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!

Keto No-Bake Pumpkin Pie Cheesecake
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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…

For the cheesecake filling…

  • 16 oz cream cheese, softened
  • 1 cups Lakanto Powdered Monkfruit Sweetener
    • use coupon code betterthanbreadketo for 20% off your order!
  • 2/3 cups pumpkin puree
  • 2/3 cups heavy whipping cream
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
Keto No-Bake Pumpkin Pie Cheesecake

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!

Keto No-Bake Pumpkin Pie Cheesecake

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.

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

Be sure to leave us a comment and a ★★★★★ review!
Keto No-Bake Pumpkin Pie Cheesecake

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!

Ingredients

For the crust...

For the cheesecake filling...

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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Nutrition Information
Yield 12 Serving Size 1 slice
Amount Per ServingCalories 290 Total Fat 28g Carbohydrates 4g Protein 5g
Nutrition facts are provided as a courtesy, sourced from an online food databse. All carbohydrate counts are calculated as net carbs instead of total. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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6 Comments

  1. Richard R Blackwell

    How do you blend the filling enough so that the monk fruit desolves and doesn’t make the pie “crunchy”? My wife tried the recipe but the monk fruit is still solid and it sorta has the texture of sand in my mouth.

    • Logan Childress

      Richard,

      Did you use the powdered version? It incorporated just like powdered sugar for us and didn’t leave any form of gritty or crunchy taste.

  2. You don’t bake the almond flour crust before filling?

  3. Awesome thanks love pumpkin pie so I’m making this

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