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Sugar-Free Pumpkin Cheesecake

Sugar-free pumpkin cheesecake is also gluten-free and nut-free. A coconut flour crust is combined with pumpkin puree, cream cheese and spices to create the most beautiful flavors. It’s the perfect sugar-free dessert for Thanksgiving, Christmas or any Fall celebration.

sugar-free pumpkin cheesecake on a cake stand with pumpkins in the background. Slice of cheesecake on a small white plate in the front with a fork.

Sugar-Free Pumpkin Cheesecake

This pumpkin cheesecake is sugar-free, gluten-free and totally delicious!

We have minimal sugar in our house – I’m on a candida-free diet, my husband limits his sugar intake, and my dad is diabetic.

It’s taken a bit of trial and error but we’re finally figuring out how to create delicious sugar-free desserts that everyone can enjoy – even if you’re not sugar-free!

This cheesecake is oh so good. It’s the perfect Fall treat for any celebrations that you have. Your guests will love and adore you for it.

I recommend making extra whipped cream for the recipe because it’s fun to add a big dollop to the side of your dessert, isn’t it!? There’s no need to sweeten the whipped cream while you’re making – it tastes great as-is.

Can Cheesecake Be Made Without Sugar?

Yes! You can substitute regular sugar with Lakanto monk fruit sweetener for almost any recipe. This sweetener is a monk fruit and erythritol blend. It’s keto friendly and safe for diabetics. You can use it in a 1:1 ratio for any baking recipes. I keep a big bag of this sweetener in my house for any recipes that I want to make sugar-free.

Close up of sugar free pumpkin cheesecake on a white plate with a fork

Sugar-Free Pumpkin Cheesecake Ingredients

Here are the ingredients you’ll need to make this delicious dessert.

Coconut Flour Crust:

  • Coconut Flour – I like to use Let’s Do Organic coconut flour. You’ll need 1 cup for this recipe.
  • Arrowroot Powder – This is used to add texture and structure to the crust. It pairs wonderfully with coconut flour. Sometimes it’s also called arrowroot flour or arrowroot starch. You can find it in most health food stores.
  • Cinnamon – You’ll need 1 tsp of ground cinnamon.
  • Monk Fruit Sweetener – I used Lakanto monk fruit sweetener for this recipe. It’s sugar-free, keto friendly and safe to use for diabetics. You can also use erythritol, xylitol, or stevia.
  • Other Ingredients – You’ll also need three eggs, milk, and baking powder.

Pumpkin Cheesecake Filling:

  • Cream Cheese – The cream cheese should be left on the counter for a few hours so that it is room temperature. This will make the perfect creamy consistency. I prefer to use Philedalphia cream cheese because it seems to cream the best.
  • Pumpkin Puree – You can make your own pumpkin puree or use canned pumpkin puree.
  • Monk Fruit Sweetener – I used the same Lakanto monkfruit sweetener for the filling. You can also use erythritol, xylitol, or stevia.
  • Spices – You’ll need a mix of cinnamon, nutmeg, ginger and allspice.
Fall cheesecake with pumpkin on cakes stand with serving knife, kitchen towels and pumpkins surrounding it.

How To Make Pumpkin Cheesecake

This cheesecake is made in two steps:

  1. Make The Crust – In a large bowl, add coconut flour, arrowroot powder, cinnamon, monk fruit sweetener, and baking powder. Mix together. Beat three eggs in a separate bowl, add milk and eggs to the coconut flour. Stir everything together – it will be crumbly. Press into the bottom of a springform pan and bake for 10 minutes at 325°F.
  2. Make The Filling – Beat the cream cheese with a hand mixer. Add in the monk fruit sweetener and mix. Add the pumpkin puree and vanilla. Now add the eggs one at a time and mix. Pour the filling into the springform pan. Bake for 60-70 minutes or until the filling only jiggles a bit in the center but not the outsides. Let cool on the counter for 2 hrs, then chill in the fridge for 5-6 hrs.
  3. Top With Whipped Cream – Add whipping cream to a bowl. Use a handmixer to mix for 7-10 minutes, or until it starts to form peaks. Scoop into a piping bag or use as spoon to add dollops on to the cheesecake. Chill until you’re ready to serve.

The full recipe is at the bottom of this post. Just keep scrolling down.

Pie spatula holding one slice of pumpkin cheesecake

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Sugar-Free Pumpkin Cheesecake

This pumpkin cheesecake is sugar-free, gluten-free and nut-free. A coconut flour crust is combined with pumpin puree, cream cheese and spices to create the most beautiful cheesecake flavor! Serve it for Thansgiving, Christmas or any Fall celebrations.
Print Pin Recipe
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Servings: 12 servings


Gluten-Free Crust:




Make The Crust:

  • Preheat the oven to 325°F. Move the rack to the lower middle position.
    Spray a 9" springform pan with nonstick cooking spray (I use avocado oil spray.). My pan has a see-thru glass bottom.
  • In a large bowl, combine the coconut flour, arrowroot powder, cinnamon, baking powder and coconut sugar.
  • Whisk three eggs in a separate bowl.
  • Add the eggs to the coconut flour mixture, along with milk. Mix together until it's nice and crumbly.
  • Pour the crust into the bottom of the springform pan.
  • Press it down with a spatula and your fingers until it's packed tightly.
    Bake for 10 minutes, then remove from oven and let sit.

Pumpkin Cheesecake Filling:

  • Using a hand mixer, cream the room temperature cream cheese until there are no more big lumps.
  • Add the sugar and vanilla extract and mix again.
  • Add in the pumpkin puree and cinnamon. Mix again.
  • Add one egg at a time. Mix in thoroughly, then repeat with the other two eggs.
  • Pour the filling over top of the crust. Carefully place in the oven and bake for 60-70 minutes. The middle will be a bit jiggly but will set while cooling.
    Let the cheesecake cool for 2 hours on the counter, then place in the fridge to chill for 5-6 hours minimum but preferably overnight.
  • Remove the springform edge from the pan.
  • Optional Whipping Cream Topping: Add whipping cream to a large bowl with hand mixer. Mix for 7-10 minutes or until the cream starts to form peaks. Add it to a piping bag or use a spoon to add dollops of whipped cream on top (you can also use whipped coconut cream).
    Chill in fridge until you're ready to serve. Slice into pieces, serve and enjoy.

Recipe Notes:

Storage: This pumpkin cheesecake will keep in an airtight container in the fridge for 3-4 days. 
Sugar-Free Sweetener: You can use Lakanto monk fruit sweetener or other monk fruit sweetener brands. You can also use erythritol or xylitol or stevia for this recipe. 
Calories: 285kcal | Carbohydrates: 15g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 261mg | Potassium: 196mg | Fiber: 5g | Sugar: 5g | Vitamin A: 7194IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 1mg

Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.

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