Mini Pumpkin Chocolate Cheesecakes (Sugar-Free, Gluten-Free)

These no-bake mini pumpkin chocolate cheesecakes have a chocolate crust made with coconut flour, a thick pumpkin cheesecake filling, with dark chocolate and a sprinkle of sea salt on top. Sugar-free, gluten-free, keto, and high protein, and perfect for pumpkin season.

If you love the combination of pumpkin and cheesecake, you have to try my pumpkin cheesecake cookies next.

Stack of three mini pumpkin chocolate cheesecakes with a chocolate crust, topped with dark chocolate and sea salt.

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I made these mini cheesecakes for a short recipe video back in September 2024, and they were an instant hit, but there was some discourse on whether pairing dark chocolate and pumpkin was either genius or an atrocity. Most pumpkin cheesecake recipes I see make it with white chocolate, but I wanted to try dark chocolate instead. And, I really think dark chocolate won the day here!

These are perfect for fall get-togethers, a cozy Autumn night in, or just an easy treat to keep in the fridge for yourself. The silicone muffin pan helps them pop out clean without sticking. I hope you love these as much as I did making them for you!

Ingredients

Here's what you'll need to make this:

Full ingredient amounts, instructions, and notes are in recipe card at the bottom of this post. (or use the 'jump to recipe' button at the top of this post).

Here's a few notes about key ingredients:

Liquid sugar-free sweetener - I used liquid allulose, which is a natural sweetener that doesn't affect blood sugar. If you don't mind sugar, other liquid sweeteners like honey or maple syrup should work.
Pumpkin protein powder - I used Keto Chow's Pumpkin Spice Caramel, which a milk protein isolate based powder with xanthan gum, acacia fiber, and pumpkin spice for better texture and flavor. For a swap, milk protein isolate, milk protein concentrate or 80% casein/20% whey blends may work, but the texture will change.
Pumpkin puree - Make sure to get 100% pumpkin, not pumpkin pie filling.
Topping: ChocZero makes the best sugar-free dark chocolate chips. Melt about 30 seconds in the microwave until smooth.

Instructions

These mini pumpkin chocolate cheesecakes are super easy to make, and here's how to make them:

Before you get started: Soften the cream cheese, melt the butter and let it cool slightly. Grab a 6-cup (or 12-cup if you can't find 6-cup) silicone muffin pan.

A glass bowl with coconut flour, cocoa powder, melted butter, and liquid sweetener not yet mixed for a chocolate crust.

A glass bowl of mixed chocolate crust dough, ready to be pressed into a muffin pan to make cheesecakes.

Chocolate crust pressed into the bottom of muffin cups, with a small cup of frothy liquid sweetener beside them

Make chocolate crust. Stir together the coconut flour, cocoa powder, liquid sweetener, and melted butter in a small bowl until it looks like cookie dough. Press it into the bottom of each cup in the muffin pan. The dough is sticky, so a lightly oiled spatula or clean fingers help make it easier to flatten.

A glass bowl with pumpkin puree, coconut flour, and spices not yet mixed together for the cheesecake filling.

A glass bowl of smooth, mixed pumpkin cheesecake filling with a light orange-brown color, sitting on a marble countertop.

Scoops of pumpkin cheesecake filling being pressed into a chocolate crust in a muffin pan, with a cup of milk nearby.

Make pumpkin filling. Mix pumpkin puree, cream cheese, pumpkin spice, liquid sweetener, and protein powder together with an electric mixer until smooth. Press this layer on top of the crust and smooth the top with a spatula. A cookie scoop is great for portioning evenly.

A spoon pours melted chocolate over the pumpkin cheesecake filling pressed into a silicone muffin pan.

Six muffin cups filled with pumpkin cheesecakes topped with melted chocolate, one cup still showing its crust

Add topping and set. Pour the melted sugar-free dark chocolate over the pumpkin layer. Spread evenly with spoon or spatula. Refrigerate for about 30 minutes until set.

Olivia's Top Tips

Use a silicone muffin pan. It helps the cheesecakes pop out clean and even, which is harder to do with a metal pan. If you use a metal pan, you'll need cupcake liners.
Cooking oil helps with the sticky layers. Both the crust and the filling can stick to your hands, so a lightly oiled spatula or clean fingers help you press and smooth each layer.
Weigh protein powder. Protein powder scoops vary by brand, so weighing it gives you a more consistent texture every time.

Frequently Asked Questions

Can I use a different protein powder?

I used Keto Chow, which is milk protein isolate based powder with acacia fiber and xanthan gum for better texture. For a swap, milk protein isolate, milk protein concentrate or 80% casein/20% whey blends may work, but the texture will change. For this recipe, you can likely omit the protein powder as it's there to add protein, flavor and other nutrients. You might need more sweetener added to the filling though.

Why is my filling too wet or too dry?

If your filling feels too wet, add coconut flour a teaspoon at a time until it firms up. If it's too dry, add unsweetened almond milk or more pumpkin puree a teaspoon at a time until it's smooth enough to press. The filling and crust will both be thick and sticky.

Can I use almond flour instead of coconut flour for the crust?

Since coconut flour is very absorbent, you'll need about ¾ cup almond flour to replace the ¼ cup of coconut flour in this recipe. Start there and adjust if the dough feels too wet or dry.

Find the printable recipe card below with all ingredient measurements, instructions, and my notes. Watch the video below as a visual guide.

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