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Pumpkin Cheesecake Cups
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.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 4 hours 40 minutes
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.