Easy No-Bake Keto Pumpkin Cheesecake Cups

When the air turns crisp and the scent of cinnamon fills the kitchen, nothing satisfies quite like a decadent slice of pumpkin cheesecake. But if you’re navigating a low-carb or keto lifestyle, most traditional recipes are packed with sugar and carby crusts.

Look no further than these Keto No-Bake Pumpkin Cheesecake Cups. This recipe takes all the rich, creamy, and intensely spiced goodness of a classic pumpkin cheesecake and transforms it into the ultimate easy, single-serving treat. We’ve cracked the code on achieving a smooth, stable, and deeply flavored filling—all without turning on the oven! The secret is in the precise use of powdered low-carb sweetener and a simple stabilizer that guarantees perfect, velvety texture every time.

These Pumpkin Cheesecake Cups feature a crisp, buttery almond flour crust and a thick, airy filling that is vibrant with pumpkin and cozy spices. They are guaranteed to be the centerpiece of your Thanksgiving or holiday dessert table, offering a delicious, guilt-free option that everyone—keto or not—will rave about.

Get ready to master the perfect low-carb dessert that is truly effortless and irresistibly festive!

Why This Keto No-Bake Method is Flawless

The success of a keto no-bake Pumpkin Cheesecake Cups relies on managing fat, moisture, and temperature. Here is the science behind why this recipe works perfectly for mini cups:

• The Power of Powdered Sweetener: In cold, no-bake desserts, granular keto sweeteners (like erythritol or xylitol) often fail to dissolve, resulting in a gritty, unpleasant texture. We only use powdered sweetener (monk fruit or erythritol blend) to ensure the filling is absolutely smooth, silky, and free of any grittiness.
• The Almond Flour Crust: We swap out wheat flour for almond flour for the crust. Almond flour is naturally low in carbs and high in healthy fats, providing a sturdy, buttery base that is the perfect foundation for the creamy filling. A brief bake sets the butter, preventing a soggy base.
• Stabilized Creaminess: The filling needs more stability than a traditional chilled filling because it doesn’t bake. We achieve structure by whipping cold heavy cream to form a stable base, which is then folded into the cream cheese. This aeration keeps the filling light and firm once chilled.
• Ultimate Make-Ahead: These cups must chill for a minimum of 4 hours to set. This is ideal for busy hosts, as the entire dessert can be made 1–2 days in advance, eliminating last-minute holiday stress.

Ingredients To make Pumpkin Cheesecake Cups

Always use full-fat, brick-style cream cheese and ensure all your dairy and eggs are at room temperature unless otherwise specified.

For the Keto Almond Crust (Low-Carb)

• ½ cup almond flour (super-fine, blanched)
• 2 tablespoons powdered erythritol/monk fruit blend (or other low-carb powdered sweetener)
• 2 tablespoons unsalted butter, melted
• ½ teaspoon ground cinnamon
• Pinch of Kosher salt

For the Creamy Pumpkin Filling

• 8 ounces (1 block) full-fat cream cheese, softened to room temperature
• ½ cup pure pumpkin purée (NOT pumpkin pie filling)
• ½ cup powdered erythritol/monk fruit blend
• 1 teaspoon pure vanilla extract
• 1 teaspoon pumpkin pie spice blend (or ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger)
• ½ cup heavy cream, cold (for whipping)
• Optional: ½ teaspoon xanthan gum (for extra stability—see Pro Tips)

For Decoration

• Extra whipped cream (sugar-free)
• Sprinkle of cinnamon or ground nutmeg

Step-by-Step Instructions Pumpkin Cheesecake Cups

Follow these steps carefully, focusing on the proper preparation of the crust and the folding technique for the filling.

Part 1: Preparing and Setting the Crust (15 Minutes)

1. Prep Oven and Pan: Preheat your oven to $325^\circ F$ ($160^\circ C$). Line a standard 12-cup muffin tin with paper cupcake liners (foil liners are sturdier).
2. Mix Crust: In a small bowl, combine the almond flour, powdered sweetener, melted butter, cinnamon, and salt. Mix until the crumbs are evenly moistened and resemble wet sand.
3. Press: Spoon 1 heaping teaspoon of the crust mixture into the bottom of each lined muffin cup. Use the back of a small measuring spoon or your finger to firmly press the crust down into a compact, even layer.
4. Bake and Cool (Crucial): Bake for 6–8 minutes. This brief bake is essential to set the butter and prevent a soggy base. Remove from the oven and let the crusts cool completely to room temperature.

Part 2: Making the No-Bake Filling (10 Minutes)

1. Whip the Cream: In a separate, chilled bowl, whip the ½ cup of cold heavy cream until stiff peaks form. Set the whipped cream aside.
2. Cream Cheese Base: In a large bowl, beat the softened cream cheese, pumpkin purée, powdered sweetener, vanilla extract, and pumpkin pie spice until the mixture is perfectly smooth and lump-free. Scrape down the sides of the bowl often. If using xanthan gum, sprinkle it over the cream cheese base now and mix for 30 seconds.
3. Fold and Combine: Gently fold the reserved stiff whipped cream into the cream cheese mixture using a rubber spatula. Do not overmix; fold only until the mixture is uniform and light. This step incorporates air and provides the necessary stability.

Part 3: Assembling and Chilling (4 Hours Minimum)

1. Fill the Cups: Spoon the pumpkin cheesecake filling evenly into each cooled crust, filling the cups almost to the top. Use the back of the spoon to smooth the tops.
2. Chill (MANDATORY): Place the entire muffin tin in the refrigerator. Chill for a minimum of 4 hours, or preferably overnight, until the cheesecake filling is completely firm and set.
3. Garnish and Serve: Once firm, remove the paper liners and place the cups on a serving platter. Garnish each cup with a dollop of sugar-free whipped cream and a sprinkle of cinnamon or nutmeg just before serving.

If you’re looking for a satisfyingly sweet treat that still fits within a low-carb lifestyle, you might also enjoy our delightful recipe for Keto Pumpkin Cookies. These tender cookies are packed with warm pumpkin spice flavor and use wholesome keto-friendly ingredients, making them the perfect alternative when you’re craving dessert but sticking to your macros. Be sure to check out the full recipe and baking tips to make them perfectly soft and chewy.

Pro Tips for the Ultimate Keto Pumpkin Cheesecake Cups

Mastering these no-bake cups requires careful attention to the texture and temperature of the ingredients.

• Sift Your Sweetener: Even if your powdered sweetener looks fine, sifting it before adding it to the cream cheese mixture is the best way to ensure the filling is perfectly smooth and velvety, eliminating any chance of grittiness.
• Room Temperature Cream Cheese: The cream cheese must be fully softened before mixing. Cold cream cheese will result in lumps that you can’t smooth out later, even with vigorous beating.
• The Xanthan Gum Insurance (Optional): If you are serving the cups in a warm environment or need extra stability (like if they are transported), add ½ teaspoon of xanthan gum to the cream cheese base. It’s a low-carb stabilizer that ensures the filling remains rock-solid and creamy once chilled.
• Dry the Pumpkin: Canned pumpkin purée can sometimes be watery. If your purée looks particularly wet, blot it lightly with a paper towel before adding it to the cream cheese base. Too much moisture can prevent the filling from setting properly.
• Use High-Quality Liners: Use foil cupcake liners or double-stack paper liners. The extra sturdiness makes it easier to press the crust down and lift the chilled cups out of the tin without bending.

Serving Suggestions and Creative Variations For Pumpkin Cheesecake Cups

These Keto Pumpkin Cheesecake Cups are perfect on their own, but they are easily customized for extra flavor and flair.

Serving Suggestions

• Coffee Pairing: Serve alongside a fresh cup of coffee, a sugar-free pumpkin spice latte, or a cold glass of almond milk.
• Garnish Upgrade: Instead of plain whipped cream, top with a drizzle of sugar-free caramel sauce or a few toasted, chopped pecans/walnuts just before serving.
• Mini Dessert Board: Arrange the cups on a large platter with other low-carb treats like Chocolate Chip Overnight Oats (served cold in small jars) and a side of fresh berries.

Creative Variations

• Pecan Praline Crust: Substitute half the almond flour with finely ground, toasted pecans for a deeper, nutty praline crust flavor.
• Ginger Snap Spice: Substitute the cinnamon in the crust with ½ teaspoon of ground ginger and a pinch of ground cloves for a spicy gingersnap flavor.
• Mocha Swirl: Swirl 1 teaspoon of instant espresso powder (dissolved in 1 teaspoon of hot water and cooled) into the cream cheese filling before chilling for a delicious mocha twist.
• Cranberry Pop: Before folding in the whipped cream, gently fold in 1 tablespoon of finely minced, fresh cranberries (or sugar-free cranberry sauce) for a tart, festive color pop.
• Chocolate Base: Substitute the almond flour for finely crushed cocoa powder/almond flour mix for a dark chocolate crust.

Don’t forget to Pin this low-carb pumpkin recipe for your next holiday gathering and share your favorite keto frosting tip below!

Frequently Asked Questions (FAQ)

• Can I make these Low-Carb Cheesecake Cups ahead of time?
• Yes! This is the perfect make-ahead dessert. You can prepare the entire recipe up to 48 hours in advance and store the cups, covered, in the refrigerator. The flavor actually improves as the spices settle and meld.
• Can I freeze Keto Pumpkin Cheesecake Cups?
• Yes, these freeze beautifully.
  1. Freeze: Place the fully set cups (still in the muffin tin) in the freezer until solid (about 2 hours).
  2. Store: Pop them out of the muffin tin and store them in a freezer-safe, airtight container for up to 2 months. Layer them with parchment paper to prevent sticking.
  3. Thaw: Thaw them overnight in the refrigerator or for about 30 minutes at room temperature before serving.
• My filling came out grainy. What went wrong?
• Graininess is almost always caused by using granular sweetener instead of powdered sweetener, which does not dissolve in the cold filling. Ensure you are using the powdered form. If it still feels grainy, you can beat the filling longer to help dissolve the crystals.
• Do I have to bake the crust?
• The bake time is highly recommended. It sets the butter, preventing the crust from getting soggy and making it much sturdier for handling. If you absolutely cannot use the oven, chill the crust for at least 30 minutes in the freezer before adding the filling.
• What is the best way to store the leftovers?
• Store any leftover cups in an airtight container in the refrigerator for up to 5 days. We recommend storing them without the final whipped cream garnish. Add the garnish only when serving.

These Keto No-Bake Pumpkin Cheesecake Cups are your easy ticket to guilt-free holiday indulgence! Enjoy the creamy, spiced perfection.

Michonne Zendaya

Easy No-Bake Keto Pumpkin Cheesecake Cups

These Low Carb Pumpkin Cheesecake Cups are smooth, creamy, and perfectly spiced with cinnamon and pumpkin pie spice. Featuring an almond and coconut flour crust and naturally sweetened with monkfruit, they’re a wholesome sugar-free dessert perfect for fall or holiday gatherings.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 4 hours hrs 40 minutes mins

Servings: 20 cups

Course: Dessert

Cuisine: American

Calories: 165

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup super fine almond flour
• 3 tbsp coconut flour
• 1/4 tsp ground cinnamon
• 1/4 cup granulated golden monkfruit sweetener with allulose
• 1 pinch fine sea salt
• 1/4 cup melted butter or coconut oil
• 1/2 tsp vanilla extract
• 16 oz full-fat cream cheese, room temperature
• 1/2 cup granulated golden monkfruit sweetener with allulose
• 3 tbsp granulated golden monkfruit sweetener with allulose
• 1/2 cup pumpkin puree
• 2 tsp vanilla extract (alcohol-free preferred)
• 2 tsp pumpkin pie spice
• 1/8 tsp fine sea salt
• 2 large eggs, room temperature
• 1 batch sugar-free whipped cream, for topping (optional)

Equipment

• mixing bowls
• silicone muffin pan or parchment-lined muffin tins
• stand mixer or hand mixer
• spatula
• oven
• freezer

Method

 

1. Preheat oven to 300°F (150°C). Lightly grease two silicone muffin pans with avocado oil spray or butter. If using metal tins, line with parchment paper cups.
2. In a medium bowl, mix almond flour, coconut flour, cinnamon, monkfruit sweetener, and salt. Add melted butter and vanilla; stir until crumbly dough forms.
3. Press 1½–2 tablespoons of crust mixture into each muffin cup, forming a firm layer about ¼ inch thick. Set aside.
4. In a large bowl or stand mixer, beat cream cheese until smooth. Add monkfruit sweetener and mix 3–4 minutes, scraping sides.
5. Add pumpkin puree, vanilla, pumpkin pie spice, and salt. Mix 1 minute, scrape bowl, and mix again briefly.
6. Add eggs one at a time, mixing 30 seconds each, then scrape and mix again for 30 seconds.
7. Fill muffin cups ¾ full with cheesecake filling. Smooth tops if needed.
8. Bake at 300°F for 15–19 minutes, until set but slightly jiggly in the middle. Do not overbake.
9. Cool in pans completely at room temperature, then freeze for at least 4 hours.
10. To serve, gently remove cheesecakes from molds, thaw in the fridge 1–2 hours, and top with sugar-free whipped cream and pumpkin spice.

Notes

Baking Tip: Avoid overbaking—cheesecake centers should remain slightly jiggly when removed from the oven. Cool completely before freezing for best texture. Use room-temperature cream cheese and eggs for a silky, lump-free filling.