Low Carb No Bake Pumpkin Cheesecake – Easy & Delicious Homemade Recipe

A Historical Overview of Pumpkin Cheesecake

Cheesecake itself dates back to ancient Greece, where it was served to athletes during the first Olympic Games. The dessert evolved across Europe, with cream cheese becoming the key ingredient when it was invented in the United States in the 1800s. Pumpkin entered the scene as a seasonal favorite in American baking, especially during the harvest season and Thanksgiving. Combining pumpkin puree with cream cheese created a rich and festive twist on the classic. Today, no-bake pumpkin cheesecake offers a modern, convenient, and lighter alternative—perfect for those who want a quick, low-carb treat without turning on the oven.

Low Carb No Bake Pumpkin Cheesecake – Easy & Delicious Homemade Recipe

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• Author: Jenny Cooks
• Prep Time: 15 minutes
• Cook Time: 2 hours
• Total Time: 2 hours
• Yield: 6 servings 1x

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Description

This creamy, spiced, and indulgent low-carb no bake pumpkin cheesecake is the perfect fall dessert without the guilt. Bursting with pumpkin spice flavor and layered with a nutty crust, it’s ideal for holiday gatherings, cozy nights in, or a quick dessert fix. The best part? No baking required—just mix, chill, and enjoy! With its velvety pumpkin filling and crunchy pecan crust, this recipe is a seasonal favorite you’ll make again and again.

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Ingredients

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For the Crust:

• 1 cup almond flour

• 3 tbsp melted butter

• 2 tbsp powdered erythritol

• 1/2 tsp cinnamon

For the Filling:

• 8 oz cream cheese, softened

• 1 cup pumpkin puree (unsweetened)

• 1/2 cup powdered erythritol (or preferred keto sweetener)

• 1 tsp vanilla extract

• 1 tsp pumpkin pie spice

• 1 cup heavy whipping cream

For Topping:

• Whipped cream

• Pecan halves

• Sprinkle of cinnamon

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Instructions

• In a bowl, mix almond flour, melted butter, erythritol, and cinnamon until crumbly. Press into the bottom of jars or cups.

• In another bowl, beat cream cheese until smooth. Add pumpkin puree, sweetener, vanilla, and pumpkin spice. Mix well.

• In a separate bowl, whip the heavy cream until stiff peaks form.

• Fold whipped cream into pumpkin mixture until light and fluffy.

• Spoon filling over the crust and smooth the tops.

• Chill for at least 2 hours before serving.

 

• Garnish with whipped cream, pecans, and a sprinkle of cinnamon.

  

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Notes

Swap almond flour for crushed pecans or walnuts for variety.

To make dairy-free, use coconut cream and dairy-free cream cheese.

Adjust sweetness to taste depending on your preferred low-carb sweetener

FAQs

1. Can I make this pumpkin cheesecake ahead of time?
Yes! This recipe is ideal for make-ahead desserts. Prepare up to 2 days in advance and store in the fridge. The flavors deepen as it chills.

2. Can I freeze no bake pumpkin cheesecake?
Absolutely! Store portions in airtight containers or jars, freeze, and thaw overnight in the refrigerator. It maintains its creamy texture beautifully.

3. What can I use instead of almond flour for the crust?
You can substitute almond flour with crushed pecans, walnuts, or sunflower seed flour for a nutty base. If you’re nut-free, use crushed keto cookies or coconut flour.