Dig into the flavors of fall with this sweet and creamy Keto No Bake Pumpkin Cheesecake! 🍂

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Why You’ll Love Keto No Bake Pumpkin Cheesecake
- Rich, festive flavor: Packed with the warm spices of fall and the rich texture of cheesecake, this dessert brings the festive spirit to your table. Enjoy a burst of autumn in every bite—your taste buds will thank you! 🎃🍂
- Quick and easy prep: No baking required! Spend less time in the kitchen and more time enjoying this creamy, dreamy pumpkin delight. It’s a breeze to whip up and perfect for any occasion.
- Perfect for the holidays: No matter their diet, your holiday guests will love this cheesecake that will satisfy their sweet tooth without the carb overload!
Ingredients Needed to Make Keto Pumpkin No Bake Cheesecake
Ingredient quantities are located in the recipe card at the end of the post.
- Almond meal or almond flour
- Swerve Granular or other sugar substitute
- Swerve Confectioners or other powdered sugar substitute
- Butter
- Heavy whipping cream
- Cream cheese
- Sour cream
- Pumpkin puree
- Vanilla extract
- Pumpkin pie spice
- Cinnamon
- Nutmeg
- Keto Whipped Cream (optional)
How to Make Keto No Bake Pumpkin Cheesecake {Quick Overview}
This is just a quick overview of some of the steps involved in making the low carb no bake pumpkin dessert. For the recipe in detail, including exact measurements used at each step, scroll to the recipe card at the end of the post.
First, make the crust. It needs to chill in the fridge for one hour before the filling is added. After the crust has chilled for 45 minutes, feel free to get started on the filling steps!
Next, you’ll make the filling, starting by whipping the whipping cream until stiff peaks form. Place the whipped cream in the fridge.
In another bowl, mix cream cheese and Swerve Confectioners. Then add the sour cream, pumpkin puree, vanilla extract, pumpkin pie spice, cinnamon, and nutmeg and mix thoroughly.
Add the whipped cream from the fridge…
Then fold the two mixtures together. Here’s the result!
Remove the crust from the fridge, add filling, and refrigerate!
After the cheesecake has firmed up in the fridge for at least 8-12 hours (I like to aim for 14 if possible), slice, serve, and enjoy.
Optionally garnish with Keto Whipped Cream and/or pumpkin pie spice.
More Keto Pumpkin Recipes
- Make a gluten-free and sugar-free pumpkin pie this holiday season, and watch your family enjoy each delicious slice!
- Experience the dessert that will change the way you judge other holiday desserts! This low carb pumpkin cheesecake is that amazing. Serve it to friends and family and you will receive endless compliments.
- Introduce your family to this keto pumpkin fluff, the newest tradition that they will request every year!
- Treat your family and friends to irresistible pumpkin bars with cream cheese, a popular favorite among your Thanksgiving desserts.
- Halloween can be made extra special by baking up a mouthwatering pumpkin chocolate chip cookie recipe that the whole family will adore!
- Unwind with a tasty glass of this delicious and creamy pumpkin spice latte that’s very easy to make.
Nutrition Facts for This Low Carb No Bake Pumpkin Cheesecake 🎃
Per serving (8 total servings):
- 574 calories
- 56g fat
- 10g protein
- 9g net carbs
More Keto Dessert Recipes
- Indulge in this holiday favorite pecan pie—one of the most popular keto dessert recipes that will elevate your holiday celebrations!
- After you try the pumpkin cheesecake fluff, you will want to try this berry-filled keto cheesecake fluff—it’s a guaranteed crowd-pleaser.
- Make these enjoyable peanut butter cookies—perfect for your Halloween party menu, game day munchies, or as one of your easy-to-make Christmas cookies!
- And why stop there! You can make peanut butter blossoms or peanut butter Reese cup cookies, all deliciously gluten-free, sugar-free, and low carb.
- A no-bake peanut butter pie is the go-to when you want a creamy, rich, and full of flavor delicious treat. It’s very easy to make and great for any occasion!
- Also, don’t forget the beloved peanut butter bars, which are always a hit during the holidays.
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Keto No Bake Pumpkin Cheesecake
Ingredients
Crust Ingredients
- 1 1/4 cups almond meal or almond flour
- 1/2 cup Swerve Granular or other sugar substitute
- 6 tbsp melted butter
Filling Ingredients
- 1 1/2 cups heavy whipping cream
- 20 oz cream cheese softened to room temperature
- 1 cup Swerve Confectioners or other powdered sugar substitute
- 1/4 cup sour cream
- 1/3 to 1/2 cup pumpkin puree
- 1 tbsp vanilla extract
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/2 tsp nutmeg
Instructions
Crust Instructions
- Combine almond meal (or flour) and Swerve Granular in a bowl, then add melted butter and combine thoroughly.
- Press the crust very tightly into the bottom and up the sides of a 9” pie dish. Use a measuring cup or the back of a spoon to pack the crust firmly.
- Chill for one hour in the fridge.
Filling Instructions
- Add heavy whipping cream to a mixing bowl and beat with a hand or stand mixer on high speed, scraping down the sides as needed, until the cream forms stiff peaks (approx. 2-4 minutes). Once done, refrigerate it.
- In another mixing bowl, blend cream cheese and Swerve Confectioners on medium speed, scraping down the sides as necessary, until the mixture is smooth.
- Add sour cream, pumpkin puree, vanilla extract, pumpkin pie spice, cinnamon, and nutmeg, and mix on medium speed until smooth, remembering to scrape down the sides when needed.
- Take the chilled heavy whipping cream from the refrigerator and gently fold it into the cream cheese mixture using a silicone spatula. Avoid overmixing to prevent the whipped cream from deflating.
- Remove the crust from the fridge and pour the filling onto it, spreading it evenly with a silicone spatula or an offset spatula. (Use an offset spatula if you have one!)
- Cover the mixture and refrigerate for a minimum of 8-12 hours, or longer if possible (I typically aim for 14 hours).
Serving Instructions
- Take the cheesecake out of the fridge and slice using a knife. For neater cuts, heat a jar of water in the microwave, dip the knife in the water, and wipe it off before each cut. The warmed knife will result in cleaner slices.
- Keep covered in the refrigerator for a maximum of five days.
- To serve, optionally top with Keto Whipped Cream and/or pumpkin pie spice.
Nutrition Disclaimer
Nutrition facts are included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy is not guaranteed. If applicable, sugar alcohols have already been removed from the total carb count.
I love this recipe! Unlike most no bake pumpkin cheesecake recipes, this one was an actual cheesecake! Thank you for sharing this!
I made this for myself and ended up letting a few friends try it. Wow, their reactions were incredible. They all loved it! I will be making this as one of my Thanksgiving desserts!