Keto Pumpkin Cheesecake No Bake

Love keto pumpkin recipes? Try my keto pumpkin muffins, keto pumpkin bread, and keto pumpkin pie next. Cheesecakes are one of my favorite kinds of keto desserts to make. I loosely adapted my keto cheesecake and my keto no bake cheesecake to combine probably my favorite seasonal dessert- a low carb pumpkin cheesecake recipe.

Why I love this recipe

Actually low carb. It’s low in carbs and has zero sugar, but no one can ever tell. Minimal ingredients. It needs just 5 ingredients, not including spices, and takes minutes to prepare. Perfect texture. A delicious thick crust that is filled with a rich and creamy filling. The cheesecake is pleasantly sweet and full of pumpkin flavor, and you’ll find it hard not to reach for a second slice!

Ingredients needed

8 or 9 inch pie crust. Any pie crust of choice will work. I used my homemade keto graham cracker pie crust. It’s so simple and quick to prepare. You can also use my keto pie crust (almond flour crust). Heavy cream. Also known as double cream or thickened cream. This keeps the cheesecake extra creamy and smooth (as opposed to using strictly cream cheese). Full fat cream cheese. Room temperature cream cheese and full fat. I don’t recommend using reduced-fat cream cheese, as the filling will be less firm and sturdy. Pumpkin puree. Unsweetened pumpkin puree! I used homemade pumpkin puree, but you can use the canned variety too. Sugar Free powdered sugar. A keto version of traditional confectioners sugar. Easily make your own. This is my favorite sweetener to use, but allulose or monk fruit should also work. Cinnamon. A must for any fall-inspired dessert. Cinnamon and pumpkin is an incredible combination. Nutmeg. Like cinnamon, nutmeg works so well in pumpkin desserts.

How to make a keto pumpkin cheesecake

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “Easy prep and taste great. Will be making this again.” – Judy Step 1- Make the crust: Start by preparing your pie crust, then refrigerate it to set. Step 2- Make the filling: In a medium bowl, beat your heavy cream until stiff peaks form. In a separate bowl, beat your cream cheese until fluffy. Slowly add your pumpkin puree until combined. Next, add your powdered sugar slowly until no clumps remain. Add the spices until combined before folding in the whipped cream. Step 3- Assemble: Transfer the cheesecake mixture into the crust and refrigerate overnight.

Arman’s recipe tips

Make sure all your ingredients are at room temperature. This ensures the pumpkin cheesecake filling will be super smooth and firm. If you don’t follow any dietary restrictions, any pie crust and standard powdered sugar can be used. Prepare everything in a springform pan, as it makes the removal of the cheesecake easier. Use pumpkin pie spice instead of the cinnamon and nutmeg. Or, add a pinch of cloves and ginger to pie. Add toppings, like my keto caramel sauce or some keto whipped cream.

Storage instructions

To store: Store leftovers loosely covered in the fridge. It will keep well for up to 1 week.

To make it vegan: Swap out the heavy cream for plant-based double cream and use dairy-free cream cheese. To make pumpkin cheesecake bars: Instead of letting the cheesecake set in a round tin, let it set in a square pan and slice into bars. For a healthy pumpkin cheesecake: Replace the heavy cream with yogurt and use low fat cream cheese. Make it crustless: Skip the crust and enjoy this as a crustless pumpkin cheesecake.

To freeze: You can freeze the pumpkin cheesecake either as an entire cheesecake or as single slices. It should be completely covered, so use a large, freezer friendly container. It will freeze well for up to 6 months. To thaw: Thaw cheesecake overnight in the refrigerator, or even at room temperature, up to 24 hours prior before serving.