No Bake Keto Pumpkin Cheesecake


Step 1In 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.

Step 2Place the pumpkin puree, sweetener and pumpkin pie spice in a sauce pan. Bring to a simmer over a low heat.

Step 3Add the bloomed gelatin and stir until it's fully dissolved.

Step 4Take 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.

Step 5Add the whipping cream and cream cheese to a mixing bowl and use an electric mixer or a stand mixer to whip until fluffy.

Step 6Add the cooled pumpkin mixture.

Step 7Beat until well combined. Pour into a container or a pie dish.

Step 8Refrigerate for at least an hour or until set.

Step 9Serve as an after dinner dessert or for breakfast. To store, refrigerate for up to 5 days.