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

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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