Hey all you pumpkin spice fanatics and cheesecake lovers, this recipe is gonna be a game-changer (at least for your dessert options). We’re making a ridiculously good pumpkin cheesecake that doesn’t require turning on the oven at all. Yep, no preheating necessary!
This recipe is perfect for those scorching summer days when you’re craving a cool and refreshing treat. It’s also a lifesaver for anyone who wants to enjoy a delicious cheesecake without the baking hassle.
In this Post:
TIPS
- Make sure your cream cheese is softened to room temperature for a smooth and luscious filling.
- Don’t overwhip the whipped cream, or it will lose its light and airy texture.
- For a thicker crust, use a 9-inch pie dish. For a thinner crust, use a 10-inch pie dish.
- Feeling adventurous? Add a pinch of nutmeg or ginger to the filling for a more complex flavour profile.
- This recipe is easily doubled if you’re feeding a crowd.
How to make No-Bake Keto Pumpkin Cheesecake RECIPE:
1
Make the Crust:
â—‰ In a bowl, toss together the almond flour, sweetener, pumpkin pie spice, and salt. Add the melted butter and mix it all up until it looks like wet sand. Press the mixture evenly into the bottom of a pie dish or springform pan. Pop it in the fridge for at least 30 minutes to chill.
2
whip up the filling:
â—‰ Grab your mixer (hand or electric) and beat the softened cream cheese until it’s smooth and creamy. Add the pumpkin puree, sweetener, vanilla extract, pumpkin pie spice, and salt. Beat it all together until there are no lumps in sight.
3
make the whipped cream:
â—‰ In a separate bowl, whip the heavy whipping cream until it forms stiff peaks. Be careful not to overwhip it though!
4
assemble the cheesecake:
â—‰ Gently fold the whipped cream into the pumpkin cheesecake filling. Take your chilled crust out of the fridge and pour the filling in. Use a spatula to smooth out the top for a perfect finish.
5
refrigerate and set:
â—‰ Loosely cover the cheesecake with plastic wrap and let it set in the fridge for at least 3 hours, or ideally overnight. The longer it chills, the firmer it will get.
6
serve and enjoy:
â—‰ When you’re ready to dig in, top your cheesecake with chopped pecans, a drizzle of sugar-free caramel sauce, or a dollop of whipped cream. Get creative!
KETO-FRIENDLY CRUST:
- We have another delicious crust option that uses coconut flour in our Keto Cheesecake Crust recipe. Check it out!
Nutritional INFORMATIOM:
- One serving of this cheesecake (based on a 10-inch pie) is approximately 4 grams net carbs, 8 grams protein, and 32 grams fat.
Serving Suggestions:
- This cheesecake pairs perfectly with a hot cup of sugar-free coffee or tea for a satisfying afternoon treat. It can also be served as part of a larger dessert spread with other keto-friendly options.
Storage Tips:
- The cheesecake will keep in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
Tips:
- If your crust crumbles too much, try pressing it into the pan a little more firmly. If the filling doesn’t set completely, it might not have been chilled long enough. Give it an extra hour or two in the fridge.
Variations:
- For a different crust option, check out my Keto Cheesecake Crust recipe which uses coconut flour. You could also experiment with different toppings, such as a low-carb berry sauce or a sprinkle of sugar-free chocolate chips.
RECIPE:
No-Bake Keto Pumpkin Cheesecake
This keto pumpkin cheesecake skips the oven entirely, making it perfect for hot summer days or busy schedules. Ready in just a few minutes of prep time and a few hours of chilling, it's a delicious and refreshing keto treat!
Ingredients
Crust:
- 1 cup almond flour, finely ground
- ¼ cup allulose (or your preferred keto sweetener)
- 1 tsp pumpkin pie spice
- ¼ tsp salt
- 3 tbsp butter, melted
Filling:
- 15 oz cream cheese, softened (room temperature is key!)
- 1 cup unsweetened pumpkin puree (not pie filling!)
- ½ cup powdered sweetener
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- ¼ tsp salt
Whipped Cream (Optional):
- 1 cup heavy whipping cream
Instructions
- Make the Crust: Combine almond flour, sweetener, pumpkin pie spice, and salt in a bowl. Mix in melted butter until it resembles wet sand. Press the mixture firmly into the bottom of a pie dish or springform pan. Refrigerate for at least 30 minutes.
- Whip Up the Filling: Beat the softened cream cheese with a mixer until smooth. Add pumpkin puree, sweetener, vanilla extract, pumpkin pie spice, and salt. Beat until well combined with no lumps.
- Assemble: Take the chilled crust out of the fridge. Gently fold the whipped cream (if using) into the pumpkin cheesecake filling. Pour the filling into the crust and smooth the top with a spatula.
- Refrigerate and Set: Cover the cheesecake loosely with plastic wrap and refrigerate for at least 3 hours, or ideally overnight. The longer it chills, the firmer it sets.
- Serve and Enjoy! When ready to serve, top with chopped nuts, sugar-free caramel sauce, whipped cream, or your favourite keto-friendly topping.
Nutrition Information
Amount Per ServingCalories 300Total Fat 30gNet Carbohydrates 4gProtein 8g