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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It’s edging ever closer to fall and I promised to get into the swing of things with pumpkin-based recipes. There’s not much simpler in the dessert world than a nice “no-bake” dessert. They take only a short time to prepare and are easy.

There are hundreds of things you can do with pumpkin. It is a very versatile ingredient. You can use it in desserts, main dishes, and drinks. Our friends over at loavesanddishes.net have all kinds of wonderful (not keto, though) recipes that use pumpkin.

Keto No-Bake Pumpkin Pie Cheesecake

We’ve talked about it before and I’m sure we will talk about it again (sooner than later, probably). Pumpkin pie spice makes the world go round for several months out of the year. So, we decided to take a look at what desserts we could make with the spice and pumpkin.

Keto No-Bake Pumpkin Pie Cheesecake

This keto no-bake pumpkin pie cheesecake has all of that wonderful pumpkin pie flavor you love and is simple to make. A quick graham cracker crust (based on our Keto Graham Cracker recipe) and a simple cheesecake “fluff” filling are all it takes.

You can easily make this in 10 minutes or less, but don’t get in too much of a hurry. You’ll still need to make some time for it chill so the filling can set up properly. You can speed it along by placing it in the freezer, but it’s best to not rely on this method. It’s better to have it set slower than trying to rush it.

Keto No-Bake Pumpkin Pie Cheesecake

This will be the perfect addition to a fall meal or a meal all to itself. Hey, I don’t judge.

Dessert can be a meal too. It’s all about how you look at it.

Eat, love, and enjoy!

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
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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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