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Keto No Bake Pumpkin Cheesecake

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.

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.

overhead view of silver mixing bowl with combined cream cheese and sugar free sweetener after mixing

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.

overhead view of pumpkin added and combined with the cream cheese mixture in a silver mixing bowl

Add the whipped cream from the fridge…

overhead view of sugar free pumpkin cream cheese mixture with whipped cream added ready to be combined with a mixer in a silver mixing bowl

Then fold the two mixtures together. Here’s the result!

overhead view of no bake pumpkin cream cheese mixture ready to be transferred to a pie dish

Remove the crust from the fridge, add filling, and refrigerate!

overhead view of keto pumpkin no bake cheesecake in a pie dish ready to be topped with whipped cream and then served

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

Nutrition Facts for This Low Carb No Bake Pumpkin Cheesecake 🎃

Per serving (8 total servings):

  • 574 calories
  • 56g fat
  • 10g protein
  • 9g net carbs
sideview of a slice of keto no bake pumpkin cheesecake topped with whipped cream and cinnamon on a serving dish

More Keto Dessert Recipes

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overhead view of a slice of keto no bake pumpkin cheesecake topped with whipped cream and cinnamon on a serving dish

Keto No Bake Pumpkin Cheesecake

Dig into the flavors of fall with this sweet and creamy Keto No Bake Pumpkin Cheesecake! 🍂
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American, Western
Keyword: cream cheese recipes, no bake recipes, pumpkin recipes
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8
Calories: 574kcal

Ingredients

Crust Ingredients

Filling Ingredients

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 Facts
Keto No Bake Pumpkin Cheesecake
Amount Per Serving
Calories 574 Calories from Fat 504
% Daily Value*
Fat 56g86%
Saturated Fat 30g188%
Trans Fat 0.2g
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 141mg47%
Sodium 283mg12%
Potassium 175mg5%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 5g6%
Protein 10g20%
Vitamin A 3418IU68%
Vitamin C 1mg1%
Calcium 153mg15%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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.

2 Comments

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Recipe Rating




  • 5 stars
    I love this recipe! Unlike most no bake pumpkin cheesecake recipes, this one was an actual cheesecake! Thank you for sharing this!

  • 5 stars
    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!

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