You have to try this no bake keto pumpkin cheesecake. You can enjoy all the deliciousness of a pumpkin cheesecake without the guilt. Low carb, no baking and only 4.9g net carbs per serving.
You’ll love this low carb bacon maple no bake cheesecake recipe too!
I’m really not a pumpkin person. Nor am I a cheesecake person. But I do like my desserts and when you are trying to follow a low carb diet you aren’t left with much so a keto pumpkin cheesecake it is!
Sure I like pumpkin but I don’t crave it so I can’t tell you why I have so many low carb pumpkin recipes swimming around in my head. I guess I like the fact that pumpkin puree adds bulk, creaminess and lots of nutrition to a recipe.
So here is the first of my many pumpkin recipes. This no bake keto pumpkin cheesecake recipe is very similar to my Low Carb No Bake Cheesecake from way back when. Just a couple of tweaks and changes and we have this delicious low carb dessert that requires no baking!
Other low carb pumpkin recipes to try
(Please note this post has been updated from the original 3 years ago). Since then I have made quite a few pumpkin recipes on this blog. But for starters check out this 9 low carb pumpkin recipes post to see some of my favorites.
What size jar should I use?
The first time I made this recipe I used 8oz jars like these and ramekins because that’s what I could scrape up and it made 6 servings. You can see these two below. However this time I wanted to use all the same type of containers.
So I used 4 of these 8 oz jars pictured below but to be honest they were too big. This low carb dessert is very rich and I think it would be better if you made it into 8 small jars.
Therefore I think it would be optimum if you made this recipe into 8 servings with something like these 4 oz jars or these small ramekins and it would be the perfect serving. That’s just my opinion, you can do what you want! 😉 Also you can make these in just about any container that you have since there is no baking required.
No Bake Keto Pumpkin Cheesecake Recipe
First you want to make your nut crumb base. Just add some nuts to your food processor along with some sweetener and cinnamon. I used 1/2 cup walnuts and 1 cup pecans.
For the sweetener I used Lakanto monkfruit sweetener. It is my new favorite sweetener. Grind or pulse until it starts to get moist and crumbly. You want to divide the mixture between all of your containers and press to make a pseudo crust.
Then you move on to the filling. The key to this cheesecake filling is to get the cream cheese to room temperature. That’s the only way to get the lumps out. And keep your cream really cold. Don’t pull it out of the refrigerator until you need it.
Add the cream cheese, pumpkin, spices and sweetener to your mixing bowl and beat until creamy. Then add your cream and beat for about 5 minutes until the mixture is light and fluffy.
Spoon your cheesecake mixture into each container. Top with a few nuts and a sprinkle of cinnamon. Refrigerate until you are ready to eat.
That’s it folks. Easy peasy lemon squeezy. The nutritional information for 1 serving based on 8 servings is:
355 cals / 34.8g fat / 7.8g carbs / 2.9g fiber / 5.3g protein Net Carbs = 4.9g
You can find most of the ingredients on my Amazon page if you are interested.
No Bake Keto Pumpkin Cheesecake
- 1 1/2 cups nuts, I used 1 cup pecans & 1/2 cup walnuts
- 1 Tablespoon Lakanto sweetener
- 1/2 teaspoon cinnamon
- 8 oz cream cheese, softened (room temperature)
- 1 cup heavy whipping cream
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 cup Lakanto sweetener, or other sugar substitute
- 3/4 cup pumpkin puree (canned)
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.
Divide mixture evenly into the ramekins, jars or whatever container you are using.
Add the cream cheese, pumpkin and sugar substitute to a bowl of your mixer. Mix on high until everything is smooth and creamy.
Add your vanilla, pumpkin pie spice and cinnamon and mix until well incorporated.
Add your heavy cream and mix on high for about 5 minutes or until the mixture is nice and fluffy.
Spoon cream cheese mixture into your ramekins or containers and garnish with nuts and cinnamon if using.
Refrigerate until ready to eat.