The pumpkin fascinates me and I never lack ideas to prepare recipes with it, this time I have decided to make a cheesecake without sugar, taking advantage of the natural sweetness that this special fruit provides.

A cheesecake or cheesecake without sugar is a very simple and healthy dessert, light and easy to prepare, it has few ingredients and the result is spectacular.

I hope that the fact that it is "without sugar" does not make you think that you will not like it, because it will surely be the opposite, I think it will surprise you.

In this recipe, as in many others, it is about taking advantage of the natural sweet flavor of the pumpkin as the base of the dessert and thanks to it, avoiding the need to add sugar or sweeteners.

It must be taken into account that to achieve this, it is important that the pumpkin is sweet, choosing the right variety in season will guarantee success.


To make this sugar-free pumpkin cheescake, it is essential to choose a pumpkin that is sweet.


Usually very early pumpkins are not that sweet and some varieties are not either, ask for advice when you go to buy it and make sure it is.

This recipe is ideal at this time of year, with a light dark chocolate sauce and some red fruits you have a healthy and easy dessert to make, but in the morning with a coffee is a breakfast of 10.


pumpkin cheesecake with chocolate sauce


To make this pumpkin cheesecake I usually use Quark cheese, but you can also use Greek yogurt, cream cheese, whipped fresh cheese, or a combination of them.

It is about flavoring the mixture well with cinnamon, vanilla and the spices that you like the most.

To cook the pumpkin there are two options, simply bake it or cook it in a pot with cinnamon, natural vanilla and a few drops of lemon.

After you put the pumpkin, quark cheese and the rest of the ingredients in the blender, remember that it does not have any type of flour, neither cereals nor nuts, that is why it is so light.

When it comes to cooking, heat the oven to 200ºC and bake at 180ºC for 45 min, as you know, each oven is different so click the cake to make sure it is cooked inside.

As it does not have dry ingredients, it is always juicy, its texture is that of a light cheesecake, each bite melts in your mouth.


I like simple and light desserts, to enjoy without regrets, this pumpkin cheesecake is an example.


It is not a sophisticated dessert, it is a simple preparation ideal to take at home without feeling guilty, you can enjoy a special breakfast or dessert without leaving the script.

I love trying more elaborate preparations when I go to a restaurant, especially those made with fruit, with black cocoa, all those delicate desserts, made with technique, to enjoy special textures and flavors.

But at home I opt for simplicity, you know that I am a home cook and that what I seek with my recipes is to develop a healthy and homemade kitchen.

A simple and familiar kitchen, to enjoy each day of the week as if it were a special moment.

If you usually follow my blog, you will have noticed that I have many recipes with pumpkin, it is not surprising being such a versatile food, pumpkin lends itself to everything, and it is worth taking advantage of it.


sugar free pumpkin cheesecake


Prepare your pumpkin cheescake without sugar and add a dark chocolate sauce made at the moment, or homemade whipped cream that you can sweeten with a little erythritol, spice it up with some red berries or take it as is.

You're going to love it!

Do you want to learn how to prepare it? Read the recipe below.


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5 de 2 votes
To print


The pumpkin cheesecake is a simple and very easy recipe, a healthy dish to enjoy at home, ideal for breakfast or dessert.

DIsh Breakfast, Dessert
Kitchen HOMEMADE, sugar free, gluten free
keyword cheesecake, keto, low carb, healthy recipe, sugar free, gluten free, sugar free
Preparation time 15 minutes
Cooking time 45 minutes
Total time 1 time
Servings 4 rations
Calories 135 kcal
Composer missblasco


  • 500 g cooked pumpkin Baked or in a pot with spices.
  • 250 g Quark cheese
  • 130 g egg 2 eggs
  • 1/4 teaspoonful vanilla

Elaboration step by step

  1. Bake a pumpkin or cook it in a pot with a cinnamon stick and a natural vanilla bean.

  2. Put the cooked pumpkin, quark cheese, eggs and vanilla essence in the blender glass. Beat well.

  3. Put the mixture in a mold and bake at 180ºC for 40-45 minutes, with the oven already preheated.

  4. I used a round mold to make it into the shape of a cake, but you can use a rectangular one or individual molds.

  5. Serve with a dark chocolate sauce, with homemade and sweetened whipped cream, with red berries, etc.

Nutritional Information
Amount per serving (200 g)
Calories 135 Derivatives of 36 fats
% of the recommended daily value *
Fat 4g6%
Saturated fats 1g6%
Cholesterol 121mg40%
Sodium 77mg3%
Potassium 302mg9%
Carbohydrates 13g4%
Fiber 4g17%
Sugar 7g8%
Proteins 14g28%
Vitamin A 19629IU393%
Vitamin C 5mg6%
Soccer 51mg5%
Iron 2mg11%
* Percentages of Daily Values ​​are based on a diet of 2000 calories.


  • 5 stars
    I love pumpkin !!! Can I use plain yogurt? Thanks for those recipes, I'm doing great! I am very fond of making »sponge cake» with eggs and flourless fruit or vegetables ... eggplant, even tofu ... and it's amazing how good it is. One question ... pumpkin counts as carbohydrates ??? Or is it vegetable without starches ???? Thanks and a hug!!!!!

    • Hello, yes, pumpkin has carbohydrates, mainly in the form of starch, (slow absorption). Contains 7 g of carbohydrates for every 100 g of edible product.
      Thank you very much for your comment. 😉

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