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.

Ingredients

Scale

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.

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