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 pumpkin cheesecake is quick to prepare and easy to make, then it chills in the refrigerator until completely set. You don’t need an oven, and it’s made with simple ingredients—all while being low-carb and keto-friendly.
- Why You’ll Love This Recipe
- What You Need to Make No-Bake Keto Pumpkin Cheesecake
- How to Make No-Bake Keto Pumpkin Cheesecake
- Tips for Making the Best No-Bake Keto Pumpkin Cheesecake
- Topping Ideas
- How to Store No-Bake Pumpkin Cheesecake
- 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 simple ingredients, and you don’t even need an oven—the cheesecake sets completely in the fridge.
I love easy no-bake desserts, especially when I don’t want to turn on the oven. My no-bake key lime pie, no-bake chocolate cheesecake, and keto peanut butter pie are a few other favorites when I want a creamy dessert that can be made ahead.
It’s an easy fall dessert with plenty of pumpkin spice flavor and a creamy cheesecake filling, without turning on the oven.
If you love baking with pumpkin, you can also find more ideas in my collection of keto pumpkin recipes.
Why You’ll Love This Recipe
- Make Ahead: Prepare the cheesecake the day before and let it set in the refrigerator overnight.
- Low Carb: The recipe card estimates 6g net carbs per serving.
- No Added Sugar: It’s sweetened without added sugar and made without gluten-containing ingredients.
- Fall Flavors: Loaded with delicious, cozy autumn flavors.
- Creamy & Delicious: Silky and creamy, this recipe is a pumpkin-flavored delight.
What You Need to Make No-Bake Keto Pumpkin Cheesecake
This no-bake keto pumpkin cheesecake uses straightforward, easy-to-find ingredients. Here’s what you’ll need:
For The Pecan 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.
- Sweetener – Use your go-to low-carb sweetener. It could be 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 – Use homemade pumpkin pie spice or a store-bought blend. If you’re keeping the recipe low carb, check the label for added sugar. It adds the warm, spiced flavor that pairs perfectly with pumpkin.
- 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 pumpkin cheesecake comes together in three simple parts: prepare the crust, make the filling, and refrigerate until set.
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 8-inch springform pan lined with parchment paper and press it into the bottom using a spoon or your fingers.
Chill in the fridge while preparing the filling.
Bloom the Gelatin
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.
Warm the gelatin just until dissolved; do not boil.
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, gently fold in the dissolved gelatin until evenly combined.
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!
Tips for Making the Best No-Bake Keto Pumpkin Cheesecake
- Room-Temperature Cream Cheese: Let the cream cheese soften before mixing so the filling blends smoothly without lumps.
- Chill Until Fully Set: Refrigerate the cheesecake for at least 2 hours, although overnight chilling gives it a firmer texture and cleaner slices.
- Clean Slices: Dip a sharp knife in hot water, wipe it dry, and repeat between slices for cleaner cuts.
- Whip the Heavy Cream: Use cold heavy cream and whip it to stiff peaks before folding it into the filling.
- Chill the Crust Before Adding Filling: Keep the crust refrigerated while you prepare the filling so it has time to firm up before you add the cheesecake mixture.
Topping Ideas
You can serve this cheesecake as-is or add a simple topping for extra flavor and texture.
- Homemade Caramel Sauce
- Chopped Pecans
- Whipped Cream
- Dark Chocolate Shavings
- Cinnamon Dusting
How to Store No-Bake Pumpkin Cheesecake
- Freezer: Freeze the cheesecake tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before serving.
- Fridge: Cover the cheesecake tightly or transfer individual slices to an airtight container. Refrigerate for up to 4 days.
Frequently Asked Questions
Is Pumpkin Keto-Friendly?
Sure, pumpkin is keto-friendly and can fit into a keto or low-carb diet when portion sizes are taken into account.
According to the USDA source linked here, 100 grams of pumpkin contains about 6.5 grams of total carbohydrate.
This cheesecake uses one cup of pumpkin puree divided among 12 servings. Check the label on your pumpkin puree because carbohydrate values can vary between products.
Can I make this cheesecake ahead of time?
Yes. Prepare the cheesecake one day before serving, cover the pan, and refrigerate it overnight. The additional chilling time gives the filling a firmer texture and makes it easier to slice.
Can I Use Almond Flour Instead Of Pecans For The Crust?
I have not tested a direct almond-flour substitution in this crust. For the most reliable texture and ingredient ratio, use the pecans listed in the recipe card.
Why didn’t my no-bake cheesecake set?
The cheesecake may remain soft if the cream cheese was too warm, the pumpkin puree contained excess liquid, the heavy cream was not whipped sufficiently, or the gelatin was not properly bloomed and dissolved. It also needs the full tested chilling time before slicing.
More Keto Pumpkin Desserts
For another cheesecake with plenty of pumpkin-spice flavor, try my baked keto pumpkin cheesecake. These keto pumpkin bars are easier to portion for parties and holiday dessert trays.
When you want an individual dessert, make this keto pumpkin mug cake. You may also like my soft keto pumpkin bread or this cream-filled keto pumpkin roll.
Browse my collection of keto pumpkin recipes for more breakfast, dessert, and snack ideas.
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
- Prepare The Pecan 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, ⅓ cup unsalted butter, ¼ tsp salt, 1 tsp vanilla extract
- 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: Refrigerate the crust while you prepare the cheesecake 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.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.
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
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.
Made this last night and got to taste this afternoon! It was a hit! Set well and looks great. Unfortunately I did not get a picture before it was half gone.
Made this ahead of time for my birthday tomorrow. I taste tested the mix. The texture is great (which will be even better after an overnight in the fridge) and the flavor is wonderful. Thank you for sharing.