Keto Pumpkin Cheesecake (No-Bake) Recipe

Introduction

This no-bake keto pumpkin cheesecake is a creamy, flavorful dessert that’s perfect for the fall season or any time you crave a rich treat without the carbs. With a nutty crust and spiced pumpkin filling, it’s both easy to make and delightfully satisfying.

Ingredients

• 1 1/2 cups nuts (pecans recommended)
• 1 tablespoon sweetener (Swerve brown sugar or Lakanto Golden)
• 1/2 teaspoon cinnamon
• 8 ounces cream cheese, softened (room temperature)
• 1 cup heavy whipping cream
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1/2 cup Swerve brown sugar sweetener or Lakanto Golden
• 3/4 cup pumpkin puree (canned)

Instructions

1. Step 1: To make the crust, combine the nuts, 1/2 teaspoon cinnamon, and 1 tablespoon sweetener in a food processor. Grind until the mixture becomes moist and sticky.
2. Step 2: Divide the crumb mixture evenly into ramekins, jars, or your chosen containers. Press firmly to form a nut crust—this will be the cheesecake base.
3. Step 3: In a mixing bowl, add the softened cream cheese, pumpkin puree, and 1/2 cup sweetener. Mix on high with an electric mixer until smooth and creamy.
4. Step 4: Add vanilla extract, pumpkin pie spice, and the remaining 1/2 teaspoon cinnamon to the mixture. Continue mixing until fully combined.
5. Step 5: Pour in the heavy whipping cream and mix on high for about 5 minutes, or until the filling is fluffy and light.
6. Step 6: Spoon the cream cheese mixture onto the prepared crusts. For a polished look, you can pipe the filling using an icing bag or a ziplock bag with a corner cut off, though this step is optional.
7. Step 7: Add toppings like roasted nuts or a sprinkle of cinnamon if desired. Cover with plastic wrap or place in an airtight container. Refrigerate until ready to serve.

Tips & Variations

• Swap pecans for walnuts or almonds for a different nutty flavor in the crust.
• For extra richness, use full-fat cream cheese and heavy cream.
• Add a dash of nutmeg or cloves along with the pumpkin pie spice for a deeper autumn flavor.
• Serve with a dollop of sugar-free whipped cream for an extra indulgent touch.

Storage

Store the cheesecake in the refrigerator in an airtight container for up to 4 days. Reheat is not recommended since this is a no-bake, chilled dessert; simply enjoy it cold for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different nut for the crust?

Yes, you can substitute pecans with walnuts, almonds, or even a mix of nuts depending on your preference. Just make sure to grind them finely for the best crust texture.

Is canned pumpkin puree the same as pumpkin pie filling?

No, pumpkin puree is simply cooked, mashed pumpkin with no added sugar or spices. Pumpkin pie filling contains added sugar and spices, so for this recipe, be sure to use plain pumpkin puree.

Keto Pumpkin Cheesecake (No-Bake) Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 80 reviews

This Keto Pumpkin Cheesecake is a delicious no-bake dessert that’s perfect for fall or any time you’re craving a creamy, low-carb treat. The recipe features a nut-based crust and a fluffy pumpkin cream cheese filling flavored with warm spices and a sugar substitute to keep it keto-friendly. Ready in just 15 minutes, this cheesecake is simple to prepare and serves 8.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cups pecans
• 1 tablespoon sweetener (Swerve brown sugar or Lakanto Golden)
• 1/2 teaspoon cinnamon

Filling

• 8 ounces cream cheese, softened (room temperature)
• 1 cup heavy whipping cream
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1/2 cup Swerve brown sugar sweetener, or Lakanto Golden
• 3/4 cup pumpkin puree (canned)

Instructions

1. Prepare the crust: Add the pecans, 1/2 teaspoon cinnamon, and 1 tablespoon of sugar substitute to a food processor. Pulse until the nuts become moist and sticky, forming a crumbly, yet cohesive mixture.
2. Form the crust base: Divide the crust mixture evenly into ramekins, jars, or your chosen containers. Firmly press the nut mixture down to create a solid low-carb crust base for the cheesecake.
3. Mix the cream cheese and pumpkin: In a bowl of an electric mixer, combine the softened cream cheese, pumpkin puree, and 1/2 cup sugar substitute. Beat on high speed until the mixture is smooth and creamy.
4. Add spices and vanilla: Incorporate the vanilla extract, pumpkin pie spice, and additional 1/2 teaspoon cinnamon into the cream cheese mixture. Mix until all spices are fully blended.
5. Whip the heavy cream: Pour in the heavy whipping cream and beat on high for about 5 minutes or until the filling becomes light, fluffy, and holds soft peaks.
6. Assemble the cheesecake: Spoon or pipe the cream cheese filling over the nut crust in your containers, smoothing the tops as you go for an attractive finish.
7. Add toppings and store: Optionally garnish with roasted nuts or a sprinkle of cinnamon. Cover each container with plastic wrap or seal airtight, then refrigerate until ready to serve.

Notes

• Ensure the cream cheese is softened to room temperature for smooth blending.
• For a prettier presentation, use a piping bag or ziplock bag with a cut corner to fill the ramekins.
• The crust can be made with other nuts like walnuts or almonds if preferred.
• Store leftovers covered in the refrigerator for up to 3-4 days.
• This recipe is naturally gluten-free and low-carb thanks to nut crust and sugar alternatives.

Keywords: keto pumpkin cheesecake, no bake cheesecake, low carb dessert, pumpkin dessert, keto dessert, sugar free cheesecake, fall recipes