This easy keto pumpkin cheesecake bar recipe is a must-try for pumpkin lovers looking for a healthy, sugar-free dessert. It’s creamy, spiced just right, and comes together in minutes, perfect for fall gatherings or a cozy night in.
If you love creamy pumpkin desserts but want to skip the sugar and carbs, this Keto Pumpkin Cheesecake recipe is about to become your new favorite fall treat. Made with simple ingredients like pumpkin puree, cream cheese, and low-carb sweetener, these cheesecake bars taste just as indulgent as the classic version but this easy pumpkin cheesecake is served up without the guilt.
Whether you’re following a keto, low-carb, or sugar-free lifestyle, this pumpkin cheesecake delivers all the cozy fall flavor you crave in a lightened-up way.
Why You’ll Love This Keto Pumpkin Cheesecake Recipe
- Low-carb & sugar-free: This pumpkin pie cheesecake is made with Swerve powdered sugar for a naturally sweet flavor without spiking blood sugar.
- Simple ingredients: No complicated crusts or water baths, just mix, bake, and enjoy this no-guilt pumpkin spice cheesecake!
- Perfect for fall: Packed with cinnamon, vanilla, and pumpkin pie spice, it’s everything you love about autumn in one bite.
- Great for meal prep: Keeps beautifully in the fridge for several days or can be frozen for later. It’s the perfect Thanksgiving cheesecake for gluten-free guests.
Ingredients You’ll Need
- 1 can pumpkin purée
- 1 (8 oz) package cream cheese, softened
- 5 large eggs
- 1 cup Swerve powdered sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
That’s it, no crust, no flour, and no added sugar! Just simple, delicious, healthy pumpkin cheesecake bars that fit perfectly into a keto or low-carb lifestyle. You’ll love how rich and creamy these bars are, with all the cozy pumpkin spice flavor of fall baked right in.
How to Make Low-Carb Pumpkin Cheesecake Bars
Step 1: Preheat the Oven
Preheat the oven to 350°F and lightly grease a 9×9-inch baking pan.
Step 2: Mixing the Ingredients
Blend the base: In a large bowl, mix pumpkin, softened cream cheese, eggs, Swerve, pumpkin pie spice, cinnamon, and vanilla extract. Beat until completely smooth.
Keep in mind that using room temperature ingredients is recommended to avoid a lumpy batter.
Step 3: Bake
Bake: Pour the mixture into your prepared pan and bake for 30 minutes, or until the center is set and the edges are slightly golden.
Step 4: Serve & Enjoy
Cool and slice: Allow to cool completely before cutting into bars. Store leftovers in the fridge.
Tips for the Perfect Keto Cheesecake Texture
- Use room-temperature cream cheese so your batter is smooth and lump-free.
- Don’t overbake: The center should still jiggle slightly when you remove it from the oven.
- Chill before serving: Cooling helps the cheesecake set and intensifies the flavor.
Variations to Try
- Add a crust: Mix almond flour, butter, and a little Swerve for a low-carb crust base.
- Top it off: Add sugar-free whipped cream or a drizzle of keto caramel sauce.
- Turn it into muffins: Pour into silicone muffin cups for single-serve keto pumpkin cheesecakes. Use a mini muffin pan for mini cheesecake pumpkin bites.
- Make it extra cheesy: Bring out the flavor combo of cream cheese and pumpkin pie by adding in an extra brick of cream cheese for a true cream cheese pumpkin pie. This Fall themed cheesecake could be a big hit with a gingersnap cookie crust.
Storage & Freezing
Store your pumpkin cheesecake bars in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze individually wrapped squares for up to 2 months. Thaw overnight in the fridge before serving.
Why This Keto Pumpkin Cheesecake Works
Traditional pumpkin cheesecake recipes like one of my favorites, cheesecake factory pumpkin cheesecake, are often loaded with sugar and graham cracker crusts. By swapping those for Swerve powdered sugar and skipping the crust altogether, this version keeps the carbs low while still delivering the same creamy, spiced flavor you love.
Each serving fits perfectly into a keto, sugar-free, or low-carb diet without sacrificing taste or texture.
If you’ve been searching for the perfect keto fall dessert, these Low-Carb Pumpkin Cheesecake Bars check every box and are creamy, sweet, and full of pumpkin spice flavor.
They’re proof that you don’t have to give up dessert to stay low-carb. Try them once, and you’ll be making this recipe all season long.
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FAQ’s About Keto Pumpkin Cheesecake
❓ Is pumpkin keto-friendly?
Yes! Pumpkin is naturally low in carbs and packed with nutrients, making it an excellent ingredient for keto desserts. When used in moderation, pumpkin adds creamy texture and rich flavor without kicking you out of ketosis. This sugar free pumpkin cheesecake is also great for diabetics or anyone wanting delicious sugar free recipes.
❓ Is this a bakeless pumpkin cheesecake?
No, this isn’t a bakeless pumpkin cheesecake but it is basic pumpkin cheesecake that doesn’t require a lot of extra steps but it isn’t a no cook pumpkin cheesecake.
❓ Can I make this keto pumpkin cheesecake ahead of time?
Absolutely. These cheesecake bars taste even better the next day! Simply bake, cool completely, then store them covered in the refrigerator. They’re perfect for meal prep or make-ahead holiday desserts.
❓ How do I store keto pumpkin cheesecake bars?
Keep your cheesecake bars in an airtight container in the fridge for up to 5 days. For longer storage, freeze individual portions for up to 2 months. Just thaw overnight in the refrigerator before serving.
❓ Can I make this recipe dairy-free?
Yes, you can substitute dairy-free cream cheese and use a plant-based low-carb sweetener. The texture may vary slightly, but it will still be rich and creamy.
❓ What sweetener is best for keto cheesecake?
Powdered Swerve (erythritol-based) or monk fruit sweetener works best for smooth, classic cheesecake flavor without the aftertaste or gritty texture that some sweeteners leave behind.
❓ Can I add a crust to these pumpkin cheesecake bars?
Definitely! For a keto-friendly crust, combine almond flour, melted butter, and a bit of sweetener. Press it into your pan before adding the pumpkin cheesecake mixture, and bake as usual.
For more on the benefits of pumpkin on a low-carb diet, check out Healthline’s Guide to Keto Foods.
Keto Pumpkin Cheesecake
This creamy Keto Pumpkin Cheesecake is low-carb, sugar-free, and full of fall flavor! The perfect easy pumpkin dessert for a low-carb diet.
Ingredients
- 1 can pumpkin purée
- 1 (8 oz) package cream cheese, softened
- 5 large eggs
- 1 cup Swerve powdered sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F and lightly grease a 9x9-inch baking pan.
Blend the base: In a large bowl, mix pumpkin, softened cream cheese, eggs, Swerve, pumpkin pie spice, cinnamon, and vanilla extract. Beat until completely smooth.
Bake: Pour the mixture into your prepared pan and bake for 30 minutes, or until the center is set and the edges are slightly golden.
Cool and slice: Allow to cool completely before cutting into bars. Store leftovers in the fridge.
Notes
This recipe is best when served with a scoop of homemade sugar free whipped cream.
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Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 78Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 64mgSodium 40mgCarbohydrates 3gFiber 1gSugar 0gProtein 3g
The nutrition in recipes is calculate by AI, mistakes happen. It is highly recommended to check carb counts to make sure these recipes fit into your diet. Also, if you are following a specific diet or have allergies to certain foods, be sure to do your research on products before considering it safe to consume.
About Thirty Something Super Mom
My journey started after a Crohn's disease diagnosis, inspiring a commitment to well-being. This site shares my distinctive approach to healthy living with my collection of nutritious recipes that boast authentic flavors, mimicking the indulgence of traditional dishes. I love sharing guilt free recipes for low carb, keto, gluten-free, paleo, and the specific carbohydrate diet. I also share tips on natural living, including homemade cleaners and cleaning hacks. I also share my experience as a veterinary technician and pet groomer, to integrate pet health tips, homemade dog food recipes, and grooming insights to ensure your pets thrive.