No Bake Pumpkin Cheesecake

Are you looking for a delightful low carb dessert that’s perfect for the fall season? We’ve got you covered! This scrumptious no-bake keto pumpkin cheesecake packs all the satisfying flavors of fall while keeping your carb count low. You’ll be pleasantly surprised that each slice only contains 3 grams of net carbs.

Whipping up this dessert is a breeze, and the best part – no oven needed! Made with keto-friendly ingredients, you can indulge in this rich and creamy pumpkin cheesecake without compromising your health goals. So go ahead, treat yourself to a slice (or two) and enjoy the essence of fall in every bite.

Keto Pumpkin Cheesecake

Pumpkin cheesecake is a delightful treat, especially when it’s keto-friendly and requires no baking. It’s perfect for holiday gatherings, where you can impress everyone with a delicious dessert that effortlessly fits into a low-carb diet. You can easily whip up this indulgent pumpkin cheesecake or even create mini no-bake cheesecakes for individual servings. The combination of smooth, creamy cheesecake with the rich flavors of pumpkin truly captures the essence of the holiday season. So, embrace the pumpkin trend and enjoy this scrumptious, no-bake pumpkin cheesecake that’s guaranteed to become a new favorite in your keto dessert repertoire.

Why This Recipe Works

This no-bake pumpkin cheesecake recipe is perfect for any pumpkin lover. It’s both low in carbs and sugar-free, yet tastes incredibly delicious. With just five simple ingredients—excluding spices—your dessert will come together in mere minutes. Your taste buds will thank you for the thick crust filled with a creamy and luscious pumpkin filling, making it difficult to resist a second slice. Though the typical pie might be a staple at many holiday gatherings, give your table a fresh spin by opting for this cheesecake variation. The result is sure to start a tasty new tradition, all while treating your guests to a delightful autumn dessert.

Ingredients Needed

Making the Perfect Keto Pumpkin Cheesecake

To create a delicious keto pumpkin cheesecake, gather the following ingredients:

  • Pie crust (8 or 9 inches) – Choose any pie crust you prefer. A homemade keto graham cracker pie crust is highly recommended for its simplicity and taste.
  • Heavy cream – Also known as double or thickened cream, this ingredient will ensure a creamy and smooth cheesecake texture.
  • Cream cheese – Use full-fat, room temperature cream cheese for a firmer and sturdier filling. Avoid reduced-fat cream cheese.
  • Pumpkin puree – Use unsweetened pumpkin puree, either homemade or canned.
  • Sugar-free powdered sugar – A keto-friendly alternative to regular confectioners sugar. You can easily make your own.
  • Cinnamon – A classic fall spice that complements pumpkin perfectly.
  • Nutmeg – Similar to cinnamon, nutmeg is an essential ingredient for pumpkin desserts.

Steps to Make a Keto Pumpkin Cheesecake

  1. Prepare the crust: First, make your chosen pie crust and refrigerate it to set.
  2. Create the filling: Whip the heavy cream in a medium bowl until stiff peaks form. In another bowl, beat the cream cheese until fluffy. Gradually add the pumpkin puree, followed by the sugar-free powdered sugar, ensuring there are no clumps. Stir in the spices, then fold in the whipped cream.
  3. Assemble: Pour the cheesecake mixture into the chilled crust, then refrigerate overnight to set before serving.

Helpful Hints for an Excellent Recipe

To make your pumpkin cheesecake truly delightful, remember these tips:

  • Keep ingredients at room temperature for a velvety texture and even firmness.
  • If you don’t have any dietary constraints, feel free to use your preferred pie crust and standard powdered sugar.
  • Use a springform pan to create a smooth and easy-to-remove cheesecake.

Remember to enjoy the process and have fun preparing this delightful dessert!

Alternative Approaches to the Recipe

Vegan-friendly version: Replace heavy cream with plant-based double cream, and use dairy-free cream cheese for a vegan pumpkin pie.

Pumpkin cheesecake bars: Instead of setting the dessert in a round tin, use a square pan and cut into bars for a different presentation.

Healthier option: To create a healthier cheesecake, substitute heavy cream with yogurt, and choose low-fat cream cheese.

Crustless version: If you prefer, skip the crust and enjoy a delectable crustless pumpkin cheesecake.

Storing Tips for Your Delight

To keep your tasty treat fresh, place it in the refrigerator with a loose cover. It’ll stay good for a week. If you want to store it longer, freezing is an option! Wrap the whole cheesecake or individual slices in plastic wrap and place them in a freezer-friendly container. This can be stored for up to 6 months. When you’re ready to enjoy, let it thaw in the refrigerator overnight or at room temperature for up to 24 hours before serving.

More Keto Pumpkin Treats to Discover

Frequently Asked Questions

What’s in the Cheesecake?

  • 1 keto graham cracker crust (see notes)
  • 1 cup heavy cream
  • 16 oz cream cheese (dairy-free, if needed)
  • 15 oz unsweetened pumpkin puree
  • 1 cup sugar-free powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt

How Do I Make the Cheesecake?

  1. Prepare your graham cracker crust and place it in the fridge while you prepare the filling.
  2. In a medium bowl, whip the heavy cream until it forms stiff peaks. In another bowl, beat the cream cheese until it’s light and fluffy. Mix in the pumpkin puree until there are no lumps left.
  3. Add the powdered sugar to the mixture and beat until smooth. Then, add the vanilla, cinnamon, nutmeg, and salt and mix thoroughly. Gently fold the whipped cream into the mixture.
  4. Pour the filling into the prepared pie crust and refrigerate overnight to let it set.

Any Special Tips or Notes?

  • This recipe can be adjusted for an 8-inch springform pan.
  • To store: Keep the cheesecake loosely covered in the fridge for up to 1 week.
  • To freeze: You can freeze the whole cheesecake or individual slices in a freezer-safe container for up to 6 months.

Nutritional Information

| Serving: 1 slice | Calories: 157 kcal | Carbohydrates: 7g | Protein: 4g | Fat: 13g | Sodium: 187mg | Potassium: 182mg | Fiber: 4g | Vitamin A: 6016 IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 1mg | Net Carbs: 3g |

Frequently Asked Questions

What is the optimal crust for no-bake pumpkin cheesecake?

The best crust for a no-bake pumpkin cheesecake is typically made from crushed graham crackers or digestive biscuits. You can also try using ginger snap cookies or Biscoff cookies for an extra touch of spice.

How can I make a healthier version of no-bake pumpkin cheesecake?

To make a healthier version of no-bake pumpkin cheesecake, consider using the following substitutions:

  • Replace full-fat cream cheese with low-fat or fat-free cream cheese
  • Choose a sugar substitute, like Stevia or Erythritol, instead of regular sugar
  • Use a low-fat or dairy-free whipped topping
  • Add more pumpkin puree or replace some of the cream cheese with Greek yogurt to increase the nutritional value

What should the consistency be like for no-bake pumpkin cheesecake filling?

The ideal consistency for no-bake pumpkin cheesecake filling should be thick, creamy, and smooth. To achieve this texture, make sure to properly blend the cream cheese, pumpkin puree, sugar, and spices until there are no lumps. Fold in the whipped topping gently to maintain a light, airy texture.

How do I create a Jello no-bake pumpkin cheesecake?

To make a Jello no-bake pumpkin cheesecake, follow these steps:

  1. Prepare the crust with crushed graham crackers or your choice of cookies
  2. Dissolve a package of unflavored gelatin in water and set aside
  3. Blend cream cheese, pumpkin puree, sugar, and spices until smooth
  4. Add the dissolved gelatin to the cream cheese mixture and blend well
  5. Fold in whipped topping until fully incorporated
  6. Pour the filling onto the prepared crust and refrigerate for a few hours or overnight for the cheesecake to set

What is the secret to achieving a firm no-bake cheesecake?

To ensure a firm no-bake cheesecake, make sure to:

  • Use full-fat cream cheese, as it sets better than low-fat versions
  • Chill the cheesecake for at least a few hours or overnight to allow time for it to set properly
  • Add unflavored gelatin to the filling for additional firmness, if desired

How does a no-bake cheesecake compare to a baked one?

A no-bake cheesecake differs from a baked one in terms of texture, preparation time, and ease of making:

  • No-bake cheesecakes have a lighter, creamier texture, while baked cheesecakes are denser and more custard-like
  • No-bake cheesecakes require less preparation and cooking time since they do not need to be baked in the oven
  • No-bake cheesecakes are easier to make and more beginner-friendly due to their simplified process and fewer steps involved
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Cassie brings decades of experience to the Kitchen Community. She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
Cassie Marshall
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