No Bake Pumpkin Cheesecake is delicious, tender and so creamy. You’ll love making this keto pumpkin cheesecake all fall and winter long. This no bake pumpkin cheesecake recipe is so easy to make. You definitely want this at your holiday feast.
Yield: 12 servings
No Bake Pumpkin Cheesecake
No Bake Pumpkin Cheesecake is delicious, tender and so creamy. You’ll love making this keto pumpkin cheesecake all fall and winter long. This no bake pumpkin cheesecake recipe is so easy to make. You definitely want this at your holiday feast.
Prep Time
10 minutes
Additional Time
2 hours
Total Time
2 hours 10 minutes
Ingredients
For the Crust
- 1 cups almond flour
- 2 tbsp Lakanto Sugar-Free Maple Syrup
- 2 tbsp butter (melted)
- 1 pinch Himalayan salt
- 1 tsp cinnamon
For the Filling
- 16 oz cream cheese (softened)
- 1 cups Lakanto powdered Monkfruit Sweetener
- 2/3 cups heavy whipping cream
- 2/3 cups pumpkin puree
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
Instructions
- Mix all of the crust ingredients together and form a crust in the bottom of a 9" glass pie plate. Using a hand mixer, mix all of the filling ingredients together in a mixing bowl.
- Mix until the filling is nice and fluffy. Spread the filling evenly onto the crust.
- Refrigerate for 2 - 3 hours or until the filling has set. Optional garnish with whipped cream.
Notes
You can use whatever sweetener you prefer, but keep in mind that Lakanto sweetener doesn’t have that weird aftertaste that you will get from other sweeteners like Swerve or Erythritol.
You can freeze keto pumpkin cheesecake. After it sets in the fridge, wrap it tightly in plastic and foil over that. Thaw in the fridge overnight, the night before serving.
Nutrition Information:
Yield:
12 servingsServing Size:
1 sliceAmount Per Serving: Calories: 290Total Fat: 28gCarbohydrates: 4gProtein: 5g
