Keto No-Bake Pumpkin Pie Cheesecake

No-bake desserts are super easy to make and delicious. This keto no-bake pumpkin pie cheesecake is no exception and has all of that wonderful pumpkin taste!

WHAT IS A KETO NO-BAKE PUMPKIN PIE CHEESECAKE?

A no-bake pumpkin pie cheesecake is exactly what it sounds like. It’s a delicious no-bake cheesecake made with the same flavors and deliciousness of pumpkin pie.

This cheesecake needs no baking, meaning it’s ready to eat quicker. The crust is reminiscent of a graham cracker crust, making it all the more delicious.

Keto no-bake pumpkin pie cheesecake is the perfect fall dessert and is sure to be a crowd pleaser at any or all of your fall gatherings!

KETO NO-BAKE PUMPKIN PIE CHEESECAKE INGREDIENTS

Before you set out to make this delicious no-bake pumpkin pie, make sure you have the following ingredients on hand.

For the crust…

• 1 cups almond flour
• 2 tbsp Lakanto Sugar-Free Maple Syrup
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• 2 tbsp butter, melted
• 1 tsp cinnamon
• 1 pinch pink Himalayan salt

For the cheesecake filling…

• 16 oz cream cheese, softened
• 1 cups Lakanto Powdered Monkfruit Sweetener
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• 2/3 cups pumpkin puree
• 2/3 cups heavy whipping cream
• 2 tsp pumpkin pie spice
• 1 tsp vanilla extract

HOW TO MAKE A NO-BAKE PUMPKIN PIE CHEESECAKE

1. Mix all of the crust ingredients together and form a crust in the bottom of a 9″ glass pie plate
2. Using a hand mixer, mix all of the filling ingredients together in a mixing bowl
3. Mix until the filling is nice and fluffy
4. Spread the filling evenly onto the crust
5. Refrigerate for 2 – 3 hours or until the filling has set
6. Sprinkle some cinnamon on top for some extra flavor, if you wish
7. Cut, slice, and enjoy!

CAN I BAKE THIS CHEESECAKE IF I WANT TO?

Unfortunately no. The ingredients used in this recipe are not the same ones you’d find in a regular cheesecake recipe. Therefore, baking this recipe as is would result in a culinary disaster.

This recipe is delicious as a no-bake and easier to make!

WHAT SHOULD I EAT NO-BAKE PUMPKIN PIE CHEESECAKE WITH?

This no-bake cheesecake is absolutely delicious to eat with any meal. It is sweet, yummy, and light all at the same time.

Here are some delicious ideas to get you started.

• Keto Mississippi Roast
• Keto Beef Stroganoff
• Keto Flourless Fried Chicken
• Keto Cast Iron Skillet Meatloaf
• Low-Carb Copycat Chick-fil-a Grilled Nuggets

For more ideas, you can check out our recipe index or check out all of our main course recipes.

TOOLS TO MAKE A KETO NO-BAKE PUMPKIN PIE CHEESECAKE

Click on the links to see the items used in making this recipe. You can also find these products linked in the recipe below.

• Glass Pie Plate – Pie plates are a very versatile piece of equipment in the kitchen, especially if you like to make lots of sweet treats. Glass pie plates are especially useful because they make cleanup easier (at least in our opinion). They are also thicker than their metal counterparts, making them bake more evenly. If you don’t have one, today is the day!
• Hand Mixer – We’ve said it before, but it’s always worth a repeat. A good hand mixer can truly change your life in the kitchen. Whisks and elbow grease is great, but a hand mixer can make short work of just about any mixing task. If you don’t have one as part of your kitchen utensils, there’s no time like now to fix that!

Keto No-Bake Pumpkin Pie Cheesecake

Yield: 12 servings

Prep Time: 15 minutes

Additional Time: 3 hours

Total Time: 3 hours 15 minutes

No-bake desserts are super easy to make and delicious. This keto no-bake pumpkin pie cheesecake is no exception and has all of that wonderful pumpkin taste!

Print

Ingredients

For the crust...

• 1 cups almond flour
• 2 tbsp Lakanto Sugar-Free Maple Syrup
• 2 tbsp butter, melted
• 1 tsp cinnamon
• 1 pinch pink Himalayan salt

For the cheesecake filling...

• 16 oz cream cheese, softened
• 1 cups Lakanto Powdered Monkfruit Sweetener
• 2/3 cups pumpkin puree
• 2/3 cups heavy whipping cream
• 2 tsp pumpkin pie spice
• 1 tsp vanilla extract

Instructions

1. Mix all of the crust ingredients together and form a crust in the bottom of a 9" glass pie plate
2. Using a hand mixer, mix all of the filling ingredients together in a mixing bowl
3. Mix until the filling is nice and fluffy
4. Spread the filling evenly onto the crust
5. Refrigerate for 2 - 3 hours or until the filling has set
6. Sprinkle some cinnamon on top for some extra flavor, if you wish
7. Cut, slice, and enjoy!

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• 
  Almond Flour*
• 
  Lakanto Sugar-Free Maple Syrup*
• 
  Pink Himalayan Salt*
• 
  Lakanto Liquid Monkfruit Sweetener*
• 
  9" Glass Pie Plate*
• 
  Hand Mixer*

Nutrition Information

Yield 12 Serving Size 1 slice
Amount Per Serving Calories 290Total Fat 28gCarbohydrates 4gProtein 5g

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