Print

Keto No Bake Pumpkin Cheesecake Recipe

Print Recipe

★★★★★

4.7 from 148 reviews

This Keto No Bake Pumpkin Cheesecake is a rich, creamy dessert perfect for fall and holiday seasons. It features a simple almond flour crust and a smooth pumpkin-spiced filling sweetened with sugar substitutes, making it a low-carb, keto-friendly treat. No baking required, just chill and enjoy!

Ingredients

Scale

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

  1. Prepare the Crust: Combine almond meal (or almond flour) and Swerve Granular sugar substitute in a bowl. Add the melted butter and mix thoroughly until combined. Press this mixture very tightly into the bottom and up the sides of a 9-inch pie dish, using a measuring cup or the back of a spoon to pack it firmly. Refrigerate the crust for one hour to set.
  2. Beat the Heavy Cream: Pour the heavy whipping cream into a mixing bowl and beat on high speed using a hand mixer or stand mixer until stiff peaks form, about 2 to 4 minutes. Scrape down the sides as needed. Once done, refrigerate the whipped cream to keep it firm.
  3. Make the Cream Cheese Mixture: In a separate bowl, blend the softened cream cheese and Swerve Confectioners sweetener on medium speed until smooth, scraping the sides of the bowl as necessary. Add sour cream, pumpkin puree, vanilla extract, pumpkin pie spice, cinnamon, and nutmeg. Mix on medium speed until everything is fully combined and smooth.
  4. Fold in Whipped Cream: Retrieve the chilled whipped cream from the refrigerator and gently fold it into the cream cheese mixture using a silicone spatula. Be careful to fold delicately to avoid deflating the whipped cream, ensuring a light and airy filling.
  5. Assemble the Cheesecake: Remove the crust from the refrigerator and pour the pumpkin cream cheese filling into the crust. Spread evenly using a silicone or offset spatula for a smooth finish. Cover the cheesecake and refrigerate for at least 8 to 12 hours, or ideally about 14 hours for the best texture and flavor.
  6. Serve the Cheesecake: When ready to serve, take the cheesecake out of the fridge. To make cleaner slices, heat a jar of water in the microwave, dip a sharp knife into the hot water, and wipe it off before each cut. Optionally, top slices with additional keto whipped cream and a sprinkle of pumpkin pie spice. Keep leftovers covered in the refrigerator and consume within five days.

Notes

  • Ensure the cream cheese is softened to room temperature for easy mixing and smooth texture.
  • Be gentle when folding the whipped cream into the filling to maintain its airy texture.
  • Using sugar substitutes like Swerve keeps this recipe keto-friendly and low carb.
  • Allowing the cheesecake to chill overnight improves the firmness and flavor melding.
  • For cleaner cheesecake slices, warm the knife before slicing as described in the instructions.
  • This cheesecake can be stored in the refrigerator for up to five days when properly covered.

Keywords: Keto Pumpkin Cheesecake, No Bake Cheesecake, Low Carb Pumpkin Dessert, Sugar-Free Pumpkin Cheesecake, Keto Pumpkin Pie

Find it online: https://islawhite.com/keto-no-bake-pumpkin-cheesecake-recipe/