Keto Pumpkin Cheesecake
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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 very 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 room temperature, not warm
- 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 very 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 does not say how long to bake it for?
This is a no bake recipe, so you just need to refrigerate 🙂
We all how many is aLl?? 6 people ate this and all did not know it was KETO
Frank, that is such a compliment- thank you!!
We love the taste, but both times we made it it doesn’t stay firm and becomes soupy. Are we doing something wrong? Over or under beating something? I don’t know if you have a time estimate for how long it should take to make stiff peaks or light cream cheese etc. We want to make it again for Thanksgiving but want to make sure that actually holds!
Great question! You’re not doing anything wrong. This pumpkin cheesecake cheesecake relies on whipped cream for structure, so if it isn’t beaten to very stiff peaks (it should hold it’s shape firmly when you lift the beaters) or if the pumpkin/cream cheese mixture is too warm when folding, it can loosen and turn soft. Let me know how you go!
I don’t have a Springform pan. Can I use a pie pan or a 8×8?
Yes, a pie pan is fine. I do suggest greasing it generously though 🙂
Can I make this crustless in a pie dish?
You can definitely give it a try! You can always use a little parchment for the bottom if you’re worried about the filling sticking.
Will this recipe travel well for 4-5 hours in a car?
Hi Jill- as long as its in a cooler bag, it will keep really well. To be safe, you could even add a layer of ice. 🙂
followed recip to the T….after setting in the refridgerator overnight it came out as more of a mousse than a real cheesecake recipe. Very tasty, but not a real cheesecake.
Hi Janie- sorry to hear that has happened to you. This can sometimes happen if the filling was over-whipped- too much air gets into the the mixture, which results in it having a more mousse-like texture/overmixed once the cream was folded it. Another reason could be the pumpkin puree used, and if it was more on the thinner side. For future reference, Let me know if either of those could be it!
Can you use regular sugar for this ?
Absolutely Jenifer!
Is the calorie count including the crust? And canned coconut cream be used instead of whipping cream? Thanks
My husband is a recently diagnosed diabetic so I thought i would try this for Thanksgiving. To lighten it up what kind and how much yogurt would I use?
Thank you!
Hi Cherie- I don’t recommend using yogurt to lighten things up. I tested a batch with it, and it didn’t turn out well at all and sunk once baked. If you want a lighter cheesecake, I suggest either my healthy cheesecake or cottage cheese cheesecake. I can give you some pointers to add pumpkin flavor to them.
Can you put this in a 9×9 pan?
Hello! Yes, that pan will work, but the filling will be thinner and slighter softer than a pie dish. For best results, I suggest lining the pan with parchment paper and chill it overnight, or increase the filing by 1/4 more if you want thicker slices 🙂
Whipped up pretty easy and tastes good. I’m going to enjoy and make another in the future.
Thanks!!
Hello. Tasted really good but never firmed up. I did realize I put it in a 9 inch pie pan. Is that why it didn’t firm up? Tasted good but was soup
Hi Wendy- it’s odd that yours didn’t firm up at all. I’ve recently re-tested the recipe and added extra notes about the cream (needs to be very stiff peaks) and also the cream cheese (room temperature but not warm). This removes the margin for error which can result in a more mousse-like dessert.
Using your Keto graham cracker crust recipe (with keto shortbread cookies), I made this for a Thanksgiving gathering. It is spectacular. I made a whole ‘nother one on Friday and sprinkled extra cookie crust mixture on top. We polished that one off in two and a half days. Now you must do a Keto chocolate cheesecake, please!
So delicious! But mine turned out more like a mousse rather than cheesecake.
Hi Denise- thanks for this comment. I’ve had a fair few similar comments so retested it and made the notes a little more descriptive. The cream should be beaten to very stiff peaks and the cream cheese needs to be room temperature, but not warm 🙂
This was delicious and easy to make. However, I would call it a Pumpkin Mousse Pie rather than a cheesecake. I made it in a springform pan and it kept its shape when the ring was removed, but it was soft and fluffy rather than what I think of as a cheesecake texture. I would definitely make it again!
Hi Tracy- thank you for your lovely review and feedback. We’ve had quite a few people mention this, and while it is lighter than a traditional no bake cheesecake, it should still hold its shape on its own. I’ve retested the recipe and amended the instructions for the cream to be very stiff peaks (when beaten) and for the cream cheese to be room temperature, not any warmer. This should make it less mousse-like and more cheesecake like.
It’s so good 😊
Thank you, Jordan!