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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?

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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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