Low-Carb Mini Pumpkin Cheesecakes are made with Golden Monkfruit sweetener for a delicious sugar-free dessert with built-in portion control! And these are so delicious for a low-carb pumpkin dessert!
PIN Mini Pumpkin Cheesecakes to try later!
Mini pumpkin cheesecakes are a treat that’s perfect when you want a low-carb dessert with built-in portion control. And it’s Halloween weekend, so for all you pumpkin fans, today I’m reminding you of this Friday Favorites recipe!
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 these were so delicious! And for the updated version, we tried it without the optional tablespoon of flour, and it worked perfectly for an even lower carb and gluten-free version!
We thought that removing the flour caused the mini cheesecakes to sink a little more towards the center. But we just filled it up with whipped cream and it didn’t matter to us! I hope you enjoy trying these fun Mini Pumpkin Cheesecakes when you’re really craving something delicious with pumpkin!
What ingredients do you need for this recipe?
(This is just a list of ingredients; scroll down for the full printable recipe. Or if you want the GO TO RECIPE link at the top of the page, which will take you directly to the full recipe with ingredient quantities.)
What sweetener did I use for the mini pumpkin cheesecakes?
I’m a big 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. This would also be great with Classic Monkfruit Sweetener, if you have it.
How low in carbs are the Mini Pumpkin Cheesecakes?
These delicious little pumpkin cheesecakes contain only about 4 net carbs each!
How to make mini pumpkin cheesecakes:
(This is just a summary of the steps for the recipe; scroll down for the full printable recipe. Or if you want the GO TO RECIPE link at the top of the page, which will take you directly to the full recipe.)
- You’ll need some foil baking tins (affiliate link) to make these mini cheesecakes.
- Start by setting the oven to 180 degrees Celsius and spraying the foil cups thoroughly with non-stick cooking spray.
- Make sure the cream cheese has softened on the counter when you start the recipe.
- Use a mini mixer to beat together softened cream cheese and cream cheese Golden Monkfruit Sweetener (affiliate link) or sweetener of your choice.
- Then beat in the eggs one at a time at a relatively low speed.
- Then add the canned pumpkin puree, sour cream, flour (if using), vanilla, cinnamon, ginger and pumpkin pie spice and a pinch of salt and mix until combined.
- Fill the foil baking tins about 2/3 full. (I used a 1/4 cup measuring cup and divided the batter among the 12 cups, putting just over 1/4 cup in each.)
- Bake for 40-45 minutes, or until the cheesecakes look and feel firm on top.
- The cheesecakes will puff up a little and then collapse slightly as they cool, like the one in this photo.
- Allow to cool, then refrigerate for at least 4 hours or overnight before serving.
- Serve the low-carb mini pumpkin cheesecakes with a dollop of whipped cream and enjoy! (Choose the brand of whipped cream with the lowest sugar content you can find, but if you’re making this for a holiday meal, I would definitely add the heavy cream, which makes this taste like pumpkin pie.)
Would you like more treats with pumpkin?
Check out My Favorite Pumpkin Recipes to see my sweet and savory pumpkin recipes, and some are sugar-free too.
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 teaspoon. 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 of salt
whipped cream for serving, if desired
Instructions
- Make sure the cream cheese has softened on the counter before starting the recipe.
- Preheat the oven to 350F/180C. Move 12 foil baking tins place in muffin tins and pipe foil baking tins (affiliate link) rub well with non-stick spray.
- Use a small hand mixer to cream together the softened cream cheese and grainy Monkfruit (or sweetener of choice).
- Add the eggs one at a time and use a relatively low speed to mix the eggs into the mixture. (Do not beat the mixture on high speed after the eggs have been added.)
- Add the canned pumpkin, sour cream, flour (if using), vanilla, cinnamon, ginger, pumpkin pie spice, and salt and mix gently with a mixer.
- Use a 1/4 cup measuring cup to divide the batter among the 12 aluminum foil baking pans (I used a little more than 1/4 cup of batter in each foil baking pan).
- Bake for 40-45 minutes, or until the cheesecakes look firm and barely feel firm on top. (Don’t be concerned if they puff up a little and then sag a little as they cool.)
- Let cool for 30 minutes, then chill for at least 4 hours or overnight.
- These mini cheesecakes are best served with a dollop of whipped cream on top.
Comments
I prefer Golden Monkfruit Sweetener (affiliate link) for baking and desserts, but any low-calorie sweetener will work.
The nutritional information does not include optional whipped cream or flour.
This recipe has been adapted by Kalyn from several sources, but mainly from Spiced Pumpkin Cheesecake from Bon Appetit, November 2005.
Nutritional information
Yield
12
Portion size
1
Quantity per serving
Calories 128Total fat 11gSaturated fat 6.2gTrans fat 0gUnsaturated fat 3.5gCholesterol 61 mgSodium 113 mgCarbohydrates 4.7gFiber .6gSugar 3gEgg white 3g
Nutritional information is automatically calculated by the Recipe Plug-In I use. I am not a nutritionist and cannot guarantee 100% accuracy as many variables influence these calculations.
Suggestions for a low-carb diet / low-glycemic diet / South Beach diet:
Pumpkin does contain some carbs, but because there are no other added sugars, the Mini Pumpkin Cheesecakes will work as a treat for low-carb or Keto diets, and low-carb diets will favor full-fat dairy products. The Mini Cheesecakes are also a good option for phase 2 or 3 of the original South Beach Diet, and South Beach prefers low-fat dairy products.
Find more recipes like this:
Use Thanksgiving recipes or desserts to find healthier treats like these. 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 TikTokor on YouTube to see all the good recipes I share there.
Historical notes on 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 2025.
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