Mini Pumpkin Cheesecakes
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!
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!
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?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- cream cheese
- Golden Monkfruit Sweetener (affiliate link), or other sweetener of your choice
- eggs
- canned Pumpkin Puree (affiliate link)
- sour cream
- White Whole Wheat Flour (affiliate link) or white flour (optional)
- Vanilla (affiliate link)
- Ground Cinnamon (affiliate link)
- ground ginger (affiliate link)
- pumpkin spice mix (affiliate link) (contains cinnamon, allspice, nutmeg, ginger, mace, and cloves)
- pinch of salt
- whipped cream for serving, if desired
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.
How low in carbs are the Mini Pumpkin Cheesecakes?
These delicious little pumpkin cheesecakes have only 4 net carbs each!
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.
How to make Mini Pumpkin Cheesecakes:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- You’ll need to have some foil baking cups (affiliate link) 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 and Golden Monkfruit Sweetener (affiliate link) or sweetener 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 Desserts You Might Like:
Mini Pumpkin Cheesecakes
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
- 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 foil baking cups (affiliate link) well with non-stick spray.
- Use a small hand mixer to cream together the softened cream cheese 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.
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
12Serving Size
1Amount 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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Pumpkin does have some carbs, but since there is no other added sugar, the Mini Pumpkin Cheesecakes are great as a treat for low-carb or Keto diets, and low-carb diets will prefer full-fat dairy. The Mini Pumpkin Cheesecakes are also 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 for Mini Pumpkin Cheesecakes was first posted in 2010. It was updated with better photos in 2018 and last updated with more information in 2024.
36 Comments on “Mini Pumpkin Cheesecakes”
I make these and they are so divine!! I use Agave and sub the sour cream with fat free greek yogurt. Also I use Neuchatel. I also omit the almond flour. They come out so so good!
Hi, I seriously was just browsing recipes. I need 2 different desserts for 2 different events. When I found your site. I’m excited to try a few recipes you have. Thank you for the “sugar free” recipes.
Glad there are some that appeal to you. Hope you enjoy!
Kalyn can I use this as a pie in a spring form pan? Do you think it will come out okay?
I really have no idea how this will work in Springform pan, but I am skeptical.
I started Keto three weeks ago, but I knew that there would have to be treats in my refrigerator or I would never last. I am fine with my weight loss taking extra months if I bump. Up a couple extra carbs to have a few berries on a cheesecake!
I had planned to make pumpkin cream cheese muffins and accidentally grabbed the wrong recipe and made these little cheesecakes. I realized what I had done after the 4th ingredient, and I am SO GLAD I did. These mini cheesecakes are divine! They look just like the picture, and taste out of this world! I omitted the flour with no problem.
Thank you for another amazing recipe!
Oh good, so glad you enjoyed them!
These look sooo tasty!!! Definitely adding them to my list of food to make!
Made them for Thanksgiving. They are so delicious!! Even my Hubby likes them, and that says something because he does not like anything sugar free. I used sucrolose granulated sweetener.
Thanks for another great recipe!!
So happy to hear you enjoyed the recipe; thanks for taking time to let me know!
Is there a difference between pumpkin purée and the canned pumpkin used for pies?
Yes, the pumpkin puree I use is pure pumpkin, nothing more. Pumpkin pie filling has added sugar and spices.
These look amazing and perfect for Thanksgiving!
Thanks Natalie, hope you enjoy!
Jamie just fixed the link. THANK YOU so much for letting me know. I hate it when I do things like that!
Sarah, that really makes me smile! So glad they liked the cheesecake.
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!!!
Kalyn,
These look amazing! Have a lovely Thanksgiving 🙂
xo Elana
Donna, Karina, and Amy, thanks for the holiday wishes and Happy Thanksgiving to you and your families.
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
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!
Why would anyone go anywhere else for low-sugar goodness? You are an inspiration – Have a most wonderful holiday!
Donna
These do sound amazing Kalyn. I hope you have a fantastic Thanksgviving. Ther is so much to be thankful for.
These look delicious! I'm a converted fan to both pumpkin pie and cheesecake, so this would definitely be stretching my boundaries!
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.
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.
Lydia, they were really good! I think I'll have to make a few more so I have some left for Thanksgiving.
These were definitely worth the wait! One of my Thanksgiving guests is a cheesecake fanatic, and I think he'll love these minis.
wonderful! thank you, i will try the honey. With three kids that is definitely something i have in my house. =)
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.
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. 🙂
I love mini desserts. These are perfect for Thanksgiving.
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!
These look wonderful, Kalyn! Glad you got your power back, these made it worth the wait.
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?
Yum!!! This looks delicious! I've been dying to try pumpkin cheesecake lately =)
xoXOxo