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These Mini Pumpkin Cheesecakes are made with Golden Monkfruit Sweetener for a delicious sugar-free dessert with built-in portion control! And these are so tasty for a low-carb pumpkin dessert!

PIN Mini Pumpkin Cheesecakes to try them later!

Mini Pumpkin Cheesecakes in foil cups on serving platter

It’s pumpkin season, and these Mini Pumpkin Cheesecakes are a treat that’s perfect when you want a dessert with built in portion control. I’m working on a couple of new recipes with pumpkin for all the people who just can’t get enough of this fall ingredient, but to tide over the pumpkin fans I’m reminding you about this recipe for Friday Favorites today!

And although I’m not the world’s biggest pumpkin fan, Sugar-Free Layered Pumpkin Cheesecake and Low-Sugar Pumpkin Cheesecake Pie are two things I make every year around this time, so I guess I do really like pumpkin when it’s in the form of cheesecake!

These mini-cheesecakes are made with Golden Monkfruit Sweetener (affiliate link) which helps give that brown sugar flavor, and when we updated the photos everyone agreed that these were so tasty! And for the updated version we tried it without the optional tablespoon of flour, and it worked perfectly for a version that’s even lower in carbs and gluten-free!

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! Hope you enjoy trying these fun little cheesecakes if you’re really craving a treat with pumpkin!

What ingredients do you need for this recipe?

What sweetener did I use to make the mini pumpkin cheesecakes?

I’m a huge fan of Lakanto Monkfruit Zero Calorie Sweetener, and I used the Golden Monkfruit Sweetener for a sugar-free option to add a brown sugar flavor to the mini cheesecakes.

Want more treats with Pumpkin?

Check out My Favorite Pumpkin Recipes to see my sweet and savory pumpkin recipes, and some of them are also sugar-free.

recipe steps collage for Mini Pumpkin Cheesecakes

How to make Mini Pumpkin Cheesecakes:

(Scroll down for complete recipe with nutritional information.)

  1. You’ll need to have some foil baking cups (affiliate link) to make these mini-cheesecakes.
  2. Start by turning on the oven to 350F/180C and spraying the foil cups well with non-stick spray.
  3. Be sure the cream cheese has softened on the countertop when you start the recipe.
  4. Use a mini-mixer to beat together softened cream cheese and Golden Monkfruit Sweetener (affiliate link) or sweetener of your choice.
  5. Then beat in eggs, one at a time, using a relatively low speed.
  6. 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.
  7. 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.)
  8. Bake 40-45 minutes, or until cheesecakes look set and feels firm on the top.
  9. The cheesecakes will puff up a little and then sink down slightly when cooled, like the ones in this photo.
  10. Let cool and then chill at least 4 hours or overnight before serving.
  11. 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.)

10 Mini Pumpkin Cheesecakes on platter

More Pumpkin Desserts You Might Like:

Sugar-Free Spiced Pumpkin Mini Cheesecakes found on KalynsKitchen.com
Yield: 12 mini cheesecakes

Mini Pumpkin Cheesecakes

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

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

Ingredients

  • 12 oz. cream cheese, softened at room temperature
  • 3/4 cup Golden Monkfruit Sweetener (see notes)
  • 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)
  • 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

Instructions

  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 foil baking cups (affiliate link) well with non-stick spray.
  3. Use a small hand mixer to cream together the softened cream cheese 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

I prefer Golden Monkfruit Sweetener (affiliate link) for baking and desserts, but any zero-calorie sweetener will work.

Nutritional information doesn't include optional whipped cream or flour.

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

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 128Total Fat: 11gSaturated Fat: 6.2gTrans Fat: 0gUnsaturated Fat: 3.5gCholesterol: 61mgSodium: 113mgCarbohydrates: 4.7gFiber: .6gSugar: 3gProtein: 3g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

© Kalyn Denny
Category: Desserts and Baking
square image of 10 Mini Pumpkin Cheesecakes on serving platter

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

Find More Recipes Like This One:
Use Thanksgiving Recipes or Desserts to find more healthier treats like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was first posted in 2010. It was updated with better photos in 2018 and last updated with more information in 2022.

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