Keto Pumpkin Cheesecake


5 from 347 votes
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This no bake pumpkin cheesecake uses keto and low carb ingredients, but you’d never tell! It’s an easy and delicious pumpkin dessert recipe perfect for the Fall season! 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 keto pumpkin cheesecake.

Since starting a keto diet, I’ve been pleasantly surprised with the feedback my friends and family have given whenever I share desserts with them. See, there is an unfair stigma that keto desserts must ‘taste’ a certain way or be different from traditional ones.

That is not the case.

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. While I have a few favorites I rotate through, when we enter the cooler months, I always make a pumpkin cheesecake.

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!

How do you make no bake pumpkin cheesecake

This section explains the ingredients in detail, along with possible substitutions and their role in the recipe. It also includes general instructions. For measurements and complete instructions, see the recipe card below.

The Ingredients

  • 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. 

The Instructions

Start by preparing your pie crust then refrigerate it to set. 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. 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.

Storing and freezing tips

  • 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. 

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.

pumpkin cheesecake

More keto pumpkin desserts to try


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keto pumpkin cheesecake

Keto Pumpkin Cheesecake

5 from 347 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 mins
Cook: 5 mins
Total: 20 mins



  • 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
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

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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  1. Hi Arman,
    I love all your recipes. I noticed you list to add salt in the directions but not in the list of ingredients. Does the recipe have salt? Thank you

  2. Since this is freezer friendly, can it be shipped frozen, to an address where they already have snow? We have an elderly gentleman friend who is alone, no family, would like to surprise him with a pumpkin dessert.

  3. 5 stars
    This turned out great! I used a store bought,8 inch, ready made, low carb, pecan crust I found. The filling made way more than that crust could hold, but it made a pretty, fluffy piled high pie! My family didn’t even know it was keto!

  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!

  5. 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!