No-Bake Keto Pumpkin Cheesecake Recipe

What is fall without a pumpkin dessert? Boring… the fall season is boring without a pumpkin dessert.

And for all you Keto diet beginners, the good news is you don’t have to throw your diet 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 replacing the sugar with a natural, keto friendly sweetener.

This post contains affiliate links. If you decide to make a purchase I may receive commission at no extra cost to you.

The recipe is quite 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. I’ll add those directions on the recipe card at the bottom of the post.

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.

For this recipe, I recommend using a very fine almond flour like Bob’s Red Mill Super-fine Almond Flour. 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.

Freebie opt it (2).png

Download it For Free

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

  • 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.

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 wholly 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!

Each slice turns out to be about 7g net carbs, which is a little higher than I’d like per meal, however, I pat myself on the back for having this significantly lower carb pumpkin cheesecake instead of a non-keto pumpkin cheesecake after my thanksgiving dinner.

If you try out this recipe be sure to tag me on instagram @themermaidwithmuscles so I can see how it turned out!


Keto Pumpkin Cheesecake

Makes 12 Serving

WHAT YOU NEED:

For the crust:

For the filling:

  1. Combine Almond flour, melted butter and Lakanto classic sweetener until it is fully combined and crumbly

  2. Press the mixture into the bottom of a springform pan.

  3. Place into the refrigerator while you mix the filling

  4. In a large bowl, beat cream cheese, Lakanto Golden and Lakanto Classic until creamy.

  5. Add in pumpkin puree, vanilla extract, and pumpkin spice. Beat until well combined.

  6. In a separate bowl, whip heavy cream until stiff peaks form (more detailed instructions above)

  7. Fold whipped cream into pumpkin mixture.

  8. Spread evenly onto crust.

  9. Refrigerate at least 2-3 hours before serving.

    Note: You can also put the cheesecake in the freezer for an hour or two and take out a few minutes before serving to allow it to defrost a little (this is my favorite way) 

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.

 Keto cheesecake

Want to Boost your Keto Results?

I want to help you get to your after photo 📸 so I have created all of these free resources to help you get started:

• 5 Day Weight Training Workout Plan to Get You Started in the Gym

• The Secrets to Burning Fat

Whether you are new to meal plans and exercise or have hit a plateau on your fitness journey don't hesitate to message me or comment below with any questions!