Pumpkin Keto No-Bake Cheesecake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Flavor the filling: Add vanilla extract and pumpkin pie spice to the cream cheese mixture, mixing well to distribute the warm spices evenly throughout.
- 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.
- Assemble the cheesecake: Spoon the prepared filling into the crust-lined ramekins, smoothing the tops for an even finish.
- Chill to set: Refrigerate the assembled cheesecakes for at least 4 hours, or until they are firm and nicely set.
- 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
