(No Bake!) Keto Pumpkin Cheesecake

No-bake, fairly instant and beautifully spiced! This scrumptious keto pumpkin cheesecake will keep you coming back for more all season long!

Course Dessert

Cuisine American

Keyword keto pumpkin cheesecake, no bake pumpkin cheesecake

Prep Time 25

Cook Time 5

Chilling Time 1

Total Time 20

Servings mini cheesecakes

Calories 219kcal

Ingredients

For the keto graham cracker crust

2 batches our keto graham cracker crust

For the keto pumpkin cheesecake

1/3 cup pumpkin puree
2-3 tablespoons powdered erythritol or allulose, xylitol (to taste)
1 teaspoon pumpkin pie spice
pinch kosher salt
3 tablespoons sour cream
5 tablespoons cream cheese at room temperature
2 tablespoons unsalted grass-fed butter at room temperature
1/2 teaspoon vanilla extract

Serving suggestions

heavy or sour cream whipped
pumpkin pie spice for dusting

Instructions

Note: one batch makes enough for 4 mini keto pumpkin cheesecakes. If you want to make a full-sized (8 inch) pie, I would suggest multiplying by 4 (i.e. adjust serving size in recipe card to 16).

For the keto graham cracker crust

Whip up two batches of our keto graham cracker crust. Press onto silicon molds (or muffin liners!) and refrigerate while you prepare the filling.

For the keto pumpkin cheesecake

Add the pumpkin, sweetener, pumpkin pie spice and salt to a small saucepan over medium/low heat. Cook, stirring constantly, until lightly golden and fragrant (2-4 minutes). Transfer to a small bowl and allow to cool completely.
Add sour cream to a medium bowl and beat with an electric mixer until whipped (2-3 minutes). Set aside.
Add cream cheese and grass-fed butter to a medium bowl and beat with an electric mixer until fully creamed and completely smooth. Add vanilla extract and chilled pumpkin mixture and beat until fully combined.
Fold in whipped sour cream. Pipe or spoon cheesecake mixture into prepared molds. Freeze for 20 minutes or refrigerate for a couple hours (or overnight).
Optional: Serve with more whipped sour cream (or heavy cream) and a light dusting of pumpkin pie spice. Keep in the fridge for up to 4 days, and in the freezer afterwards.

Notes

Please note that nutrition facts were estimated per mini pumpkin cheesecake (crust and filing!).

Nutrition

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