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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.

Ingredients

Scale

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

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