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Nothing says fall quite like pumpkin, and this no-bake keto pumpkin cheesecake is one of the easiest ways to enjoy it. With no crust, no oven, and only six simple ingredients, you’ll have a light, fluffy dessert ready with just 15 minutes of prep.
The texture is creamy yet airy, with just the right amount of spice. It’s perfect as a holiday dessert, a weekend treat, or even a quick make-ahead option for busy days. Chill it in a dish, portion it into jars, or dress it up with whipped cream — it’s as flexible as it is delicious.
If pumpkin isn’t your favorite, don’t worry. The same method works beautifully with other flavors — chocolate, berry, or even a simple vanilla version. Once you try this, you’ll want to experiment with all sorts of variations.
Why You’ll Love This Keto Cheesecake
- No oven required – Quick prep and a few hours in the fridge are all you need.
- Just six ingredients – Made with pantry staples you probably already have.
- Light and fluffy texture – Creamy, airy, and perfectly spiced.
- Low-carb and gluten-free – All the flavor of pumpkin pie without the sugar or crust.
- Make-ahead friendly – Perfect for holidays, dinner parties, or weekly meal prep. Chill in a pie dish, portion into jars, or layer into parfaits.
Ingredients & Swaps
- Gelatin – Helps the cheesecake set without baking. Use unflavored powdered gelatin. For a vegetarian option, substitute agar powder, though the texture will be firmer. To bloom the gelatin, use cold water so it hydrates properly.
- Cream cheese – Full-fat cream cheese works best for a creamy cheesecake. For even creamier option (higher in fat), you can use mascarpone.
- Heavy whipping cream – Whipped with the cream cheese for a light, airy texture.
- Pumpkin puree – Unsweetened canned pumpkin is easiest, but you can make your own puree too. Just make sure it’s well-drained to avoid extra liquid.
- Pumpkin spice mix – Brings the classic fall flavor. You can buy it ready-made or make your own blend.
- Sweetener – Erythritol, Swerve, or Allulose all work.
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Can I make this dairy-free?
Yes! Use full-fat coconut cream instead of heavy cream, and a dairy-free cream cheese alternative (or simply use just coconut cream). The flavor and texture will be slightly different but still delicious and creamy.
Which sweetener works best?
Allulose gives the smoothest, creamiest result. Erythritol and Swerve also work, but may add a slight cooling aftertaste. Adjust the amount based on your sweetness preference. My favorite allulose brand is RxSugar - click here to get 20% off RxSugar.
Can I use homemade pumpkin puree?
If you don’t have powdered gelatin or prefer a vegetarian option, there are a few alternatives. Keep in mind that textures vary — gelatin sets softly and creamier, while agar sets firmer.
What can I use instead of powdered gelatin?
If you don’t have powdered gelatin or prefer a vegetarian option, there are a few alternatives. Keep in mind that textures vary — gelatin sets softly and creamier, while agar sets firmer.
- Powdered gelatin to gelatin sheets: 1 tbsp powdered gelatin (≈10–11 g) = 3–4 gelatin sheets. Soften the sheets in cold water, squeeze out excess, then stir into the warm pumpkin mixture.
- Powdered gelatin to agar powder: 1 tsp agar powder = about 1 tbsp powdered gelatin. Agar must be simmered for 2–3 minutes to activate.
- Agar flakes to agar powder: 1 tbsp agar flakes = 1 tsp agar powder. Flakes take longer to dissolve, so simmer a little longer.
If you leave the gelatin (or agar) out completely, the cheesecake won’t set — it will be more like a pumpkin mousse!
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Tips for Best Results
- Cool before mixing. Make sure the pumpkin–gelatin mixture has cooled to room temperature before folding into the cream cheese mix. If it’s too warm, it can deflate the whipped cream or curdle it.
- Taste and adjust. Pumpkin spice blends vary — taste the mixture before chilling and adjust the spices or sweetener to your liking.
- Chill long enough. The cheesecake needs at least 2 hours in the fridge to set properly. For clean slices, overnight is even better.
- Texture variation. For a mousse-like finish, reduce the gelatin slightly. For a firmer slice, use the full amount.
Storage Tips
Keep covered in the fridge for up to 5 days. Freezing is possible for up to 3 months, but I do not recommnd it. The texture may change and become less airy after thawing. If freezing, portion into slices and wrap well. Thaw in the fridge before serving.
Similar Recipes You’ll Love
Love the simplicity of this no-bake cheesecake? Here are a few more low-carb desserts with the same creamy texture and easy prep — perfect when you want something sweet without turning on the oven.
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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