No Bake Pumpkin Cheesecake (low carb)
Prep time
Total time
You have to try this no bake pumpkin cheesecake. You can enjoy all the deliciousness of a pumpkin cheesecake without the guilt. Low carb and no baking!
Serves: 8
  • 1½ cups nuts (I used 1 cup almonds and ½ cup pecans)
  • 1 Tablespoon sugar substitutes (I used Splenda)
  • ½ teaspoon cinnamon
  • 8 oz cream cheese, softened (room temperature)
  • 1 cup heavy whipping cream
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ cup Splenda (or other sugar substitute)
  • ½ can of pumpkin puree (1/2 of a regular 15oz can)
  1. To make the crust, add nuts, cinnamon and the 1 Tablespoon of sugar substitute in a food processor and grind until the nuts become moist and sticky.
  2. Divide mixture evenly into the ramekins, jars or whatever container you are using.
  3. Add the cream cheese, pumpkin and sugar substitute to a bowl of your mixer. Mix on high until everything is smooth and creamy.
  4. Add your vanilla, pumpkin pie spice and cinnamon and mix until well incorporated.
  5. Add your heavy cream and mix on high for about 5 minutes or until the mixture is nice and fluffy.
  6. Spoon cream cheese mixture into your ramekins or containers and garnish with nuts and cinnamon if using.
  7. Refrigerate until ready to eat.
Recipe by My Life Cookbook - low carb healthy everyday recipes. at