Best Keto pumpkin cheesecake Recipe (No Bake)

If you’re looking for a delicious dessert that won’t ruin your keto diet, you’ve come to the right place. This keto pumpkin cheesecake is a low-carb delight that will satisfy your sweet tooth and your pumpkin cravings. It’s creamy, rich, and easy to make, with no baking required. You’ll love the contrast between the crunchy almond crust and the smooth pumpkin filling, flavored with cinnamon, nutmeg, and vanilla. This keto pumpkin cheesecake is perfect for fall, or any time of the year when you want a decadent treat that won’t spike your blood sugar.

The Perfect Keto Pumpkin Dessert

If you’re looking for a delicious and easy keto pumpkin dessert, look no further than this no-bake cheesecake. It’s creamy, rich, and full of pumpkin spice flavor. Plus, it’s low carb, gluten-free, and sugar-free. What more could you ask for?

This keto pumpkin dessert is perfect for any occasion, whether it’s Thanksgiving, Halloween, or just a cozy fall night. You can make it ahead of time and store it in the fridge until you’re ready to serve. It’s also great for sharing with family and friends who love pumpkin as much as you do.

To make this low carb pumpkin dessert, you’ll need a few simple ingredients: cream cheese, heavy cream, powdered sweetener, pumpkin puree, pumpkin pie spice, vanilla extract, and a keto-friendly crust. You can use a store-bought crust or make your own with almond flour, butter, and sweetener. Either way, you’ll end up with a scrumptious crust that complements the creamy filling.

The best part about this keto pumpkin dessert is that you don’t need to bake it. Just whip up the filling, spread it over the crust, and refrigerate for a few hours or overnight. Then, slice and enjoy your decadent treat. You won’t believe how good it tastes without any added sugar or carbs.

This dessert is the perfect way to satisfy your sweet tooth and enjoy the flavors of fall. Try it today and see for yourself why it’s one of the best keto pumpkin cheesecake recipes out there.

No-Bake Keto Pumpkin Cheesecake

If you love pumpkin and cheesecake, you will love this no-bake keto pumpkin cheesecake. It’s a creamy and delicious dessert that is perfect for the fall season. You can enjoy it without worrying about carbs or sugar, because it’s made with keto-friendly ingredients.

This keto pumpkin cheesecake no-bake recipe is easy to make and doesn’t require an oven. You just need a springform pan, a food processor, and a few simple ingredients.

Ingredients

• 2 cups of almond flour
• 1/4 cup of butter
• 1/4 cup of erythritol
• 16 oz of cream cheese, softened
• 1 cup of pumpkin puree
• 2 tsp of vanilla extract
• 1 tsp of cinnamon
• 1/4 tsp of nutmeg
• 1/4 tsp of ginger
• 1 cup of heavy cream

Instructions

To make this no bake keto pumpkin cheesecake, you need to follow these steps:

1. In a small bowl, microwave the butter until melted. Add the almond flour and erythritol and mix well. Press the mixture evenly onto the bottom of a 9-inch springform pan. Refrigerate while you make the filling.
2. In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the pumpkin puree, erythritol, vanilla extract, cinnamon, nutmeg, and ginger and beat until well combined.
3. In another bowl, whip the heavy cream with an electric mixer until stiff peaks form. Fold the whipped cream into the cream cheese mixture gently.
4. Spoon the filling over the crust and spread it evenly. Refrigerate for at least 4 hours or overnight until set.
5. Enjoy your keto no bake pumpkin cheesecake with some whipped cream on top if desired.

Baked Keto Pumpkin Cheesecake

If you prefer baking your pumpkin cheesecake get some aluminum foil, a large baking dish, and a wire rack. Using the same ingredients follow the steps below:

1. Preheat oven to 325°F and wrap the outside of a 9-inch springform pan with aluminum foil. In a small bowl, microwave the butter until melted. Add the almond flour and erythritol and mix well. Press the mixture evenly onto the bottom and up the sides of the prepared pan. Bake the crust for 10 minutes, then let it cool completely on a wire rack
2. In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the pumpkin puree, erythritol, vanilla extract, cinnamon, nutmeg, and ginger and beat until well combined.
3. In another bowl, whip the heavy cream with an electric mixer until stiff peaks form. Fold the whipped cream into the cream cheese mixture gently.
4. Spoon the filling over the crust and spread it evenly. Place the springform pan in a large baking dish and pour enough boiling water into the dish to come halfway up the sides of the pan.
5. Bake the cheesecake for 50 to 60 minutes, or until the center is almost set but still jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for another hour.
6. Remove the cheesecake from the oven and from the water bath. Run a knife around the edge of the pan to loosen the cake. Let it cool completely on a wire rack, then refrigerate for at least 4 hours or overnight until set.
7. Enjoy your keto baked pumpkin cheesecake with some whipped cream on top if desired.

Variations

If you love this keto pumpkin cheesecake recipe, you might want to try some of these variations to spice up your dessert:

• Keto pumpkin cheesecake bars: Cut the cheesecake into bars and drizzle some sugar-free caramel sauce on top. You can also add some chopped pecans or walnuts for extra crunch.
• Keto cheesecake pumpkin muffins: Make the cheesecake mixture as usual and spoon it into a muffin tin lined with paper cups. Bake for 15 to 20 minutes or until set. Let them cool and refrigerate for a few hours. Enjoy with some whipped cream or cream cheese frosting.
• Low-carb pumpkin dessert cups: Instead of making a crust, use some muffin liners and divide the cheesecake mixture among them. Refrigerate until set and enjoy with some whipped cream or coconut cream.
• Keto pumpkin pie cheesecake: Add some pumpkin pie spice to the cheesecake mixture and bake it in a pie dish with a low-carb crust. Let it cool completely and refrigerate overnight. Slice and serve with some whipped cream or vanilla ice cream.

Before You Leave

You’ve just learned how to make the best keto pumpkin cheesecake recipe! This no-bake dessert is easy, delicious, and low-carb but also safe for people with diabetes. You’ll love the creamy texture, the spicy pumpkin flavor, and the crunchy pecan crust. Plus, it’s gluten-free, sugar-free and keto-friendly too!

If you liked this recipe, you might also want to check out these other keto pumpkin recipes:

• Keto Pumpkin Pie: A classic dessert with a keto twist. This pie has a flaky almond flour crust and a creamy pumpkin filling that is spiced to perfection.
• Keto Pumpkin Muffins: A healthy low-carb pumpkin dessert that can be enjoyed as a breakfast, snack, or dessert. They are great on their own or with some butter or cream cheese frosting.

Keto Pumpkin Cheesecake Recipe – (No Bake)

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cooling Time (Fridge) 4 hours hrs

Course Snack

Servings 12

Calories 353 kcal

Equipment

• Microwave
• Electric mixer
• Springform pan
• Mixing bowls
• Fridge
• Measuring Cups and Spoons

Ingredients

  

• 2 cups of almond flour
• ¼ cup of butter
• ¼ cup of erythritol
• 16 oz of cream cheese, softened
• 1 cup of unsweetened pumpkin puree (canned or fresh)
• 2 tsp of vanilla extract
• 1 tsp of cinnamon
• ¼ tsp of nutmeg
• ¼ tsp of ginger
• 1 cup of heavy cream

Instructions

 

• In a small bowl, microwave the butter until melted. Add the almond flour and erythritol and mix well. Press the mixture evenly onto the bottom of a 9-inch springform pan. Refrigerate while you make the filling.
• In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the pumpkin puree, erythritol, vanilla extract, cinnamon, nutmeg, and ginger and beat until well combined.
• In another bowl, whip the heavy cream with an electric mixer until stiff peaks form. Fold the whipped cream into the cream cheese mixture gently.
• Spoon the filling over the crust and spread it evenly. Refrigerate for at least 4 hours or overnight until set.
• Enjoy your keto no bake pumpkin cheesecake with some whipped cream on top if desired.

Notes

Almond flour is a great alternative to wheat flour for keto and gluten-free baking. It is low in carbs, high in protein, fat, and fiber, and rich in vitamin E and magnesium. Almond flour can help lower LDL cholesterol, increase HDL cholesterol, improve blood sugar control, and reduce insulin resistance. However, almond flour is also high in calories, so portion control is important if you are watching your weight.

Keyword Keto pumpkin cheesecake, keto pumpkin recipes, keto snack, low carb pumpkin cheesecake, low-carb