Keto Pumpkin Cheesecake (No-Bake) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://lucabites.com/keto-pumpkin-cheesecake-no-bake-recipe/
