A Historical Overview of Pumpkin Cheesecake
Cheesecake dates back to ancient Greece, where it was served as a celebratory dish. Over centuries, the recipe evolved across Europe, finally becoming a beloved dessert in America. Pumpkin was later introduced by Native Americans, and by the 19th century, pumpkin pie was firmly established as a Thanksgiving classic. Combining cheesecake with pumpkin became popular in the mid-20th century, creating a creamy, spiced dessert that embodies fall flavors. The no-bake version is a modern twist—ideal for busy holiday hosts and those following low-carb or keto diets.
Low Carb No Bake Pumpkin Cheesecake – Easy & Delicious Homemade Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
Description
This Low Carb No Bake Pumpkin Cheesecake is creamy, spiced, and irresistibly smooth—perfect for fall gatherings, Thanksgiving, or anytime you crave a pumpkin dessert without turning on the oven. With a nutty, buttery crust and a luscious pumpkin cheesecake filling, this recipe balances indulgence with low-carb ingredients. It’s quick to prepare, requires no baking, and delivers all the cozy pumpkin spice flavors in every bite. A festive dessert that looks impressive but takes minimal effort!
Ingredients
Crust:
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1 1/2 cups almond flour
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1/4 cup melted butter
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2 tbsp powdered erythritol
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1/2 tsp cinnamon
Cheesecake Filling:
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8 oz cream cheese, softened
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1 cup pumpkin puree (unsweetened)
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1/2 cup powdered erythritol (or keto sweetener of choice)
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1 tsp vanilla extract
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1 tsp pumpkin pie spice
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1/2 tsp cinnamon
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1 cup heavy whipping cream
Instructions
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In a bowl, combine almond flour, melted butter, erythritol, and cinnamon. Mix until crumbly and press into serving jars or cups as the crust layer.
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In a large bowl, beat cream cheese, pumpkin puree, erythritol, vanilla, and spices until smooth.
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In a separate bowl, whip heavy cream until stiff peaks form.
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Gently fold the whipped cream into the pumpkin mixture until creamy and fluffy.
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Spoon mixture over the crust in jars. Smooth the tops and chill for at least 2 hours before serving.
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Garnish with pecans, whipped cream, or a sprinkle of cinnamon.
Notes
Use coconut cream instead of heavy cream for a dairy-free version.
Adjust spices to taste—extra cinnamon or nutmeg for a stronger flavor.
Store leftovers covered in the refrigerator for up to 4 days.
Common Questions About No Bake Pumpkin Cheesecake
1. Can I make this cheesecake ahead of time?
Yes! This cheesecake is best when chilled overnight. It can be made up to 3 days in advance and stored in the refrigerator in airtight containers.
2. What can I use instead of almond flour for the crust?
If you’re allergic to almonds, substitute with ground pecans, walnuts, or sunflower seed flour. Coconut flour isn’t recommended, as it absorbs too much moisture.
3. How do I make it firmer like baked cheesecake?
For a firmer texture, increase the cream cheese to 12 oz and reduce the whipped cream slightly. Chilling overnight also helps it set more solidly.
