I’m excited to share my Easy Keto Pumpkin Cheesecake, a no bake, sugar free recipe that highlights pure pumpkin flavor and can be ready in minutes.

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I’m kind of obsessed with how something so simple can taste so decadent. This No Bake Pumpkin Cheesecake is creamy and bold, and yes it’s totally a Keto Pumpkin Cheesecake that fools people into thinking it’s naughty.

I use full fat cream cheese and pumpkin puree, canned, not pie mix, so the flavor is pure pumpkin and the texture is irresistible. It’s one of those desserts I bring to fall dinners when people ask for Keto Thanksgiving Recipes and then act surprised it’s sugar free.

Honestly, it disappears every time, and I still can’t figure out why.

Ingredients

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Blanched almond flour: nutty, low carb, adds fiber and healthy fat, gives crust body.
Cream cheese: rich, high fat, packs protein and tang, makes filling ultra creamy.
Pumpkin puree: packed with fiber and vitamin A, mild sweetness and earthy flavor.
Powdered erythritol or allulose: sweetens without sugar, adds bulk and cool sweet finish.
Heavy whipping cream: whips to airy peaks, adds silkiness, fat for luscious mouthfeel.
Gelatin: sets the cheesecake so it holds shape, basically tasteless but crucial.
Pumpkin pie spice and cinnamon: warm aromatics that lift sweetness, make it feel cozy.

Ingredient Quantities

1 1/2 cups blanched almond flour (150 g)

3 tablespoons powdered erythritol or allulose (38 g)

3 tablespoons unsalted butter, melted (42 g)

1/2 teaspoon ground cinnamon

pinch of salt

16 oz full fat cream cheese, softened (450 g)

1 cup pumpkin puree, canned, not pie mix (240 g)

1/2 cup powdered erythritol or allulose (100 g)

1 1/2 teaspoons pumpkin pie spice

1 teaspoon vanilla extract

1 cup heavy whipping cream, cold (240 ml)

1 1/2 teaspoons unflavored powdered gelatin (about 4.5 g)

2 tablespoons cold water

pinch of salt

Optional: sugar free whipped cream or extra heavy cream for topping

Optional: chopped toasted pecans or a sprinkle of cinnamon for garnish

How to Make this

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1. Make the crust: in a bowl mix 1 1/2 cups blanched almond flour, 3 tablespoons powdered erythritol or allulose, 1/2 teaspoon cinnamon and a pinch of salt, then stir in 3 tablespoons melted butter until the mix holds together when pressed. Press into the bottom of an 8 or 9 inch springform or pie pan and chill 10 to 15 minutes to set.

2. Bloom the gelatin: sprinkle 1 1/2 teaspoons unflavored powdered gelatin over 2 tablespoons cold water, let sit about 5 minutes until spongy.

3. Dissolve gelatin: warm the bloomed gelatin gently until clear (about 10 to 15 seconds in the microwave or over a pan of simmering water), dont let it boil; set aside to cool for a minute but not solidify.

4. Make the pumpkin cheese base: beat 16 oz softened full fat cream cheese until smooth, then add 1 cup pumpkin puree, 1/2 cup powdered erythritol or allulose, 1 1/2 teaspoons pumpkin pie spice, 1 teaspoon vanilla extract and a pinch of salt; beat until completely combined and creamy.

5. Temper the gelatin: stir a tablespoon or two of the pumpkin cheese mixture into the warm gelatin to loosen it, then pour that back into the main bowl and mix quickly so the gelatin distributes evenly.

6. Whip and fold: whip 1 cup cold heavy whipping cream to soft peaks (you can add a tablespoon powdered erythritol if you want it sweeter), then gently fold the whipped cream into the pumpkin cheese mixture until mostly uniform; dont overmix or youll lose the air.

7. Assemble and chill: pour the filling over the chilled crust, smooth the top and cover. Refrigerate at least 4 hours or overnight until firm.

8. Serve and finish: run a knife around the pan to release the edges, slice and top with optional sugar free whipped cream or extra heavy cream and chopped toasted pecans or a sprinkle of cinnamon. Tip: use powdered erythritol or allulose for smooth texture; if you only have granular erythritol pulse it in a blender to powder it first.

Equipment Needed

1. 8 or 9 inch springform or pie pan (for the crust)
2. 2 mixing bowls, one large and one medium
3. electric hand mixer or stand mixer for the cream cheese and whipping cream
4. measuring cups and spoons plus a kitchen scale if you have one
5. rubber spatula and a wire whisk
6. small microwave safe bowl or small saucepan to gently dissolve the gelatin
7. blender or spice/coffee grinder to powder granular erythritol if needed
8. offset spatula or butter knife to smooth the top, and a sharp knife to slice

FAQ

Q: How do I use the gelatin so the cheesecake sets properly?
A: Sprinkle 1 1/2 teaspoons powdered gelatin into 2 tablespoons cold water and let it bloom for 5 minutes. Warm it gently (10 seconds in the microwave or over low heat) until dissolved, do not boil, then whisk a little into the pumpkin mixture or softened cream cheese to temper it before folding into the rest. If you skip blooming or add undissolved bits it will clump or not set.

Q: Can I swap the erythritol/allulose for another sweetener?
A: Yes, but powdered forms work best so the texture stays smooth. If you only have granular erythritol, blitz it in a spice grinder first. Allulose is a bit sweeter and melts well, so you might use slightly less. Liquid sweeteners or pure stevia need recipe adjustments and can change texture, so avoid them unless you know how to tweak amounts.

Q: How long does it need to chill and how long will it keep?
A: Chill at least 4 hours, overnight is best for a firm, sliceable cheesecake. Store covered in the fridge up to 4 to 5 days. You can freeze individual slices up to 1 month, thaw in the fridge overnight before serving.

Q: My filling came out grainy or weepy. What went wrong?
A: Grainy usually means the sweetener wasn't powdered or the cream cheese wasn't whipped smooth. Weepy or runny often means the gelatin wasn't dissolved or there wasn't enough chilling time. Fixes: use powdered erythritol/allulose, beat cream cheese until perfectly smooth, fully dissolve the gelatin and fold whipped cream in gently.

Q: Can I make this nut free or crust free?
A: Yes. For crust free just press the filling into the pan and chill. For nut free swaps try crushed pork rinds mixed with melted butter for a keto crust, or use sunflower seed flour at similar volume but watch the flavor. Coconut flour is not a 1 to 1 swap, use much less of it and more butter.

Q: Any tips for best texture and presentation?
A: Use full fat cream cheese and cold heavy cream for the lightest texture. Whip cream to soft peaks then fold gently so it stays airy. Chill overnight, then top with sugar free whipped cream and toasted pecans or a sprinkle of cinnamon right before serving. It'll look prettier and slice cleaner if you run a warm knife through between cuts.

No Bake Pumpkin Cheesecake (NO Sugar Or Grains!) Recipe Substitutions and Variations

Almond flour (1 1/2 cups / 150 g): swap for 150 g finely ground toasted pecans or walnuts, 1:1 by weight. It’ll make the crust richer and more flavorful, just pulse them till super fine so the crust holds together.
Powdered erythritol/allulose (used in crust and filling): replace with powdered monk fruit sweetener 1:1. If you only have a granulated blend, blitz it in a spice grinder or blender to powder first. Monk fruit won’t have the same cooling aftertaste.
Heavy whipping cream (1 cup / 240 ml): use 1 cup canned full fat coconut cream, chilled and scooped solid, 1:1. Gives a subtle coconut note and whips best when very cold, so chill your bowl too.
Cream cheese (16 oz / 450 g): substitute 450 g mascarpone, 1:1. Mascarpone is smoother and milder, the texture’s a touch silkier and it makes the cheesecake taste richer.

Pro Tips

1) Powdered sweetener matters. If you only have granular erythritol, pulse it in a blender or coffee grinder to a fine powder or it will taste gritty when chilled, allulose or powdered Erythritol give a much smoother mouthfeel. Allulose also stays softer in the fridge so use it if you can.

2) Gelatin timing is everything. Bloom it in cold water, warm it just until clear, then let it cool a little before adding to the cheese mix or it’ll make lumps or melt the cream cheese. Temper the gelatin by stirring a spoonful of the filling into the warm gelatin first, then pour that back in and mix quickly so it distributes evenly.

3) Temperature contrast for best texture. Soften the cream cheese to room temp for a silky base, but keep the heavy cream cold so it whips to nice soft peaks. Fold the whipped cream in gently with a spatula, don’t overmix or you’ll lose the lightness.

4) Chill, slice, and finish smart. Press the crust firmly and give the whole thing plenty of chill time, overnight is best for a clean set. For neat slices, run a sharp knife under hot water between cuts and wipe it dry. Toast the pecans briefly for extra crunch and flavor.

No Bake Pumpkin Cheesecake (NO Sugar Or Grains!) Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I’m excited to share my Easy Keto Pumpkin Cheesecake, a no bake, sugar free recipe that highlights pure pumpkin flavor and can be ready in minutes.

Servings

servings

Calories

449

kcal

Equipment: 1. 8 or 9 inch springform or pie pan (for the crust)
2. 2 mixing bowls, one large and one medium
3. electric hand mixer or stand mixer for the cream cheese and whipping cream
4. measuring cups and spoons plus a kitchen scale if you have one
5. rubber spatula and a wire whisk
6. small microwave safe bowl or small saucepan to gently dissolve the gelatin
7. blender or spice/coffee grinder to powder granular erythritol if needed
8. offset spatula or butter knife to smooth the top, and a sharp knife to slice

Ingredients

1 1/2 cups blanched almond flour (150 g)
3 tablespoons powdered erythritol or allulose (38 g)
3 tablespoons unsalted butter, melted (42 g)
1/2 teaspoon ground cinnamon
pinch of salt
16 oz full fat cream cheese, softened (450 g)
1 cup pumpkin puree, canned, not pie mix (240 g)
1/2 cup powdered erythritol or allulose (100 g)
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 cup heavy whipping cream, cold (240 ml)
1 1/2 teaspoons unflavored powdered gelatin (about 4.5 g)
2 tablespoons cold water
pinch of salt
Optional: sugar free whipped cream or extra heavy cream for topping
Optional: chopped toasted pecans or a sprinkle of cinnamon for garnish

Directions

Make the crust: in a bowl mix 1 1/2 cups blanched almond flour, 3 tablespoons powdered erythritol or allulose, 1/2 teaspoon cinnamon and a pinch of salt, then stir in 3 tablespoons melted butter until the mix holds together when pressed. Press into the bottom of an 8 or 9 inch springform or pie pan and chill 10 to 15 minutes to set.
Bloom the gelatin: sprinkle 1 1/2 teaspoons unflavored powdered gelatin over 2 tablespoons cold water, let sit about 5 minutes until spongy.
Dissolve gelatin: warm the bloomed gelatin gently until clear (about 10 to 15 seconds in the microwave or over a pan of simmering water), dont let it boil; set aside to cool for a minute but not solidify.
Make the pumpkin cheese base: beat 16 oz softened full fat cream cheese until smooth, then add 1 cup pumpkin puree, 1/2 cup powdered erythritol or allulose, 1 1/2 teaspoons pumpkin pie spice, 1 teaspoon vanilla extract and a pinch of salt; beat until completely combined and creamy.
Temper the gelatin: stir a tablespoon or two of the pumpkin cheese mixture into the warm gelatin to loosen it, then pour that back into the main bowl and mix quickly so the gelatin distributes evenly.
Whip and fold: whip 1 cup cold heavy whipping cream to soft peaks (you can add a tablespoon powdered erythritol if you want it sweeter), then gently fold the whipped cream into the pumpkin cheese mixture until mostly uniform; dont overmix or youll lose the air.
Assemble and chill: pour the filling over the chilled crust, smooth the top and cover. Refrigerate at least 4 hours or overnight until firm.
Serve and finish: run a knife around the pan to release the edges, slice and top with optional sugar free whipped cream or extra heavy cream and chopped toasted pecans or a sprinkle of cinnamon. Tip: use powdered erythritol or allulose for smooth texture; if you only have granular erythritol pulse it in a blender to powder it first.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.