Here’s an easy, keto no bake pumpkin cheesecake that you can put together in minutes. Autumn spices like cloves, ginger, and cinnamon, pumpkin, cream cheese, and rum are blended into an impossibly silky, creamy cheesecake. It keeps well in the refrigerator and you can freeze it for longer storage.
For this recipe you’ll need: almond meal, butter, sugar free hazelnut coffee syrup, cinnamon, ginger, cloves, whole nutmegs, salt, sugar free sweetener like erythritol, cream cheese, pumpkin puree, heavy cream, sugar free pumpkin coffee syrup, rum, vanilla sugar free syrup, and sour cream.
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Can you make keto pumpkin cheesecake bites in advance?
‘Tis the season for everything pumpkin flavored as well as everything tempting and high in carbs! Autumn and the holiday season is like running through a minefield blindfolded if you are trying to stay low carb or keto. It’s much easier now than it was the first time I started to do keto. Back then there were no special keto or low carb foods. Sadly you just made do with eating meat, cheese, and low carb vegetables. Now there are all kinds of specialty foods as well as any type of keto recipe you want in just a few keystrokes. No one has to exist on canned tuna and cheese cubes anymore!
I love these little low carb desserts in jars. Since it’s a single serving size, I don’t eat more than I should and the jars store nicely in the refrigerator or freezer. When I have plans to have folks over or the family wants them, I make them ahead of time and just keep them in the freezer. They’re just so easy! This no bake keto pumpkin cheesecake is even easier because well, no baking. And once you’ve made them and put them in the fridge, they are ready to serve.
Can you use this recipe to make a whole pumpkin pie?
I had my first pumpkin spice latte last week and since then I’ve definitely been in the pumpkin pie spice mood. Autumn in Texas is beautiful if you are in East Texas or the Hill Country down by San Antonio. In Dallas, Autumn is pretty much just a change from summer clothes to winter clothes in the mall. We won’t really cool down until November. Still, with the air conditioning turned down enough you can pretend it’s chilly outside and enjoy those pumpkin spice lattes and pumpkin pie spice everything.
This keto pumpkin cheesecake could easily be made into a single pumpkin pie cheesecake. You’ll just need to let it chill overnight to firm up before serving. I microwave the crumb crust so that it gets nice and crispy. This brings out the flavors even more. The pumpkin cheesecake filling is my basic keto cheesecake recipe with a few tweaks. I add pumpkin of course, but I also add cinnamon, nutmeg, ginger, and cloves. And the secret ingredient is a shot of spiced rum.
Once it’s chilled it’s a super creamy, super dense pumpkin cheesecake with lots of pumpkin spice flavor. Since there are no eggs in the filling, you can taste it and add stevia or other sugar free sweetener to your own taste.
One big tip to take this keto recipe to the next level. I use whole nutmeg. You can substitute ground nutmeg but the flavor isn’t nearly as good. Whole nutmeg just needs to be rubbed across a grater and you’ll smell how amazing the freshly grated nutmeg is.
I think I’ll try to make this recipe into pumpkin cheesecake bars. I’ll have to figure out what a good container is to hold them in a bar shape while they set up in the refrigerator. If you have a favorite container to make bars, please let me know in the comments.
How to make a no bake pumpkin cheesecake keto
A regular pumpkin cheesecake has tons of sugar and carbs. One recipe I found had 59 grams of carbs and 565 calories in one slice. This recipe only has 9 carbs and 214 calories per serving. To do this, I didn’t use 1 and a half cup of graham crackers and sugar to make the crust. I used almond flour and coconut flour instead of the graham crackers. Instead of the sugar, I use erythritol which doesn’t spike your insulin levels. For the filling, that recipe I found used 1 1/2 cups of brown sugar. My teeth hurt just thinking about that. Again, I used erythritol.
This recipe is a perfect dessert if you are doing keto or low carb lifestyle. The only weakness I have is I have to have a dollop of whipped cream on top. I just don’t use the sugar filled one in the red and white can from the supermarket. I use my keto whipped cream recipe that only has 3 ingredients.
Low Carb Pumpkin Cheesecake Recipe
Here’s that low carb pumpkin cheesecake recipe.
Keto No Bake Pumpkin Cheesecake: Low Carb and GF
Ingredients
Crust
- 1/2 cup almond meal
- 1 tablespoon melted butter
- 1 tablespoon sugar free hazelnut coffee syrup I used Torani
- 1/2 teaspoon cinnamon
- pinch of salt
- sugar free sweetener
Pumpkin Cheesecake Filling
- 8 oz cream cheese room temperature
- 1/2 cup pumpkin puree not pumpkin pie filling
- 1/2 cup heavy cream
- 3 tablespoons sugar free pumpkin coffee syrup I used Torani
- 2 tablespoons rum
- 1 tablespoon sugar free brown sugar cinnamon coffee syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon powdered ginger
- 1/4 teaspoon cloves
- 1/8 teaspoon fresh nutmeg
- Pinch of salt
- 1/4 cup sour cream
- Fresh nutmegs for grating
Instructions
Crust
- Mix all ingredients together until crumbly.
- Press about 1 tablespoon in each jar.
- Microwave for 2 minutes.
- Let cool while you are preparing the filling.
Pumpkin Filling
- With the paddle attachment beat the cream cheese and pumpkin until well blended.
- Switch to the whips and add the cream, pumpkin syrup, rum, vanilla syrup, cinnamon, ginger, cloves, salt, and nutmeg.
- Whip until the consistency is thick, dense, and creamy.
- Fold in the sour cream until no white streaks remain.
- Taste the mixture and add stevia or other sugar free sweetener if needed.
- Spoon into the crusts in the jars.
- Grate some fresh nutmeg over the top.
- Chill for at least 4 hours.
Nutrition
If you liked this low carb pumpkin cheesecake recipe you may also like…
Click on the image to see the recipe. From left to right: Low Carb Caramel Pecan Cheesecake, Low Carb Banana Pudding, Low Carb Butter Pecan Cookies
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Hi! What brand and type of rum do you use? I have celiacs and get hives from some rums (mostly brown) . I actually haven?t had much interest in trying again until seeing this recipe for the holidays. It looks great. Would love any help finding a safe Rum, thanks!!!
I use Capt Morgan Spiced White usually.
I can’t wait to make these. They look and I am sure taste great. In the ingredients you mention sour cream but don’t say when to use it. Clarify please. Thanks for all your hard work.
Sorry! And thanks for bringing that to my attention! You fold it in just before spooning into the crusts. I’ve fixed it in the recipe.