Creamy & Irresistible Keto Pumpkin Cheesecake
A delicious no-bake pumpkin cheesecake that is rich, creamy, and completely sugar-free, perfect for fall festivities.
Ingredients
Crust Ingredients
- 1 cup Almond flour
- 2 tablespoons Cocoa powder
- 4 tablespoons Melted butter
- 1 pinch Salt To enhance flavor
Filling Ingredients
- 16 ounces Cream cheese At room temperature
- 1 cup Pumpkin puree 100% pure with no added sugars
- 3/4 cup Erythritol Sugar-free sweetener
- 1 teaspoon Vanilla extract
- 2 teaspoons Ground cinnamon Adjust based on taste
- 1 teaspoon Nutmeg
- 1 pinch Ground ginger
- 1 cup Heavy cream For folding into the filling
Instructions
Preparation of the Crust
- In a mixing bowl, combine almond flour, cocoa powder, and a pinch of salt.
- Slowly add melted butter and mix until crumbly.
- Press the mixture into an 8-inch springform pan to form the crust.
- Refrigerate while you prepare the filling.
Mixing the Filling
- In a large bowl, beat cream cheese until smooth.
- Add pumpkin puree and blend until well combined.
- Slowly incorporate erythritol, vanilla extract, and spices until fully blended.
Combining with Whipped Cream
- In a separate bowl, whip heavy cream until soft peaks form.
- Gently fold the whipped cream into the pumpkin mixture until well integrated.
Chilling the Cheesecake
- Pour the filling over the chilled crust and smooth out the top.
- Cover with plastic wrap and let chill in the refrigerator for at least four hours, preferably overnight.
Serving
- Once set, carefully release the springform pan and slice the cheesecake.
- Garnish with a sprinkle of cinnamon or a dollop of sugar-free whipped cream if desired.
Notes
Ensure cream cheese and pumpkin puree are at room temperature for a smooth mixture. Use powdered sweeteners for a better texture.