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Pumpkin Keto No-Bake Cheesecake Recipe

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★★★★★

4.9 from 118 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://ricoloranz.com/pumpkin-keto-no-bake-cheesecake-recipe/