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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.

Ingredients

Scale

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

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