No-Bake Keto Pumpkin Cheesecake

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.

Table of Contents

• Why You'll Love It
• Ingredients You'll Need
• How To Make No-Bake Pumpkin Cheesecake
• Recipe Variations
• Storage Instructions
• Frequently Asked Questions
• 📖 Recipe
• 💬 Reviews

This keto no bake pumpkin cheesecake is a dessert perfect for the festive season, or when you need a heartwarming dish to serve after dinner. Our satisfying keto cheesecake recipe is low in carbohydrates, with 4.6g of net carbs per serving. A buttery crust forms the base of the cheesecake while pumpkin puree, cream cheese, and heavy cream are the stars of the vibrant orange filling.

Keeping things low carb in this recipe is easy with simple swaps such as a keto-friendly sugar substitute and ensuring ingredients such as the cream and pumpkin puree contain no added sugars or syrups. If you have a little extra time, you can make homemade pumpkin puree and decide on the texture you want in the final cheesecake. Leaving a few small chunks of pumpkin in the dessert adds texture and bite, while warm spices like nutmeg and cinnamon bring a cozy feel.

As the name suggests, this is a no-bake cheesecake, therefore requiring minimal effort. The result is a delicious, apricot-colored dessert that’s delicately flavored with spices and sweetened with keto sweetener and vanilla extract. It takes 20 minutes to whip up both the crust and filling of the cheesecake, and it then just needs to sit in the refrigerator for a minimum of 3 hours or preferably overnight to gain a firmer form.

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.

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!

For the Crust

• Almond Flour: The crust for the cheesecake emulates that of a traditional biscuit base, but we’ve kept things low-carb by using almond flour and butter. Almond flour has a subtle flavor and light sweetness, making it the ideal flour for the cheesecake base.
• Butter: Golden melted butter is the answer to bringing the almond flour and erythritol together to form a sturdy base for the filling to sit on. Melting the butter beforehand makes it far easier to mix together with the flour and erythritol to create a wet sand texture that can be pressed into one solid layer.
• Low Carb Sugar Substitute: There’s no sugar in this recipe as it’s keto-friendly, so to bring sweetness, we opt for low-carb sugar substitutes such as allulose or monk-fruit-based alternatives instead. Once incorporated with the butter and flour, the sweetener uplifts the base with a sugary hum that could easily be mistaken for the real thing.
• Salt: A pinch of salt enhances the natural nutty, rich, sweet flavor of the base, bringing the various flavors together. Salt brings overall balance, keeping the base from becoming overly sweet. 

For the Filling

• Heavy Cream: Once beaten with an electric whisk or mixer, heavy cream transforms from a silky smooth liquid consistency to a thick, voluminous cloud of cream. It’s this consistency that helps make the cheesecake filling decedent and luscious with every bite.
• Cream Cheese: Using cream cheese in the filling keeps in line with traditional cheesecake recipes, though it’s essential to use plain, unsweetened cream cheese to keep things keto-friendly. Similar to heavy cream, once mixed, cream cheese takes on a lighter, fluffier texture that encompasses the pumpkin puree, creating a velvety texture.
• Pumpkin Puree: Our no-bake pumpkin cheesecake would be lost without the addition of pumpkin puree. You can use either store-bought or homemade puree. Just make sure the puree you’re using doesn’t contain any added sugars or syrups.
• Low Carb Sugar Substitute: Keto sugar alternative sweetens the base and filling of the cheesecake, and for the filling, it’s best to use a fine, powdered sweetener. Using a powdered low-carb sugar substitute is optimal as it is fine enough to be mixed thoroughly into the filling without leaving any bits behind.
• Cinnamon: In many ways, cinnamon is the king of festive spices, and it’s the perfect ingredient to combine with pumpkin to create a warm, fragrant cheesecake filling. Cinnamon helps elevate the flavor of the filling by bringing out the natural sweet tang of the pumpkin.
• Vanilla Extract: Vanilla is a delicate addition to sweet recipes, bringing aromatic floral notes and subtle sweetness. A few drops of vanilla extract is all the filling needs to become perfumed with the scent and taste of vanilla.
• Nutmeg: More intense than cinnamon, ground nutmeg has a robust, earthy flavor that can become overpowering when using the spice in large quantities. In small amounts, however, nutmeg has a gentle sweetness and comforting warmth that dances with the ground cinnamon in every mouthful of cheesecake.
• Salt: The addition of salt in the filling balances the overall sweetness of the cheesecake while also providing a contrast to the predominantly sweet ingredients in the filling and base.

How To Make No-Bake Pumpkin Cheesecake

Putting our keto no-bake pumpkin cheesecake together is the work of 20 minutes, and the rest of the magic is left in the refrigerator, where the dessert needs to chill and set for a minimum of 3 hours. This simple recipe will quickly become a favorite to have on standby, and as it serves 12, any leftovers can be placed in the refrigerator for weekday evening treats.

To Make The Crust

1. In a large mixing bowl, combine the almond flour with melted butter, keto sweetener, and a pinch of salt. Mix the ingredients well until a crumbly dough is formed.
2. Transfer the dough to a serving pan and press it down with your fingers into the bottom and up the sides of the pan. Once the base has been formed, place it in the refrigerator while you get to work on the filling.

To Make The Filling

1. In a large mixing bowl, beat the heavy cream using an electric mixer until stiff peaks form.
2. In another mixing bowl, beat the cream cheese until it becomes light and fluffy. Add the pumpkin puree and powdered sweetener to the cream cheese and keep beating with the mixer until the texture becomes velvety smooth.

3. To the cream cheese mixture, add the vanilla extract, cinnamon, nutmeg, and salt before gently folding in the whipped cream.
4. Transfer the mixture to the serving pan with the crust and refrigerate for at least 3 hours or preferably overnight to set. Slice and serve the cheesecake when it’s fresh from the refrigerator.

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!)

Frequently Asked Questions

📖 Recipe