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. Recipe created by Tracey of The Naked Diabetic
It’s Pumpkin Spice and everything nice season! This diabetic-friendly sugar-free pumpkin Cheesecake recipe goes perfectly with our Sugar-Free Pumpkin Spice Latte.
When you make this delicious Sugar-Free Pumpkin Cheesecake recipe and you are ready to plate it up, drizzle some of our Sugar-Free Pumpkin Spice Sauce over it (as shown in our photos), and enjoy the full flavour of pumpkin spice.
Cheesecakes are a super easy dessert that can easily be made diabetic-friendly. In all of our no-bake, diabetic-friendly cheesecake recipes, we use a basic almond crust, with a few variations. For our fillings, we, try to always use zero-sugar, zero-carb sweeteners and zero-calorie flavours, whenever possible.
Recommended Kitchen supplies
- electric mixer – stand mixer or handheld mixer
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Silicone Spatula
- 8 inch springform pan (non stick)
Ingredients list
- Almond flour
- Splenda granulated sweetener
- butter
- low-fat cream cheese (any brand)
- Sugar-free Cool Whip (or any brand of sugar-free whipped topping)
- liquid stevia
- pumpkin puree
- ground cinnamon
- ground nutmeg
- pumpkin pie spice
Making your own Pumpkin Puree vs. buying canned Pumpkin Puree
It is always preferred to have freshly made pumpkin puree, but since pumpkins are only available seasonally, it’s not always an option.
Buying Fresh Pumpkins
Pumpkins are commonly seen in three sizes, Miniature, pie pumpkins and carving or jack-o-lantern pumpkins.
Always choose the pie pumpkins. The miniature pumpkins are edible, but not ideal for using to make a puree. They are hard and difficult to work with. They are ideal for use as serving bowls for soups as they hold their shape and firmness.
Carving pumpkins, are the large pumpkins you see at the supermarket in the fall. They are also edible, but they are stringy, watery (when cooked) and don’t have a very strong flavour. They are unsatisfying, as you will find out if you use one to make a pie.
Making your own Pumpkin Puree
- Preheat the oven to 350°F (175°C)
- Remove the stem and slice the pumpkin in half.
- Remove the seeds and place the cut pieces on a baking sheet lined with parchment paper.
- Bake for approximately 40 to 45 minutes in the oven until the pumpkin is soft. (check with a fork)
- When cool enough to handle, scrape the pumpkin filling off of the skin. Place into a food processor. Discard the skin.
- Pulse until very smooth and there are no chunks or pieces left. Add tablespoons of water as needed during the pulsing.
- Store in the refrigerator in an airtight container.
Buying Canned Pumpkin
Whenever you are buying pumpkin Puree, make sure that it is 100 percent pure pumpkin and not pumpkin pie filling. For diabetic-friendly desserts, we need to eliminate sugar whenever possible. Pumpkin Pie filling has a lot of sugar in it. Sugar is usually the second ingredient on the list, right after pumpkin. Pumpkin Pie filling is also referred to as Pumpkin pie mix, on some labels.
As long as you stick with 100 percent pure pumpkin, you should be safe. Always confirm that there is no added sugar, by always checking the ingredient list.
Sugar-Free Pumpkin Cheesecake Recipe
Sugar-Free Pumpkin Cheesecake Recipe
Ingredients
Crust
- 1 cup Almond flour
- 1/3 cup granulated Splenda sweetener
- 1/4 cup butter – melted
- 1 tsp pumpkin pie spice
Filling
- 16 ounces low fat cream cheese ( 2 blocks)
- 1 cup pumpkin puree
- 1 tbsp liquid Stevia
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1 tsp pumpkin pie spice
- 4 cups whipped topping ( 1 – 1 litre cool whip tub)
Instructions
Crust
- Preheat oven to 350°f (175°C)
- Combine all crust ingredients in a small mixing bowl.
- Use a pastry blender and mix until it forms a loose crumble,
- Press into an 8 inch springform pan.
- Bake for 10 mins.
- Let cool.
Filling
- Using an electric mixer, cream the cream cheese until smooth.
- Add the liquid sweetener and continue to cream.
- Add in the pumpkin puree and continue to mix.
- Add spices and mix thoroughly.
- Using a silicone spatula, fold in 3 1/2 cups of the whipped topping.
- Pour over the baked crust and smooth out the top.
- Chill for a minimum of 2 hours before serving.
Nutrition
CHECK OUT THESE SUGAR-FREE DIABETIC-FRIENDLY CHEESECAKE RECIPES.
Get the recipe for our Sugar-Free Pumpkin Spice sauce. (Perfect for drizzling over our Sugar-Free Pumpkin Cheesecake.
Nutritional information for Sugar-Free Pumpkin Cheesecake Recipe
1 Serving = 1/12th of the cheesecake
- Calories – 220
- Total fat – 17 gr
- Saturated fat – 9 gr
- Total Carbs – 12 gr
- Fibre – 2 gr
- Net carbs – 120 gr
- Protein – 6 gr
- SZodiu, – 180 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
Storing Instructions
Store your cheesecake in an airtight container in the refrigerator for up to 4 days. This recipe can also be frozen for up to a month, but for best results, serve fresh.
Disclaimer -This post may contain affiliate links. When a purchase is made through our links, The Naked Diabetic may receive a commission, at no cost to you.
