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Six sugar-free pumpkin spice cheesecake cups in white ramekins topped with whipped cream and toasted pecans on a wooden board

Sugar-Free Pumpkin Spice Cheesecake Cups

No-bake sugar-free cheesecake cups with a pumpkin spice cream cheese filling and a crunchy pecan crust. Ready in 15 minutes, chilled until firm.
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Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 6 cups
Calories: 290
Ingredients Method Notes

Ingredients
  

Pecan Crust
  • 120 g raw pecans finely chopped or pulsed in a food processor
  • 2 tbsp unsalted butter melted
  • 1/4 tsp cinnamon
  • 1 tbsp powdered erythritol
Pumpkin Spice Cheesecake Filling
  • 225 g full-fat block cream cheese room temperature
  • 120 g canned pumpkin puree 100% pumpkin, not pie filling
  • 60 g powdered erythritol or monk fruit sweetener
  • 1.5 tsp pumpkin spice blend
  • 1 tsp vanilla extract
  • 60 ml heavy cream cold, for whipping
  • 1 pinch pinch of salt

Method
 

Make the Pecan Crust
  1. Pulse pecans in a food processor until finely chopped but not powdery, about 8 to 10 short pulses.
  2. In a small bowl, stir together the chopped pecans, melted butter, cinnamon, and 1 tbsp powdered erythritol until the mixture resembles wet sand.
  3. Divide the crust evenly among 6 muffin cups or ramekins and press down firmly with the back of a spoon. Refrigerate while you make the filling.
Make the Cheesecake Filling
  1. Beat cream cheese with a hand mixer on medium speed for 2 to 3 minutes until smooth and fluffy.
  2. Add pumpkin puree, powdered erythritol, pumpkin spice blend, vanilla extract, and a pinch of salt. Beat on medium until fully combined and no streaks remain, about 2 minutes.
  3. In a separate bowl, whip cold heavy cream until soft peaks form, about 1 to 2 minutes.
  4. Fold the whipped cream into the pumpkin cream cheese mixture using a rubber spatula until just combined. Don't overmix.
Assemble and Chill
  1. Spoon the filling evenly over the chilled pecan crusts in each cup, smoothing the tops with the back of a spoon.
  2. Cover the cups with plastic wrap or lids and refrigerate for at least 2 hours, or overnight, until the filling is firm and set.
  3. Before serving, top each cup with a small dollop of unsweetened whipped cream and a light dusting of pumpkin spice if you like.

Notes

For the cleanest slices, run a thin offset spatula around the edge of each cup before lifting the filling out. Lined muffin tins with parchment rounds make removal much easier.