No-bake, fairly instant and beautifully spiced! This scrumptious keto pumpkin cheesecake will keep you coming back for more all season long, guaranteed!
Gluten Free & Keto Pumpkin Cheesecake
Easy-Peasy & No-Bake!
Lightly tangy, beautifully spiced and packed with explosive flavors. This keto pumpkin cheesecake give you all the holiday goodness… with half the effort (or less!).
And the trick to getting that lovely pumpkin earthiness (without the baking)!? Simply cook the puree with the spices and sweetener briefly on the stovetop for a couple minutes. Raw pumpkin just doesn’t measure up guys!
So whip up as mini fat bomb treats, or feel free to do a full 8-inch pie. i.e. its ideal to keep handy in the fridge for small fat bomb treats… yet good enough to be included in your holiday dessert table!
And don’t skip the ‘graham cracker’ crust, it’s ahh-mazing (and easy-peasy, so no excuse).
The Sweetener
You’ve got good options here! Allulose is my favorite for no aftertaste now (you do need to add 30% more though), Lakanto Golden (some slight cooling), xylitol (non-corn though to avoid tummy troubles!).
But the sweeteners must be powdered!
So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.
Or you can always grab a bag of Lakanto powdered or Swerve confectioner’s.
Oh! And you can even use stevia drops and pure monk fruit here too- just know you’ll get some aftertaste.
And if using xylitol, make sure to be careful if you have a pup (or furry buddy) around the house, as it’s highly toxic to the little guys!
(No Bake!) Keto Pumpkin Cheesecake
Ingredients
For the keto graham cracker crust
- 2 batches our keto graham cracker crust
For the keto pumpkin cheesecake
- 1/3 cup pumpkin puree
- 2-3 tablespoons powdered erythritol or allulose, xylitol (to taste)
- 1 teaspoon pumpkin pie spice
- pinch kosher salt
- 3 tablespoons sour cream
- 5 tablespoons cream cheese at room temperature
- 2 tablespoons unsalted grass-fed butter at room temperature
- 1/2 teaspoon vanilla extract
Serving suggestions
- heavy or sour cream whipped
- pumpkin pie spice for dusting
Instructions
- Note: one batch makes enough for 4 mini keto pumpkin cheesecakes. If you want to make a full-sized (8 inch) pie, I would suggest multiplying by 4 (i.e. adjust serving size in recipe card to 16).
For the keto graham cracker crust
- Whip up two batches of our keto graham cracker crust. Press onto silicon molds (or muffin liners!) and refrigerate while you prepare the filling.
For the keto pumpkin cheesecake
- Add the pumpkin, sweetener, pumpkin pie spice and salt to a small saucepan over medium/low heat. Cook, stirring constantly, until lightly golden and fragrant (2-4 minutes). Transfer to a small bowl and allow to cool completely.
- Add sour cream to a medium bowl and beat with an electric mixer until whipped (2-3 minutes). Set aside.
- Add cream cheese and grass-fed butter to a medium bowl and beat with an electric mixer until fully creamed and completely smooth. Add vanilla extract and chilled pumpkin mixture and beat until fully combined.
- Fold in whipped sour cream. Pipe or spoon cheesecake mixture into prepared molds. Freeze for 20 minutes or refrigerate for a couple hours (or overnight).
- Optional: Serve with more whipped sour cream (or heavy cream) and a light dusting of pumpkin pie spice. Keep in the fridge for up to 4 days, and in the freezer afterwards.
Recipe looks fabulous and I can’t wait to make it. You have become my go-to keto person, Paola. None of your recipes have ever disappointed.
One Question: What size is the mini-cheesecake pan? Is it like a muffin pan or is it a bit larger? I have 4″ tart pans and was wondering if they are too big.
HI ! This looks like a tasty recipe. How many servings of the keto graham cracker crust should we use for this recipe ?
Hey Leila! I used 8 and that was too much, I think 4 would be good?
I recently adapted a favorite more traditional pumpkin cheesecake recipe (that is baked in a water bath) to keto standards. The crust for that recipe uses ginger snaps. I decided to use your gingerbread cookie recipe for the crust and it was phenomenal! When I saw this recipe it occurred to me that your gingerbread cookie recipe would be awesome for the crust in this recipe too.
Thanks so much for all the wonderful recipes and pointers you provide on your website.
These look beautiful! Perfect timing since I just finished cooking several pumpkins. I am going to make these tomorrow to take to family Thanksgiving.
Hope you enjoy!!
I can’t wait too try this! For the past couple of months I’ve been making your Classic no-bake cheesecake-for-1 and adding a couple tablespoons of pumpkin and some pumpkin pie spice to it to make it pumpkin cheesecake. Its been very good. Thank you for all the great recipes!
So awesome to hear Sonya!! Hope you love this version too!!
Ohhhh man this looks delicious thank you!!!!
Thank you!!!