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Pumpkin Keto No-Bake Cheesecake

Creamy Pumpkin Keto No-Bake Cheesecake for Guilt-Free Indulgence

Indulge in Pumpkin Keto No-Bake Cheesecake, a low-carb dessert that's gluten-free and delicious.
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Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 15 oz Canned Pumpkin Puree Avoid pumpkin pie filling due to added sugars.
  • 1/2 cup Swerve Brown Sugar Sweetener Can be replaced with other low-carb sweeteners.
  • 16 oz Cream Cheese Full-fat recommended for richness.
  • 1 cup Heavy Whipping Cream Can substitute with half-and-half or coconut cream.
  • 1 tsp Vanilla Extract Use pure vanilla extract for best results.
  • 1/2 tsp Cinnamon May substitute with pumpkin pie spice.
  • 1 tsp Pumpkin Pie Spice Use a mix of spices if unavailable.
For the Crust
  • 1 cup Raw Pecans Substitutions include walnuts or almonds.

Equipment

  • food processor
  • hand mixer

Method
 

Preparation
  1. Blend raw pecans with chosen sweetener and cinnamon in a food processor until crumbly.
  2. Evenly distribute the mixture among serving containers and press to form a crust.
  3. Beat softened cream cheese in a bowl until smooth, then add pumpkin puree and sweetener.
  4. Fold in vanilla extract, pumpkin pie spice, and cinnamon until spices are evenly mixed.
  5. Gradually add whipping cream while beating on low speed, then increase speed until fluffy peaks form.
  6. Carefully spoon the pumpkin filling over the crust in each container, smoothing the top.
  7. Chill the filled containers in the refrigerator for 3-4 hours until set.
  8. Once chilled, garnish with chopped pecans or a dusting of cinnamon before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 7gProtein: 5gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 85mgSodium: 200mgPotassium: 320mgFiber: 2gSugar: 1gVitamin A: 5000IUCalcium: 50mgIron: 0.5mg

Notes

Full-fat cream cheese goes best for texture; let it chill fully for the ideal consistency.

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