Pumpkin Keto No-Bake Cheesecake Recipe

Introduction

This Pumpkin Keto No-Bake Cheesecake is a creamy, rich dessert perfect for the fall season. It combines the warm flavors of pumpkin and spice with a crunchy pecan crust, all without turning on the oven. Ideal for those following a low-carb lifestyle, this cheesecake is easy to prepare and delightfully satisfying.

Ingredients

• 1 1/2 cups pecans (for crust)
• 1 tablespoon Swerve brown sugar sweetener
• 8 ounces cream cheese (softened)
• 1 cup heavy whipping cream
• 3/4 cup pumpkin puree
• 1 teaspoon pumpkin pie spice

Instructions

1. Step 1: In a food processor, blend pecans, sweetener, and cinnamon until the mixture is moist and crumbly.
2. Step 2: Press the nut mixture firmly into ramekins or jars to form the crust base.
3. Step 3: In a mixing bowl, beat the softened cream cheese with pumpkin puree and sweetener until smooth and well combined.
4. Step 4: Add vanilla extract and pumpkin pie spice to the cream cheese mixture, mixing thoroughly.
5. Step 5: Whip the heavy cream until fluffy, then gently fold it into the pumpkin mixture to maintain the light texture.
6. Step 6: Spoon the pumpkin filling over the prepared crusts and smooth the tops.
7. Step 7: Refrigerate the cheesecakes for at least 4 hours to set before serving.
8. Step 8: Serve chilled, optionally topped with a sprinkle of cinnamon or chopped pecans for extra texture.

Tips & Variations

• For a sweeter crust, increase the brown sugar sweetener slightly or add a pinch of stevia.
• Try adding a splash of rum extract for a subtle depth of flavor in the filling.
• Use canned pumpkin puree but ensure it’s 100% pumpkin, not pumpkin pie filling, for best results.
• Top with a dollop of sugar-free whipped cream or chopped walnuts for garnish.

Storage

Store the cheesecakes covered in the refrigerator for up to 4 days. To reheat, simply let sit at room temperature for 10-15 minutes to soften slightly, though this dessert is best enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different nut for the crust?

Yes, almonds or walnuts can be a great alternative if you prefer a different flavor or texture, but pecans provide the classic rich taste for this recipe.

Is pumpkin pie spice necessary?

While pumpkin pie spice enhances the autumnal flavor, you can substitute with a mix of cinnamon, nutmeg, and cloves if you don’t have it on hand.

Pumpkin Keto No-Bake Cheesecake Recipe

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★★★★★

4.6 from 130 reviews

This Pumpkin Keto No-Bake Cheesecake is a creamy, low-carb dessert perfect for the fall season. It features a pecan crust and a rich cheesecake filling flavored with pumpkin puree and warm pumpkin pie spice, all coming together without any baking required. Ideal for keto diet followers, this easy-to-make cheesecake provides a deliciously satisfying treat that is ready in under 5 hours.

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

Ingredients

Scale 1x2x3x

For the Crust

• 1 1/2 cups pecans
• 1 tablespoon Swerve brown sugar sweetener

For the Filling

• 8 ounces cream cheese, softened
• 1 cup heavy whipping cream
• 3/4 cup pumpkin puree
• 1 teaspoon pumpkin pie spice
• 1 tablespoon vanilla extract
• 1 tablespoon Swerve brown sugar sweetener

Instructions

1. Prepare the crust: In a food processor, blend the pecans, Swerve brown sugar sweetener, and a pinch of cinnamon until the mixture becomes moist and crumbly, forming the base for your crust.
2. Form the crust: Press the nut mixture evenly into ramekins or small jars to create a firm crust layer, ensuring it is packed tightly to hold its shape.
3. Make the filling: In a mixing bowl, beat the softened cream cheese with pumpkin puree and Swerve sweetener until the mixture is smooth and creamy without lumps.
4. Flavor the filling: Add vanilla extract and pumpkin pie spice to the cream cheese mixture, mixing well to distribute the warm spices evenly throughout.
5. Whip the cream: In a separate bowl, whip the heavy whipping cream until fluffy peaks form, then gently fold it into the pumpkin cream cheese mixture to maintain its airy texture.
6. Assemble the cheesecake: Spoon the prepared filling into the crust-lined ramekins, smoothing the tops for an even finish.
7. Chill to set: Refrigerate the assembled cheesecakes for at least 4 hours, or until they are firm and nicely set.
8. Serve: Remove from the refrigerator and serve chilled, optionally garnished with your favorite keto-friendly toppings like chopped nuts or a sprinkle of cinnamon.

Notes

• Ensure the cream cheese is softened to room temperature for a smooth filling texture.
• If pumpkin pie spice is not available, substitute with a blend of cinnamon, nutmeg, ginger, and clove.
• This recipe can be prepared a day in advance to deepen the flavors.
• For a different crust, walnuts or almonds can be substituted for pecans.
• Keep the cheesecake refrigerated and consume within 3 days for best freshness.

Keywords: Pumpkin cheesecake, keto cheesecake, no bake dessert, low carb pumpkin dessert, keto pumpkin pie, creamy pumpkin cheesecake