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My no bake keto pumpkin cheesecake is so rich and creamy, you won’t believe it’s low carb. It’s an easy and delicious pumpkin dessert recipe perfect for Fall! 3 grams net carbs per slice.
Love keto pumpkin recipes? Try my keto pumpkin muffins, keto pumpkin bread, and keto pumpkin pie next.
Cheesecakes are one of my favorite kinds of keto desserts to make. I loosely adapted my keto cheesecake and my keto no bake cheesecake to combine probably my favorite seasonal dessert- a low carb pumpkin cheesecake recipe.
Table of Contents
Why I love this recipe
- Actually low carb. It’s low in carbs and has zero sugar, but no one can ever tell.
- Minimal ingredients. It needs just 5 ingredients, not including spices, and takes minutes to prepare.
- Perfect texture. 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!
★★★★★ REVIEW
“Easy prep and taste great. Will be making this again.” – Judy
Ingredients needed
- 8 or 9 inch pie crust. Any pie crust of choice will work. I used my homemade keto graham cracker pie crust. It’s so simple and quick to prepare. You can also use my keto pie crust (almond flour crust).
- 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).
- Full fat 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. This is my favorite sweetener to use, but allulose or monk fruit should also work.
- 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
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the crust: Start by preparing your pie crust, then refrigerate it to set.
Step 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.
Step 3- Assemble: Transfer the cheesecake mixture into the crust and refrigerate overnight.
Arman’s recipe tips
- Make sure all your ingredients are at room temperature. This ensures the pumpkin cheesecake filling will be super smooth and firm.
- 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.
- Use pumpkin pie spice instead of the cinnamon and nutmeg. Or, add a pinch of cloves and ginger to pie.
- Add toppings, like my keto caramel sauce or some keto whipped cream.
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 fridge. 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
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.
If you don’t follow a keto or sugar free diet, feel free to use pumpkin pie filling. Your cheesecake will be very sweet.
This is a no bake recipe. For a baked version, try my keto cheesecake.
More keto holiday desserts
Keto Pumpkin Cheesecake
Video
Ingredients
- 1 recipe keto graham cracker crust * See notes
- 1 cup heavy cream
- 16 ounces cream cheese
- 15 ounces pumpkin puree unsweetened
- 1 cup sugar free powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- 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.
- Transfer into the prepared pie crust. Refrigerate overnight to firm up.
This was amazing! Easy and beautiful. “Keto friendly pumpkin cheesecake “ was the request for my son’s birthday dinner and this hit the mark 🎯
😀 love that!
I’m making this for the second time. It was absolutely wonderful. Personally, I reduced the Stevia to 2/3 cup. I didn’t have the powdered variety and I just used it as it was from the package. I didn’t have any graininess. It’s very easy to make, and I put together a crust using a little bit of almond flour, coconut flour, and butter. I baked it in the oven till it browned and filled it with the filling. Covered in saran and left it to chill overnight. I will make this again at Thanksgiving time. I won’t need to feel left out.
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!
Mitzi, I’m so sorry I missed this comment. I hope you and your family are doing well. xx
Easy prep and taste great ….Will definitely be making this again…
Can this be prepared as mini cheesecakes? Like in a cupcake pan?
I don’t see why not!
Sooo perfect for Thanksgiving!! We don’t use the crust, but it’s just delicious!
Excellent
great
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.
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!
This is so good! I just omitted the crust and ate some like mousse. Froze the rest and eat it like ice cream!
Thank you! Taste great!
Truly delicious!!!! Light and lovely. So glad we found this recipe! Highly recommend!