Try this keto no bake pumpkin cheesecake for a guilt free and easy sugar free dessert. A creamy and delicious pumpkin cheesecake filling with an easy nut crust. This tasty treat is low carb, gluten free, no bake and only 4.9g net carbs per serving.
You’ll love this keto bacon maple no bake cheesecake recipetoo!
I’m not much of a cheesecake person but since I love my sweets, cheesecakes are a low carb diet’s answer to dessert. I’m not much of a baker either so a no bake pumpkin cheesecake is even better because it has all the flavors of traditional cheesecake but takes minutes to make, not hours.
I have a lot of pumpkin recipes on the blog because pumpkin adds flavor, thickness and nutrition a recipe. However this keto pumpkin no bake cheesecake recipeis one of my most popular recipes.
It’s great for the fall and winter and especially if you want a dessert around the holidays and are on a low carb diet. It super easy and sure to be a family favorite so give it a try! Remember this no bake dessert takes minutes not hours to make!
Other keto pumpkin recipes to try.
(Please note this post has been updated from the original 6 years ago). Since then I have made quite a few pumpkin recipes on this blog. But for starters check out this 27 low carb pumpkin recipes post to see some of my favorites.
There is everything from keto pumpkin pie to a sausage kale and pumpkin soup. All are easy and deliciously healthy recipes.
Recipe ingredients I used.
The simple ingredients I used for this no bake pumpkin cheesecake are:
- canned pumpkin puree (not pumpkin pie filling)
- Swerve brown sugar sweetener (or Lakanto golden sweetener which is monk fruit)
- cream cheese
- heavy whipping cream
- vanilla extract
- cinnamon
- pumpkin pie spice
- raw pecans.
Note that I used raw pecans for the crust mixture, however you could use walnuts, almonds or a combination of any of these. If you don’t have any raw nuts, another option is to use almond flour and melted butter to make a no bake almond flour crust.
No need to bake it though. The butter will keep the almond flour together. I prefer the taste of raw nuts though. A coconut flour base would also work.
While I love the taste of Swerve brown sugar sweetener which is made from erythritol and tastes just like brown sugar to me. You could also use their powdered sugar sweetener, granulated sweetener, or the low carb sweetener of your choice.
What size jar should I use?
The last time I made this recipe I used 4 of these 8 oz jarspictured below but to be honest they were too big. This keto dessert is very rich and I think it would be better if you made it into 8 smaller desserts.
So this time I used some 3.5 oz glass dessert dishes pictured below that I bought at a discount store. The closest ones I could find similar to these are these glass dessert dishes on Amazon.
Using a smaller container you can get 8 servings from this recipe which is more appropriate.
There are also plastic containers you can buy at the dollar store that would work, these 4 ounce mason jars or these small ramekinsand it would be the perfect serving.
How to make keto no bake pumpkin cheesecake.
Step 1: First you want to make your nut crumb base. Just add the crust ingredients (nuts, sweetener and cinnamon) to your food processor. I used allraw pecansthis time but sometimes I add walnuts.
For the sweetener I use either Swerve brown sugar sweetener or Lakanto monkfruit sweetener but you can use your sweetener of choice. Grind or pulse until it starts to get moist and crumbly. Note I don’t use butter because we are not baking this crust.
Step 2: Divide the mixture between all of your containers and press the nut crumbs to make a pseudo pecan crust. Since I used the small glass containers I divided it between 8 containers.
Step 3: Add the cream cheese, pureed pumpkin, pumpkin spice, cinnamon and sweetener to your mixing bowl and using an electric mixer beat until creamy. Then add your cream and beat for about 5 minutes until the mixture has a fluffy smooth texture.
Add the cream cheese, pureed pumpkin, spices and sweetener to your mixing bowl. Using an electric mixture beat until creamy. Then add the heavy cream and beat for about 5 minutes until the mixture has a light and fluffy texture.
Step 4: Spoon the fluffy cheesecake mixture into each container. Toppings to try are some roasted nuts or just a sprinkle of cinnamon if you want. Cover with plastic wrap or store in an airtight container and refrigerate until you are ready to eat.
(Please scroll down to view and read the recipe card.)
If you want to make your own whipped topping, just add some heavy cream and sweetener to a mixing bowl and beat until stiff peaks form.
That’s it folks. Easy peasy lemon squeezy. I hope you give these keto sweet treats a try because it’s super easy and tasty and best of all this no bake recipe only takes about 15 minutes! Perfect for pumpkin season and the holidays.
The nutritional information for 1 serving based on 8 servings is:
355 caloriess / 34.8g fat / 7.8g carbs / 2.9g fiber / 5.3g protein = 4.9g net carbs
You can find most of the ingredients on my Amazon pageif you are interested.
No Bake Keto Pumpkin Cheesecake Recipe
Yield: 8
Prep Time: 15 minutes
Total Time: 15 minutes
You have to try this no bake pumpkin cheesecake. You can enjoy all the deliciousness of a healthy pumpkin cheesecake without the guilt. Low carb and no baking, it's the perfect fall dessert!
Ingredients
- 1 ½ cups nuts, I used pecans
- 1 tablespoon sweetener(Swerve brown sugar or Lakanto Golden)
- ½ teaspoon cinnamon
- 8 ounces cream cheese, softened (room temperature)
- 1 cup heavy whipping cream
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ cup Swerve brown sugar sweetener, or Lakanto golden
- ¾ cup pumpkin puree (canned)
Instructions
- To make the crust, add nuts, cinnamon and the 1 tablespoon of sugar substitute in a food processor and grind until the nuts become moist and sticky.
- Dvide the crumb mixture evenly into the ramekins, jars or whatever container you are using. Press down to form a nut crust.
- Add the cream cheese, pumpkin and sugar substitute to a bowl of your electric mixer. Mix on high until everything is smooth and creamy.
- Add your vanilla, pumpkin pie spice and cinnamon to the pumpkin cheesecake mixture and mix until well incorporated.
- Add your heavy cream and mix on high for about 5 minutes or until the mixture is nice and fluffy.
- Spoon cream cheese mixture into your ramekins or containers. Toppings to try are some roasted nuts or just a sprinkle of cinnamon if you want. Cover with plastic wrap or store in an airtight container and refrigerate until you are ready to eat.
Notes
Note that I used raw pecans, however you could use walnuts, almonds or a combination of any of these.
And while I prefer a brown sugar sweetener you could also use a powdered sugar sweetener too. Swerve makes both types but you can use the low carb sweetener of your choice.
Nutrition Information:
Yield: 8Serving Size: 1
Amount Per Serving:Calories: 355Unsaturated Fat: 0g
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