No Bake Keto Pumpkin Cheesecake Recipes


no bake keto pumpkin cheesecake

This no bake keto pumpkin cheesecake is the perfect fall dessert! It’s low carb, gluten free, and made with just a few simple ingredients.

Recipe 1

A close up of a piece of cake on a plate

Ingredients:

Crust:

1 1/2 cups almond flour

1/4 cup Swerve Sweetener

1/2 teaspoon cinnamon

1/4 cup melted butter

Filling:

2 8-ounce packages of cream cheese, softened

1 cup canned pumpkin puree

1/2 cup Swerve Sweetener (or to taste)

Instructions:

1. preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish with butter.

2. In a medium bowl, combine almond flour, sweetener, and cinnamon. Stir in melted butter until well combined. Press mixture into the bottom and up the sides of the prepared pie dish.

3. In a large bowl, beat cream cheese until smooth. Mix in pumpkin puree and sweetener until well combined. Pour filling into the crust.

4. Bake for 25 minutes, or until filling is set. Allow cooling before serving. Enjoy!

Recipe 2

A piece of cake on a plate

This no bake keto pumpkin cheesecake is the perfect fall dessert! It’s easy to make, and so delicious. Plus, it’s low carb and sugar-free.

Ingredients:

Crust:

1 1/2 cups almond flour

1/4 cup Swerve Sweetener

1/2 teaspoon cinnamon

1/4 teaspoon salt

6 tablespoons butter, melted

Filling:

::8 oz cream cheese, softened 2 eggs

1 cup canned pumpkin

1/2 cup Swerve Sweetener

3 tablespoons heavy cream

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

1/4 teaspoon salt

Instructions:

1. preheat the oven to 350F degrees and line an 8×8 inch baking dish with parchment paper.

2. In a medium bowl, combine the crust ingredients and mix until well combined. Press into the bottom of the prepared pan.

3. In a large bowl, beat the cream cheese until smooth. Add the eggs and mix well. Add the pumpkin, sweetener, cream, cinnamon, pumpkin pie spice, and salt and mix until smooth. Pour over the crust.

4. Bake for 28-30 minutes, or until set in the centre. Let cool completely before cutting into squares. Store in the fridge for up to 5 days.

Recipe 3

It’s easy to make, requires no bake time, and is low in carbs and calories. Plus, it’s perfect for anyone on a ketogenic diet or people with diabetes.

Ingredients:

Crust:

1 cup almond flour

3 tablespoons butter, melted

2 tablespoons erythritol or monk fruit sweetener

1 teaspoon cinnamon

Filling:

8 ounces cream cheese, softened

1/2 cup canned pumpkin puree

1/4 cup erythritol or monk fruit sweetener (or to taste)

1 teaspoon cinnamon

1/2 teaspoon pumpkin pie spice

Instructions:

1. In a medium bowl, combine the crust ingredients and mix well.

2. Press the mixture into the bottom of an 8-inch or 9-inch springform pan. Set aside.

3. In a large bowl, beat together the cream cheese, pumpkin puree, erythritol or monk fruit sweetener, cinnamon, and pumpkin pie spice until smooth.

4. Pour the mixture over the prepared crust and spread evenly.

5. Refrigerate for at least 2 hours, or until firm. Serve chilled. Enjoy!

Recipe 4

This no bake keto pumpkin cheesecake is an easy and delicious way to enjoy all the flavours of fall without any of the work! Made with just a few simple ingredients, this keto dessert comes together in minutes and can be enjoyed guilt-free!

Ingredients:

1 cup raw pumpkin puree

1/2 cup full-fat cream cheese

1/4 cup erythritol or another low carb sweetener

1 teaspoon pumpkin pie spice

1/2 teaspoon vanilla extract

1/4 cup heavy whipping cream

Instructions:

1. Add all ingredients except for the heavy whipping cream to a food processor or blender and mix until smooth

2. Pour the mixture into a medium-sized bowl and stir in the heavy whipping cream until combined.

3. Pour mixture into a small, single-serve cheesecake pan or individual silicone muffin cups and freeze for at least 2 hours, or until firm.

4. Enjoy straight from the freezer or thaw for 10-15 minutes before serving.

*Note: If you don’t have a food processor or blender, you can also mix all of the ingredients together by hand using a whisk or spoon. Just be sure to mix thoroughly so that the consistency is smooth.

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