Imagine showing up with a dessert that tastes like a velvet hug, looks bakery-level fancy, and doesn’t blow up your carbs for the day. That’s this cheesecake. No oven.
No cracks. No stress. It sets up cold, slices clean, and hits every pumpkin-spice note without the sugar crash.
If you can stir and chill, you can win the dessert table—yes, even against Grandma’s pie.
What Makes This Recipe Awesome
- No-bake simplicity: No oven drama, no water baths, no praying to the cheesecake gods.
- Keto-friendly: Low-carb sweetener, almond-pecan crust, and zero flour. Your macros won’t flinch.
- Silky texture: Whipped cream folded into a pumpkin-cream cheese base for a cloud-like bite.
- Sturdy slice: Gelatin-free, but it sets beautifully—firm enough to slice, soft enough to feel luxe.
- Holiday flavor, all year: Pumpkin puree and warm spices deliver that “cozy sweater” vibe on demand.
Shopping List – Ingredients
- Crust:
- 1 1/2 cups superfine almond flour
- 1/2 cup pecans, finely chopped (or more almond flour)
- 1/4 cup granulated erythritol/monk fruit blend
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 6 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- Filling:
- 16 oz (2 blocks) full-fat cream cheese, softened
- 1 cup pure pumpkin puree (not pumpkin pie mix)
- 2/3–3/4 cup powdered erythritol/monk fruit blend, to taste
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice (or 1 tsp cinnamon + 1/4 tsp nutmeg + 1/4 tsp ginger)
- 1/8 tsp fine sea salt
- 1 cup heavy whipping cream, cold
- Optional: 1/2 tsp unflavored gelatin bloomed in 1 tbsp water for extra firmness
- Topping (optional but recommended):
- 1/2 cup heavy cream, whipped with a little sweetener
- A pinch of cinnamon or pumpkin pie spice
- Pecan pieces for garnish
Cooking Instructions
- Prep the pan: Line a 9-inch springform pan with parchment on the bottom. Lightly grease the sides for easy release.
- Make the crust: In a bowl, mix almond flour, chopped pecans, granulated sweetener, cinnamon, and salt.
Stir in melted butter and vanilla until it resembles damp sand.
- Press and chill: Press the crust firmly into the pan. Use a flat-bottomed glass to compress. Chill 15 minutes while you make the filling.
- Whip the cream: In a cold bowl, whip 1 cup heavy cream to stiff peaks.
Park it in the fridge.
- Beat the base: In a separate bowl, beat softened cream cheese until utterly smooth (no lumps, please). Add pumpkin puree, powdered sweetener, vanilla, pumpkin spice, and salt. Beat until silky.
- Optional stability step: If using gelatin, sprinkle it over 1 tbsp cold water, let bloom 5 minutes, then gently warm until liquid (microwave 5–10 seconds).
Beat into the pumpkin mixture.
- Fold like a pro: Gently fold the whipped cream into the pumpkin mixture in two additions until no streaks remain. Don’t deflate it—this is your silky texture insurance.
- Fill and smooth: Spoon the filling over the crust. Smooth the top with an offset spatula.
Tap the pan to release air bubbles.
- Chill to set: Cover and refrigerate at least 6 hours, ideally overnight. The longer chill equals cleaner slices.
- Finish and serve: Run a thin knife around the edge, release the springform, top with whipped cream, a dusting of spice, and pecans. Slice with a hot, dry knife for perfect edges.
Keeping It Fresh
- Fridge: Cover tightly and refrigerate up to 5 days.
Flavor actually improves on day two.
- Freezer: Freeze slices on a sheet pan until firm, then wrap and store up to 1 month. Thaw in the fridge overnight.
- No soggy crust: Keep it sealed. Air is the enemy of crispness and texture.
Nutritional Perks
This dessert hits that sweet spot—literally—without a sugar bomb.
You’re getting fat for satiety, minimal net carbs, and enough protein from dairy to keep it satisfying. Fiber from almond flour and pumpkin helps keep things balanced. Obviously, portion control still matters (I know, rude), but this is a dessert you can fit into keto life without mental gymnastics.
Don’t Make These Errors
- Using pumpkin pie filling: That’s pre-sweetened and packed with carbs.
You want pure pumpkin puree.
- Skipping room temp cream cheese: Cold blocks lead to lumps, and lumps are the enemy of silky.
- Over-whipping the cream: If it goes grainy, your texture will suffer. Stop at stiff peaks.
- Not chilling long enough: Patience = clean slices. Minimum 6 hours, overnight is best.
- Wrong sweetener: Use powdered erythritol/monk fruit for a smooth finish.
Granulated can feel sandy.
- Heavy hand with spices: Pumpkin is mild. Too much spice can taste bitter, IMO.
Mix It Up
- Ginger snap vibes (keto): Add 1/2 tsp ground ginger to the crust and a pinch of clove to the filling.
- Maple moment: Add 1/2 tsp keto maple extract to the filling for cozy depth.
- Chocolate swirl: Melt 2 oz 90% dark chocolate with 1 tbsp butter; swirl into the top before chilling.
- Nut-free crust: Swap almond/pecan for 1 1/2 cups toasted unsweetened shredded coconut plus 2 tbsp coconut flour.
- Mini cheesecakes: Press crust into a lined muffin tin and fill. Chill 3–4 hours.
Instant portion control.
FAQ
Can I make this a day ahead?
Yes—please do. An overnight chill deepens the flavor and makes slicing cleaner. It’s the ultimate low-stress holiday move.
Do I need gelatin?
No.
The cheesecake sets without it, thanks to the cream cheese and whipped cream. Gelatin is just extra insurance if you want very firm slices or plan to transport it in warm weather.
What’s the best keto sweetener here?
A powdered erythritol/monk fruit blend works best for smooth texture and clean sweetness. Allulose is great too, but it can make the set a hair softer—still delicious.
Can I use coconut cream instead of heavy cream?
Yes, but use chilled full-fat coconut cream and whip it separately.
Expect a subtle coconut note (not mad about it). Texture remains creamy, just slightly different.
Why is my cheesecake grainy?
Likely culprits: cold cream cheese, granulated sweetener, or over-whipped cream. Start with room-temp cream cheese and use powdered sweetener.
Whip cream to stiff peaks, not butter.
How do I slice it cleanly?
Use a sharp knife dipped in hot water and wiped dry between cuts. It sounds fussy, but those trophy slices are worth it, FYI.
Is canned pumpkin ok?
Absolutely—as long as it’s pure pumpkin. Brands vary in water content; if your filling seems loose, chill longer or add the optional gelatin.
The Bottom Line
This No-Bake Keto Pumpkin Cheesecake is the dessert cheat code: fast to make, effortless to serve, and impressive without trying.
It’s silky, spiced, and slices like a dream—minus the carb hangover. Make it once, and it’ll quietly replace pie at every holiday you host. Your guests will ask for the recipe, and you’ll smile because your oven stayed off the entire time.