This delicious No-bake Pumpkin Cheesecake is an easy low carb dessert recipe perfect for the fall season and the best part is you can enjoy all the deliciousness of a pumpkin cheesecake without the guilt.

You don’t have to throw your healthy eating habits out the window to enjoy a slice of this No-Bake Keto Pumpkin Cheesecake. In fact, you can probably squeeze more than one piece into you keto diet menu, guilt-free. The secret is using almond flour instead of regular flour for the crust and keeping the recipe sugar-free by replacing the sugar with a natural, keto-friendly sweetener.

The recipe is super simple, and you don’t even have to bake it. For the record though if you prefer a crispy crust, you can toss it in the oven before adding in the filling.

How to Make a Keto Almond Flour Pie Crust

For the crust, combine the Almond flour, melted butter and Lakanto Monkfruit Classic Sweetener using a fork to press and blend it together until it is crumbly.

I recommend using a very fine almond flour like Bob’s Red Mill Super-fine Almond Flour. , but you can use whatever brand you already have or follow the link above to check out Bob’s Red Mill brand if you don’t have any yet.

Lakanto Monkfruit Classic is my keto-friendly sweetener of choice for all my recipes because it is

zero calories
without the aftertaste like swerve and other artificial sweeteners
made from Monk Fruit
non-GMO
No Maltodextrin
NO Artificial flavoring
Vegan and Keto friendly.

Once the almond flour, butter, and sweetener are well combined, you’ll press the mixture into the bottom of a springform pan and set it in the fridge while you mix up the cheesecake filling.

Check out my full list of How to stock your Keto Pantry + Discount codes for all the top Keto Brands including; condiments, sauces, syrups, chocolate, monk fruit sweetener, almond flour, coconut flour and so much more to stock your pantry with some of my favorite Keto Approved Brands.

How to make a no-bake keto pumpkin cheesecake

Now on to the best part, the pumpkin cheesecake. Try not to eat too much of the mixture, we kind of need that for the pie!

Grab a large bowl and beat together the cream cheese, Lakanto Golden Sweetener, and Lakanto Classic Sweetener.

Again, you can use whatever sweetener you prefer, but keep in mind that Lakanto sweetener doesn’t have that weird aftertaste that you will get from other sweeteners like Swerve or Erythritol.

Since the recipe calls for a good amount of sweetener using other sweeteners might taste slightly different.

Once that mixture is creamy, add in the pumpkin puree, vanilla, and pumpkin spice and blend until everything is well combined.

In a separate bowl, whip the heavy cream until stiff peaks form. Basically just beat the heavy cream on high until it thickens up.

Eventually, when you turn the hand mixer off and pull it out of the mixture, it should be stiffer, like cool whip. You’re basically just making Cool Whip.

Add small amounts of the Cool Whip/heavy cream into the pumpkin mixture until it’s all added and well incorporated,

Spread that mixture evenly onto crust and refrigerate the cheesecake for 2-3 hours before serving or place it in the freezer for about an hour and it’s good to go!

Yield: 12

Author: Megan Seelinger

No-Bake Keto Pumpkin Cheesecake Recipe

This delicious No-bake Pumpkin Cheesecake is an easy low carb dessert recipe perfect for the fall season and the best part is you can enjoy all the deliciousness of a pumpkin cheesecake without the guilt.

Prep time: 15 MinTotal time: 15 Min

Ingredients

For the crust

1 1/4 cups Red Mill Super-Fine Almond Flour
2 Tbsp Lakanto Classic Sweetener
4 Tbsp Grass-Fed Butter, melted.

For the filling

16 oz Cream Cheese
1/2 cup Lakanto Classic Sweetener
1/2 cup Lakanto Golden Sweetener (brown sugar alternative)
15 oz Pumpkin Puree
1 tsp Vanilla Extract
1 Tbsp Pumpkin Pie Spice
16 oz Heavy Cream

Instructions

Combine Almond flour, melted butter and Lakanto classic sweetener until it is fully combined and crumbly
Press the mixture into the bottom of a springform pan.
Place into the refrigerator while you mix the filling
In a large bowl, beat cream cheese, Lakanto Golden and Lakanto Classic until creamy.
Add in pumpkin puree, vanilla extract, and pumpkin spice. Beat until well combined.
In a separate bowl, whip heavy cream until stiff peaks form, about 3-5 minutes
Gently fold whipped cream into pumpkin mixture.
Spread evenly onto crust.
Refrigerate at least 2-3 hours before serving or speed up the process and stick it in the freezer for 1-2 hours

Recommended Products:

Lakanto Classic Sweetener (use code MERMAID to save)

Lakanto Golden Sweetener (use code MERMAID to save)

Bob's Red Mill Super Fine Almond Flour

Calories

272.5

Fat (grams)

22.3

Sat. Fat (grams)

11.2

Carbs (grams)

9.6

Fiber (grams)

Net carbs

7.6

Sugar (grams)

3.4

Protein (grams)

9.1

Did you make this recipe?

Tag @meganseelinger on instagram and hashtag it #ketorecipes

Created using The Recipes Generator

Nutritional information is provided and I keep it as accurate as possible. Keep in mind nutrition facts on all ingredients may vary depending on the different brands you may use. I am not a doctor and advise solely from personal experience. Please consult your doctor before adding any supplements or foods to your current diet.

Want to Boost your Keto Results?

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• Keto Approved Meal Plan + Meal Prep Guide (Free Printable)

• Complete Guide to Keto for Women

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• 13 Keto Friendly Restaurants + Exactly What To Order

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