Keto Pumpkin Cheesecake


5 from 555 votes
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This no bake keto pumpkin cheesecake uses low carb ingredients, but you’d never tell! It’s an easy and delicious pumpkin dessert recipe perfect for Fall! 3 grams net carbs per slice.

keto pumpkin cheesecake

Keto Pumpkin Cheesecake

Cheesecakes are one of my favorite kinds of keto desserts to make. I love making no bake cheesecake, chocolate cheesecake, and this low carb pumpkin cheesecake.

Whenever I go to parties or events, I ALWAYS volunteer for dessert duty, and every single time, my dessert is the first to be eaten up. Little do they know that every single one of them is keto-friendly.

With the holiday season in full swing, it is ALL about pumpkin which just so happens to be a fabulous low carb ingredient!

Table of Contents
  1. Keto Pumpkin Cheesecake
  2. Why this recipe works
  3. Ingredients needed
  4. Tips for the best recipe
  5. Recipe variations
  6. Storage instructions
  7. More keto pumpkin desserts to try
  8. Frequently Asked Questions
  9. Keto Pumpkin Cheesecake (Recipe Card)

Why this recipe works

This no bake pumpkin cheesecake recipe is the kind of dessert you’d make for anyone who loves pumpkin.

  • It’s low in carbs and has zero sugar, but no one can ever tell.
  • It needs just 5 ingredients, not including spices, and takes minutes to prepare.
  • The texture hits all the right spots- A delicious thick crust that is filled with a rich and creamy filling. The cheesecake is pleasantly sweet and full of pumpkin flavor, and you’ll find it hard not to reach for a second slice!

While the traditional pie tends to take center stage at most Thanksgiving dinner tables, do something different this year and make the cheesecake version- You’ll be starting a new trend!

Ingredients needed

If you’ve ever made any cheesecake before, the ingredients for this keto pumpkin cheesecake is almost identical, minus a couple of sugar free swaps. Here is what you’ll need:

  • 8 or 9 inch pie crust– Any pie crust of choice will work. I used a homemade keto graham cracker pie crust. It’s so simple and quick to prepare. 
  • Heavy cream– Also known as double cream or thickened cream. This keeps the cheesecake extra creamy and smooth (as opposed to using strictly cream cheese). 
  • Cream cheese– Room temperature cream cheese and full fat. I don’t recommend using reduced-fat cream cheese, as the filling will be less firm and sturdy.
  • Pumpkin puree– Unsweetened pumpkin puree! I used homemade pumpkin puree, but you can use the canned variety too.
  • Sugar Free powdered sugar– A keto version of traditional confectioners sugar. Easily make your own.
  • Cinnamon-A must for any fall-inspired dessert. Cinnamon and pumpkin is an incredible combination. 
  • Nutmeg– Like cinnamon, nutmeg works so well in pumpkin desserts. 

How to make a keto pumpkin cheesecake

  1. Make the crust: Start by preparing your pie crust, then refrigerate it to set.
  2. Make the filling: In a medium bowl, beat your heavy cream until stiff peaks form. In a separate bowl, beat your cream cheese until fluffy. Slowly add your pumpkin puree until combined. Next, add your powdered sugar slowly until no clumps remain. Add the spices until combined before folding in the whipped cream.
  3. Assemble: Transfer the cheesecake mixture into the crust and refrigerate overnight. 
how to make a keto pumpkin cheesecake

Tips for the best recipe

Make sure all your ingredients are room temperature- This ensures the pumpkin cheesecake filling will be super smooth, and also firm up nicely. 

If you don’t follow any dietary restrictions, any pie crust and standard powdered sugar can be used. 

Prepare everything in a springform pan, as it makes the removal of the cheesecake easier. 

Recipe variations

To make it vegan: Swap out the heavy cream for plant based double cream and use dairy free cream cheese.

To make pumpkin cheesecake bars: Instead of letting the cheesecake set in a round tin, let it set in a square pan and slice into bars.

For a healthy pumpkin cheesecake: Replace the heavy cream with yogurt and use low fat cream cheese.

Make it crustless: Skip the crust and enjoy this as a crustless pumpkin cheesecake.

Storage instructions

To store: Store leftovers loosely covered in the refrigerator. It will keep well for up to 1 week. 

To freeze: You can freeze the pumpkin cheesecake either as an entire cheesecake or as single slices. It should be completely covered, so use a large, freezer friendly container. It will freeze well for up to 6 months. 

To thaw: Thaw cheesecake overnight in the refrigerator, or even at room temperature, up to 24 hours prior before serving. 

pumpkin cheesecake

More keto pumpkin desserts to try

Frequently Asked Questions

How do you stiffen a no bake cheesecake?

If you use the specified ingredients and allow the cheesecake to be refrigerated for at least 6 hours (or overnight) the cheesecake will be firm enough to slice very easily.

If yours happens to not be firm enough, you can freeze it for an extra hour before slicing and serving.

Can I use pumpkin pie filling?

If you don’t follow a keto or sugar free diet, feel free to use pumpkin pie filling. Your cheesecake will be very sweet.

Can I bake this cheesecake?

This is a no bake recipe. For a baked version, try a classic keto cheesecake.

keto pumpkin cheesecake

Keto Pumpkin Cheesecake

5 from 555 votes
This keto pumpkin cheesecake recipe is made with low carb ingredients and requires no baking! Thick, rich, and creamy, it needs just 5 main ingredients!
Servings: 12 servings
Prep: 15 minutes
Cook: 5 minutes
Total: 20 minutes



  • Prepare your graham cracker crust and refrigerate it while you prepare the filling.
  • In a medium bowl, beat heavy cream to stiff peaks. In a separate bowl beat cream cheese until light and fluffy. Add pumpkin puree and beat until no lumps remain. Add powdered sugar and beat again until no lumps remain. Add vanilla, cinnamon, nutmeg, and salt and beat until incorporated. Add whipped cream and fold in until just combined.
    whipped cream
  • Transfer into the prepared pie crust. Refrigerate overnight to firm up.
    pumpkin cheesecake


* This recipe can be made to fit into an 8-inch springform pan. 
TO STORE: Store the cheesecake loosely covered in the refrigerator. It will keep well for up to 1 week. 
TO FREEZE: You can freeze the pumpkin cheesecake either as an entire cheesecake or as single slices. It should be completely covered, so use a large, freezer friendly container. It will freeze well for up to 6 months. 


Serving: 1servingCalories: 157kcalCarbohydrates: 7gProtein: 4gFat: 13gSodium: 187mgPotassium: 182mgFiber: 4gVitamin A: 6016IUVitamin C: 2mgCalcium: 80mgIron: 1mgNET CARBS: 3g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. 5 stars
    This was delicious! Made this for my dad for Thanksgiving. He has cancer, and a gluten allergy. I wanted to make him something special to eat that said Thanksgiving! This fit the bill and we all loved it!

  2. 5 stars
    I am obsessed with this recipe it is so good! I have made this several times and serve it to company often and everyone loves it.

  3. This was delicious, and it was wonderful to have a somewhat traditional tasting dessert on Thanksgiving. I made it with the cookie crust which was fantastic. This filling is more mousse like than cheesecake like. I’m wondering if there if anyone has tried making it with more cream cheese and less whipping cream?

    Thank you so much for this recipe!

  4. 5 stars
    This is so good! I just omitted the crust and ate some like mousse. Froze the rest and eat it like ice cream!

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