This No-Bake Keto Pumpkin Cheesecake is super creamy and has lots of fall spices, with a perfectly crunchy pecan crust. It’s like a bite of fall in every piece!
This cheesecake isn’t just delicious; it’s also quick and easy to make. You don’t need an oven, and it’s made with simple ingredients—all while being low-carb and keto-friendly.
- Why Are You Going To Love This Keto No Bake Pumpkin Cheesecake Recipe
- Ingredients For Keto No Bake Pumpkin Cheesecake Recipe
- How To Make No Bake Keto Pumpkin Cheesecake
- Tip For Making The Best No-Bake Keto Pumpkin Cheesecake
- Topping Ideas
- Storing Ideas
- Frequently Asked Questions
- More Keto Pumpkin Desserts
- No Bake Keto Pumpkin Cheesecake
Ever since sharing my first keto pumpkin cheesecake, you have been asking for a pumpkin one! It’s easy to make with less than 10 simple ingredients, and you don’t even need an oven – it sets up in the fridge!
I love no-bake desserts, especially in the summer, and starting from no-bake key lime pie and no-bake chocolate cheesecake to no-bake keto peanut butter pie, each one captures the spirit of easy indulgence.
It’s the perfect easy and tasty fall dessert, packed with pumpkin spice goodness. Everyone will love it, and you’ll love how simple it is to make! Enjoy this creamy and delicious pumpkin pie, a true fall treat!”
I’m a huge fan of pumpkin recipes, and when pumpkin season comes, there’s nothing better than a serving of this creamy and velvety no-bake pumpkin cheesecake.
Why Are You Going To Love This Keto No Bake Pumpkin Cheesecake Recipe
- Make Ahead: Make this dessert in advance for a hassle-free, delicious treat!
- Low-Carb Goodness: Made with natural, low-carb ingredients. Only 6g net carbs per serving!
- Diet-Friendly: It’s gluten-free and sugar-free.
- Fall Flavors: Loaded with delicious, cozy autumn flavors.
- Creamy & Delicious: Silky and creamy, this recipe is a pumpkin-flavored delight.
Ingredients For Keto No Bake Pumpkin Cheesecake Recipe
The ingredients used to make this no-bake keto pumpkin cheesecake recipe are basic and easy to find, and you probably have most of them in your pantry. Here is a list of everything you will need:
For The Crust
- Pecans- Crush them well! They are the base of your crust, so you want them to be nice and fine. If you don’t have pecans, replace them with almonds, walnuts, or hazelnuts. For those with nut allergies, use Sunflower Seeds or Pumpkin Seeds.
- Sweetener – Use your go-to low-carb sweetener. It could be erythritol, monk fruit, or allulose. Make sure it’s powdered; it mixes better with the crust that way.
- Butter – This holds the crust together, giving it a solid base for the cheesecake.
- Vanilla Extract – Go for a good one. It adds a rich, yummy flavor to your crust.
- Salt – Used to enhance all the flavors from this cheesecake recipe.
For The Filling
- Cream Cheese – Use soft cream cheese. It mixes well and avoids lumps, making your cheesecake smooth and creamy.
- Sour Cream – This adds a nice, rich tanginess, balancing the sweetness and making the cheesecake even creamier.
- Heavy Whipping Cream – Make sure it’s cold before you whip it. It adds lightness and fluffiness to your filling.
- Sweetener – Feel free to use any powdered low-carb sweetener such as Erytritol, Monk Fruit, or Allulose.
- Pumpkin Puree – Use pure pumpkin puree (not pumpkin pie filling) for authentic pumpkin flavor and velvety consistency.
- Pumpkin Pie Spice – you can make it at home according to my homemade pumpkin pie spice recipe or buy it from the store (just make sure to read the label and ensure that there are no added sugar or other preservatives). It gives the real pumpkin taste and smooth texture.
- Vanilla Extract – Use a good-quality one. It makes your cheesecake taste even better, giving it a sweet, aromatic flavor.
- Salt – Just a pinch! It brings out all the other flavors in your cheesecake.
- Gelatin Powder – This helps your cheesecake set properly so you can cut it easily.
How To Make No Bake Keto Pumpkin Cheesecake
This no-bake keto pumpkin cheesecake recipe is easy to make by following a few simple steps. So, even though it appears to be a lot of effort to prepare it, actually, it’s quite simple. Here is what you have to do:
Preparing The Pecan Crust
Place pecans in a food processor and pulse until achieving a finely ground texture. Transfer to a large bowl.
Then, add the powdered sweetener, melted butter, salt, vanilla extract, and mix using a silicone spatula until well combined.
Transfer the mixture to a 7-inch springform pan lined with parchment paper and press it into the bottom using a spoon or your fingers.
Press the mixture into the bottom of an 8-inch springform pan lined with parchment paper. Chill in the fridge while preparing the filling.
Bloom The Gelatine
Blend gelatin with water and let it rest for 5 minutes. Warm gently until it liquefies, using low heat or microwave in 10-second bursts.
Gelatin is vital for the texture. Warm it gently to avoid overheating, which can diminish its thickening power.
Prepare The Pumpkin Cheesecake Filling
In a large mixing bowl, combine softened cream cheese, sour cream, sweetener, pumpkin puree, pumpkin pie spice, vanilla extract, and salt. Mix at medium speed until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form.
Fold the whipped cream gently into the pumpkin mixture. Once incorporated, blend in the liquified gelatin mixture.
Assembling the Cheesecake
Remove the crust from the fridge, then pour the pumpkin filling and spread it evenly using a silicone spatula.
Cover with a piece of plastic wrap and chill in the fridge for at least 2 hours, or preferably overnight.
Once the cheesecake is set, it’s ready to be sliced and savored!
Tip For Making The Best No-Bake Keto Pumpkin Cheesecake
- Use Room-Temperature Ingredients: To achieve a smooth, lump-free cheesecake mixture, it’s critical to use room-temperature cream cheese and sour cream. This simple step ensures a smoother blending process and a perfectly textured final product.
- Chill Time: Allowing enough time for the cheesecake to set in the fridge is crucial. This no-bake keto pumpkin dessert needs ample chill time to ensure clean, easy slicing and optimal texture. Patience is key to achieving the perfect consistency!
- Gelatin Handling: Gelatin is tricky; don’t rush it. Allow it time to bloom, and when heating, avoid bringing it to a boil, as this can ruin its gelling properties. It is crucial to get it smoothly incorporated into the mixture to ensure the right texture in your cheesecake.
- Beautiful Clean Slices: For the cleanest slices, I recommend using a sharp knife dipped in hot water. This technique yields beautifully cut pieces, showcasing the layers of your delectable creation.
- Whip the Heavy Cream to Stiff Peaks: Achieving stiff peaks while whipping the heavy cream is crucial. It adds lightness and a delightful fluffiness to the cheesecake filling, enhancing the overall eating experience. Make sure to use cold, heavy cream.
- Chill the Crust Before Adding Filling: Refrigerate the crust for at least 20 minutes prior to adding the filling. This step helps the crust to firm up and set, reducing the chances of it crumbling when you slice through your gorgeous cheesecake.
Topping Ideas
Another great thing about this recipe is that you can play with toppings to add an extra layer of flavor, texture, and visual appeal to your No-Bake Keto Pumpkin Cheesecake. Here are some great ideas:
- Homemade Caramel Sauce
- Chopped Pecans
- Whipped Cream
- Dark Chocolate Shavings
- Cinnamon Dusting
Storing Ideas
- Freezer. You can freeze this pumpkin cheesecake for up to 2 months. When you want to enjoy it, thaw the cheesecake in the refrigerator, then add some whipped cream on top before serving.
- Fridge. If you want to refrigerate this cheesecake, you have to slice it into individual servings and wrap it in plastic. Then, you can put them in a container and place them in the fridge for up to 4 days.
Frequently Asked Questions
Is Pumpkin Keto-Friendly?
Sure, pumpkin is keto-friendly since it has fewer carbohydrates than other fruits and vegetables, making it an excellent low-carb diet choice.
So, you can add pumpkin puree to any of your favorite fall recipes since, according to the USDA, a serving of 100 grams has only 6.5 grams of carbs.
Can I Make This Recipe Ahead Of Time?
Another great thing about this no-bake cheesecake recipe is that it can be made and stored in the fridge until you are ready to serve it.
Can I Use Almond Flour Instead Of Pecans For The Crust?
Sure, you can replace the pecans with almond flour since it’s a great low-carb alternative that works well in making a keto-friendly crust.
More Keto Pumpkin Desserts
- Keto Pumpkin Mug Cake – Ready in 3 minutes!
- The BEST Keto Pumpkin Bars with Cream Cheese Frosting
- Keto Pumpkin Bread
- Keto Pumpkin Roll
No Bake Keto Pumpkin Cheesecake
Description
Ingredients
Crust:
- 2 cups pecans
- 2 tbsp sweetener
- ⅓ cup unsalted butter melted
- 1 tsp vanilla extract
- ¼ tsp salt
Cheesecake Filling:
- 16 oz cream cheese room temperature
- 1 cup sweetener or more taste
- ¼ cup sour cream
- 1 cup pumpkin puree
- 1 tbsp pumpkin pie spice
- 1 ½ tsp vanilla extract
- 1 1/2 cup heavy cream
- ¼ tsp salt
- 1 tbsp gelatin powder
- ¼ cup water
Instructions
Preparing the Crust
- Place the pecans in a food processor and pulse until they reach a finely ground texture.2 cups pecans
- Add sweetener, salt, vanilla extract, and melted butter to the food processor. Mix until well combined.2 tbsp sweetener, ¼ tsp salt, ⅓ cup unsalted butter
- Form the Crust: Press the mixture into the bottom of an 8-inch springform pan, lined with parchment paper to form a firm, even crust.
- Chill: Place the pan in the fridge to set while preparing the filling.
Preparing the Filling
- Prepare Gelatin: Mix the gelatin with 1/4 cup of cold water and set aside for 5 minutes to bloom. Gently warm the mixture over a low flame on the burner, or opt for short, careful bursts in the microwave, using 10-second increments at low heat. Once the mixture is liquid again, you can mix it with the cheesecake mixture.1 tbsp gelatin powder, ¼ cup water
- Mix Cream Cheese Base: In a mixing bowl, combine softened cream cheese, sour cream, powdered sweetener, pumpkin puree, pumpkin pie spice, vanilla extract, and salt. Mix at medium speed until well combined and smooth.1 tsp vanilla extract, 16 oz cream cheese, 1 cup sweetener, ¼ cup sour cream, 1 cup pumpkin puree, 1 tbsp pumpkin pie spice, ¼ tsp salt, 1 ½ tsp vanilla extract
- Whip the Cream: In a separate bowl, whip the cold heavy cream until stiff peaks form.1 1/2 cup heavy cream
- Combine: Gently fold the whipped cream into the pumpkin mixture using a silicone spatula until well incorporated. Incorporate the gelatine mixture.
Assembling the Cheesecake
- Remove the crust from the fridge and pour the pumpkin filling over it, spreading it evenly.
- Chill: Cover with plastic wrap and refrigerate for at least 2 hours or preferably, overnight, until it sets.
- Serve: Once set, slice your delicious keto-friendly pumpkin cheesecake and enjoy every bite!
Video
Notes
- Chilling overnight allows the flavors to meld and results in a firmer texture.
- Garnish with a sprinkle of cinnamon or nutmeg.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
Hi, this might be a silly question. Could this crust be cooked in the oven with a cheesecake or pumpkin pie or would the pecans burn?! Pecans sound so delicious for a crust. Do they need to be finely ground almost like almond flour for the no bake crust? Thank you!
Yes, you can make a keto cheesecake or keto pumpkin pie using pecan flour instead of almond flour. Just finely grind the pecans in your food processor.