No bake pumpkin cheesecake, low carb and GF from

Low Carb Pumpkin Cheesecake: Easy & No Bake!

Light and tangy, this easy no bake pumpkin cheesecake is the perfect ending to a holiday meal.
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 6
Calories 306kcal
Author Marye



  • 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 to taste

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



  • 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.


Calories: 306kcal | Carbohydrates: 6g | Protein: 5g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 78mg | Sodium: 154mg | Potassium: 122mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4095IU | Vitamin C: 0.8mg | Calcium: 89mg | Iron: 0.8mg