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.