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I’m so excited to share these Keto and Low-carb No Bake Chocolate Pumpkin Pie Cheesecake Jars today guys. They are incredible!
So creamy and just the perfect hit of dark chocolate and warming pumpkin pie spice. It’s the ultimate speedy keto treat for fall… or if you’re like me, any day of the year!
These easy keto cheesecake jars can be whizzed up in just 15 minutes and great for a dinner party if you want a low-carb dessert that impresses without a big complicated recipe.
They're fail safe, so if you’re a keto beginner or not so much of an established low-carb cook, these No Bake Chocolate Pumpkin Pie Cheesecake Jars are perfect for you.
The only thing that could potentially go wrong is the ganache that may split if you mix it too soon or if you use refrigerated ingredients instead of room temperature. Even if your ganache splits, do not panic! You can fix it by using an immersion blender and processing until smooth and creamy.
I hope you enjoy them as much as I did… 6 times already!
Tips & Substitutions
We used 90% dark chocolate but any dark chocolate with at least 85% cacao is a good low-carb option. Although there is a small amount of sugar, the carb count is low and it's one of the ingredients that can be used in moderation when you follow a healthy low-carb diet. You can also use sugar-free chocolate sweetened with stevia or inulin.
This recipe is egg-free, nut-free and can easily be made dairy-free by substituting the mascarpone with coconut cream, and the heavy whipping cream with coconut milk. Instead of the butter you can use virgin coconut oil (this will result in crunchier, more set ganache once refrigerated).
Hungry for more simple keto cheesecake recipes?
Hands-on Overall
Serving size 1 jar
Nutritional values (per 1 jar)
Net carbs6.3 grams
Protein5.1 grams
Fat37.8 grams
Calories389 kcal
Calories from carbs 7%, protein 5%, fat 88%
Total carbs9.7 gramsFiber3.3 gramsSugars4.2 gramsSaturated fat24.5 gramsSodium57 mg(2% RDA)Magnesium49 mg(12% RDA)Potassium229 mg(11% EMR)
Ingredients (makes 6 jars)
Pumpkin pie cheesecake:
Chocolate Ganache:
- 1/3 cup heavy whipping cream (80 ml/ 2.7 fl oz)
- 1 tbsp unsalted butter, room temperature (14 g/ 0.5 oz)
- 1/3 cup 90% dark chocolate chunks (50 g/ 1.8 oz)
- pinch of sea salt
Instructions
- Place the mascarpone, heavy cream, pumpkin puree, powdered low-carb sweetener, raw cacao powder, vanilla and pumpkin spice in a mixing bowl. Whisk together using an electric whisk until thick and creamy.
- Spoon the mix into jars or pipe if you want to be fancy!
I used 150 ml/ 5.1 oz jars for 6 servings.
- Chill in the fridge for one hour. If you’re in a rush you can skip this step but I think it makes them nicer.
- To make the chocolate ganache heat the cream on a medium heat until hot (not boiling or bubbling though).
- Remove from the heat and add the butter and dark chocolate. Do not stir, leave it to soften undisturbed for about 5 minutes.
- After 5 minutes, whisk with a hand balloon whisk until melted and glossy.
- Top the keto cheesecake jars with the chocolate ganache. Serve immediately or place in the fridge if you want a firmer ganache.
- Store in the fridge for up to 5 days.
Pumpkin Pie Chocolate Cheesecake Jars
Step by Step
Ingredients
- 1 cup mascarpone or cream cheese (240 g/ 8.5 oz)
- 3/4 cup heavy whipping cream (180 ml/ 6 fl oz)
- 225 g pumpkin puree (8 oz)
- 1/3 cup powdered Swerve, Erythritol or monk fruit sweetener (53 g/ 1.9 oz)
- 1/4 cup cacao powder or Dutch process cocoa (22 g/ 0.8 oz)
- 1 tsp sugar-free vanilla extract or 1/4 tsp vanilla powder
- 1 - 2 tsp pumpkin pie spice (you can make your own pumpkin pie spice mix)
- 1/3 cup heavy whipping cream (80 ml/ 2.7 fl oz)
- 1 tbsp unsalted butter, room temperature (14 g/ 0.5 oz)
- 1/3 cup 90% dark chocolate chunks (50 g/ 1.8 oz)
- pinch of sea salt
Instructions
- Place the mascarpone, heavy cream, pumpkin puree, powdered low-carb sweetener, raw cacao powder, vanilla and pumpkin spice in a mixing bowl. Whisk together using an electric whisk until thick and creamy.
- Spoon the mix into jars or pipe if you want to be fancy!
I used 150 ml/ 5.1 oz jars for 6 servings. - Chill in the fridge for one hour. If you’re in a rush you can skip this step but I think it makes them nicer.
- To make the chocolate ganache heat the cream on a medium heat until hot (not boiling or bubbling though).
- Remove from the heat and add the butter and dark chocolate. Do not stir, leave it to soften undisturbed for about 5 minutes.
- After 5 minutes, whisk with a hand balloon whisk until melted and glossy.
- Top the keto cheesecake jars with the chocolate ganache. Serve immediately or place in the fridge if you want a firmer ganache.
- Store in the fridge for up to 5 days.
Nutrition (per serving, 1 jar)
Calories389kcal
Net Carbs6.3g
Carbohydrates9.7g
Protein5.1g
Fat37.8g
Saturated Fat24.5g
Fiber3.3g
Sugar4.2g
Sodium57mg
Magnesium49mg
Potassium229mg
Detailed nutritional breakdown (per 1 jar)
| Total per 1 jar |
| 6.3 g | 5.1 g | 37.8 g | 389 kcal |
| Mascarpone cheese |
| 0.7 g | 2.3 g | 14.1 g | 140 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.8 g | 0.6 g | 11.4 g | 110 kcal |
| Pumpkin purée, unsweetened, canned or homemade |
| 1.9 g | 0.4 g | 0.1 g | 13 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) |
| 0.4 g | 0 g | 0 g | 2 kcal |
| Cocoa powder, raw (cacao) |
| 0.7 g | 0.7 g | 0.5 g | 8 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 2 kcal |
| Pumpkin spice mix, or gingerbread spice mix (cinnamon, nutmeg, ginger, cloves, allspice) |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.3 g | 0.3 g | 5.1 g | 49 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 1.9 g | 17 kcal |
| Extra dark chocolate, 90% cocoa (cacao) |
| 1.1 g | 0.8 g | 4.7 g | 47 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
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