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. Recipe created by Tracey of The Naked Diabetic
This easy Sugar Free Pumpkin Cheesecake squares recipe is a perfect addition to your fall cookbook. For an extra blast of pumpkin, serve these squares with a creamy Sugar Free Pumpkin Latte.
What you will find in this post.
Table of Contents
How to make Sugar Free Pumpkin Cheesecake Squares – The Video
Shopping List of Ingredients
- Cream Cheese – Low fat
- Splenda Granulated Sweetener
- Catalina Crunch Cinnamon Toast Cereal
- Pecan Flour
- Sugar-Free Pumpkin Puree
- Eggs
- Pumpkin Pie Spice
- Butter
- Jordans Skinny Pumpkin Spice Syrup
- Ratio Keto Toasted Almond Granola
Recommended Kitchen Tools and Accessories
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- 8-inch by 8-inch baking dish
- Blender or food processor
- Silicone Spatula
- Whisk
- Electric Mixer – stand or Handheld
Helpful Tips and FAQs
Substitutions
When making substitutions of any kind, keep in mind that the nutritional information per serving will change.
Sweetener
I use Splenda granulated whenever possible as it does not negatively impact my blood sugar. I find that sweeteners that contain sugar alcohols cause my blood sugar to rise. If this is not a concern for you or you have a preferred sweetener, by all means, make substitutions that suit your preferences and dietary needs. Keep in mind that substituting the sweetener may change the overall nutritional information.
Butter
You can substitute the butter for canola oil or an oil of choice that is heat resistant. Margarine or butter blends are not recommended. Be advised that the nutritional information will need to be adjusted according to substitutions.
Ratio Granola Cereal
Ratio makes other types of keto-friendly granola that are easily interchangeable with the toasted almond granola. If choosing a different brand or product, be sure to take into consideration the change in net carbs.
Catalina Crunch Cereal
Catalina Crunch Cereals are perfect cereals for making crusts, such as chocolate crumb crust and graham cracker crust substitutions. You could make an almond flour crust if you are unable to obtain Catalina Crunch cereal.
Jordans Skinny Syrup
The Jordan Skiiny Suyrups are p[perfect for adding to recipes without adding carbs and calories. The only substitution that comes to mind is the Sugar-Free Torani Pumpkin Spice Syrup or Stevia Pumpkin Spice Drops. If you use the sugar-free Pumpkin Stevia Drops, you will need to adjust the amount of sweetener you add,
Walden Farms Syrup
The Walden Farms Pancake syrup is the perfect syrup to use as a binder that does not add calories or carbs. As an alternative, you could use a little canola oil or melted butter instead. Be aware that it will change the nutritional outcome.
Pumpkin Puree
We used canned pumpkin puree, but you could easily substitute it for fresh homemade pumpkin puree. Do not use Pumpkin Pie filling as it contains sugar.
Where can I buy low-carb cereals used in this recipe? (and others)
The USA – Many supermarkets in the US sell the Catalina Crunch Brand and the Ratio brand in the cereal aisle. King Arthur keto Wheat Flour is in the baking aisle. Walden Farms is available at some health food stores and keto shops. Jordan’s Skinny Syrups are available online and in Keto shops but only in a few stores.
In Canada – Catalina Crunch and Ratio Cereal are not available in stores (that I have found) but they are available online, through Amazon and Low Carb Grocery Canada. Walden Farms products are available at Ideal Protein Weight Loss centers (some – not all), some grocery stores, such as Foodland and also at Low Carb Grocery Canada and Amazon. Jordan’s Skinny Syrups are available;e online at Amazon and Low Carb Grocery Canada and in some Winners and HomeSense stores, as well as some real Canadian Superstores (No Frills) and Ideal Protein Weight Loss Center s and Keto Shops. King Arthur Keto Wheat flour is available at Low Carb Grocery Canada and Amazon. Some Keto shops carry these products as well.
Do I need to pre-bake the crust?
I recommend pre-baking the crust so that it will be crisp and not fall apart. If you are pressed for time, you can eliminate the pre-baking but the crust will likely be soft and get soggy after a day or so.
Allowing the crust to cool before adding the rest of the layers, will help it retain its crispness.
Should these Squares be served warm or cold?
Serving the Sugar Free Pumpkin Cheesecake squares after they have cooled will help them to keep their shape. If they are not given adequate time to set up, they may be too soft to retain their square shape when cut, but they taste good either way.
Storing and Freezing Instructions
These Diabetic Sugar Free Pumpkin Cheesecake Squares can be stored in an airtight container and refrigerated for up to one week.
If freezing, place in an airtight container or wrapped in plastic wrap for up to one month. When thawing, be advised the crunchy topping will not be as crunchy as it was when it was freshly baked.
More Gr4at Sugar Free Pumpkin Recipes
- Sugar-Free Pumpkin Spice Latte Recipe
- Sugar Free Pumpkin Pie Recipe
- Sugar Free Pumpkin Roll Recipe
- Sugar Free Pumpkin Spice Cookies Recipe
- Sugar Free Pumpkin Spice Cake Recipe
- SugarFree Pumpkin Spice Sauce Recipe
- Sugar Free Pumpkin Spice Hot Chocolate Bombs Recipe
The Sugar Free Pumpkin Cheesecake Squares Recipe
Sugar Free Pumpkin Cheesecake Squares recipe
Ingredients
Bottom Crust
- 2 cups Catalina Crunch Cinnamon Toast Cereal
- 1/2 cup Butter
- 1/2 tsp Pumpkin Pie Spice
Cheesecake layer
- 16 ounces Cream Cheese – Low Fat
- 2 large Eggs
- 1/2 cup Splenda Granulated Sweetener
- 2 tbsp Jordans Skinny – Pumpkin Spice Syrup
Pumpkin Layer
- 1 cup Pumpkin Puree – no sugar added
- 1/3 cup Splenda Granulated Sweetener
- 1 tsp Pumpkin Pie Spice
Top Crumble
- 1 1/4 cup Ratio Toasted Almond Granola Cereal
- 1/3 cup Pecan Flour
- 1/4 cup Walden Farms Pancake Syrup
- 1/4 tsp Pumpkin Pie Spice
Instructions
Crust
- Preheat oven to 350 °F
- In a food processor, pulse the Catalina Crunch cereal into crumbs.
- Add the melted butter and the pumpkin pie spice.
- Pulse until well mixed.
- Press into an 8 inch by 8 inch baking pan
- Bake for 10 minutes.
- Allow the crust to cool before adding the remaining layers.
Bottom Layer
- Using an electric mixer, cream the cream cheese making sure there are no lumps.
- Add the eggs and continue beating.
- Mix in the Splenda and Skinny Syrup and mix well.
- Pour half of the cream cheese mixture over the crust.
- Level out the top will a spatula or spoon.
Pumpkin Layer
- Using an electric mixer or whisk, mix the pumpkin, sweetener and pumpkin spice until well mixed.
- Pour the remaining cream cheese mixture into the pumpkin mixture and whisk until combined.
- Pour the pumpkin mixture over the cream cheese layer, taking care not to mix the two together.
- Even out the top of the pumpkin layer.
Crumble top
- In a mixing bowl, combine the Ratio granola cereal, pecan flour, pumpkin pie spice and the Walden Farms Pancake Syrup.
- Mix well.
- Spread over the top of the pumpkin layer.
- Bake in the center of the oven for 35-40 minutes.
- Remove from oven and allow to firm up for at least 2 hours before serving.
Notes
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For an extra special treat drizzle with some of our Sugar Free Pumpkin Sauce... It adds a touch of elegance!
Nutritional Information
The following information is for one serving using ingredients stated in the recipe. (This recipe makes 16 equal-sized servings)
1 Serving
- Calories – 217
- Total fat – 16.7 g
- Saturated fat – 6.25 g
- Total carbs – 13.6 g
- Fibre -4.1 g
- Net Carbs – 9.5 g
- Protein – 8 g
- Sodium – 208 mg
Nutrition information is provided as a courtesy and is automatically calculated using an online nutrition calculator. We encourage you to calculate nutrition data with your specific brand ingredients as nutritional information can vary between brands
This website may contain affiliate links. When a purchase is made through our links, The Naked Diabetic may receive a commission, at no cost to you.
