Calling all pumpkin lovers and keto bakers! This no-bake cheesecake is your dream come true. It’s packed with fall flavors, low in carbs, and surprisingly simple to make. So ditch the guilt and indulge in a slice (or two)!
Why you’ll love this recipe:
- Effortless & Delicious: No oven needed! Just whip up the filling and chill for a decadent treat.
- Keto-Friendly: Made with low-carb ingredients, it fits perfectly into your keto lifestyle.
- Creamy & Dreamy: The smooth filling and thick crust are a match made in heaven.
- 5-Ingredient Wonder: Only a handful of ingredients needed for a show-stopping dessert.
- Flavor Explosion: Pumpkin spice magic with a hint of sweetness that satisfies your cravings.
Ready to bake? Here’s what you’ll need:
- Your favorite pie crust: Homemade or store-bought, it’s your choice!
- Heavy cream: Creates a light and fluffy texture.
- Cream cheese: Full-fat for the best results.
- Pumpkin puree: Unsweetened is key for keeping it keto-friendly.
- Sugar-free powdered sugar: Makes the filling sweet without the carbs.
- Spices: Cinnamon, nutmeg, and vanilla for that warm, fall feeling.
Step-by-step magic:
- Prep the crust: Bake or chill your crust while you work on the filling.
- Whip it good: Beat the heavy cream until stiff peaks form.
- Creamy dream: Beat the cream cheese and pumpkin puree until smooth.
- Sweet perfection: Add the powdered sugar and spices, mixing well.
- Fold it in: Gently combine the whipped cream with the pumpkin mixture.
- Chill out: Pour the filling into the crust and refrigerate overnight for a firm cheesecake.
Tips for ultimate cheesecake awesomeness:
- Room temperature is key: Use all ingredients at room temperature for a smooth filling.
- Dietary swaps: Swap heavy cream for plant-based alternatives and cream cheese for dairy-free options.
- Springform for the win: Use a springform pan for easier removal of your masterpiece.
- Bar it up: Want bars instead? Pour the filling into a square pan and cut into slices.
- Healthy twist: Replace heavy cream with yogurt and use low-fat cream cheese for a lighter version.
Storage like a pro:
- Refrigerate: Cover leftovers and store for up to a week.
- Freeze it: Freeze the whole cheesecake or individual slices for up to 6 months.
- Thaw time: Defrost overnight in the fridge or at room temperature for 24 hours before serving.
FAQ:
- Stiffness woes? Don’t worry! Use the right ingredients and refrigerate for at least 6 hours, and your cheesecake will slice perfectly. If it’s still a bit soft, freeze it for an hour before serving.
- Pumpkin pie filling? It works for non-keto folks, but your cheesecake will be sweeter.
There you have it! Now go forth and conquer your pumpkin spice cravings with this delicious and easy keto cheesecake. Remember, baking should be fun, so let loose and enjoy the process!
Keto Pumpkin Cheesecake Recipe
Indulge in a delectable Keto Pumpkin Cheesecake that marries the essence of fall with the principles of a low-carb lifestyle. This no-bake dessert is not only thick, rich, and creamy but also incredibly easy to make, requiring just 5 main ingredients.
Ingredients
- 1 recipe for keto graham cracker crust see notes
- 1 cup of heavy cream
- 16 oz of cream cheese dairy-free if necessary
- 15 oz of unsweetened pumpkin puree
- 1 cup of sugar-free powdered sugar
- 1 teaspoon of vanilla extract
- 1 teaspoon of cinnamon
- ½ teaspoon of nutmeg
- ¼ teaspoon of salt
Instructions
- Start by preparing your keto graham cracker crust according to the recipe and chill it in the refrigerator while you make the filling.
- In a medium bowl, beat the heavy cream until stiff peaks form. In a separate bowl, beat the cream cheese until it's light and fluffy.
- Add the pumpkin puree to the cream cheese and beat until smooth. Follow with the powdered sugar, beating until well incorporated and no lumps remain.
- Mix in the vanilla extract, cinnamon, nutmeg, and salt until evenly distributed.
- Gently fold the whipped cream into the pumpkin mixture until just combined, ensuring not to deflate the mixture.
- Pour the filling into the prepared crust and refrigerate overnight to set.
Notes
Notes:
- This cheesecake fits perfectly into an 8-inch springform pan.
- To Store: Keep the cheesecake loosely covered in the refrigerator for up to 1 week.
- To Freeze: Freeze the whole cheesecake or individual slices in a freezer-friendly container, fully covered, for up to 6 months.
Nutrition (per serving):
- Calories: 157 kcal
- Carbohydrates: 7g
- Protein: 4g
- Fat: 13g
- Sodium: 187mg
- Potassium: 182mg
- Fiber: 4g
- Vitamin A: 6016 IU
- Vitamin C: 2mg
- Calcium: 80mg
- Iron: 1mg
- Net Carbs: 3g
