Introduction

This Keto No Bake Pumpkin Cheesecake is a creamy, flavorful dessert perfect for the fall season or any time you crave a rich treat without turning on the oven. Made with a buttery almond crust and a smooth pumpkin-spiced filling, it’s both low-carb and decadent.

A slice of creamy tan pie with small cinnamon specks sits on a white plate, showing two clear layers: a slightly darker crumbly crust at the bottom and a thick, smooth mousse layer above it. On top, there is a decorative line of white whipped cream dusted with cinnamon powder, placed towards the back edge. A gold fork holding a scoop of the same mousse rests in front of the pie slice. The setting includes autumn-colored leaves in the upper background and the dish is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Crust Ingredients:

1 1/4 cups almond meal or almond flour
1/2 cup Swerve Granular or other sugar substitute
6 tbsp melted butter

Filling Ingredients:

1 1/2 cups heavy whipping cream
20 oz cream cheese, softened to room temperature
1 cup Swerve Confectioners or other powdered sugar substitute
1/4 cup sour cream
1/3 to 1/2 cup pumpkin puree
1 tbsp vanilla extract
2 tsp pumpkin pie spice
1 tsp cinnamon
1/2 tsp nutmeg

Instructions

Step 1: Combine almond meal (or almond flour) and Swerve Granular in a bowl, then add the melted butter and mix thoroughly until well combined.
Step 2: Press the crust mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use a measuring cup or the back of a spoon to pack it tightly. Chill the crust in the refrigerator for one hour.
Step 3: In a mixing bowl, beat the heavy whipping cream on high speed using a hand or stand mixer until stiff peaks form (about 2–4 minutes). Scrape down the sides as needed, then refrigerate the whipped cream.
Step 4: In a separate bowl, blend cream cheese and Swerve Confectioners on medium speed until smooth, scraping down the sides when necessary.
Step 5: Add sour cream, pumpkin puree, vanilla extract, pumpkin pie spice, cinnamon, and nutmeg to the cream cheese mixture. Mix on medium speed until fully combined and smooth, scraping down the sides as needed.
Step 6: Gently fold the chilled whipped cream into the pumpkin cream cheese mixture using a silicone spatula. Be careful not to overmix to keep the texture light.
Step 7: Remove the crust from the fridge and pour the filling over it. Spread evenly with a silicone or offset spatula.
Step 8: Cover the cheesecake and refrigerate for at least 8–12 hours, preferably around 14 hours for the best flavor and texture.
Step 9: Before serving, slice the cheesecake with a warmed knife for cleaner cuts. To warm, heat a jar of water in the microwave, dip the knife in the water, wipe off, and slice.

Tips & Variations

For a more intense pumpkin flavor, increase the pumpkin puree up to 1/2 cup as preferred.
Substitute Swerve with any keto-friendly sugar substitute you have on hand.
Use an offset spatula for smoother spreading of the crust and filling.
Top with homemade keto whipped cream or a light dusting of pumpkin pie spice before serving for added flavor.

Storage

Store the cheesecake covered in the refrigerator for up to five days. For best texture, allow it to come to room temperature for about 10 minutes before serving. If desired, reheat your knife as described to make slicing easier.

How to Serve

A thick slice of three-layer pumpkin mousse pie sits on a white plate on a white marbled surface. The bottom layer is a thin, solid, dark brown crust. The second and largest layer is a light brown, smooth and fluffy mousse with visible tiny air holes throughout. The top edge is flat and clean-cut. On top of the slice, there is a row of five small white whipped cream dollops dusted lightly with cinnamon powder running along the back edge. A gold fork rests on the plate near the crust, holding a small scoop of the mousse in front of the slice. In the background, part of another mousse pie slice is on a white plate and there are small brown pine cones and cinnamon sticks scattered near the back. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is the most convenient option. Just make sure it’s plain pumpkin puree and not pumpkin pie filling, which contains added sugars and spices.

Do I have to chill the crust before adding the filling?

Chilling the crust helps it firm up and prevents it from crumbling when you add the filling. It also helps the crust hold its shape better for slicing once the cheesecake is done.