Fall is the perfect time to indulge in pumpkin-flavored treats, and what could be better than a creamy, delicious no bake keto pumpkin cheesecake that fits perfectly into your diet? This easy keto pumpkin cheesecake recipe is not only simple to make but also requires no oven time. Packed with all the fall flavors you love, this no-bake keto pumpkin cheesecake recipe will quickly become a favorite. Follow this detailed guide to create a scrumptious dessert that’s sure to impress!

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Ingredients

For the Crust:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• ½ cup unsalted butter, melted
• 3 tablespoons erythritol or your preferred keto sweetener
• 1 teaspoon cinnamon

For the Cheesecake Filling:

• 16 oz (2 cups) cream cheese, softened
• 1 cup pumpkin puree (unsweetened)
• 1 cup heavy whipping cream
• ½ cup powdered erythritol or your preferred keto sweetener
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1/2 teaspoon of nutmeg

For the Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered erythritol
• 1 teaspoon vanilla extract
• A sprinkle of cinnamon or pumpkin pie spice for garnish

Step-by-Step Instructions

Step 1: Prepare the Crust

1. Combine the Ingredients: In a mixing bowl, combine the almond flour, coconut flour, melted butter, erythritol, and cinnamon. Mix well until the mixture resembles wet sand.
2. Form the Crust: Press the mixture evenly into the bottom of a springform pan or a pie dish. Use the back of a spoon or a flat-bottomed glass to compact the crust tightly.
3. Chill the Crust: Place the crust in the refrigerator to chill and set while you prepare the filling. This should take about 15-20 minutes.

Step 2: Make the Cheesecake Filling

1. Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. You can use a hand mixer or a stand mixer for this step.
2. Add the Pumpkin: Add the pumpkin puree to the cream cheese and continue to beat until fully combined and smooth.
3. Incorporate the Sweetener and Spices: Add the powdered erythritol, vanilla extract, pumpkin pie spice, cinnamon, and nutmeg. Beat the mixture until all ingredients are well combined.
4. Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. This will take about 3-4 minutes with an electric mixer on high speed.
5. Fold in the Whipped Cream: Gently fold the whipped cream into the pumpkin cream cheese mixture until it’s smooth and no white streaks remain. Be careful not to deflate the whipped cream.

Step 3: Assemble the Cheesecake

1. Pour the Filling: Remove the chilled crust from the refrigerator. Pour the cheesecake filling over the crust, spreading it out evenly with a spatula.
2. Smooth the Top: Use a spatula to smooth the top of the cheesecake, making sure it’s evenly distributed.
3. Chill the Cheesecake: Cover the cheesecake with plastic wrap and place it in the refrigerator to chill for at least 4 hours, or overnight for best results. This allows the flavors to meld and the cheesecake to firm up properly.

Step 4: Prepare the Whipped Topping

1. Whip the Cream: In a mixing bowl, combine the heavy whipping cream, powdered erythritol, and vanilla extract. Beat until stiff peaks form.
2. Add the Topping: Once the cheesecake is fully chilled and set, remove it from the refrigerator. Spread the whipped cream evenly over the top of the cheesecake.
3. Garnish: Lightly sprinkle cinnamon or pumpkin pie spice over the whipped cream for a finishing touch.

READ NEXT: How to Make Keto Cheesecake: A Step-by-Step Guide

Step 5: Serve and Enjoy

1. Slice and Serve: Carefully remove the cheesecake from the springform pan. Slice it into pieces and serve chilled.
2. Enjoy: Enjoy your delicious, keto-friendly pumpkin cheesecake!

Tips and Variations

• Nut-Free Option: If you need a nut-free crust, you can substitute the almond flour with sunflower seed flour.
• Dairy-Free Option: For a dairy-free version, use coconut cream instead of heavy cream and a dairy-free cream cheese alternative.
• Add-Ins: You can add a handful of chopped pecans or walnuts to the crust for extra texture and flavor.
• Storage: Store any leftovers in the refrigerator for up to 5 days. This cheesecake also freezes well; wrap individual slices in plastic wrap and store in an airtight container for up to 2 months.

Conclusion

With these step-by-step instructions and a bit of your own creative flair, you can craft a no-bake keto pumpkin cheesecake that not only tastes divine but also looks absolutely stunning. This easy keto pumpkin cheesecake recipe ensures that even those new to keto baking can achieve professional-looking results without the need for an oven. The rich, creamy texture combined with the perfect balance of pumpkin spice flavors makes this dessert an instant crowd-pleaser.

As you embark on this culinary adventure, you’ll find that making this pumpkin keto cheesecake no-bake dessert is both fun and rewarding. Not only will you enjoy the process, but you’ll also take pride in sharing your delicious creation with friends and family. Whether it’s for a holiday gathering, a special occasion, or simply a treat for yourself, this easy keto pumpkin cheesecake recipe is sure to impress everyone. So gather your ingredients, follow the instructions, and indulge in the delightful experience of making and enjoying this delectable keto pumpkin cheesecake.h this easy keto pumpkin cheesecake recipe, and share your delicious results with friends and family!