Pumpkin Keto No-Bake Cheesecake
A creamy, indulgent pumpkin cheesecake that is keto-friendly, no-bake, and perfect for fall gatherings.
Ingredients
For the crust
- 1 cup Almond Flour Can substitute with coconut flour or finely crushed nuts.
- 1/4 cup Butter, melted Adds richness to the crust.
For the filling
- 8 oz Cream Cheese, softened Make sure to soften to avoid lumps.
- 1 cup Pumpkin Puree Use pure, unsweetened pumpkin puree.
- 1/2 cup Erythritol or monk fruit sweetener Adjust sweetness to taste.
- 1 cup Heavy Cream Adds richness and creaminess.
- 1 tbsp Vanilla Extract For flavor enhancement.
- 1 tbsp Pumpkin Pie Spice A blend of spices including cinnamon and nutmeg.
Instructions
Preparation of the crust
- In a mixing bowl, combine almond flour and melted butter. Mix until crumbly.
- Press the mixture firmly into the base of a springform pan. For an extra touch, chill it in the fridge while preparing the filling.
Preparation of the filling
- In a large bowl, beat the softened cream cheese until smooth.
- Gradually add the pumpkin puree, mixing until well blended.
- Stir in the erythritol, pumpkin pie spice, and vanilla extract.
Whipping the cream
- In another bowl, beat the heavy cream until soft peaks form.
- Gently fold the whipped cream into the pumpkin mixture until fully incorporated.
Assembling and chilling
- Pour the filling over the crust, smoothing it out with a spatula.
- Cover the cheesecake with plastic wrap and place it in the fridge for at least 4 hours, or overnight for the best results.
Serving
- Once set, carefully release the cheesecake from the springform pan.
- Slice it and serve with a dollop of whipped cream and a sprinkle of extra pumpkin pie spice.
Notes
For best results, allow the cheesecake to chill for a significant amount of time. Serve with mixed berries or a drizzle of unsweetened chocolate sauce.