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Sugar Free Pumpkin Cheesecake Recipe

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This Sugar Free Pumpkin cheesecake Recipe is a low carb, gluten free dessert your family and friends will love. Holiday dessert tables need a few low carb. gluten free, sugar free desserts. There is always a few special dieters in the crowd.

Sugar Free Pumpkin Pie
Sugar Free Pumpkin Pie is made with gelatin for a quicker set. We enjoy the texture of this low carb treat. We also love how easy it to make!

I don’t usually worry about low carb cooking. This blog has its share of luscious, carby, sugar sweetened desserts. Unfortunately, our daughter, Kayti, contracted gestational diabetes.

So recently I’ve been studying sugar free desserts for diabetics. Sugar free and Low carb. Diabetics need both. And the gluten free is there because…yeah the almond flour crust replaces a wheat flour crust. 

Watch Me make this Healthy Dessert Recipe:

Sugar Free Pumpkin Cheesecake

Kayti enjoyed this Sugar free cheesecake dessert. My husband and I also thought it was great. This healthy sugar free pumpkin recipe is even kid approved.  

Sugar Free Pumpkin Cheesecake
Sugar Free Pumpkin Cheesecake

Kayti (our cupcake corner creator) is so frustrated. She is in every low risk category for gestational diabetes. Sigh…. She got it anyway. She is very grumpy that in her third trimester she is actually losing weight and suffering pumpkin dessert cravings. Right in the middle of Fall Baking! So sad.

So yes, we are focused on getting her diet squared away. She. Of course has a HUGE sweet tooth. We are creating this sugar free dessert recipe just for her. AND for you.

UPDATE: Kayti and baby Jackson are well now. Both of them had some challenges to delivery and well after. Both baby and mama got through finally and are fit and fine with no diabetes. We are very grateful for their good health.

Sugar Free Pumpkin Pie
Sugar Free Pumpkin Cheesecake

We love this healthy dessert idea. Please let me know if you like it. This sugar free cheesecake recipe is a win. I really like how easy it is to make too. If you need a sugar free cheesecake to add to your dessert table. This is a good choice.

I have shied away from sugar substitutes in the past. But Sugar free low carb desserts make a lot of sense. Kayti has shown us diabetes is no fun!

This sugar Free Pumpkin Cheesecake is our favorite sugar free cheesecake recipe so far. It’s so useful to have a holiday no bake sugar free dessert recipe. This one is also gluten free and low carb.

Sugar free pumpkin pie cheesecake-pin image
This Sugar Free Pumpkin cheesecake Recipe is a low carb, gluten free dessert your family and friends will love. Holiday dessert tables need a few low carb. gluten free, sugar free desserts.

Sugar Free Pumpkin Cheesecake Recipe Notes:

This is a VERY easy healthy dessert. I’m actually so excited about the no bake gelatin cheesecake idea that I plan to make more gelatin cheesecakes in the future WITHOUT pumpkin. 

Recipe Notes:

This pie lasted four days in the fridge uncovered and was fine. It’s a good make ahead dessert for that reason. It’s also a much faster set cheesecake than my low carb crustless cheesecake. You could also make that recipe as sugar free dessert if you prefer. But this gelatin recipe is really good and very easy.

Preheat the oven to 350 degrees F.

For the crust:

We LOVED this crust!

Sugar Free Pumpkin Pie
Sugar Free Pumpkin Pie. We love this crust. Everyone commented on how yummy it was. Even the kids!
  • Combine the almond flour, sugar substitute and cinnamon in a food processor and pulse until blended.
  • Gradually add in the oil and pulse until crumbly.
  • Press into a nine inch springform pan.
  • Bake 12 minutes or until golden.

 For the Filling:

If you like a sweeter cheesecake filling feel free to add more sweetener. A few of our tasters mentioned the filling could be sweeter. It’s all what you are used to. The crust and whipped cream was sweet enough for everyone.

  • Combine gelatin, sugar substitute and boiling water.
  • Stir until completely dissolved.
  • Set aside.(The gelatin mixture will set if you make it too far ahead of use-but do give it time to cool before adding it to the recipe).
  • Beat cream cheese, pumpkin puree, vanilla and spices until smooth.
  • Gradually add the gelatin mixture into the cream cheese mixture while beating. Beat until mixed.
  • Pour the filling into the pie crust and chill until set. (several hours)
Sugar Free Pumpkin Cheesecake
Sugar Free Pumpkin Cheesecake ready to chill in the fridge for a few hours.

After you pour the filling into the crust let the cheesecake rest for 2 hours in the fridge until set.

This cheesecake can easily be made a day ahead of serving (Leave it plain at this point) if stored in the fridge. Do not tightly wrap it but a cake cover of some kind will help it stay moist.

For the Whipped Cream Topping:

I suggest you Garnish just before serving or on the same day if you make it ahead. Homemade whipping cream will break down after a while. It’s best served fresh.

Sugar Free Pumpkin Cheesecake
Sugar Free Pumpkin Cheesecake

Beat the whipping cream and Monk fruit Sweetener until stiff. With a piping bag and a Wilton 2 D tip. (Or whatever you prefer) Decorate the top of the pumpkin pie. sprinkle with pumpkin pie spice for a dash of interest.

Sugar Free Pumpkin Cheesecake makes a pretty, healthy dessert on your holiday table everyone will enjoy.

Sugar Free Pumpkin Cheesecake
Sugar Free Pumpkin Cheesecake makes a pretty dessert on your holiday table.

Nutritional Information:

This recipe is a suitable keto dessert. It has 6 net carbs. Pumpkin is low carb when you take the fiber into account. It’s also EXTREMELY good for you. The gelatin in this recipe also adds protein. Put this low carb pumpkin cheesecake on your dessert menu and live guilt free. 🙂

Your Printable Recipe Card:

Sugar Free Pumpkin Pie
Yield: 12

Sugar Free Pumpkin Cheesecake

Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes

This Sugar Free Pumpkin Cheesecake is also low carb and gluten free. Gelatin makes this cheesecake a quick and easy, make ahead dessert. Such a lovely recipe for your holiday dessert table.

Ingredients

  • CRUST
  • 2 1/2  cups  almond flour
  • 1  tsp.  cinnamon
  • 1/2 tsp. pumpkin pie spice
  • 2 Tablespoons sugar substitute
  • 1/2 Cup  melted coconut oil
  • FILLING:
  • 1 Tablespoon unflavored gelatin (1  envelope gelatin)
  • 1/2 Cup COLD WATER
  • 1/2 Cup BOILING WATER
  • 8  ounce  package cream cheese softened
  • 1 15 oz can pumpkin puree
  • 1  teaspoon vanilla extract
  • 1  teaspoon pumpkin pie spice
  • 1 tsp. cinnamon
  • 2/3 Cup sugar substitute
  • TOPPING:
  • 1/2 Cup heavy whipping cream
  • 2 Tablespoons Monk Fruit zero calorie sweetener 

Instructions

  1. Preheat the oven to 350 degrees F.
  2. (FOR THE CRUST:)
  3. Combine the almond flour, Stevia Blend and cinnamon in a food processor and pulse until blended.
  4. Gradually add in the oil and pulse until crumbly.
  5. Press evenly into the bottom of a nine inch springform pan and up the sides about an inch.
  6. Bake 12 minutes or until golden.
  7. (FOR THE FILLING:)
  8. Combine gelatin, Steviva Blend and COLD WATER. WHISK UNTIL THE GELATIN IS COMPLETELY dispersed. (if you put the gelatin into hot water first it immediately clumps and cannot dissolve).
  9. NOW add the boiling water. Stir until completely dissolved. Set aside.
  10. Beat cream cheese, pumpkin puree, vanilla and spices until smooth.
  11. Gradually add the gelatin mixture into the cream cheese mixture while beating. Beat until mixed.
  12. Pour the filling into the pie crust and chill until set. (several hours)
  13. (FOR THE TOPPING:)
  14. With an electric hand mixer beat the whipping cream with the Steviva MonkSweet+ sugar replacer until stiff. Decorate the top of your cheesecake as preferred or serve the cheesecake with the whipped cream on the side.
  15. I used my Wilton 2D tip and piping bag to finish my cheesecake as you see. I also sprinkled a bit of pumpkin pie spice over the top for added interest.

Notes

Make ahead instructions:

This cheesecake can be made ahead the day before if kept in the fridge with a cake cover over it.

Make the whipped cream topping and decorate day of serving for best results.

Tips:

If you really love a sweet cheesecake add more sugar replacer to the filling instructions according to your own preference.

The times mentioned in the recipe do not include the 2 hour setting up time in the fridge.

Nutrition Information

Yield

12

Serving Size

1 slice

Amount Per Serving Calories 333Total Fat 31gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 14gCholesterol 30mgSodium 66mgCarbohydrates 10gFiber 4gSugar 3gProtein 7g

There are 6 net carbs in this recipe.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Pin it:

Sugar free pumpkin pie cheesecake-pin image
Delicious and sugar free with an outstanding crust, this pumpkin pie cheesecake is easy to make and an absolute crowd pleaser. #pumpkinpie #cheesecake #sugarfree #easy #stevia #recipe #filling
Sugar Free Pumpkin Pie cheesecake

In my internet research I found both Sugar Free mom and Low Carb Yum to be great resources. If you need inspiration for low carb or sugar free recipes be sure to check them out!

Crust is adapted from Low carb Yum.com

Filling adapted from Sugar Free Mom

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amber

Tuesday 29th of September 2020

Hi I think your recipe is faulty because on most gelatin packets it is 2 tablespoons of jello cup of water and your recipe calls for one tablespoon per cup. This is why it didn't set.

Diane

Tuesday 29th of September 2020

Hi Amber, I'm so sorry this recipe didn't set up for you. It is well reviewed and tested. We have made this several times over the years and made a recipe demonstration video for you. In case you missed it the video is in the bottom of the printable recipe card.

Two things come to mind: -First of all if you do this recipe again go ahead and try doubling the gelatin. Maybe you use a different brand? We use the Knox packets. One packet of Knox single packets is all I have ever used for this recipe. -Also be SURE to mix the packet as directed with the cold and hot instructions. It matters.

Take a look at stage shown in the video where I am pouring the batter into the crust. Did your batter look about that thick? If so I'm pretty sure it should have set for you. I have no idea otherwise why your results differed from ours. All the best!

Amber

Tuesday 29th of September 2020

Hi i used this recipe and let it set overnight in the fridge and it didn't set. What should it do to fix it. (I made sure to follow the recipe to a T so idk whats wrong)

Jodi Horky

Saturday 11th of April 2020

Is there another substitute you can use for the coconut oil in the Sugar Free Pumpkin Cheesecake recipe? My husband is a diabetic and I did some reading on coconut oil and it has saturated fat in it. Would extra virgin olive oil work if you would use less of an amount?

Thank you,

Diane

Saturday 11th of April 2020

Hi Jodi, You can use any oil you prefer. I just love the flavor of coconut oil so that's what I use. However, for your purposes with diabetes I recommend avocado oil. Its' heart healthy and also is flavorless. Olive oil will add a bit of flavor to the recipe that may not be great for a sweet dessert.

Kyle

Wednesday 27th of November 2019

Hi, I put the melted coconut oil in the mixture to make the crust and it’s not crumbling, very liquidy. I am putting it in the freezer to try to get it to set but it doesn’t seem to be working. Any suggestions?

Kyle T White

Wednesday 27th of November 2019

Thanks for the quick response! I was getting ready to dump it and start from scratch but it firmed up, just took longer than I expected. I just popped it in the oven and looking forward to seeing how it runs out, Happy Thanksgiving :)

Diane

Wednesday 27th of November 2019

Hi Kyle, If the coconut oil gets too warm it can have this result. You're doing the right thing. It will firm back up when the oil cools. Then you can mold it into the pan. Let us know how it goes. Happy Thanksgiving!

Paula

Wednesday 27th of November 2019

I'm just wondering if, after the cheesecake sets up, could you freeze it? I just made one and it's setting, but I have extra ingredients and thinking of making an extra for a Christmas party I'm going to in December so there's one less dish I have to worry about then. By the way, after tasting the filling, I am thinking I should have added just a little more sweetener (and I added a little extra) because the diabetics in the family have such sweet tooths (teeth?). :) But, I do think the whipped cream will add that extra sweetness we need. Will probably spread it all over the top and add even more sweetener for the next one. Thank you for the recipe!! So easy!

Diane

Wednesday 27th of November 2019

Hi Paula, I would say it's 50-50 if this dessert would serve well after freezing. Gelatin does not retain it's texture well after freezing. But all the other ingredients freeze great. SO if you want to give it a shot let us know if it works. But I'd make one as an experiment before planning to serve it to guests.I have never tried to freeze this cheesecake. It just seems risky with the gelatin in it. The sweetness is very personal for sure. Our last commenter decided it was too sweet. In my family it goes both ways. Diabetics for sure like it sweet. Sweet Whipped cream all over the top sounds delish! Happy Thanksgiving!

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