This Keto No-Bake Pumpkin Cheesecake is a rich, creamy dessert that combines the comforting flavors of pumpkin and warm spices with a smooth cheesecake filling. I love how this easy no-bake recipe delivers all the flavors of a traditional pumpkin cheesecake without turning on the oven. The buttery almond flour crust perfectly complements the luscious pumpkin filling, making it an excellent dessert for fall gatherings, holidays, or any time I crave a low-carb treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/4 cups almond flour
1/2 cup granulated sugar substitute
6 tablespoons melted butter
1 1/2 cups heavy whipping cream
20 ounces cream cheese, softened
1 cup powdered sugar substitute
1/4 cup sour cream
1/2 cup pumpkin puree
1 tablespoon vanilla extract
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Directions
I mix the almond flour, granulated sugar substitute, and melted butter in a bowl until evenly combined.
I press the mixture firmly into the bottom and sides of a 9-inch pie dish to form the crust.
Next I place the crust in the refrigerator and chill it for 1 hour.
In a separate bowl, I beat the heavy whipping cream until stiff peaks form, then refrigerate it.
In another mixing bowl, I beat the softened cream cheese and powdered sugar substitute until smooth and creamy.
I add the sour cream, pumpkin puree, vanilla extract, pumpkin pie spice, cinnamon, and nutmeg, then mix until fully combined.
I gently fold the whipped cream into the pumpkin cheesecake mixture, being careful not to overmix.
Then I spread the filling evenly over the chilled crust.
I cover the cheesecake and refrigerate it for 8 to 12 hours before slicing and serving.
Servings and timing
Servings: 8 servings
Prep Time: 15 minutes
Cooking Time: 0 minutes
Chilling Time: 8–12 hours
Total Time: 9 hours 15 minutes
Calories: 574 kcal per serving
Variations
I sometimes add a tablespoon of sugar-free caramel syrup to the filling for extra sweetness and depth.
I like using toasted pecans mixed into the crust for additional texture and flavor.
For a stronger pumpkin spice flavor, I add a little extra pumpkin pie spice.
I occasionally top each slice with sugar-free whipped cream and a sprinkle of cinnamon before serving.
I can swap the almond flour crust for a pecan crust to create a richer, nuttier dessert.
Storage/Reheating
I store this cheesecake covered in the refrigerator for up to 5 days. The flavors often become even better after a day of chilling. For longer storage, I freeze individual slices in airtight containers for up to 2 months. When I am ready to enjoy a frozen slice, I thaw it overnight in the refrigerator. Since this is a no-bake cheesecake, I do not reheat it and prefer serving it chilled.
FAQs
Can I make this cheesecake ahead of time?
Yes, I often prepare it the day before serving because the extended chilling time helps the cheesecake set properly and enhances the flavor.
Can I use canned pumpkin pie filling instead of pumpkin puree?
I do not recommend it because pumpkin pie filling contains added sugars and spices that may alter the texture and keto-friendly nutritional profile.
How do I know when the cheesecake is fully set?
I find that the cheesecake is ready when it feels firm in the center after chilling for at least 8 hours.
Can I freeze the entire cheesecake?
Yes, I can freeze the whole cheesecake by wrapping it tightly and storing it in an airtight container for up to 2 months.
What sugar substitute works best in this recipe?
I like using erythritol-based sweeteners or monk fruit blends because they provide sweetness without adding significant carbohydrates.
Conclusion
I enjoy making this Keto No-Bake Pumpkin Cheesecake because it is simple, delicious, and packed with cozy fall flavors. The creamy pumpkin filling, buttery almond crust, and warm spices create a dessert that feels indulgent while remaining low in carbs and sugar. Whether I serve it during the holidays or as an everyday treat, it always delivers impressive flavor with minimal effort.
📖 Recipe:
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Keto No-Bake Pumpkin Cheesecake
- Total Time: 9 hours 15 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
This Keto No-Bake Pumpkin Cheesecake is a rich, creamy dessert featuring warm pumpkin spices and a buttery almond flour crust. Perfect for holidays or anytime you want a low-carb, sugar-free treat without turning on the oven.
Ingredients
1 1/4 cups almond flour
1/2 cup granulated sugar substitute
6 tablespoons melted butter
1 1/2 cups heavy whipping cream
20 ounces cream cheese, softened
1 cup powdered sugar substitute
1/4 cup sour cream
1/2 cup pumpkin puree
1 tablespoon vanilla extract
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Instructions
- Mix the almond flour, granulated sugar substitute, and melted butter in a bowl until evenly combined.
- Press the mixture firmly into the bottom and sides of a 9-inch pie dish to form the crust.
- Refrigerate the crust for 1 hour to chill and set.
- In a separate bowl, beat the heavy whipping cream until stiff peaks form, then refrigerate.
- In another mixing bowl, beat the softened cream cheese and powdered sugar substitute until smooth and creamy.
- Add the sour cream, pumpkin puree, vanilla extract, pumpkin pie spice, cinnamon, and nutmeg. Mix until fully combined.
- Gently fold the whipped cream into the pumpkin cheesecake mixture until incorporated.
- Spread the filling evenly over the chilled crust.
- Cover and refrigerate for 8 to 12 hours before slicing and serving.
Notes
Add 1 tablespoon sugar-free caramel syrup to the filling for extra flavor.
Mix toasted pecans into the crust for added texture.
Increase pumpkin pie spice for a stronger seasonal flavor.
Top with sugar-free whipped cream and cinnamon before serving.
Store covered in the refrigerator for up to 5 days.
Freeze individual slices in airtight containers for up to 2 months and thaw overnight in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 574 kcal
- Sugar: 3 g
- Sodium: 290 mg
- Fat: 55 g
- Saturated Fat: 30 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 145 mg
