Pumpkin Cheesecake for 1

It was a “dessert first” kind of night.

pumpkin cheesecake

It was a long and awesome day of teaching, capped off by team-taught Zumba class and a tubing class, and all I wanted when I got home was some sweatpants.. and pumpkin cheesecake. I’ve been scheming of this recipe for a couple of days, because I wanted a few things to happen:

1) No crust. I always skip out on the crust anyway (the filling is always better!) so why mess around with it?

2) Goat cream cheese. We’ve had a long and deep relationship and and I had yet to make a cheesecake out of it

3) Low sugar. I love cheesecake, but don’t really love how I feel after eating it. [Although a slice of Red Velvet from the Cheesecake Factory as a treat is worth the sugar coma that follows]

So here ya go:

A 150-calorie slice of cheesecake heaven, minus the sugar coma, plus an awesome dose of nutrients (B vitamins, iron, vitamin A and 9g of protein)

Low Sugar Pumpkin Cheesecake for 1

Makes 3 servings… 1 for now and 2 to freeze for breakfast a rainy day.



-1/2 can pureed pumpkin

-3.5 oz goat cream cheese (or cream cheese of choice- Toffutti or regular would work just as well)

-1/4 t cinnamon

-1/8 t nutmeg

-1 egg (or flax egg)

-Sweetener of choice: I used a mix of 1 t honey and Stevia

-1 T flour of choice (I used GF baking mix)

-1 t vanilla

1. Preheat the oven to 350.

In a large bowl, mix the cream cheese, pumpkin, cinnamon and nutmeg. Next add your sweetener of choice to taste. You will want to make it a little bit sweeter since the egg with dilute the mixture. I used a mix of honey and Stevia, but feel free to use maple syrup, agave, regular sugar, or Sucanat until you get it to the sweetness you like.


2. Add the egg, flour and vanilla and mix well.

3. Distribute the mixture evenly into 3 ramekins or soufflé dishes


and bake in a water bath for 30-35 minutes, until firm.

water bath

The water bath helps prevent cracking- just place them on a cookie sheet with a 1/2 inch or so of water.

cheesecake (2)

4. Let cool, and then place in the fridge to chill for at least 30 minutes. <— if you can wait that long

5. Feast 🙂

I’d imagine that these taste even more amazing the next day, but the one that the Pilot and I shared was pretty fantastic. I love the fact that they’re instant portion control, and the nutrition stats are probably the best I’ve seen for a cheesecake 😉 It ranks right up there with my favorite cake in a mug.



Not. Too. Shabby.

Hope you love it 🙂 Let me know what you think!

We’re off for cocktails and mocktails.



Filling or crust? When it comes to pie or cheesecake, I’m all about the filling, but for pizza, crust wins.

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  1. such a great idea! can’t wait to try it. 🙂

  2. I love this! I’m wondering if I could sub in vegan cream cheese for the goat cream cheese? The stats on this are awesome. 🙂

  3. Yum! This is getting pinned!

  4. That does sound like a very yummy and satisfying snack/treat. Definitely want to give it a go.

  5. Omg this sounds sooooooo good!! I love anything cheesecake & pumpkin!!

    Thanks for sharing!! 🙂

  6. Drool.

  7. Ahhh so much protein!!! Fobsessed. I hope weggie’s has goat cream cheese or I’ll probably cry

  8. Oooooh I can’t wait to make this! Thank you so much!

  9. Looks delicious! Have to give this recipe a try over the weekend.

  10. I can’t wait to try this Gina! Thanks for the recipe 🙂

  11. These look pretty great, but I would have loved a nice graham cracker crust on the bottom. 🙂

  12. Awesome! Love cheesecake, but hate crust. I always eat the filling and leave the crust. What do you think about almond or coconut flour instead of GF baking mix?

  13. Looks good, but I’m a crust girl. Crust for pie and pizza.

  14. I’m the opposite: crust on cheesecake, non-crust on pizza.

    Looks delish!

  15. Aaaaaah! Someone pin those so I can repin… it won’t work for me, but I HAVE to save this! It looks like heaven.

  16. i’ve been wanting to make pumpkin cheesecake this fall. Yum! I love pie, especially the filling, but i like the crust as well, as long as there isn’t too much!

  17. i’ve been wanting to make pumpkin cheesecake this fall. Yum! I love pie, especially the filling, but i like the crust as well, as long as there isn’t too much!

  18. GENIUS!

    I was also wondering about coconut flour. Would that work out?

  19. oh good stuff gina. I love my goats milk yogurt, what a great way to use it. its tangy and creamy.

  20. Gina it looks great! Love that it makes a small portion…usually after 1 or 2 pieces of cheesecake, I’m good for about 6 months. Don’t need a dozen slices wondering what I’m going to do with all of it.

    Filling or crust? = filling, all the way!! The only time I like crust if it’s a graham cracker crust sweetened with cinnamon and sugar…or something similar 🙂

  21. this recipe seems too good to be true!

    i have to admit, i’m a crust girl… but only if it’s graham cracker. i might have to throw this into a single serve gcc when i try it this weekend. perfection!

  22. When you say to “bake in a water bath”, is that in the oven or just sitting on the counter? Will the egg be ok to eat if not baked? Just wanted to clarify because it sounds delicious & i can’t wait to try it!

  23. I bet this would be awesome with cocoa too 🙂

  24. I love crust on cheesecake but that one looks so good I wouldn’t even miss it!

  25. This looks SO good!! So simple, so healthy, and so delicious looking! I actually love the crust on cheesecake and pies, so I might add some crumbled graham cracker in there too. 🙂 And I’m totally with ya on the love for Red Velvet Cheesecake from Cheesecake Factory – oh boy, heavenly!

  26. G-free gingersnaps would be tasty on top!

  27. Delicious! I can’t wait to give this one a try. I think it will be amazing without crust but making a crust out of almond meal could be lovely also!

  28. I just made a Trader Joes run today and picked up pumpkin in the hopes that baking would soon commence! Can’t wait to try this out!! 🙂

  29. I noticed you used a GF baking mix, but the recipe also says flour of choice. Baking mixes usually have salt and baking powder mixed in…do I need to add that if I am using reg. flour?
    Thanks, going to make this for sure!

  30. Haha I can’t help but notice Bella in the background, staring at that cheesecake <3. My dog is a Bichipoo. Can Bella be his girlfriend? He is just as sassy.

  31. Crust all the way! Especially in pie (I like biting on things and filling by itself is just too ooey gooey for me). 😛

  32. This is a fantastic idea. I do love the crust though BUT only when I make it. I can control the butter and I like to add seasonings to it. It’s just a waste if it’s bland and butter soaked.

  33. LOVE desserts for ONE, then you can’t go overboard 🙂

  34. Looks great girl! You are right, it is filling all the way. The best recipes always come from the cravings we have, no?

  35. I love individual cheesecakes! Instant portion control, as long as you put the extra away somewhere safe (and high up). My can of pumpkin has been waiting in the cabinet for the right recipe. I think I just found it!

  36. Mmmm…that fake cheesecake sounds amazing! I love that you includes the nutrition stats too – they’re great! 🙂 it’s always helpful to know! 🙂 must make! sounds like you had a wonderful day at “the office” – I love how you totally dig your job 🙂 xyx

  37. Mmmm I loooove cheesecake. And am finding that I’m loving pumpkin this season too! I made “pumpkin pie” overnight oats for breakfast this morning, and zomg, amazing. I’m thinking that you could double this recipe and put it in a pie plate to bring for Thanksgiving! 6 servings!

  38. I looove my mom’s flaky pie crusts, but the filling is always the best part. This looks awesome! 😀

  39. I totally agree with you: I am all about the filling, crust is overrated except for pizza.

  40. I LOVE a good crust. I reaaaaally wish I didn’t, since no GF crust has been able to meet my desires!

  41. Oh my gosh, this looks amazing!! You always have the best healthy dessert ideas.

  42. These look so simple and delicious! I’m definitely a filling girl. I always pick around the crust.

  43. I completely agree with the filling for pie and crust for pizza. Mmm I want some pizza now hahah!

  44. totally love cheesecake filling. i am a sucker for it. but I do love pizza crust. yeah, I always eye people’s un eaten crusts and ask if they are going to it it. lol.

  45. I have been wanting to make a whole vegan pumpkin cheesecake for a Thanksgiving… perhaps I can use your recipe here as a jumping off point. Thanks!

  46. Great idea!! Can’t wait to try this!!!

    I like the filling and the crust, but when the filling is good, I’ll take it 🙂

  47. you nailed this one. I would most likely put some cookies on the bottom and call it a day. 🙂

  48. I was thinking of a similar no-bake version using pureed cottage cheese – I don’t have the patience for baking a cake for 1! 🙂

  49. this is in the oven right now!! i totally didn’t eat any of the uncooked filling by the spoonful or anything 😉
    smells amazing!!

  50. Wow these look so good! I like filling and crust equally. I just love anything resembles a pie. 😉 the nutrition stats make this even more desirable, though. Thanks for sharing!

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