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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 minutes
Chilling: 3 hours hours
Total: 12 hours hours 20 minutes 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 to 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 to 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!

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

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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
« Keto Cranberry Sauce
Keto Pumpkin Mousse »

Reader Interactions

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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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