This no-bake keto pumpkin cheesecake is rich, creamy, and delicious! It is perfect any time you need a special elegant dessert!
This no-bake keto pumpkin cheesecake was a big hit at our Thanksgiving feast! It is fluffy and decadent with just the right amount of sweetness and pumpkin pie spice. It is easy enough to make any time, yet impressive enough to serve with your holiday meals and special get togethers. And coming in at just 7 net grams of carbs per serving, you’ll want to enjoy it often!
How do you make the crust for this cheesecake?
You’ll be amazed at how similar this low carb crust tastes to graham cracker crust. The crust consists of almond flour, keto brown and granulated sugar, cinnamon, salt, and melted butter. One of the keys to making the crust is to press the crust firmly into your springform pan. I use the bottom of a plastic measuring cup to do this. This will help ensure your crust holds together when you cut the cheesecake. The second key is to place your crust in the freezer while you make your filling. This will also help the crust to hold together.
Let’s talk about the filling for this no-bake keto pumpkin cheesecake!
There are really two parts to this cheesecake filling. The first is whipped cream. I recommend placing your mixing bowl and beaters in the freezer to chill for about 20 minutes before using. Then beat your whipped cream until stiff peaks form and set it aside. The second part of the filling is the cream cheese and pumpkin mixture. Make sure your cream cheese is softened. Then beat it with your pumpkin and powdered sugar until combined. Add your sour cream, vanilla, and pumpkin pie spice and beat again until combined. One of the keys to achieving a light and fluffy texture with this cheesecake is to fold your whipped cream into your cream cheese pumpkin mixture and then stir until combined.
How do you keep this delicious no-bake keto pumpkin cheesecake low carb?
There are a few things I’ve done with this cheesecake to keep it keto and low carb without compromising on flavor! The main thing is using keto sugar substitutes. I love the Swerve brand and used their brown sugar, granulated sugar, and powdered sugar in this recipe. These sugars contain zero calories and zero net carbs. It’s also delicious. You can use whatever keto brand you like best. The next thing done to limit the carb count is to use almond flour in the crust. Almond flour is made from blanched almonds and one cup contains only approximately 8 net grams of carbs. Always check your nutritional labels as the carb count may vary by brand. Heavy whipping cream, cream cheese, and sour cream are all great low carb ingredients. The pumpkin increases the carb count a little, but in moderation it’s also a great keto food option!
Here are some additional keto dessert recipes for you!
Awesome Keto Peanut Butter Pie
Helpful Hints:
*Use your hands or the bottom of a measuring cup to press your crust firmly onto the bottom of your springform pan.
*To ensure you get the perfect light and fluffy cheesecake, fold your whipped cream in your cream cheese and pumpkin mixture and stir to combine.
Main Kitchen Equipment and Utensils:
Splash of Encouragement:
***Enjoy awesome desserts while enjoying special times with your family and friends***
No-Bake Keto Pumpkin Cheesecake
This no-bake keto pumpkin cheesecake is rich, creamy, and delicious! It is perfect any time you need a special elegant dessert!
Ingredients
For the crust:
- 1¼ cups almond flour
- ¼ cup brown sugar substitute (Swerve)
- ¼ cup granulated sugar substitute (Swerve)
- 1 teaspoon cinnamon
- ⅛ teaspoon salt
- 3 tablespoons butter, melted
For the filling:
- 1½ cups heavy whipping cream
- 3 (8 ounce) packages cream cheese, softened
- 1 (15 ounce) can pumpkin
- 1½ cup powdered sugar substitute (Swerve)
- ¼ cup sour cream
- 1 teaspoon vanilla
- 1 tablespoon pumpkin pie spice
Instructions
For the crust:
1. In a small bowl, combine the almond flour, brown sugar, granulated sugar, cinnamon, and salt. Stir until all ingredients are mixed together.
2. Add the melted butter and stir until combined.
3. Press crust mixture onto the bottom of a 9-inch springform pan. Pack the crust firmly into an even layer using your hands or the bottom of a measuring cup.
4. Place crust in the freezer while you make the filling.
For the filling:
1. In a medium bowl, using an electric mixer, beat the heavy whipping cream on medium high speed until stiff peaks form. This will take approximately 4-5 minutes. Set aside.
2. In a large bowl, using an electric mixer, beat the cream cheese, pumpkin, and powdered sugar together on medium speed. Beat until smooth and fluffy. Scrape down the sides and bottom of bowl with a rubber spatula as needed to incorporate ingredients.
3. Add sour cream, vanilla, and pumpkin pie spice. Mix until combined.
4. Carefully fold the whipped cream into the cream cheese mixture and stir until combined.
5. Remove your crust from the freezer and use a spatula to transfer the filling mixture onto the crust. Smooth off the top.
6. Cover the cheesecake with plastic wrap and refrigerate 4-6 hours, or overnight, before serving.
Nutrition Information:
Yield: 12 Serving Size: 1 pieceAmount Per Serving: Calories: 418Total Fat: 40gCholesterol: 47mgSodium: 63mgCarbohydrates: 9.5gNet Carbohydrates: 7gFiber: 2.5gProtein: 7g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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