Try this keto no bake pumpkin cheesecake for a guilt free and easy sugar free dessert. A creamy and delicious pumpkin cheesecake filling with an easy nut crust. This tasty treat is low carb, gluten free, no bake and only 4.9g net carbs per serving.
You’ll love this keto bacon maple no bake cheesecake recipe too!
I’m not much of a cheesecake person but since I love my sweets, cheesecakes are a low carb diet’s answer to dessert. I’m not much of a baker either so a no bake pumpkin cheesecake is even better because it has all the flavors of traditional cheesecake but takes minutes to make, not hours.
I have a lot of pumpkin recipes on the blog because pumpkin adds flavor, thickness and nutrition a recipe. This keto pumpkin no bake cheesecake recipe is of my most popular recipes.
It’s great for the fall and winter and especially if you want a dessert around the holidays and are on a low carb diet. It super easy and sure to be family favorite so give it a try! Remember this no bake dessert takes minutes not hours to make!
Other keto pumpkin recipes to try.
(Please note this post has been updated from the original 6 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.
Recipe ingredients I used.
The simple ingredients I used for this no bake pumpkin cheesecake are:
- canned pumpkin puree (not pumpkin pie filling)
- Swerve brown sugar sweetener (or Lakanto golden sweetener which is monk fruit)
- cream cheese
- heavy whipping cream
- vanilla extract
- pumpkin pie spice
- raw pecans.
Note that I used raw pecans for the crust, however you could use walnuts, almonds or a combination of any of these. If you don’t have any raw nuts, another option is to use almond flour and melted butter to make a no bake almond flour crust.
No need to bake it. The butter will keep the almond flour together. I prefer the taste of raw nuts though.
While I love the taste of Swerve brown sugar sweetener which is made from erythritol and tastes just like brown sugar to me. You could also use their powdered sugar sweetener, granulated sweetener, or the low carb sweetener of your choice.
What size jar should I use?
The last time I made this recipe I used 4 of these 8 oz jars pictured below but to be honest they were too big. This keto dessert is very rich and I think it would be better if you made it into 8 smaller desserts.
So this time I used some 3.5 oz glass dessert dishes pictured below that I bought at a discount store. The closest ones I could find similar to these are these glass dishes on Amazon.
Using a smaller container you can get 8 servings from this recipe which is more appropriate.
There are also plastic containers you can buy at the dollar store that would work, these 4 ounce mason jars or these small ramekins and it would be the perfect serving.
How to make keto no bake pumpkin cheesecake.
Step 1: First you want to make your nut crumb base. Just add the crust ingredients (nuts, sweetener and cinnamon) to your food processor. I used all raw pecans this time but sometimes I add walnuts.
For the sweetener I use either Swerve brown sugar sweetener or Lakanto monkfruit sweetener but you can use your sweetener of choice. Grind or pulse until it starts to get moist and crumbly.
Step 2: Divide the mixture between all of your containers and press to make a pseudo pecan crust. Since I used the small glass containers I divided it between 8 containers.
Step 3: Add the cream cheese, pureed pumpkin, pumpkin spice, cinnamon and sweetener to your mixing bowl and using an electric mixer beat until creamy. Then add your cream and beat for about 5 minutes until the mixture has a light and fluffy texture.
Add the cream cheese, pureed pumpkin, spices and sweetener to your mixing bowl. Using an electric mixture beat until creamy. Then add the heavy cream and beat for about 5 minutes until the mixture has a light and fluffy texture.
Step 4: Spoon your cheesecake mixture into each container. Top with a few nuts and a sprinkle of cinnamon if you want. Cover with plastic wrap or store in an airtight container and refrigerate until you are ready to eat.
(Please scroll down to view and read the recipe card.)
If you want to make your own whipped topping, just add some heavy cream and sweetener to a mixing bowl and beat until stiff peaks form.
That’s it folks. Easy peasy lemon squeezy. I hope you give these keto sweet treats a try because it’s super easy and tasty and best of all this no bake recipe only takes about 15 minutes!
The nutritional information for 1 serving based on 8 servings is:
355 caloriess / 34.8g fat / 7.8g carbs / 2.9g fiber / 5.3g protein = 4.9g net carbs
You can find most of the ingredients on my Amazon page if you are interested.
No Bake Keto Pumpkin Cheesecake
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, it's the perfect fall dessert!
- 1 ½ cups nuts, I used pecans
- 1 tablespoon sweetener (Swerve brown sugar or Lakanto Golden)
- ½ teaspoon cinnamon
- 8 ounces cream cheese, softened (room temperature)
- 1 cup heavy whipping cream
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ cup Swerve brown sugar sweetener, or Lakanto golden
- ¾ 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 electric mixer. Mix on high until everything is smooth and creamy.
- Add your vanilla, pumpkin pie spice and cinnamon to the pumpkin cheesecake mixture 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.
Note that I used raw pecans, however you could use walnuts, almonds or a combination of any of these.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 355Unsaturated Fat: 0g
Check out the web story for this post!
Just made this last night. So delicious! The only question is that my filling was not as fluffy. I did substitute the heavy cream with coconut cream since I didn’t have heavy cream at hand. Do you think that’s why? I did lick the blender clean though so it’s still amazing! Thank you!
Hi Juliana, I do that that is the reason. I believe heavy cream can double in size when whipped but I don’t think coconut cream does. Though it does whip up a bit. That actually sounds really yummy! If you wanted to do it again you could add a bit more cream cheese. That might make it thicker. Hope that helps!
My daughter made the Pumpkin Keto No Bake Cheesecake..
it was a hit.. And I’m adding the recipe to my collection.
Hi Sandy, I’m so glad you liked it! It’s easy and tasty so it works for me. Thanks for coming back to leave a comment. I really appreciate it!
Oh my, this looks yummy!
Hi! Do you think this would freeze well?
Hi Jen, to be honest I don’t know if the filling would get to hard. However if you froze it, I think you could let it thaw in the refrigerator and it may be ok. I’m sorry I’m not much help. I freeze some many things but I haven’t tried with this one.
Hi! I made this last night and put half of them in my freezer to test them out. I let it freeze overnight and took one out this morning. Just tried it, and it was just like if I had just left it in the fridge. I’m going to keep a few in there and see how it goes if it stays in the freezer for longer, so we’ll see how it goes! I plan on making a bunch of batches and freezing a lot!
You’ll have to let me know Taylor. I freeze just about everything but I have not tried a pumpkin cheesecake. Glad you like them!
This is so recipe is so easy and so satisfying when you have a craving for something sweet. I used Swerve sugar substitute.
Than you for this recipe!
So glad you like it Cindy!
Delicious! I used the Lakanto brown sugar and replaced the heavy cream with coconut cream. It is one of the best keto desserts I have tried. I will definitely be making this again.
Hi Tara, so glad you liked it! I have been craving coconut cream and can’t wait to try it.
I made this to try before I made for thanksgiving. so easy and absolutely delicious. Will bring for the feast
My husband LOVES this recipe. He begs me to make it, then devours them one after the other. Thanks.
Hi Rita, so glad he likes it and thanks for coming back to tell me. It made my day!
These are awesome!
Thanks Andy! So glad you like them.
Hi can you use truvia or splenda sweetner instead of Lakanto?
Hi Jean, yes you can. As long as the sweetener you are using is the same amount. The Lakanto is 1:1 substitute for sugar. Hope that helps and enjoy!
Love love lovethis! Used the swerve granular in the crust and then the swerve confectioner for the filling. So yummy!
So glad you liked it! Thanks for coming back and commenting!
Is the sweetener you use granular or confectioners?
I’m sorry I forgot I changed the sweetener in this recipe. I used granular Lakanto sugar in this recipe. Sometimes I use Swerve confectioners which measures cup for cup as sugar but Lakanto’s confectioners is a 2:1 ratio so I use their regular granular.
So if using Swerve you can use either granular or confectioners.
If using Lakanto then just use their granular.
So if using Swerve granular or confectioners instead of Lakanto sugar, would you use 1 Tablespoon as indicated in the recipe?
Hi Lorrie, yes you would use the same amount of Swerve to sub for the Lakanto. Hope you like it!
Jonna Rae Smith
Anyone have trouble doubling this recipe? Mine won’t “fluff” since adding the HWC.
Hi Jonna, I found this on another blog. She suggests doing the cream cheese mixture and whipped cream mixture separate and then mixing them together until they are mixed well. That is don’t over mix. Here is the link. Hope it helps! https://thefirstyearblog.com/no-bake-cheesecake/
trying this for thanksgiving this year…wanting to stay away from the sugary/cool whip desserts that hurt my belly. thanks for the idea. will try with stevia.
I hope you like it Lindsey!
Could you just use this recipe, and put it in a pie dish?
I don’t think it is sturdy enough to set up like a piece of pie, to be honest. You could put it in a ramekin or some sort of single size container other than a jar but that’s about it. Hope that helps!
Can i use canned pumkin as well for this recipe and how much ahould i use?
Yes you can use canned pumpkin. I’ve updated the recipe to show that because that is what I was referring to. And it’s 3/4 cup. Hope you like it!
I made these little cheesecakes for my husband last week and he loved them, but they are gone now …. he wants me to make them again, in another flavor. I’m thinking strawberry and wondering if 3/4 cup of puréed strawberries is going to be too watery for this. I may have to drain some of the juice off. I will leave out the spices and will sub lemon extract for the vanilla. I loved the crust made from Nuts. What a great idea! Thanks for the recipe!
I think the strawberry would work fine. Maybe just use a 1/2 cup and see how it goes and then add some more if you need it.
I have a strawberry lemon version as well as a maple bacon version of this. You can take those ideas. I would also suggest trying flavor extracts, zest from citrus or any kind of berry. It’s such simple recipe you can really come up with some good versions I bet.
These are the absolute best! Me, my husband and 3 year old all loved having this for dessert last night. I did tweak the crust a bit, I roughly chopped my pecans and walnuts, melted some butter in a skillet with golden lakanto sweetener, cinnamon, vanilla and a little bit of bourbon, once that was all combined I mixed in the chopped nuts then placed a layer into the bottom on my small containers to form the crust. Followed the recipe for the filling exactly and I already cannot wait till after dinner tonight to have another. I feel like I need to shout from the roof tops how delicious this dessert is.
Hi Colleen, I’m so glad you liked them! Thanks for coming back to comment and share your tips. I really appreciate it!
Tried it this evening and it came out great. I wanted something fast and easy just made the filling without the crust. It was like a thick pumpkin pudding even my 10 year old loved it.
Hi Davina, so glad you and your 10 yo liked it! Thanks for taking the time to come back and comment!
I’m not a big pumpkin fan either but this dessert does look so creamy and delicious!
Thanks Karly! I am a pumpkin fan at the beginning of the season and then I really get sick of it too.
No bake and cheesecake in the same title is all I need to be convinced to try this recipe out. Thank you!
Hi Bryan, I know how you mean…..;)
I made these this weekend with a few minor tweaks.
I used Pyure for my sweetner http://www.pyuresweet.com/ (can buy at Walmart on Amazon)
I didn’t have pumpkin pie spice so I used apple pie spice
I added about 2 tablespoons of maple syrup (just because I love it – not necessary)
For the little crusts I used almond flour instead of fresh chopped nuts. I added a tiny bit of butter and put them under the broiler for a short time, let them cool, and then put in the filling.
Topped with a couple sliced almonds and some whipped cream. Delicious !!!
Thanks so much for sharing your tweaks! I love to hear what other people are doing. I’ll have check out Pyure. I never heard of it.
So, funny story. I decided to make this for dessert. I was busy making the meal at the same time. I put all the crust ingredients into my food processor and it turned out perfect. But I could smell another spice, couldn’t figure out where that particular smell was coming from. Oh well, I started making the cheesecake part. I grabbed the package of cinnamon only to realize, it was cumin! Ahhh, that was the smell!😁. So, I have cumin in my crust! I finished the recipe and put it all together. Quite honestly, I can’t figure out if I like it or not. I just know I keep going back for another bite! Maybe next time, less cumin!😆😆
Oh Dinah that is funny and something I would totally do! Glad it was at least edible for you.
Meredith @ The Weekday Gourmet
This recipe looks delicious! Maybe adding in greek yogurt and taking out some cream cheese could make it even more “low carb”? 😉
Thanks! I’ll have to check that out. I think the cream cheese has less carbs but the greek yogurt would make it lighter and take out some of the fat.
Mmm, I am a huge pumpkin lover! I pinned this to my pumpkin everything board, looks so easy and yummy!
Thanks Sara! I hope you like it.