Sugar Free Pumpkin Cheesecake: Easy No-Bake Recipe (Plus a Baked Version)
Creamy, spiced pumpkin cheesecake sweetened with monk fruit or erythritol on a toasty almond flour crust. No oven needed.
- No added sugar
- No-bake
- Almond crust
- Make ahead
This sugar free pumpkin cheesecake tastes like the real thing: thick, creamy pumpkin filling on a buttery almond crust, with no sugar and no oven.
Quick answer
This sugar free pumpkin cheesecake is a no-bake filling of cream cheese, pumpkin puree, powdered monk fruit or erythritol and pumpkin pie spice, lightened with whipped cream and set over a buttery almond flour crust. Chill at least 6 hours. A baked version with eggs and sour cream follows the recipe card.
Sugar free pumpkin cheesecake: creamy no-bake filling on an almond flour crust.
Why This Sugar Free Pumpkin Cheesecake Works
Powdered sweetener
Dissolves into cold cream cheese, so the filling stays silky, not gritty.
Whipped cream
Folded in, it lightens the filling and sets it firm in the fridge.
Almond flour crust
Buttery and toasty with no sugar and no graham crackers.
No oven
No water bath, no cracks, and the oven stays free for the turkey.
No-Bake Sugar-Free Pumpkin Cheesecake Recipe
The card is set for a 9-inch springform pan, 12 slices. Tap 6-inch, 8-inch or 9×13 bars and every amount updates. Need a pan? See the best springform pans for cheesecake.
Fold the whipped cream in gently so the filling stays light.
No-Bake Sugar Free Pumpkin Cheesecake
Cream cheese, pumpkin and powdered monk fruit or erythritol, lightened with whipped cream and chilled on an almond flour crust. Tap a pan size and every amount updates.
Pan size
Ingredients
Almond flour crust- 1 cup1½ cups2 cups3 cups almond flour
- 2 tbsp3 tbsp4 tbsp6 tbsp unsalted butter, melted
- 1 tbsp1½ tbsp2 tbsp3 tbsp granulated monk fruit or erythritol sweetener
- ½ tsp¾ tsp1 tsp1½ tsp ground cinnamon
- 12 oz18 oz24 oz36 oz full-fat block cream cheese, softened
- ½ cup¾ cup1 cup1½ cups pure pumpkin puree (not pie filling)
- 6 tbsp9 tbsp¾ cup1 cup + 2 tbsp powdered monk fruit or erythritol sweetener
- ½ tsp¾ tsp1 tsp1½ tsp alcohol-free vanilla extract
- 1 tsp1½ tsp2 tsp1 tbsp pumpkin pie spice
- pinchpinch⅛ tsp¼ tsp salt
- ½ cup¾ cup1 cup1½ cups heavy whipping cream, very cold
Two rules for a firm set. Use block cream cheese at room temperature, and whip the cream to stiff peaks before folding.
Instructions
Press the crust
Mix the almond flour, melted butter, granulated sweetener and cinnamon until it looks like wet sand. Press firmly into a parchment-lined springform pan and chill 15 minutes.
Beat the cream cheese
Beat the softened cream cheese on medium for 2 minutes until completely smooth, scraping the bowl twice.
Add pumpkin and spice
Beat in the pumpkin puree, powdered sweetener, vanilla, pumpkin pie spice and salt until silky.
Whip the cream
In a cold bowl, whip the heavy cream to stiff peaks, about 3 minutes.
Fold
Fold the whipped cream into the pumpkin mixture in two additions, gently, until no streaks remain.
Chill
Spread over the crust, smooth the top, cover and chill at least 6 hours or overnight until firm.
Slice
Run a knife around the edge, release the ring and slice with a hot, dry knife, wiping between cuts.
Tools for a No-Bake Pumpkin Cheesecake
A mixer and a good spatula do most of the work. These make it easier.
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Nordic Ware Leakproof 9-Inch Springform Pan
Clean release for the no-bake version and no leaks in the water bath for the baked one.
Check Price on Amazon →
Hamilton Beach Hand Mixer
Beats the cream cheese smooth and whips the cream to stiff peaks.
Check Price on Amazon →
KitchenAid 7-Cup Food Processor
Mixes the almond crust or grinds pecans in seconds.
Check Price on Amazon →
Best Sweeteners for Pumpkin Cheesecake Without Sugar
| Sweetener | How to use it | Result |
|---|---|---|
| SweetenerMonk fruit and erythritol blend, powdered | How to use itMeasure 1:1 like powdered sugar | ResultSmooth, clean sweetness; the top pick |
| SweetenerErythritol, powdered | How to use it1:1; blend granulated to powder if needed | ResultFirm set; a light cooling note |
| SweetenerAllulose | How to use it1:1; chill overnight | ResultClosest to sugar; slightly softer set |
| SweetenerGranulated blends | How to use itBest for the crust only | ResultCan stay gritty in a cold filling |
Taste the filling before folding in the cream. Sweeteners vary by brand, so add 1 tablespoon more if it needs it.
Baked Sugar Free Pumpkin Cheesecake
Prefer a dense, classic slice? This baked version uses the same almond crust and a custard-style filling.
| Baked filling (9-inch) | Amount |
|---|---|
| Baked filling (9-inch)Full-fat block cream cheese, softened | Amount24 oz |
| Baked filling (9-inch)Pure pumpkin puree | Amount1 cup |
| Baked filling (9-inch)Powdered monk fruit or erythritol sweetener | Amount¾ cup |
| Baked filling (9-inch)Large eggs, room temperature | Amount3 |
| Baked filling (9-inch)Sour cream, room temperature | Amount½ cup |
| Baked filling (9-inch)Alcohol-free vanilla extract | Amount1 tsp |
| Baked filling (9-inch)Pumpkin pie spice | Amount2 tsp |
Method. Bake the pressed almond crust at 350°F for 10 minutes and cool. Lower the oven to 325°F. Beat the cream cheese smooth, then the pumpkin, sweetener, sour cream, vanilla and spice. Add the eggs one at a time on low speed.
Wrap the pan in foil, set it in a roasting pan with 1 inch of hot water and bake 55 to 65 minutes, until the edges are set and the center still jiggles. Turn the oven off, crack the door and leave it 1 hour, then chill overnight.
A slow bake and a water bath keep the top smooth and crack-free.
Easy Sugar Free Pumpkin Cheesecake Variations
Same filling, different shapes. Tap a version:
Sugar-Free Layered Pumpkin Cheesecake
Spread half the filling plain (before adding pumpkin) and half pumpkin for two layers: set aside 1 cup of the beaten cream cheese and sweetener, fold in a third of the whipped cream, then layer.
Pumpkin Cheesecake Cups
Layer crumbled crust, filling and whipped cream in small cups or jars. They set in 2 hours.
Crustless Version
Skip the crust and spoon the filling into ramekins. Top with toasted pecans.
Pecan Almond Crust
Swap half the almond flour for finely ground pecans for a pecan pie flavor.
9×13 Cheesecake Bars
Tap 9×13 bars on the card; chill overnight and cut 24 squares.
Dairy-Free Version
Use dairy-free cream cheese, whipped coconut cream and coconut oil in the crust.
Troubleshooting a No-Bake Pumpkin Cheesecake
| Problem | Likely cause | Fix |
|---|---|---|
| ProblemSoft or runny | Likely causeCream under-whipped or tub cream cheese | FixWhip to stiff peaks; use block cream cheese; chill overnight |
| ProblemLumpy filling | Likely causeCold cream cheese | FixSoften fully and beat 2 minutes before adding anything |
| ProblemGritty texture | Likely causeGranulated sweetener | FixUse powdered, or blend granulated to a powder |
| ProblemCrumbly crust | Likely causeNot pressed firmly | FixPress hard with a flat measuring cup and chill |
| ProblemBaked top cracked | Likely causeOverbaked or cooled too fast | FixPull while the center jiggles; cool in the oven |
The same filling, layered into cups, needs only 2 hours to set.
Storing and Making It Ahead
| Where | How long | Tip |
|---|---|---|
| WhereFridge | How longUp to 5 days | TipCover tightly; crust is crispest the first 3 days |
| WhereFreezer | How longUp to 2 months | TipFreeze slices, wrapped, then bag |
| WhereThawing | How longOvernight | TipThaw in the fridge, never on the counter |
| WhereMake ahead | How long1 to 2 days before | TipAdd the whipped cream topping just before serving |
Sugar Free Pumpkin Cheesecake: FAQs
Is this sugar free pumpkin cheesecake really made without sugar?
Yes. It is sweetened only with a monk fruit or erythritol sweetener and uses pure pumpkin puree, which has no added sugar.
Which sweetener works best in a no-bake sugar-free pumpkin cheesecake?
A powdered monk fruit and erythritol blend. Powdered dissolves into cold cream cheese; granulated can stay gritty.
Can I use allulose?
Yes, measure it 1:1 with sugar. Allulose makes a slightly softer set, so chill overnight.
Why is my no-bake cheesecake not setting?
The cream was not whipped to stiff peaks or the cream cheese was the tub kind. Use block cream cheese and chill overnight.
Can I make it without a springform pan?
Yes. Use a 9-inch pie dish or an 8×8 pan lined with parchment and serve it in squares or wedges.
Can I use pumpkin pie filling?
No. Canned pumpkin pie filling is already sweetened and spiced. Use 100% pure pumpkin puree.
Does it need a setting agent?
No. Whipped cream and full-fat block cream cheese set it firmly after an overnight chill.
How long does it last?
Covered in the fridge for up to 5 days. The crust stays crisper in the first 3 days.
Can I freeze sugar free pumpkin cheesecake?
Yes. Freeze slices wrapped well for up to 2 months and thaw overnight in the fridge.
Can I make it dairy-free?
Use a dairy-free cream cheese and chilled full-fat coconut cream whipped stiff, and swap the butter for coconut oil.
Can I bake it instead?
Yes. Use the baked version below with eggs and sour cream, baked at 325°F in a water bath.
Is the almond crust gluten-free?
Yes, almond flour has no gluten. Check that the sweetener and spices are labeled gluten-free if that matters.
How do I get clean slices?
Chill overnight, dip a sharp knife in hot water, wipe it dry and wipe it again after every cut.
More Pumpkin and No-Added-Sugar Desserts
Pies, bars and cups for the holiday table.
Pumpkin Pie With Condensed Milk
One bowl, no added sugar. See the recipe → Sugar-freeSugar-Free Fruit Cake
A sugar-free holiday classic. See the recipe → BarsPumpkin Pie Bars
Shortbread crust, 16 squares. See the recipe → CupsDessert Cup Recipes
Layered cups for parties. See the recipes → FrostingCream Cheese Frosting Without Powdered Sugar
Smooth and pipeable. See the recipe → PieImpossible Pumpkin Pie
The crustless pie. See the recipe →Almond crust, powdered sweetener, whipped cream and an overnight chill.
Pin this sugar free pumpkin cheesecake so the no-bake recipe and the baked version are ready for Thanksgiving.