🎃🍰 No Bake Keto Pumpkin Cheesecake! Low Carb Cheesecake Dessert Recipe 🍰🎃
Hey keto dessert lovers! 👋 Fall is here, and that means it’s time for pumpkin everything! In this video, I’m sharing my Keto No Bake Pumpkin Cheesecake recipe – a creamy, rich, and flavorful dessert that’s low-carb, sugar-free, and super easy to make. Whether you’re preparing for a holiday gathering or just want a tasty treat to enjoy at home, this no-bake cheesecake is the perfect fall indulgence. 🍂✨
🔥 Recipe Highlights:
No Bake, No Hassle: No oven needed – just mix, chill, and enjoy!
Keto & Low-Carb: All the deliciousness of pumpkin cheesecake without the sugar.
Creamy & Rich: The perfect combination of pumpkin spice and cream cheese for a smooth and satisfying dessert.
Join me as I guide you step-by-step through making this delicious keto pumpkin cheesecake that will be a hit with everyone, keto or not!
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No-Bake Keto Pumpkin Cheesecake:
Ingredients:
For the Crust:
1 1/2 cups almond flour
3 tablespoons salted butter, melted (the good stuff)
2 tablespoons Magic Bakers (because we all need a little magic)
1/2 teaspoon cinnamon (or a sprinkle more if you’re feelin’ frisky)
For the Pumpkin Cheesecake Filling:
16 ounces cream cheese, softened (like butter on a hot biscuit)
1 1/2 cup heavy cream
2/3 cup confectioners Swerve or Powdered Sweetener
1 cup pumpkin puree (unsweetened)
1 teaspoon vanilla extract (Beaver-Free, PLEASE!)
1 1/2 teaspoons pumpkin pie spice
Instructions:
Toss your almond flour, melted butter, Magic Bakers, and cinnamon into your food processoror mix in a bowl until crumbly.
Dump that crumbly goodness into a 9 inch greased pie pan, and press it down real nice and even
Mix Up the Filling
In your yellow mixing bowl, blend the sweetener, softened cream cheese, and 3/4 cup heavy cream until it’s smoothed up.
Add in that pumpkin puree, the other 3/4 cup heavy cream , vanilla extract, and pumpkin pie spice, and mix it up.
Pour that pumpkin cheesecake filling into your crust. Spread it out with a spatula until it’s as ugly or pretty as you want.
Pop it in the fridge for at least 5-6 hours to let it set up nice and firm and proper. If you’re in a rush , you can freeze it for 1-2 hours, but don’t let it turn into a brick! I recommend planning ahead!
Serve It Up
Once that cheesecake is set, pull it outta the fridge or freezer, slice it up, and serve. Top it with a dollop of keto-friendly whipped cream or a sprinkle of extra pumpkin pie spice if you’re feelin’ fancy.
Enjoy your keto pumpkin cheesecake with a side of Southern charm!
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