Keto No-Bake Pumpkin Cheesecake 🎃
A delicious and easy-to-make keto-friendly no-bake pumpkin cheesecake, perfect for a healthy treat, especially during the fall season!
Equipment
- 9-inch pie dish
- Hand or stand mixer
- Mixing Bowls
- Silicone spatula
Ingredients
For the Crust
- 1.25 cups almond meal or almond flour
- 0.5 cup granular sugar substitute (like Swerve)
- 6 tablespoons melted butter
For the Filling
- 1.5 cups heavy whipping cream
- 20 ounces cream cheese softened to room temperature
- 1 cup powdered sugar substitute (like Swerve Confectioners)
- 0.25 cup sour cream
- 0.4 cup pumpkin puree (not pie filling)
- 1 tablespoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 0.5 teaspoon nutmeg
Instructions
- In a medium bowl, mix together your almond meal (or flour) and granular sugar substitute.
- Pour in the melted butter and stir until everything is well combined and crumbly.
- Firmly press this mixture into the bottom and slightly up the sides of a 9-inch pie dish. Use the back of a spoon or a measuring cup to really pack it down tightly.
- Place the crust in the fridge to chill for at least one hour while you prepare the filling.
- In a clean mixing bowl, beat the heavy whipping cream on high speed with a hand or stand mixer until stiff peaks form (this usually takes 2-4 minutes). Scrape down the sides as needed. Once whipped, pop it into the refrigerator.
- In a separate, larger bowl, beat the softened cream cheese and powdered sugar substitute on medium speed until completely smooth and creamy. Don't forget to scrape down the sides!
- Now, add the sour cream, pumpkin puree, vanilla extract, pumpkin pie spice, cinnamon, and nutmeg to the cream cheese mixture. Mix on medium speed until everything is smooth and perfectly blended. Scrape down the sides one last time.
- Retrieve your chilled whipped cream from the fridge. Gently fold it into the pumpkin cream cheese mixture using a silicone spatula. Be careful not to overmix, as you want to keep that lovely airy texture!
- Take your chilled crust out of the fridge. Carefully spoon or pour the delicious pumpkin filling onto the crust, spreading it evenly with a spatula.
- Cover the pie dish tightly and refrigerate for at least 8-12 hours, or ideally even longer (14+ hours is great for the best set). This long chill time is key for a perfect no-bake texture!
- When ready to serve, take the cheesecake out of the fridge. For super neat slices, dip your knife in warm water and wipe it clean before each cut.
- Feel free to garnish with a dollop of keto whipped cream and a sprinkle of extra pumpkin pie spice, if desired!
- Store any leftovers covered in the refrigerator for up to 5 days.
Notes
Feel free to garnish with a dollop of keto whipped cream and a sprinkle of extra pumpkin pie spice, if desired! Store any leftovers covered in the refrigerator for up to 5 days.
Nutrition Information (per serving):
- Calories: 574kcal
- Total Carbs: 11g
- Net Carbs: 9g
- Fats: 56g
- Protein: 10g
