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Sugar-Free Spiced Pumpkin Mini Cheesecakes

Sugar-Free Spiced Pumpkin Mini Cheesecakes are a good idea for portion control! Use Thanksgiving Recipes or Desserts to find more healthier treats like this one.

Click here to PIN Sugar-Free Spiced Pumpkin Mini Cheesecakes!

Sugar-Free Spiced Pumpkin Mini Cheesecakes found on KalynsKitchen.com

Quite a few years ago I shared a low-sugar version of these Sugar-Free Spiced Pumpkin Mini-Cheesecakes, testing several different variations before I got one that I loved. Then recently I decided this favorite little cheesecake treat really needed new photos. The original version of these little cheesecakes used Stevia-in-the-Raw Granulated Sweetener combined with brown sugar and a little agave nectar, which was my preferred sweetener combination for many years. But recently I’ve been combining granulated stevia with Monk Fruit  Granulated Zero Calorie Sweetener, and when I made this recently I decided to try replacing the brown sugar with monk fruit sweetener for a sugar-free version. And even Jake and Kara (who aren’t always a fan of my low-sugar dessert attempts) agreed that these were so tasty!

We also decided to experiment with eliminating the 1 tablespoon of white whole wheat flour that was in the original recipe to get a new version that’s gluten-free and also slightly lower in carbs. We did think that eliminating the flour made the mini-cheesecakes sink down just slightly more in the center. But we just filled that up with whipped cream and didn’t care a bit! (Go ahead and add the flour if you don’t need it to be gluten-free.)

If you’re someone who tries for portion control at Thanksgiving, you might really like having these little individual-serving cheesecakes to help you stay on track. And they’re easy to eat right in the foil cupcake liner, making them perfect party food as well!

Sugar-Free Spiced Pumpkin Mini Cheesecakes found on KalynsKitchen.com

You’ll need to have some foil baking cups to make these mini-cheesecakes. Start by turning on the oven to 350F/180C and spraying the foil cups well with non-stick spray. Be sure the cream cheese has softened on the countertop when you start the recipe. Use a mini-mixer to beat together softened cream cheese, Stevia-in-the-Raw Granulated Sweetener, and Monk Fruit Zero Calorie Sweetener (or other sweeteners of your choice).

Then beat in eggs, one at a time, using a relatively low speed. Next, add the canned pumpkin puree, sour cream, flour (if using), vanilla, cinnamon, ginger, and pumpkin pie spice, and pinch of salt and mix until combined.

Fill the foil baking cups about 2/3 full. (I used a 1/4 cup measuring cup and divided the batter between the 12 cups, putting slightly over 1/4 cup in each.) Bake 40-45 minutes, or until cheesecakes look set and feels firm on the top. The cheesecakes will puff up a little and then sink down slightly when cooled, like the ones in this photo. Let cool and then chill at least 4 hours or overnight before serving.

Sugar-Free Spiced Pumpkin Mini Cheesecakes found on KalynsKitchen.com

Serve with a dollop of whipped cream, and enjoy! (Choose the lowest-sugar brand of whipped cream you can find, but if you’re making these for a holiday meal I would definitely add the whipped cream which makes this taste like pumpkin pie.)

More Pumpkin Dessert Recipes You Might Like:

My Favorite Pumpkin Recipes (and Pumpkin Deliciousness from Other Blogs) ~ Kalyn’s Kitchen
Keto Pumpkin Cheesecake for Two ~ All Day I Dream About Food
Low-Sugar Pumpkin Cheesecake Pie ~ Kalyn’s Kitchen
No-Bake Sugar-Free Pumpkin Cheesecake ~ Sugar-Free Mom
Reduced Sugar (or Sugar Free) Layered Pumpkin Cheesecake ~ Kalyn’s Kitchen

Sugar-Free Spiced Pumpkin Mini Cheesecakes

These Sugar-Free Spiced Pumpkin Mini Cheesecakes are a perfect idea if you want a pumpkin dessert with built-in portion control!

Ingredients:

  • 12 oz. cream cheese, softened at room temperature
    1/2 cup Stevia-in-the-Raw Granulated Sweetener, or other sweetener of your choice,
    1/4 cup Monk Fruit  Granulated Zero Calorie Sweetener
    2 eggs
    7/8 cup canned pumpkin puree (1/2 can or 7.5 oz.)
    2 T sour cream
    1 T white whole wheat or white flour (optional; omit the flour for gluten-free)
    1 tsp. vanilla
    1/2 tsp. ground cinnamon
    1/3 tsp. ground ginger
    1/4 tsp. Pumpkin Pie Spice (contains cinnamon, allspice, nutmeg, ginger, mace, and cloves)
    pinch salt
    whipped cream for serving if desired (I used a low-fat whipped-cream-in-a-can product that had 1 gram of fat, 1 gram of carbs, and less than 1 gram of sugar per serving)

Directions:

  1. Make sure cream cheese has softened on the counter before you start the recipe.
  2. Preheat oven to 350F/180C. Put 12 foil baking cups into muffin tins and spray each baking cup well with non-stick spray.
  3. Use a small hand mixer to cream together the softened cream cheese, granulated Stevia, and granulated Monkfruit (or sweeteners of your choice.
  4. Add eggs, one at a time, using a relatively low speed to blend the eggs into the mixture. (Don’t beat the mixture at high speed after eggs have been added.)
  5. Add canned pumpkin, sour cream, flour (if using), vanilla, cinnamon, ginger, pumpkin pie spice, and salt and gently combine with mixer.
  6. Use a 1/4 cup measuring cup to divide the batter among the 12 foil baking cups (I used slightly over 1/4 cup of batter in each foil cup.)
  7. Bake 40-45 minutes, or until the cheesecakes look set and feel barely firm on top. (Don’t be alarmed when they puff up a little and then sink down slightly as they cool.)
  8. Let cool 30 minutes, then chill for at least 4 hours or overnight.
  9. These mini cheesecakes are best served with a generous dollop of whipped cream on top.

Notes:

This recipe adapted by Kalyn from several sources, but mostly from Spiced Pumpkin Cheesecake from Bon Appetit, November 2005.

All images and text ©

Sugar-Free Spiced Pumpkin Mini Cheesecakes found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Sugar-Free Spiced Pumpkin Mini Cheesecakes are a good option for phase 2 or 3 of the South Beach Diet, and South Beach would prefer low-fat dairy products. Pumpkin does have some carbs, but since there is no other added sugar, this should be suitable as a treat for low-carb diets as well, and most low-carb diets will prefer full-fat dairy.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

Sugar-Free Spiced Pumpkin Mini Cheesecakes found on KalynsKitchen.com

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33 comments on “Sugar-Free Spiced Pumpkin Mini Cheesecakes”

  1. Yum!!! This looks delicious! I've been dying to try pumpkin cheesecake lately =)

    xoXOxo

  2. Couldn't it still be gluten free if you used a gluten free flour mix and a pinch of xanthan gum?

  3. Kalyn
    Love the portion control of the mini muffin size.

    I made a light version of pumpkin cheesecake parfaits which turned out fantastic also.

    http://eatlittleeatbig.blogspot.com/2010/11/recipe-for-light-pumpkin-cheesecake.html

  4. Calophi, I think that would work but I can't say for sure since I'm not that experienced with gluten free baking. Would love to hear back from you if you try it.

    Susie, sounds good!

  5. This sounds delicous! Definitely making it for my cheesecake addicted husband. If i do not have the nectar stuff how much more sugar would i add to make it sweet enough?

  6. These look wonderful, Kalyn! Glad you got your power back, these made it worth the wait.

  7. Mommy of Three, it would be best to replace the Agave Nectar with an equal amount of honey if you're not trying to keep it low-glycemic, since Agave is about the consistency of honey. I'm guessing just using 2T more sugar would also work, but haven't tried it with that substitution.

    Thanks Christine! Yes I am VERY glad to have my power back!

  8. I love mini desserts. These are perfect for Thanksgiving.

  9. I was so excited to find your website. I was looking for low carb recipes and this showed up. I am new to this GI business and it helps to know you can survive. 🙂

  10. Maria, the mini ones are great for portion control (or if you have a lot of choices to sample!)

    AL, oh yes, you can do much more than survive. Good luck.

  11. wonderful! thank you, i will try the honey. With three kids that is definitely something i have in my house. =)

  12. These were definitely worth the wait! One of my Thanksgiving guests is a cheesecake fanatic, and I think he'll love these minis.

  13. Lydia, they were really good! I think I'll have to make a few more so I have some left for Thanksgiving.

  14. Im all for portion control – and these look great! Im so glad you were able to get them posted by Thanksgiving!

    I think the gluten free option would work quite well – and may not even need the xanthan gum since the eggs and dairy will bind it.

  15. Mini anything is the greatest way to go with protion control. Its also easier to serve and looks great.
    I'm bookmarking this cheesecake to try out soon.

    Happy Thanksgiving, Kalyn.

  16. I saw all your tweets about the power being out! yikes. Hope things are back to normal. (Whatever that is.) Love these portion-sized pumpkin cheesecakes! I'll be making a triple layer cake for the big day. Portion control is a mere dream. Oy.

  17. These look delicious! I'm a converted fan to both pumpkin pie and cheesecake, so this would definitely be stretching my boundaries!

  18. Georgie, I hope someone tries the gluten free variety and reports back. I'm guessing you're right that it will work without the xanthum gum.

    Aparna, thanks! I think Thanksgiving might be my favorite holiday.

    Joanne, it was pretty awful! My power was out for about 18 hours. Luckily I was at my sister's house most of that time.

    Mimi, the pumpkin flavor isn't super strong; bet you would like it!

  19. These do sound amazing Kalyn. I hope you have a fantastic Thanksgviving. Ther is so much to be thankful for.

  20. Val, that is so true, everyone who is affluent enough to use the internet has so much to be thanksful for. I know your Thanksgiving is over, but happy holidays to you!

  21. Why would anyone go anywhere else for low-sugar goodness? You are an inspiration – Have a most wonderful holiday!

    Donna

  22. I love the idea of mini-cheesecakes. A whole slice of cheesecake is usually way too rich for me. This sounds perfect! Happy Thanksgiving, Kalyn!

  23. I love pumpkin, Kalyn, and you have so many neat cheesecakes to explore. I think it's great that you give everyone yummy options for the holiday – it's such a great service.

    Wishing you a fabulous Thanksgiving…I'm sure that everyone dining at your table will be thrilled with your offerings.

    Hugs,
    Amy

  24. Donna, Karina, and Amy, thanks for the holiday wishes and Happy Thanksgiving to you and your families.

  25. Kalyn,

    These look amazing! Have a lovely Thanksgiving 🙂

    xo Elana

  26. Can not say enough marvelous things about these mini pumpkin cheesecakes! Made them for Thanksgiving so that my hypoglycemic husband (and son probably has it, too) could actually have dessert this Thanksgiving. It has been at least 10 years since he has had any pumpkin-related dessert on Thanksgiving. You should have seen his face when he took the first bite. Pure joy. 🙂 Thank you, Kalyn!!!

  27. Sarah, that really makes me smile! So glad they liked the cheesecake.

  28. Hey Kalyn! Just reporting a broken link on this page. The "printer friendly version" doesn't seem to be working.

    Can't wait to make this for Thanksgiving!

  29. Jamie just fixed the link. THANK YOU so much for letting me know. I hate it when I do things like that!

  30. These look amazing and perfect for Thanksgiving!

  31. Is there a difference between pumpkin purée and the canned pumpkin used for pies?

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