Kalyn's Kitchen

Sugar-Free Spiced Pumpkin Mini Cheesecakes

Sugar-Free Spiced Pumpkin Mini Cheesecakes are a good idea for portion control and they’re so tasty for a low-carb pumpkin dessert!

PIN Sugar-Free Spiced Pumpkin Mini Cheesecakes to try them later!

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

It’s pumpkin season, and these Sugar-Free Spiced Pumpkin Mini-Cheesecakes are a favorite pumpkin 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 (coming soon), but to tide over the pumpkin fans I’m reminding you about this recipe for Friday Favorites! 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!

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

How to Make Sugar-Free Spiced Pumpkin Mini 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.

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 ~ 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
Sugar Free Layered Pumpkin Cheesecake ~ Kalyn’s Kitchen

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

Sugar-Free Spiced Pumpkin Mini Cheesecakes

Yield 12 mini cheesecakes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

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
  • 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; 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)

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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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 original 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 Thanksgiving Recipes or Desserts to find more healthier treats 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.

Pinterest image of Sugar-Free Spiced Pumpkin Mini Cheesecakes

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Leave a Reply

Your email address will not be published. Required fields are marked *

    38 Comments on “Sugar-Free Spiced Pumpkin Mini Cheesecakes”

  1. 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!

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

  3. 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!

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

  5. 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.

  6. 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.

  7. 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.

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

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

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

  11. 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.

  12. 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. 🙂

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

  14. 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!

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

  16. 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?

  17. 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!

  18. 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

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

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

    xoXOxo