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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:
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Hands-on Overall
Serving size about 130 g/ 4.6 oz
Nutritional values (per 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)Magnesium11 mg(3% RDA)Potassium122 mg(6% EMR)
Ingredients (makes 8 servings)
Instructions
- 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.
- Place the pumpkin puree, sweetener and pumpkin pie spice in a sauce pan. Bring to a simmer over a low heat.
- Add the bloomed gelatin and stir until it's fully dissolved.
- 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.
- Add the whipping cream and cream cheese to a mixing bowl and use an electric mixer or a stand mixer to whip until fluffy.
- Add the cooled pumpkin mixture.
- Beat until well combined. Pour into a container or a pie dish.
- Refrigerate for at least an hour or until set.
- Serve as an after dinner dessert or for breakfast. To store, refrigerate for up to 5 days.
No Bake Pumpkin Cheesecake
Step by Step
Ingredients
Instructions
- 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.
- Place the pumpkin puree, sweetener and pumpkin pie spice in a sauce pan. Bring to a simmer over a low heat.
- Add the bloomed gelatin and stir until it's fully dissolved.
- 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.
- Add the whipping cream and cream cheese to a mixing bowl and use an electric mixer or a stand mixer to whip until fluffy.
- Add the cooled pumpkin mixture.
- Beat until well combined. Pour into a container or a pie dish.
- Refrigerate for at least an hour or until set.
- Serve as an after dinner dessert or for breakfast. To store, refrigerate for up to 5 days.
Nutrition (per serving, about 130 g/ 4.6 oz)
Calories255kcal
Net Carbs4.2g
Carbohydrates5.3g
Protein4.4g
Fat25.6g
Saturated Fat16.3g
Fiber1.1g
Sugar3.6g
Sodium110mg
Magnesium11mg
Potassium122mg
Detailed nutritional breakdown (per about 130 g/ 4.6 oz)
| Total per about 130 g/ 4.6 oz |
| 4.2 g | 4.4 g | 25.6 g | 255 kcal |
| Gelatin powder, thickening agent, unsweetened |
| 0 g | 1.2 g | 0 g | 5 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
| Cream cheese, soft (full-fat) |
| 1 g | 2.1 g | 8.4 g | 74 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 1.2 g | 0.9 g | 17.1 g | 165 kcal |
| Pumpkin purée, unsweetened, canned or homemade |
| 1.3 g | 0.3 g | 0.1 g | 9 kcal |
| Pumpkin spice mix, or gingerbread spice mix (cinnamon, nutmeg, ginger, cloves, allspice) |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.6 g | 0 g | 0 g | 3 kcal |
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