Easy and Best No Bake Sugar Free Keto Pumpkin Cheesecake

These decadent keto pumpkin cheesecakes are no-bake, nut-free, gluten-free, low-carb, and delicious. Whether you’re on a keto or low-carb diet, this one is sure to satisfy your sweet tooth with just 5 grams of net carbs per serving.

no bake keto pumpkin cheesecake

Pumpkin pie is a Thanksgiving tradition, but sometimes easier always wins. Today’s no-bake pumpkin cheesecake recipe is easy because it doesn’t require baking.

I like to make life easier and I also like baking desserts, but I like to create beautiful no-bake keto dessert recipes to make all my friends and family think I slaved away in the kitchen all day, when in reality I didn’t.

I like easy dessert recipes that require very little effort, but no one knows about it and all they say is how amazing and wonderful the dessert they are inhaling is. Not to mention they’re completely shocked when you tell them it’s sugar-free, gluten-free, and actually low-carb. Ha!

Yes, that’s why I’m alive.

This is the case with this easy keto cheesecake recipe. I didn’t feel like baking. I’ve made several no-bake cheesecake bars with great success, including peanut butter cheesecake mousse pie, key lime pie bars, blueberry cheesecake bars, and apple cheesecake bars, but I knew I had to make pumpkin low-carb cheesecake.

Traditional and Keto Friendly Cheesecakes

Regular cheesecakes that you can buy in stores, or many that you see online, are filled with regular sugar and, if they have a crust, usually flour. It’s high in carbohydrates and not ketogenic.

If you’re looking to reduce your sugar intake this year, making a sugar-free cheesecake is a great idea as you won’t notice much of a difference.

This keto no-bake cheesecake recipe almost failed me.

I kinda forgot to add the gelatin which is needed to make this set correctly. To be honest, the first time I tried this I made it without gelatin.

Then I put it in the fridge to harden, and when I came back an hour later to check it, it was mushy. And then I remembered something I had forgotten! It’s not too late, I thought I wouldn’t lose today! This morning I couldn’t get my failed recipe back and was determined not to waste all the ingredients on this recipe.

So I scooped up all of the mushy Pumpkin Sugar Free Cheesecake batter and put it back in the food processor. Prepare the gelatin you need and reblend everything.

I couldn’t reuse the keto cheesecake batter, so I had to make another keto cheesecake, but I finally succeeded!!

How to make no-bake cheesecake

To see exact measurements, print the recipe, and view nutritional information, scroll to the bottom of this blog post to view the printable recipe card.

material

crust

unsweetened shredded coconut

raw sesame seeds, unsalted, or sunflower seeds, or almond meal

cinnamon powder

Monk fruit sweetener, granules are fine.

sea ​​salt

room temperature, unsalted butter

filling

1 gelatin envelope

softened cream cheese

pumpkin puree (not pie filling)

coconut flour

vanilla essence

pumpkin pie spice

salt

pumpkin liquid stevia

direction

Line an 8×8 or 9-inch springform pan with parchment paper.

Add all dough ingredients to a food processor and pulse until finely ground.

Press the crust mixture evenly into the bottom of the pan.

Place 1 cup of water in a small pot and heat over medium heat until it boils.

Add gelatin, stir and simmer until dissolved. Set aside to cool.

Add the cream cheese to a stand mixer or large bowl and use an electric mixer to mix on low speed until a smooth texture.

Add the remaining ingredients and mix until everything is incorporated and no cream cheese chunks are visible. Taste and adjust sweetener as needed.

Keep the stand mixer on low speed while pouring in the chilled gelatin until everything is absorbed.

Pour the filling over the dough, cover and refrigerate until set, about 2 hours.

Depending on your preference, top with sugar-free whipped cream or drizzle melted sugar-free dark chocolate over the top of the cheesecake.

FAQ

Can I replace liquid stevia with monk fruit sweetener?

We do not recommend using granular sweeteners as they will make the cheesecake filling grainy. For the best texture, use your favorite low-carb powdered sweetener.

Can I replace this with almond flour skin?

You can use almond powder instead of sesame seeds if you like.

Can I use low-fat cream cheese instead of full-fat cream cheese?

You can use low-fat cream cheese if you like.

Can I use graham crackers for the dough?

We don’t recommend using graham cracker crusts, as they are loaded with sugar and can spike your blood sugar levels.

Can I replace the butter with coconut oil?

Yes, you can replace butter with coconut oil in the dough recipe.

How should I store this?

Store the entire cheesecake in the pie pan, covered with plastic wrap, in the refrigerator for up to 5 days. Alternatively, you can cut into slices and store in an airtight container in the freezer for up to 2 months.

See more sugar-free dessert recipes for Thanksgiving

2 minute mini keto cheesecake recipe

classless baked cheesecake

pumpkin pie

chocolate pecan pie

pecan cream pie

Keto Sugar Free Pumpkin No Bake Cheesecake