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 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.

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.

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 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 makes a pretty, healthy dessert on your holiday table everyone will enjoy.

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.

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Crust is adapted from Low carb Yum.com

Filling adapted from Sugar Free Mom