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. Bianca @ Confessions of a Chocoholic on November 11, 2011 at 6:20 pm

    Awesome idea. I love the instant portion control. And that it’s made with goat cheese! Bookmarking this to try soon!

  2. Amanda on November 11, 2011 at 6:33 pm

    This looks fantastic! Gonna try this next time I need a sweet snack for sure.

  3. Anna @ The Guiltless Life on November 11, 2011 at 10:55 pm

    I am ABSOLUTELY pinning this!

  4. Beth on November 14, 2011 at 10:32 am

    Yay! I wanted to make a dessert to take to my in-laws for Thanksgiving. I’m gluten-free and I feel bad that my MIL has to run around small-town Wisconsin to find gluten-free desserts for me.

    How did you get all of the nutrition info? Is there a website to enter ingredients and have it give you the info?

    • Fitnessista on November 14, 2011 at 10:40 am

      yep sparkpeople has one, so does livestrong 🙂

  5. Heather on November 14, 2011 at 11:07 am

    I’m so glad you posted this recipe! I was craving something like this all weekend and I didn’t want to buy a cheesecake and I didn’t want the aggravation of making one. I can’t wait to try this when I get home tonight.

  6. Paige McDonald on November 15, 2011 at 5:31 pm

    Im making it right now!!! the batter tasted delicious so im sure it will turn out great. my 13 year old brother even liked it and he hates pumpkin!

  7. Jennifer on November 17, 2011 at 8:03 pm

    I really want to make this for Thanksgiving, but want to make it into a whole pie! Any ideas on how to change up the ingredients so I don’t get a big gooey mess?! 🙂 I’m still learning.

  8. Dee on November 18, 2011 at 2:41 pm

    If you find you have a crazy number of hits on one of your posts that includes the Chocolate Mug Cake recipe, that’s me. Every time I want that mug cake (which is fairly often), I google “fitnessista chocolate mug cake” and go to it. I can’t seem to memorize the recipe. Anyway: prepare for the insane number of hits you’ll get from me for this pumpkin cheesecake for 1!

  9. Sophia on November 20, 2011 at 12:44 pm

    Hi Gina,

    I made these last night and they were amazing! My partner thought so as well 🙂

    Thank you!

    • Fitnessista on November 20, 2011 at 3:14 pm

      yay! glad you liked them 🙂

  10. Annie B. on October 21, 2013 at 10:21 pm

    Just made these tasty guys for the first time (using Sun Warrior instead of flour)! I’m so, so glad to be enlightened to the wonders of that creamy goat cheese! I threw the leftovers into my Sun Warrior smoothie this afternoon and the results were amazing!

    Thanks for the great recipe, Gina! Pumpkin cheesecake craving –> crushed!

    • Fitnessista on October 21, 2013 at 11:57 pm

      awesome- so happy you liked it!

  11. […] *Pumpkin Cheesecake for One […]

  12. […] individual-serving pumpkin cheesecake ramekins (I googled for single serving recipes, and found this one that’s technically three servings, but individually baked and portioned, so close […]

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