Sugar free pumpkin cheesecake

EASY SUGAR FREE PUMPKIN CHEESECAKE

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You have to try this sugar free pumpkin cheesecake! It’s the perfect fall treat and it’s packed with flavor. This pumpkin cheesecake is delicious while being lightened up. In addition, this recipe has everything you are looking for in a cheesecake without all of the fat! Also, this pumpkin cheesecake can be made without sugar! However, feel free to use a sweetener of your choice if you want. We love to give you options!

Additionally, this recipe could not be easier to make! All you have to do is blend the ingredients and bake the cheesecake. Seriously, it’s that easy! Another bonus is that you can make individual pumpkin cheesecakes with this recipe. We love doing this and enjoying them for dessert throughout the week. 

You may be wondering what to do with any leftovers. Well, the great thing about this recipe is that it’s perfect for meal prep. You can store the pumpkin cheesecakes in the refrigerator or freezer. That way you will have this delicious dessert on hand all the time!

How To Make Pumpkin Cheesecake

Ingredients for easy pumpkin cheesecake

This pumpkin cheesecake is super easy to make! To start, add the pumpkin puree, fat-free cottage cheese, 0 fat Greek yogurt, vanilla extract, freshly-squeezed orange juice, orange zest, pumpkin pie spice, monk fruit, golden monk fruit, flour, and salt to a blender. Then, blend all of the ingredients. Next, lightly pulse the 2 eggs and 1 extra yolk into the blender. After that, lightly spray a non-stick muffin pan with oil and pour the batter into the pan. Form 16-20 individual pumpkin cheesecakes. Or, pour the batter into a 9 inch round baking pan, forming one large cheesecake. Bake and enjoy!

Notes & Tips For Sugar Free Pumpkin Cheesecake

How To Make Pumpkin Cheesecake Sugar Free

This recipe is great because you can make this pumpkin cheesecake sugar free! Just use your sugar-free sweetener of choice.

How To Make Individual Pumpkin Cheesecakes

This recipe makes one large pumpkin cheesecake or 16-20 individual cheesecakes. We love making individual servings because they are the perfect-sized treat. To make them, lightly spray a non-stick muffin pan with coconut oil. Then, pour the cheesecake batter into the pan. Bake them at 350 degrees F for 24-26 minutes and enjoy! Also, if you have any leftovers you can refrigerate or freeze them.

easy sugar free pumpkin cheesecake recipe

How Long Will Sugar Free Pumpkin Cheesecake Last In The Refrigerator?

This sugar free pumpkin cheesecake will last about 3-4 days in the refrigerator! It’s the perfect dessert to enjoy during the week.

How Long Does Healthy Pumpkin Cheesecake Last In The Freezer?

You can freeze this healthy pumpkin cheesecake! We love making individual pumpkin cheesecakes and freezing the leftovers. To store them, wrap the cheesecakes in parchment paper and then place them in a freezer-safe container or stasher bag. Also, these cheesecakes will last up to 3 months in the freezer. That means you can enjoy them all season long!

Pumpkin Cheesecake Crust Alternative

We made this pumpkin cheesecake recipe crustless. It’s super delicious without a crust because it’s packed with flavor! When making this recipe, we decided to crumble some graham cracker dust on top of our cheesecakes instead of making a crust. I highly recommend doing this because there’s no cooking required and it’s such an easy option! Also, it saves you some calories! Let us know if you try sprinkling some graham cracker dust on top of your cheesecakes. It’s so good!

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EASY SUGAR FREE PUMPKIN CHEESECAKE

5.0 from 1 vote
Recipe by Shawna Course: DessertCuisine: AmericanDifficulty: Easy
Servings

16

servings
Prep time

5

minutes
Cooking time

25

minutes
Calories

57

kcal

You have to try this easy sugar free pumpkin cheesecake! It’s the perfect fall treat and it’s packed with flavor. This pumpkin cheesecake is delicious while being lightened up.

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Ingredients

  • 1 can pumpkin puree (15 oz)

  • 1 container fat-free cottage cheese (16 oz)

  • 1/4 CUP 0 fat Greek yogurt

  • 1 TSP vanilla extract

  • 1 TBSP freshly-squeezed orange juice

  • 2 TSP orange zest

  • 2 TSP pumpkin pie spice

  • 1/2 CUP monk fruit or sugar

  • 1/4 CUP golden monk fruit or lightly packed brown sugar

  • 1/4 CUP flour

  • 1/4 TSP salt

  • 2 eggs and 1 extra yolk

Directions

  • Add the pumpkin puree, fat-free cottage cheese, 0-fat Greek yogurt, vanilla extract, freshly-squeezed orange juice, orange zest, pumpkin pie spice, monk fruit, golden monk fruit or brown sugar, flour, and salt to a blender. Then, blend all of the ingredients until they are thoroughly combined.
  • Once combined, lightly pulse the 2 eggs and 1 extra yolk into the blender.
  • Lightly spray a non-stick muffin pan with oil. Then, pour the batter into the pan, forming 16-20 individual pumpkin cheesecakes. Bake the individual cheesecakes at 350 degrees F for 24-26 minutes. To make one large cheesecake, pour the batter into a 9-inch round baking pan. Bake the cheesecake at 350 degrees F for 34-36 minutes. Enjoy! Optional: Crumble some graham cracker dust on top of the cheesecakes.

Recipe Video

YouTube video

Notes

  • The WW points are per serving and this recipe makes 16-20 servings. One serving is one individual pumpkin cheesecake.
  • WW Points™: 0 points  *if you use a sugar-free sweetener
  • To see your WW Points™ in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.
  • Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently. It could vary based on cooking methods and ingredients used.

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Nutrition Facts

16 servings per container


  • Amount Per ServingCalories57
  • % Daily Value *
  • Total Fat 1.5g 2%
    • Saturated Fat 0.7g 0%
  • Cholesterol 33mg 11%
  • Sodium 165mg 7%
  • Total Carbohydrate 5.1g 2%
    • Dietary Fiber 0.9g 0%
    • Sugars 1.2g
  • Protein 5.8g 10%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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