Sugar-Free Spiced Pumpkin Mini Cheesecakes
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!
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.
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!
- 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
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)
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)
- Make sure cream cheese has softened on the counter before you start the recipe.
- Preheat oven to 350F/180C. Put 12 foil baking cups into muffin tins and spray each baking cup well with non-stick spray.
- Use a small hand mixer to cream together the softened cream cheese, granulated Stevia, and granulated Monkfruit (or sweeteners of your choice.
- 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.)
- Add canned pumpkin, sour cream, flour (if using), vanilla, cinnamon, ginger, pumpkin pie spice, and salt and gently combine with mixer.
- 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.)
- 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.)
- Let cool 30 minutes, then chill for at least 4 hours or overnight.
- These mini cheesecakes are best served with a generous dollop of whipped cream on top.
This recipe adapted by Kalyn from several sources, but mostly from Spiced Pumpkin Cheesecake from Bon Appetit, November 2005.
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.
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.