Divide the crust into the bottom of 16 paper or silicone muffin cup liners. Use 1 ½ teaspoon of dough for each crust. Press to pack it well with the tip of your fingers and place it in the freezer to firm it while you prepare the filling.
Make the filling by mixing in a stand mixer or a large mixing bowl the cream cheese, powdered sweetener, and heavy whipping cream and beat with an electric mixer for 5 minutes; then add the vanilla extract, and lemon juice, and beat for an extra minute until reaching a fluffy and smooth texture.
16 oz Cream Cheese, full fat, ½ cup Low Carb Powdered Sweetener, ½ cup Heavy Whipping Cream, ½ tablespoon Pumpkin Spice Mix, 1 teaspoon Vanilla Extract, ½ tablespoon Lemon juice
In a separate mixing bowl add ⅓ of the vanilla cream cheese mixture and the pumpkin puree. Whisk together well until smooth. Set aside.
½ cup pumpkin puree
Add a tablespoon of the plain white cheesecake filling equally into all crust cups, and top with ½ tablespoon of the pumpkin cheesecake mixture; press carefully with a spoon to level the tops.
Put the cheesecakes in the fridge for at least three hours or overnight to set.
When ready to serve, remove the cheesecakes from the muffin liners and add whipped cream on top.
Whipped Cream
Notes
*All nutritional data are only estimates based on the products I used*Servings:16, Serving size: 1 mini cheesecake, Net Carbs per Serving:2g, Amounts per Serving-