No Bake Keto Pumpkin Cheesecake Recipe

Introduction

This No Bake Keto Pumpkin Cheesecake is a delicious and easy dessert that combines creamy pumpkin flavor with a spiced cookie crust. Perfect for the fall season or whenever you crave a low-carb sweet treat, it’s ready in under an hour without turning on the oven.

Ingredients

• 1 bag HighKey Ginger Spice Cookies (See blog post for alternatives)
• 1 1/2 tbsp butter (melted)
• 5 ounces cream cheese, softened
• 6 tbsp Swerve Confectioners (divided)
• 1/4 cup pumpkin puree (room temperature)
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp vanilla extract
• 1/3 cup heavy whipping cream
• 4 mini cookies for garnish

Instructions

1. Step 1: Crush the mini cookies in the bag using a kitchen mallet or a rolling pin until you have fine crumbs with a few larger pieces. Transfer the crumbs to a bowl and toss with the melted butter.
2. Step 2: Divide the cookie and butter mixture evenly between 4 dessert glasses, pressing firmly into the bottom to form the crust.
3. Step 3: In a large bowl, beat the cream cheese with 1/4 cup of the powdered sweetener until smooth. Add pumpkin puree, pumpkin pie spice, and vanilla extract, then mix until fully combined.
4. Step 4: In a separate bowl, beat the heavy whipping cream with the remaining 2 tbsp sweetener until stiff peaks form. Reserve about 2 tablespoons of whipped cream for topping and gently fold the rest into the pumpkin mixture until no streaks remain.
5. Step 5: Spoon or pipe the pumpkin cheesecake filling into the prepared glasses. Refrigerate for about 1 hour until firm. Just before serving, top each with a dollop of the reserved whipped cream and a mini ginger cookie.

Tips & Variations

• Substitute HighKey Ginger Spice Cookies with any keto-friendly spiced cookie for a different flavor profile.
• Use canned pumpkin puree to save time, but make sure it is plain pumpkin, not pumpkin pie filling.
• For extra richness, add a pinch of cinnamon or nutmeg to the crust mixture.

Storage

Store the cheesecakes covered in the refrigerator for up to 3 days. Keep any toppings separate if possible to maintain freshness. To serve, let them sit at room temperature for 10 minutes before eating for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, you can prepare the cheesecake up to one day ahead. Keep it refrigerated and add the whipped cream and cookie garnish just before serving.

Is this recipe suitable for beginners?

Absolutely. The no-bake method is straightforward, requiring no special baking skills or equipment, making it perfect for first-time cheesecake makers.

No Bake Keto Pumpkin Cheesecake Recipe

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★★★★★

4.8 from 145 reviews

This No Bake Keto Pumpkin Cheesecake is a creamy, low-carb dessert perfect for the fall season. Made with a buttery ginger spice cookie crust and a rich pumpkin-spiced cream cheese filling, this easy-to-make recipe requires no oven and is ready to enjoy after chilling. It’s a delightful keto-friendly treat that balances seasonal flavors with a smooth texture, garnished with whipped cream and mini cookies for an elegant finish.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Crust

• 1 bag HighKey Ginger Spice Cookies (See blog post for alternatives)
• 1 1/2 tbsp butter, melted

Filling

• 5 ounces cream cheese, softened
• 6 tbsp Swerve Confectioners, divided
• 1/4 cup pumpkin puree, room temperature
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp vanilla extract
• 1/3 cup heavy whipping cream

Garnish

• 4 mini cookies

Instructions

1. Prepare the crust: Crush the mini cookies inside their bag using a kitchen mallet or rolling pin until you achieve fine crumbs with a few larger pieces. Transfer the crushed cookies to a bowl and toss with the melted butter to combine.
2. Form the crust in glasses: Divide the buttered cookie crumb mixture evenly among 4 dessert glasses. Press firmly into the bottom of each glass to create a compact crust layer.
3. Make the cream cheese mixture: In a large bowl, beat the softened cream cheese with 1/4 cup of the powdered sweetener until completely smooth. Add the pumpkin puree, pumpkin pie spice, and vanilla extract, mixing thoroughly to combine all ingredients.
4. Whip the cream: In a separate bowl, whip the heavy cream with the remaining powdered sweetener (about 3 3/4 tbsp) until stiff peaks form. Reserve approximately 2 tablespoons of this whipped cream for the topping later.
5. Combine filling and cream: Gently fold the remaining whipped cream into the pumpkin and cream cheese mixture until no streaks remain, creating a light and fluffy filling.
6. Assemble and chill: Spoon or pipe the pumpkin cheesecake filling evenly into the prepared glasses over the cookie crust. Refrigerate for about 1 hour or until the cheesecake is firm.
7. Garnish and serve: Before serving, add a small dollop of the reserved whipped cream on top of each cheesecake and garnish with a mini ginger cookie for a decorative touch.

Notes

• If HighKey Ginger Spice Cookies are unavailable, substitute with any low-carb ginger snap or spiced keto cookie.
• Ensure cream cheese is softened to room temperature for easy mixing and a smooth filling texture.
• Use pumpkin puree without added sugars or spices for the best keto compliance.
• Refrigerate the cheesecakes for at least 1 hour to allow them to set properly.
• For an extra festive look, sprinkle a pinch of cinnamon or nutmeg on top along with the whipped cream garnish.

Keywords: keto pumpkin cheesecake, no bake pumpkin dessert, low carb cheesecake, keto dessert recipe, pumpkin spice cheesecake