Sugar Free Low Carb Keto No Bake Pumpkin Cheesecake Cups

These sugar free low carb keto no bake pumpkin cheesecake cups have a rich chocolate crust, a creamy pumpkin cheesecake filling, and a vanilla cheesecake layer on top. Each little cheesecake has just 3 grams of net carbs, and you don’t even need to turn on the oven!

Easy No Bake Pumpkin Cheesecake Cups

I made these for my Halloween party with friends, and one friend took a bite and said, “What kind of magic is this?” She couldn’t believe they were sugar free and low carb!

That’s exactly the kind of reaction I love when I share a dessert. Creamy cheesecake, pumpkin spice, and a little chocolate make such a delicious combination, whether your friends eat low carb or not.

They’re also easy to make ahead. With about 20 minutes of prep, you can get these pumpkin cheesecake cups into the refrigerator and have dessert ready before your guests arrive. Just plan for at least 6 hours of chilling time.

No Bake Pumpkin Cheesecake Cups

If you love pumpkin cheesecake but don’t want to fuss with a springform pan or a water bath, these individual cheesecake cups are a simple option.

The recipe makes 18 standard muffin-sized servings, so it’s perfect for sharing at a fall gathering, Halloween party, or Thanksgiving dinner. Everyone gets their own little layered dessert, and there’s no slicing required.

The chocolate crust is a delicious change from a traditional crust made with graham crackers. Unsweetened cocoa powder gives it chocolate flavor without added sugar, and you can use sunflower seed meal or almond flour.

The best part? You make one cream cheese mixture, reserve some for the vanilla topping, and fold pumpkin puree and pumpkin pie spice into the rest.

Two cheesecake layers without making two separate batches!

Ingredients for Keto Pumpkin Cheesecake Cups

No Bake Chocolate Crust

The crust combines sunflower seed meal or almond flour, unsweetened cocoa powder, coconut flour, your low carb sweetener, and 4 tablespoons of softened butter.

Use a low carb confectioners sweetener for a smooth texture, or use the chocolate liquid monk fruit option listed in the recipe card.

The cocoa powder already provides chocolate flavor, so either sweetener option works with this chocolate crust.

Press about 1½–2 teaspoons of the crust mixture into each liner. You only need a thin base beneath all that creamy cheesecake filling.

Pumpkin Cheesecake Filling

You’ll need 16 ounces of softened cream cheese, low carb confectioners sweetener, 1 teaspoon vanilla extract, pumpkin liquid stevia, a pinch of salt, heavy cream, pumpkin puree, and pumpkin pie spice.

Use plain pumpkin puree, rather than sweetened pumpkin pie filling. The puree lets you control both the sweetness and the spice.

Gelatin and cold water help the filling set so you can serve these as individual cheesecake cups. Give the gelatin time to bloom before dissolving it, and let it cool enough that it’s no longer hot while keeping it liquid for mixing.

For the spices, you can use a store-bought blend or my homemade pumpkin pie spice recipe.

How to Make No Bake Pumpkin Cheesecake Cups

Start by lining two standard muffin pans with 18 silicone or paper cupcake liners.

Mix the chocolate crust ingredients in a bowl until combined. Divide the mixture between the liners, press it into the bottoms, and refrigerate while you prepare the filling.

Sprinkle the gelatin over 2 tablespoons of cold water and let it stand for 5 minutes without stirring. Warm it as directed in the recipe card, then stir until dissolved. Set it aside to cool slightly.

Beat the softened cream cheese, confectioners sweetener, salt, and vanilla until smooth. Blend in the cooled, liquid gelatin.

Add the heavy cream on low speed, then increase the speed and beat for a couple of minutes until the mixture thickens and is well combined.

Reserve about one-third of this mixture for the vanilla cheesecake topping.

Fold the pumpkin puree, pumpkin pie spice, and pumpkin liquid stevia into the remaining filling. Taste and adjust the sweetness if needed.

Divide the pumpkin filling among the prepared cups, then spoon the reserved vanilla cheesecake mixture over the top. Add a sprinkle of pumpkin spice if you like.

Refrigerate for at least 6 hours before serving. Making them the day before your gathering gives them plenty of time to set.

Tips for Creamy No Bake Cheesecake

• Soften the cream cheese first. Cold cream cheese is harder to blend into a smooth filling.
• Use confectioners sweetener. A powdered sweetener blends more easily into this no bake dessert than a coarse granulated sweetener.
• Dissolve the gelatin completely. Check for undissolved granules before adding it to the filling.
• Keep the gelatin liquid. Let it cool slightly, but don’t leave it sitting until it sets in the bowl.
• Reserve the vanilla layer before adding pumpkin. This gives you those pretty, separate cheesecake layers.
• Allow enough chilling time. Twenty minutes is the prep time; the cups still need at least 6 hours in the refrigerator.

Frequently Asked Questions

What makes the best no bake cheesecake?

A smooth filling, balanced sweetness, and enough time to chill make a big difference.

For these pumpkin cheesecake cups, start with softened cream cheese, use a confectioners-style low carb sweetener, and carefully prepare the gelatin.

The chocolate crust and vanilla topping also give each bite a little variety alongside the pumpkin spice filling.

Why has my no bake cheesecake not set?

Check the chilling time first. These cups need at least 6 hours in the refrigerator.

If they’re still too soft, possible causes include gelatin that wasn’t fully dissolved or evenly mixed into the filling, inaccurate measurements, or extra moisture from watery pumpkin puree.

Don’t skip the gelatin in this recipe if you want the cups to hold their shape.

How do you know when no bake pumpkin cheesecake is done?

These cheesecakes are ready when the filling has chilled and set, rather than when it reaches a baking temperature.

After at least 6 hours in the refrigerator, the filling should hold its shape when you gently peel away a liner. If it’s still loose, give it more time to chill.

How do you make a layered pumpkin cheesecake?

Reserve about one-third of the plain cheesecake filling before adding the pumpkin ingredients. Spoon the pumpkin filling over the chocolate crust, then add the reserved vanilla filling on top.

There’s no need to make a separate whipped cream topping—the top layer is cheesecake, too!

Will freezing a cheesecake help it set?

Freezing can make a soft filling firm temporarily, but it won’t correct a problem with how the gelatin was prepared or incorporated. Follow the refrigerator chilling time first so the cups can develop their intended texture.

Can I make these pumpkin cheesecake cups ahead of time?

Yes! They’re a convenient dessert to prepare the day before a party because they need several hours to chill anyway. Keep them covered in the refrigerator until you’re ready to serve.

Are these pumpkin cheesecake cups completely free of sugar?

They’re made without added sugar when you use the sugar free ingredients listed. Pumpkin and dairy contain naturally occurring sugars, so the provided nutrition information lists 2 grams of sugar per serving.

Each cup has 5 grams of total carbohydrates and 2 grams of fiber, giving you 3 grams of net carbs per serving.

An Easy Make-Ahead Fall Dessert

If you’re looking for a creamy pumpkin dessert to share this fall, these little cheesecake cups are such a fun option.

The chocolate crust, pumpkin spice filling, and vanilla cheesecake topping make them feel special, while the individual portions make serving easy.

Make a batch ahead of time, let the refrigerator do the setting, and enjoy having dessert ready before the party starts!

Sugar Free Low Carb Keto No Bake Pumpkin Cheesecake Cups