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No Bake Keto Pumpkin Cheesecake

4.6 stars, average of 32 ratings

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This must be the easiest ever pumpkin cheesecake!

You'll only need six common low-carb ingredients, plus water, and there's no baking and no crust required! The cheesecake mixture takes just about 15 minutes to prepare, plus a couple of hours chilling in the fridge. That's it!

And if pumpkin is not your thing, check out some of these tasty recipe variations:

No Bake Keto Pumpkin CheesecakePin itFollow us 138.4k

Hands-on Overall

Serving size about 130 g/ 4.6 oz

Allergy information for No Bake Keto Pumpkin Cheesecake

✔  Gluten free
✔  Egg free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free

Nutritional values (per serving, about 130 g/ 4.6 oz)

Net carbs4.2 grams
Protein4.4 grams
Fat25.6 grams
Calories255 kcal
Calories from carbs 6%, protein 7%, fat 87%
Total carbs5.3 gramsFiber1.1 gramsSugars3.6 gramsSaturated fat16.3 gramsSodium110 mg(5% RDA)Magnesium12 mg(3% RDA)Potassium122 mg(6% EMR)

Ingredients (makes 8 servings)

Instructions

  1. In a small cup or bowl, sprinkle the gelatin over 1/4 cup (60 ml) cold water and let stand for a couple minutes to soften. No Bake Keto Pumpkin Cheesecake
  2. Place the pumpkin puree, sweetener and pumpkin pie spice in a sauce pan. Bring to a simmer over a low heat.
  3. Add the bloomed gelatin and stir until it's fully dissolved. No Bake Keto Pumpkin Cheesecake
  4. Take off the heat and set aside to cool down to room temperature. You can speed this up by placing the saucepan in a bowl filled with ice water. No Bake Keto Pumpkin Cheesecake
  5. Add the whipping cream and cream cheese to a mixing bowl and use an electric mixer or a stand mixer to whip until fluffy. No Bake Keto Pumpkin Cheesecake
  6. Add the cooled pumpkin mixture. No Bake Keto Pumpkin Cheesecake
  7. Beat until well combined. Pour into a container or a pie dish. No Bake Keto Pumpkin Cheesecake
  8. Refrigerate for at least an hour or until set. No Bake Keto Pumpkin Cheesecake
  9. Serve as an after dinner dessert or for breakfast. To store, refrigerate for up to 5 days. No Bake Keto Pumpkin Cheesecake

Ingredient nutritional breakdown (per serving, about 130 g/ 4.6 oz)

Net carbsProteinFatCalories
Gelatin powder, thickening agent, unsweetened
0 g1.2 g0 g5 kcal
Water, still
0 g0 g0 g0 kcal
Cream cheese, soft (full-fat)
1 g2.1 g8.4 g74 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
1.2 g0.9 g17.1 g165 kcal
Pumpkin purée, unsweetened, canned or homemade
1.3 g0.3 g0.1 g9 kcal
Pumpkin spice mix, or gingerbread spice mix (cinnamon, nutmeg, ginger, cloves, allspice)
0.2 g0 g0 g1 kcal
Erythritol (natural low-carb sweetener)
0.6 g0 g0 g3 kcal
Total per serving, about 130 g/ 4.6 oz
4.2 g4.4 g25.6 g255 kcal

No Bake Keto Pumpkin CheesecakePin itFollow us 138.4k

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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