Our cravings for pumpkin spice and all things nice intensify. However, most of our favorite fall desserts are loaded with carbs and sugar, making it difficult to stick to our keto diet. But worry not, because I am here to share with you a recipe for a keto pumpkin cheesecake that is not only delicious but also requires no baking.
Cheesecake is a classic dessert loved by many, but it’s not exactly keto-friendly due to the high sugar content. However, with a few tweaks, we can make a healthier version of this indulgent dessert that won’t derail our low-carb lifestyle. Enter the keto pumpkin cheesecake – a creamy, rich, and decadent dessert that is perfect for fall.
What is a no-bake cheesecake?
A no-bake cheesecake is a type of cheesecake that does not require baking in the oven. Instead, it sets in the refrigerator or freezer. This type of cheesecake is perfect for those who want to avoid the hassle of baking or do not have access to an oven. It’s also a great option for the summer months when you don’t want to turn on the oven and heat up your kitchen.
Ingredients for keto pumpkin cheesecake – no bake required
For the crust:
- 1 ½ cups almond flour
- 1/4 cup powdered erythritol
- 1/4 cup unsalted butter, melted
- 1 tsp cinnamon
- 1/4 tsp salt
For the filling:
- 16 oz cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup powdered erythritol
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/2 cup heavy cream
Optional toppings:
- Whipped cream
- Chopped pecans
- Cinnamon
Step-by-step instructions for making keto pumpkin cheesecake – no bake required
- In a mixing bowl, combine the almond flour, powdered erythritol, melted butter, cinnamon, and salt. Mix until well combined and press into the bottom of a 9-inch springform pan. Place in the freezer to chill while you prepare the filling.
- In a large mixing bowl, beat the cream cheese until smooth and creamy. Add in the pumpkin puree, powdered erythritol, pumpkin pie spice, and vanilla extract. Mix until well combined.
- In a separate mixing bowl, beat the heavy cream until it forms stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Pour the filling into the crust and spread it evenly. Chill in the refrigerator for at least 3 hours or until set.
- Once set, remove the cheesecake from the springform pan and top with whipped cream, chopped pecans, and a sprinkle of cinnamon, if desired.
Tips for a successful keto pumpkin cheesecake – no bake required
- Make sure the cream cheese is fully softened before mixing to avoid lumps in the filling.
- Use a large mixing bowl to ensure the ingredients are well combined.
- Chill the cheesecake for at least 3 hours to allow it to set properly.
- When adding the whipped cream to the filling, gently fold it in to avoid deflating the mixture.
Variations and substitutions for keto pumpkin cheesecake – no bake required
- For a nut-free crust, use coconut flour instead of almond flour.
- Swap out the pumpkin puree for mashed sweet potato or butternut squash for a different flavor profile.
- Use maple syrup or honey instead of erythritol if you prefer a natural sweetener.
Serving and storing keto pumpkin cheesecake – no bake required
- To serve, slice the cheesecake into wedges and top with whipped cream, chopped pecans, and a sprinkle of cinnamon, if desired. Leftovers can be stored in the refrigerator for up to 5 days or in the freezer for up to 2 months.
Other keto-friendly dessert recipes to try
- Keto Chocolate Mousse
- Low-Carb Lemon Bars
- Keto Brownies
- Peanut Butter Fat Bombs
Enjoy guilt-free indulgence with keto pumpkin cheesecake – no bake required!
With this recipe, you can indulge in a delicious pumpkin cheesecake without compromising your keto diet. It’s easy to make, requires no baking, and is perfect for fall. So go ahead, treat yourself to a slice.
