Pumpkin Keto No-Bake Cheesecake

Try this pumpkin keto no-bake cheesecake for a guilt free and easy sugar free low carb 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 4.9 grams of 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 the creamy filling 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. However this keto no-bake cheesecake recipe is one of my most popular recipes. 

It’s great for the fall and winter and especially if you want a holiday dessert and are on a low carb diet. It’s super easy and sure to be a family favorite so give it a try! Remember this no bake dessert takes minutes not hours to make!

Recipe ingredients I used and substitutions.

The simple ingredients I used for this no bake pumpkin cheesecake are canned pumpkin puree (not pumpkin pie filling), Swerve brown sugar sweetener, cream cheese, heavy whipping cream, vanilla extract, cinnamon, pumpkin pie spice and raw pecans.

Pumpkin Puree
This is the canned pumpkin you can buy in most grocery stores. You just don’t want to use the pumpkin filling which has a lot of sugar and not good for those on a low carb or keto diet. I use this in so many of my low carb recipes in both sweet and savory dishes.

Swerve Sweetener
I like Swerve brown sugar sweetener which is erythritol but you can also use Lakanto golden sweetener which is monk fruit and low carb too. If you don’t have brown sugar sweetener you could also use regular granulated sweetener but I like the taste of brown sugar better in this recipe. But it will work and use whatever your sweetener of choice is.

Cream Cheese and Heavy Whipping Cream
This is what give it the no bake cheesecake texture. I use full fat cream cheese but you could use low fat cream cheese if you want. I should be similar in carbs as full fat cream cheese.

I like to use heavy cream as well but you could use half and half but again it may a bit more carbs and less rich tasting. You want to whip this keto dessert so the whipping cream will work better.

Spices
I like the combination of pumpkin pie spice and cinnamon but if you only have on or the other you can use that for the whole thing. Pumpkin pie spice is a combination of warm spices (cinnamon, ginger, nutmeg and allspice). Some people like ground cloves as well. The pumpkin pie spice blend is just easier for me than blending spices.

Pecans
I used raw pecans for the low carb cheesecake base. For tthe crust mixture, 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 or almond meal and melted butter to make a no bake almond flour crust.

No need to bake it though. The butter will keep the almond flour together. I prefer the taste of raw nuts though. A coconut flour base would also work.

What size jar should I use?

The last time I made this no bake 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 dessert dishes on Amazon.

Using a smaller container you can get 8 individual portions 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 pumpkin flavored keto no-bake 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. 

Grind or pulse until it starts to get moist and crumbly. Note I don’t use butter because we are not baking this crust. You can see what the texture is in the food processor bowl pictured below.

Step 2: Divide the mixture between all of your containers and press the nut crumbs to make a pseudo pecan crust. Since I used the small glass containers I divided it between 8 containers, 4 of which are pictured below.

Step 3: Add the cream cheese, pureed pumpkin, pumpkin spice, cinnamon and sweetener to your mixing bowl and using an electric hand mixer beat until creamy. Then add your heavy cream and beat for about 5 minutes until the cheesecake filling mixture has a fluffy smooth texture.

Step 4: Spoon the fluffy cheesecake mixture into each container. I like to spoon this into a icing piping bag (though you can just use a ziplock bag and cut a corner out) and then pipe it on to the crust to make it nicer looking.

Toppings to try are some roasted nuts or just a sprinkle of cinnamon if you want. Cover with plastic wrap or store leftover cheesecake 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. 

One thing that I really like about this recipe is the individual servings. I find that this dessert is also good for meal prep. You can make them as a personal keto dessert for the whole week. Also you don’t have spend hours baking a whole cake and then have to cut slices for everyone.

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 keto no-bake cheesecake recipe only takes about 15 minutes! Perfect for pumpkin season and the holidays.

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 = 4.9 grams of carbs (net)

Click here to see all my keto dessert recipes.

  You can find most of the ingredients for this keto cheesecake recipe on my Amazon page if you are interested.