, cream cheese, eggs, Swerve natural sweetener, and pumpkin pie spice. Use a hand mixer to blend these ingredients together until the batter is smooth and free of lumps.

3. Prepare Muffin Tin

Place silicone liners or cupcake paper liners into a muffin tin.

4. Fill Muffin Tin

Carefully pour the batter into the liners, filling each one evenly.

5. Bake

Place the muffin tin in your preheated oven and bake for 30 minutes. The cheesecakes should be set but still slightly jiggly in the center.

6. Cool Down

After baking, let the cheesecakes cool down to room temperature.

7. Chill

Transfer the cheesecakes to the refrigerator to chill for about 3 hours.

8. Store Leftovers

If you have any leftovers, store them in a zip-top plastic bag in the freezer for up to 3 months.