No Bake Keto Pumpkin Cheesecake

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CRUST INGREDIENTS

FILLING INGREDIENTS

Add the powdered sweetener, melted butter, salt, vanilla extract, and mix using a silicone spatula until well combined.

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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.

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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.

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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.

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Fold the whipped cream gently into the pumpkin mixture.

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Once incorporated, blend in the liquified gelatin mixture.

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Remove the crust from the fridge, then pour the pumpkin filling and spread it evenly using a silicone spatula.

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Once the cheesecake is set, it’s ready to be sliced and savored!

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ENJOY!!

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SWIPE UP FOR THE FULL RECIPE AND EXTRA TIPS!!

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MORE DESSERT RECIPES

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