No Bake Keto Pumpkin Cheesecake
A creamy, no-bake cheesecake infused with pumpkin flavor and warm spices, perfect for cozy gatherings while keeping keto-friendly.
Ingredients
For the crust
- 1 cup Almond flour Substitute with finely crushed pecans or walnut flour if desired.
- 1/4 cup Unsalted butter Coconut oil can be used for a dairy-free option.
- 1/4 cup Sweetener (erythritol or monk fruit) Stevia can be used as an alternative.
For the filling
- 8 oz Cream cheese Use full-fat for best texture; Neufchâtel can work for a lighter version.
- 1 cup Pumpkin puree Use pure pumpkin, not spiced pie filling; can substitute with butternut squash puree.
- 1/2 cup Heavy whipping cream Coconut cream is a great non-dairy alternative.
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/4 tsp Ginger
- 1 tsp Vanilla extract
Instructions
Preparation of the crust
- In a large bowl, mix the almond flour and sweetener.
- Melt the butter and stir it into the mixture until it resembles wet sand.
- Press this mixture evenly into the bottom of a 9-inch springform pan.
- Refrigerate for 15 minutes to firm up the crust.
Making the filling
- In a mixing bowl, beat the cream cheese until smooth and creamy.
- Gradually add the pumpkin puree, continuing to mix.
- Incorporate the sweetener, vanilla, and spices until fully combined.
Whipping the cream
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture using a spatula.
Combining and chilling
- Pour the filling over the prepped crust, spreading it evenly.
- Cover with plastic wrap and refrigerate for at least 4 hours, or overnight if possible.
Serving
- Release the springform pan, slice the cheesecake, and garnish as desired.
- Optional: Top with a dollop of whipped cream and a sprinkle of cinnamon.
Notes
To ensure easy removal, line the base of the springform pan with parchment paper before adding the crust.