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No-Bake Keto Pumpkin Cheesecake
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5 from 1 vote

No-Bake 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.
Prep Time20 mins
Chilling12 hrs
Total Time12 hrs 20 mins
Course: Dessert
Cuisine: American
Keyword: keto cheesecake recipe, keto pumpkin cheesecake, low carb cheesecake, low carb no bake cheesecake, low carb pumpkin cheesecake, no bake keto cheesecake
Diet: Keto
Servings: 12
Calories: 277kcal


For the Crust

  • 2 cups Almond Flour 8 oz
  • 4 oz Butter melted
  • ¼ cup Erythritol 1 ¾ oz
  • 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


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.


Net Carbs: 3.8g


Serving: 1slice | Calories: 277kcal | Carbohydrates: 5.5g | Protein: 4.7g | Fat: 27.2g | Saturated Fat: 15.7g | Cholesterol: 76mg | Sodium: 271mg | Potassium: 129mg | Fiber: 1.7g | Sugar: 1.5g | Calcium: 61mg | Iron: 1mg | Net Carbs: 3.8g