Pumpkin Keto No-Bake Cheesecake Recipe
Introduction
This Pumpkin Keto No-Bake Cheesecake is a creamy, low-carb dessert perfect for fall or any time you crave a rich treat without baking. With a nutty crust and smooth pumpkin filling, it’s easy to prepare and sure to impress.
Ingredients
- 1 1/2 cups nuts (pecans recommended)
- 1 tablespoon sweetener (Swerve brown sugar or Lakanto Golden)
- 1/2 teaspoon cinnamon (for crust)
- 8 ounces cream cheese, softened (room temperature)
- 1 cup heavy whipping cream
- 1/2 teaspoon cinnamon (for filling)
- 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
- Step 1: In a food processor, combine the nuts, 1/2 teaspoon cinnamon, and 1 tablespoon sweetener. Process until the nuts become moist and sticky, forming the crust mixture.
- Step 2: Divide the crust mixture evenly into your ramekins or containers. Press down firmly to create a solid nut crust as the cheesecake base.
- Step 3: In the bowl of an electric mixer, blend the cream cheese, pumpkin puree, and 1/2 cup sweetener on high speed until smooth and creamy.
- Step 4: Add the vanilla extract, pumpkin pie spice, and 1/2 teaspoon cinnamon to the mixture. Mix again until fully incorporated.
- Step 5: Pour in the heavy whipping cream and whip the mixture on high for about 5 minutes, or until it reaches a light and fluffy texture.
- Step 6: Spoon the cream cheese filling into the prepared crusts. For a prettier presentation, you can pipe the filling using an icing bag or a ziplock bag with the corner cut off, but this is optional.
- Step 7: Top with roasted nuts or a sprinkle of cinnamon if desired. Cover with plastic wrap or seal with an airtight lid, then refrigerate until ready to serve.
Tips & Variations
- Use pecans or walnuts for the crust to add extra flavor and texture.
- Adjust the sweetener amount according to your taste preference or dietary needs.
- For a festive touch, garnish with a dollop of whipped cream and a dash of nutmeg.
- Try adding a touch of espresso powder to the filling for a subtle coffee twist.
Storage
Store the cheesecake in an airtight container in the refrigerator for up to 4 days. When ready to eat, serve chilled or let sit at room temperature for 10 minutes for a creamier texture. This no-bake cheesecake is not recommended for freezing, as the texture may change upon thawing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other nuts besides pecans for the crust?
Yes, you can substitute pecans with walnuts, almonds, or any other nuts you prefer. Just ensure they are finely ground for the best crust texture.
Is this recipe suitable for strict keto diets?
Yes, this cheesecake uses low-carb sweeteners and nuts, making it suitable for a keto diet. Just be sure to choose sweeteners that fit your carb allowance.
PrintPumpkin Keto No-Bake Cheesecake Recipe
This Pumpkin Keto No-Bake Cheesecake is a creamy, low-carb dessert perfect for the fall season. Featuring a nut-based crust and rich pumpkin-flavored filling, it combines autumn spices with a luscious, fluffy texture, all without baking. Ideal for keto dieters and anyone craving a festive, sugar-free treat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 15 minutes (including chilling time)
- Yield: 4 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Low Carb
Ingredients
For the Crust
- 1 1/2 cups pecans (or nuts of choice)
- 1 tablespoon sweetener (Swerve brown sugar or Lakanto Golden)
- 1/2 teaspoon cinnamon
For the 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
- Make the crust: In a food processor, combine the pecans, 1/2 teaspoon cinnamon, and 1 tablespoon of sweetener. Pulse until the nuts break down and the mixture becomes moist and sticky, forming the base for your cheesecake.
- Form the crust: Divide the nut crumb mixture evenly into ramekins, jars, or your chosen containers. Press firmly to create an even nutty crust layer, providing a low-carb foundation.
- Mix cream cheese and pumpkin: In a mixing bowl, add the softened cream cheese, pumpkin puree, and 1/2 cup sweetener. Beat on high speed with an electric mixer until completely smooth and creamy, ensuring no lumps remain.
- Add spices: Blend in the vanilla extract, pumpkin pie spice, and 1/2 teaspoon cinnamon into the pumpkin cream cheese mixture until fully incorporated, infusing the filling with warm flavors.
- Whip heavy cream: Pour in the heavy whipping cream and continue mixing on high for about 5 minutes, or until the filling turns fluffy and holds soft peaks, creating a light texture.
- Assemble the cheesecake: Spoon or pipe the fluffy pumpkin cream cheese mixture over the prepared crusts in your containers. Using a piping bag or ziplock bag with a cut corner can give a neat, attractive finish but is optional.
- Add toppings and chill: Optional toppings include roasted nuts or a sprinkle of cinnamon for extra flavor and decoration. Cover the cheesecakes with plastic wrap or place in an airtight container and refrigerate until set and ready to serve.
Notes
- This cheesecake contains dairy and nuts, make sure to use nut-free substitutes if needed for allergies.
- Use canned pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
- The recipe is keto-friendly and low in carbs due to sugar substitutes and nut crust.
- Allow the cheesecakes to chill for at least 3 hours for best texture, though overnight is preferable.
- Store leftovers covered in the refrigerator for up to 4 days.
- Adjust sweetness by varying the amount or type of sweetener used according to taste.
Keywords: Pumpkin cheesecake, keto dessert, no-bake cheesecake, low-carb pumpkin dessert, sugar-free pumpkin cheesecake
