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Sugar Free Pumpkin Cheesecake Recipe

This Sugar Free Pumpkin Cheesecake recipe is a creamy and decadent pumpkin infused filling made with pumpkin puree, spices, cream cheese and vanilla. The crust is made by combining almond flour, a sugar substitute and coconut oil for a healthy, low carb crust that everyone can enjoy.

This blend between Pumpkin Pie and Cheesecake makes the perfect dessert from two well loved classics, and providing a sugar free option is always a great idea for Holiday gatherings or events.

We are sharing out best tips to help you create a silky, creamy Pumpkin Cheesecake so delicious no one will ever know it’s sugar free.

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!

Sugar free and low carb desserts have increased in popularity in recent years throughout our culture and they are very important for those with diabetes or other specific dietary needs and goals.

Watch me make this Cheesecake Dessert Recipe

What can I use instead of sugar in Cheesecake?

There are many sugar alternatives that you can choose to sweeten your cheesecake with including xylitol, monk fruit and stevia. When selecting which sugar substitute to use, it comes down largely to your personal preference and which will work best with the texture of the cheesecake. Liquid forms of sweeteners work well because they blend quickly without leaving a gritty texture in the filling.

Sugar Free Pumpkin Cheesecake
Sugar Free Pumpkin Cheesecake

Does sugar free cheesecake have carbs?

Even sugar free cheesecake recipes will contain a certain amount of carbs and also fats. The amount will vary depending on the recipe you choose and the ingredients used, but you can significantly reduce the amount of carbs by baking a sugar free cheesecake.

Our recipe works out to be roughly 10 grams of carbs per serving with 3 grams of sugar per serving. Overall it’s a great ratio that will work beautifully for most diets.

Sugar Free Pumpkin Pie
Sugar Free Pumpkin Cheesecake

What can I use to make a low carb Cheesecake Crust?

Almond flour is a great option for a low carb cheesecake crust recipe. Almond flour contains fewer carbs than graham cracker, cookie or even flour based crusts, which will digest slower and help to avoid blood sugar spikes and crashes.

Almond flour is a very fine texture and will fall apart easily when baking it, making it trickier to use but with some adjustments it can provide a wonderful pastry style base to pies, pizzas or similar recipes. Unflavored gelatin, guar gum and Xanthan gum will be a vital addition to any almond flour crust as they will help bind it together and hold its form for your recipe.

Sugar Free Pumpkin Pie
Sugar Free Pumpkin Pie.

Sugar Free Pumpkin Cheesecake Recipe Notes

This pie lasted four days in the fridge and the flavor wasn’t compromised at all. It’s a good make ahead dessert for that reason. It also set much faster than other cheesecake recipe that we have made. You will know that this cheesecake is baked and ready to come out of the oven when the edges are set and the middle has a very slight jiggle.

For the crust

  • 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

The crust and whipped cream (if you choose to include it) will add a level of sweetness that many will find satisfactory. However, you can always add a bit more sugar substitute if you want to increase the sweet flavor of this cheesecake.

  • 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, this will require several hours.

For the whipped cream topping

Homemade whipped cream is a dreamy addition to any dessert, and you can easily whip some up using the same sugar substitute. We do suggest leaving this until you are ready to serve. Whipped cream will not hold well for long periods of time, so be careful not to garnish your cheesecake until serving.

To make your homemade whipped cream beat the whipping cream and sugar free sweetener until stiff. With a piping bag and a Wilton 2 D tip. Decorate the top of the pumpkin pie, sprinkle with pumpkin pie spice for a dash of interest.

Sugar Free Pumpkin Cheesecake
Sugar Free Pumpkin Cheesecake

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

Sugar Free Pumpkin Cheesecake

Nutritional Information

This recipe can be a suitable keto dessert as it is low on the carb scale and does not include sugars. Because of the fiber, the pumpkin puree works out to be lower in net carbs. The cream cheese also adds a good bit of fat which is important for keto dieters. The almond flour crust is keto approved and using coconut oil brings in more healthy fats.

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.


  • 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
  • 1 Tablespoon unflavored gelatin (1  envelope gelatin)
  • 1/2 Cup COLD 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
  • 1/2 Cup heavy whipping cream
  • 2 Tablespoons Monk Fruit zero calorie sweetener 


  1. Preheat the oven to 350 degrees F.
  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.
  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)
  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.


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.


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



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.

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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

Crust is adapted from Low carb

Filling adapted from Sugar Free Mom


Saturday 20th of November 2021

May I use neufschatel (sp?) instead of cream cheese?


Saturday 20th of November 2021

Yes Laura, That should work great!


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.


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!


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,


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.


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 :)


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!

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