Pumpkin Keto No-Bake Cheesecake Recipe

Introduction

This Pumpkin Keto No-Bake Cheesecake is a creamy, delicious dessert perfect for fall or any time you crave a low-carb treat. With a nutty crust and rich pumpkin-flavored filling, it’s easy to prepare and doesn’t require an oven.

Ingredients

• 1 1/2 cups nuts (pecans recommended)
• 1 tablespoon sweetener (Swerve brown sugar or Lakanto Golden)
• 1/2 teaspoon cinnamon
• 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. Step 1: To make the crust, add nuts, 1/2 teaspoon cinnamon, and 1 tablespoon sweetener to a food processor. Grind until the nuts become moist and sticky.
2. Step 2: Divide the crumb mixture evenly into ramekins, jars, or your chosen containers. Press down firmly to form a nut crust as the low-carb cheesecake base.
3. Step 3: In a bowl, combine cream cheese, pumpkin puree, and 1/2 cup sweetener. Mix on high speed with an electric mixer until smooth and creamy.
4. Step 4: Add vanilla extract, pumpkin pie spice, and remaining 1/2 teaspoon cinnamon to the mixture. Mix again until well incorporated.
5. Step 5: Pour in the heavy whipping cream and continue mixing on high for about 5 minutes until the mixture becomes fluffy.
6. Step 6: Spoon the cream cheese mixture onto the prepared crusts in your containers. For a neater presentation, use an icing bag or a ziplock bag with a corner cut to pipe the filling.
7. Step 7: Optionally, top with roasted nuts or a sprinkle of cinnamon. Cover with plastic wrap or use airtight containers and refrigerate until ready to serve.

Tips & Variations

• Use different nuts like walnuts or almonds if you prefer a different crust flavor.
• Add a pinch of nutmeg or ginger along with the pumpkin pie spice for extra warmth.
• For a sweeter filling, adjust the sweetener amount to your taste.
• Try topping with sugar-free chocolate chips or whipped cream for added indulgence.

Storage

Store the cheesecake in airtight containers in the refrigerator for up to 4 days. For best texture and flavor, enjoy chilled. You can also freeze individual servings for up to one month; thaw in the fridge before serving. Avoid reheating as this is a no-bake, creamy dessert.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other sweeteners?

Yes, you can substitute the suggested sweeteners with other keto-friendly sweeteners like erythritol or monk fruit, adjusting quantities to taste.

Is this recipe suitable for those with nut allergies?

This recipe relies on nuts for the crust, so it is not suitable for people with nut allergies. You might try substituting with crushed seeds, but texture and flavor will differ.

Pumpkin Keto No-Bake Cheesecake Recipe

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★★★★★

4.9 from 58 reviews

This Pumpkin Keto No-Bake Cheesecake is a delicious low-carb dessert perfect for those following a ketogenic lifestyle. Featuring a nutty crust and a creamy pumpkin-spiced cheesecake filling, this recipe requires no baking and comes together quickly using simple ingredients. It’s a festive and satisfying treat ideal for fall or any time you crave a rich, creamy dessert without the carbs.

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

Ingredients

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Crust

• 1 1/2 cups pecans (or mixed nuts of choice)
• 1 tablespoon sweetener (Swerve brown sugar or Lakanto Golden)
• 1/2 teaspoon cinnamon

Cheesecake Filling

• 8 ounces cream cheese, softened (room temperature)
• 3/4 cup pumpkin puree (canned)
• 1/2 cup Swerve brown sugar sweetener or Lakanto Golden
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1 cup heavy whipping cream

Instructions

1. Prepare the crust: Add the pecans, 1 tablespoon of sweetener, and 1/2 teaspoon cinnamon to a food processor. Pulse until the nuts are finely ground and the mixture becomes moist and sticky, forming a crumbly but cohesive base.
2. Form the crust base: Divide the nut mixture evenly into your serving containers such as ramekins or jars. Press down firmly to create an even nut crust layer that serves as the low-carb cheesecake base.
3. Mix the cream cheese and pumpkin: In the bowl of an electric mixer, combine softened cream cheese, pumpkin puree, and 1/2 cup sweetener. Beat on high speed until the mixture is smooth and creamy.
4. Flavor the cheesecake filling: Add vanilla extract, pumpkin pie spice, and 1/2 teaspoon cinnamon to the cream cheese mixture. Continue mixing until all the spices are fully incorporated for a balanced pumpkin flavor.
5. Whip the heavy cream: Pour in the heavy whipping cream and whip on high speed for about 5 minutes, or until the mixture becomes fluffy and light in texture.
6. Assemble the cheesecake: Spoon or pipe the fluffy pumpkin cheesecake filling over the nut crust in each container. Using a piping bag or a ziplock bag with a corner cut can make the presentation neater, but this step is optional.
7. Add toppings and refrigerate: Optionally, sprinkle roasted nuts or a dash of cinnamon on top for garnish. Cover each container with plastic wrap or place them in an airtight container. Refrigerate until set and ready to serve.

Notes

• You can substitute pecans with walnuts or almonds if preferred.
• Use full-fat cream cheese and heavy whipping cream for best texture and flavor.
• Ensure the cream cheese is fully softened before mixing to avoid lumps.
• Store leftovers in the refrigerator for up to 3-4 days.
• For a sweeter cheesecake, adjust the sweetener quantity to taste, keeping in mind keto guidelines.
• This recipe is naturally gluten-free and low carb, ideal for keto diets.

Keywords: Pumpkin keto cheesecake, no bake cheesecake, low carb dessert, keto pumpkin dessert, sugar-free cheesecake, pumpkin spice dessert