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    Home » Recipes » Desserts » Cheesecakes » No-Bake Keto Pumpkin Cheesecake

    No-Bake Keto Pumpkin Cheesecake

    By Jennifer • Nov 22, 2021 • 4 Comments

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    Best No Bake Keto Pumpkin Cheesecake Recipe
    Best No Bake Keto Pumpkin Cheesecake Recipe

    The best keto pumpkin cheesecake recipe that is no-bake and sugar-free! It's made with simple ingredients like cream cheese and pumpkin puree.

    No-Bake Keto Pumpkin Cheesecake
    Table of Contents
    • Why You'll Love It
    • Easy Low Carb Pumpkin Cheesecake
    • Ingredients You'll Need
    • How To Make No-Bake Pumpkin Cheesecake
    • Storage Instructions
    • Nutritional Information
    • More Keto Pumpkin Recipes
    • Keto Pumpkin Cheesecake Recipe
    • 💬 Reviews

    We are welcoming the festive season with a very special dessert: A no-bake, keto pumpkin-flavored cheesecake!

    It requires 20 minutes of active prep, and then you just let it set in the fridge (preferably overnight).

    If you love pumpkin season as much as we do, be sure to try our pumpkin bread with cream cheese filling and creamy pumpkin soup!

    Why You'll Love It

    • A guilt-free and easy-to-make dessert
    • Velvety pumpkin spice cheesecake filling
    • Just 20 mins of prep!
    • Only 6.1 grams of net carbs per slice!!

    Easy Low Carb Pumpkin Cheesecake

    Delicious no-bake keto pumpkin cheesecake dessert recipe

    There is something particularly satisfying about having a cozy pumpkin dessert this time of the year, especially when it’s guilt-free, with only 3.8g grams of net carbs per slice!

    Make sure to use sugar-free cream and pumpkin puree, and be generous with the chilling time.

    I made my pumpkin puree from scratch and intentionally left a few small pumpkin chunks to add texture to the creamy dessert. Happy Thanksgiving!

    Ingredients You'll Need

    You'll only need 9 simple ingredients to make this easy pumpkin cheesecake, and you probably already have them in your kitchen!

    Ingredients to make a no-bake keto pumpkin cheesecake

    To make this no-bake cheesecake, you'll need the following:

    • Almond flour
    • Butter
    • Heavy cream
    • Cream cheese
    • Pumpkin puree
    • Erythritol
    • Cinnamon
    • Vanilla
    • Nutmeg

    How To Make No-Bake Pumpkin Cheesecake

    Follow the steps below, which should only take around 20 minutes. Then it's as simple as leaving the cheesecake to set overnight!

    To Make The Crust

    Making the base for our no bake keto pumpkin cheesecake

    Take a large mixing bowl and combine the almond flour, butter, Erythritol, and a pinch of salt. Mix everything until you get a crumbly dough.

    Transfer the dough to a serving pan and press it into the bottom and sides with your fingers. Refrigerate the base while you work on making the filling

    To Make The Filling

    Beating the cream cheese and heavy cream ready to make the keto cheesecake filling

    Take another large mixing bowl and add the heavy cream. Use an electric mixer to beat the cream until stiff peaks form.

    In another mixing bowl, add the cream cheese and beat until fluffy. Add the pumpkin puree and powdered erythritol. Use an electric mixer to beat until velvety smooth.

    Fold the vanilla, cinnamon, nutmeg, and salt into the cream cheese mixture.

    Adding the cream cheese filling mixture on top of the cheesecake base ready to set in the fridge

    Carefully transfer the filling into the serving pan on top of the base. Smooth the mixture out until you have an even top.

    No bake keto pumpkin cheesecake sliced and ready to enjoy

    Refrigerate for another 3 hours or preferably overnight before slicing the cheesecake. Serve cold.

    Storage Instructions

    In the fridge: You can store any leftover cheesecake in an airtight container. It will keep for up to 5 days (although it's unlikely it'll last that long before someone eats it!)

    Nutritional Information

    This recipe makes 16 slices of cheesecake, and each serving contains the following:

    • 260 calories
    • 20.7 grams of fat
    • 4.2 grams of protein
    • 0.8 grams of fiber
    • A total of 4.6 grams of net carbs

    More Keto Pumpkin Recipes

    Looking for more delicious pumpkin recipes for the Fall season? We have pumpkin recipes from pancakes and cookies to mousse and Starbucks copycat lattes!

    • Pumpkin Spice Latte
    • Pumpkin Mousse
    • Pumpkin Spice Chocolate Chip Cookies
    • Pumpkin Pancakes
    No-Bake Keto Pumpkin Cheesecake

    Keto Pumpkin Cheesecake Recipe

    The holidays are upon us and this keto pumpkin cheesecake recipe is the perfect dessert to greet the New Year. It’s also a great choice for those who follow a low carb diet.
    Pin It Print
    Prep: 20 minutes
    Chilling: 3 hours
    Total: 12 hours 20 minutes
    Servings: 16
    Author: Jennifer

    Ingredients 

    For the Crust

    • 2 cups Almond Flour unblanched
    • 4 oz Butter melted
    • ¼ cup Erythritol
    • ¼ teaspoon Salt

    For the Filling

    • 1 cup Heavy Cream
    • 16 oz Cream Cheese
    • 15 oz Pumpkin Puree unsweetened
    • 1 cup Erythritol powdered
    • 1 teaspoon Cinnamon
    • 1 teaspoon Vanilla Extract
    • ½ teaspoon Nutmeg
    • ¼ teaspoon Salt

    Instructions

    To Make The Crust

    • In a large mixing bowl combine the almond flour with the butter, erythritol and a pinch of salt. Mix well to get a crumbly dough. Transfer the dough into the serving pan and press with your fingers into the bottom and up the sides of the pan. Refrigerate while you work on the filling.

    To Make The Filling

    • Beat the heavy cream in a large mixing bowl, using an electric mixer until stiff peaks form.
    • In another mixing bowl beat the cream cheese until fluffy. Add the pumpkin puree and the powdered Erythritol and keep beating with the mixer until velvety smooth.
    • Add the vanilla, cinnamon, nutmeg, and salt. Fold in the whipped cream.
    • Transfer the mixture into the pan with the crust and refrigerate for at least 3 hours or preferably overnight to set, before slicing and serving cold.

    Last Step: Leave A Rating!

    Rate this recipe

    Share your recipe by tagging @keto.diet.yum with hashtag #ketodietyum on Instagram - everyone would love to see it!

    Readers also love

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    Easy Deviled Keto Egg Salad

    Notes

    Net Carbs: 4.6g

    Nutrition

    Serving: 1 slice Calories: 260 kcal Carbohydrates: 5.4 g Protein: 4.2 g Fat: 20.7 g Saturated Fat: 11 g Polyunsaturated Fat: 0.8 g Monounsaturated Fat: 4.9 g Trans Fat: 0.1 g Cholesterol: 52.3 mg Sodium: 154.8 mg Potassium: 107.4 mg Fiber: 0.8 g Sugar: 2.3 g Vitamin A: 243.2 IU Vitamin C: 1.3 mg Calcium: 38.1 mg Iron: 0.2 mg Net Carbs: 4.6 g
    Course: Dessert
    Cuisine: American
    Calories: 260
    Diet: Gluten-free, Keto
    Best No Bake Keto Pumpkin Cheesecake Recipe
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    Keto Pumpkin Mousse »

    Reader Interactions

    Comments

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    1. Enithy

      December 24, 2022 at 2:00 pm

      How did the crust get brown. Did you bake it? Almond flour is usually white. Add butter to it doesn't change the color

      Reply
      • Jennifer

        December 25, 2022 at 1:37 pm

        Hi Enithy!

        To get a brown crust, you need to use unblanched almond flour.

        Reply
    2. Cefyn

      October 31, 2022 at 6:27 am

      5 stars
      Beautiful.. so tasty even my wife liked it and she is fussy. Fabulous consistency...Highly recommended.

      Reply
      • Jennifer

        October 31, 2022 at 12:47 pm

        I'm so glad you and your wife enjoyed the pumpkin cheesecake!

        Reply

    Primary Sidebar

    Jennifer Zhang Author

    Hi, I’m Jennifer, and I love to create sugar-free, low-carb, and keto recipes. Here on Keto Diet Yum, you’ll learn that carb-conscious recipes can be packed with flavor and healthy at the same time. There are also meal plans and guides to help you start the keto diet.

    more about me →

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