This keto pumpkin no bake cheesecake recipe is perfectly portioned into mini cheesecakes for easy entertaining! Whether you are following a keto diet or low carb diet or just looking to reduce your sugar, these are just 4 grams of net carbs per serving!
Mini Keto No Bake Cheesecakes
A no bake dessert will always win out for me over a baked one when it comes to holidays and hosting a large group of people.
This no bake keto cheesecake recipe could be made as a whole traditional cheesecake if you prefer, but making them into a mini sized sugar-free cheesecake makes for easy portion control, easy serving and overall just an easy dessert recipe.
I have quite a few low carb cheesecake recipes on my blog that can be enjoyed this Thanksgiving as well as traditional Thanksgiving recipes! Some are no bake recipes and others are for baked cheesecake.
Low Carb Sugar Free Cheesecake Recipe (Keto, Gluten Free)
How to Make No Bake Keto Cheesecake Crust
almond flour (see below if you want to make this nut free)
softened unsalted butter
Swerve sweetener (If you want to change the sweetener, add a small amount of your favorite sweetener, then taste and adjust)
Directions
Place the pecans in a high speed blender and process until fine. Mix blended pecans with almond flour.
Transfer to a bowl and add the butter, sweetener and vanilla. Mix until like fine sand.
With butter, grease non-stick mini muffin tins with loose bottoms or silicone for easy removal.
Add the crust ingredients to each muffin cup and use the back of a teaspoon to smooth the edges.
How to Make Keto No Bake Cheesecake Filling
To view the exact measurements, scroll to the bottom of this blog post to view the recipe card which also has nutritional information.
Heavy cream- see below to make this dairy free
Cream cheese- softened or room temperature will help incorporate better
Swerve sweetener- powdered sweetener is best as your cheesecake filling will be gritty and not smooth if using granulated sweetener
Pumpkin puree- do not use pumpkin pie filling filled with sugar
Pumpkin pie spice or use a combination of cinnamon, nutmeg and ginger.
Gelatin- this will help keep the structure of the no bake cheesecake filling
Hot water
Directions
Whip the cream using an electric mixer until nice and firm with stiff peaks. Set aside.
Add the gelatin and hot water to a small bowl and mix to combine. If it doesn’t melt, place in the microwave for 10 seconds.
In a clean bowl whip the softened cream cheese, sweetener, pumpkin puree, vanilla and spices with an electric mixer until smooth.
Add the whisked heavy cream and blend until just combined. Stir through the melted gelatin.
Spoon the cheesecake filling over the bases in the pie pan, cover and chill at least 4 hours or, even better, overnight in the fridge. You can also place in the freezer if you need them sooner or want them firmer.
When ready to serve, make the caramel.
How to Make the Sugar Free Cheesecake Topping
Sugar Free Caramel
Allulose -if you can't buy this or find it, please use my recipe for Keto Simple Syrup to replace the liquid Allulose. I would not recommend using a granular sweetener or even confectioners as they tend to crystalize.
Butter
Heavy cream
Pecans, chopped
Directions
Add the allulose and butter to a pan. Melt on a medium heat for 2.5 - 3 minutes until golden.
Add the cream, you may like to move for a second off the heat to stop it spitting, then cook for about 2 more minutes on a low heat until thick.
Turn off the heat and stir through the salt and chopped peans.
Allow the caramel to cool a little, then spoon over the cheesecakes to serve.
If at any point the caramel sets too thick you can simply reheat again in the pan or warm in the microwave.
FAQs
Can I change the Almond Flour Crust?
Yes, you can swap out the almond flour for sunflower seed flour to make it nut free and you can replace the pecans with sunflower seeds or pumpkin seeds. I also have a no bake chocolate pie crust that would work for this recipe.
Can I make this dairy free?
Yes you can make this no bake cheesecake filling dairy free by swapping the heavy cream with canned coconut milk.
Replace the cream cheese with dairy free cream cheese.
Can I replace the Allulose?
You can replace the Allulose with another sweetener, but I would caution you to use granular sweetener as it will crystalize your caramel topping.
Here is my sweetener guide and conversion chart to help you with sweetener options.
I would recommend making my Keto Simple syrup to replace liquid Allulose.
Can I make this nut free?
Yes you can make this easy keto dessert nut free. See notes above for swapping the almond flour crust.
The cheesecake filling is already nut free and you can make the caramel sauce, just leave out the added pecans.
Can I make this ahead?
Yes absolutely you can make the crust and filling ahead and store in the refrigerator for up to 3 days. Wait to make the caramel until the day you plan to serve them.
How to Store No Bake Cheesecake?
Place mini cheesecakes in an airtight container and store in the refrigerator for up to 3 days or freeze for up to 2 months.
Mini Keto Pumpkin Caramel No Bake Cheesecakes
Sugar Free Keto Pumpkin Pecan Caramel Mini Cheesecakes
Ingredients
Base
- ½ cup almond flour
- ⅔ cup pecans
- 1 ¾ tablespoons butter
- 1 tablespoon Swerve sweetener powdered
- ½ teaspoon vanilla extract
Cheesecake Filling
- ½ cup heavy cream
- 8 ounces cream cheese full fat
- 3 tablespoons Swerve sweetener powdered
- ¾ cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice or use a combination of cinnamon, nutmeg and ginger
- 1 ¼ teasppn gelatin
- 2.5 teaspoon hot water
Caramel
- ¼ cup allulose or use my recipe for simple syrup
- 1.5 tablespoon butter
- 2 tablespoons heavy cream
- 1/16 teaspoon sea salt
- 2 tablespoons pecans chopped
Instructions
No Bake Crust
- Place the pecans in a high speed blender and process until fine. Mix blended pecans with almond flour. Transfer to a bowl and add the butter, sweetener and vanilla, Mix until like fine sand.
- With butter, grease non-stick mini cheesecake tins with loose bottoms. Add the base mix to each one and use the back of a teaspoon to smooth the edge base.
Filling
- Whip the cream using an electric mixer until nice and firm. Set aside. Add the gelatin and hot water to a small bowl and mix to combine. If it doesn’t melt, place in the microwave for 10 seconds.
- In a clean bowl whip the cream cheese, sweetener, pumpkin puree, vanilla and spices with an electric mixer until smooth. Add the whisked heavy cream and blend until just combined. Stir through the melted gelatin.
- Spoon the cheesecake filling over the bases, cover and chill at least 4 hours or, even better, overnight in the fridge. You can also place in the freezer if you need them sooner or want them firmer. When ready to serve, make the caramel.
Caramel
- Add the allulose and butter to a pan. Melt on a medium heat for 2.5 - 3 minutes until golden.
- Add the cream, you may like to move for a second off the heat to stop it spitting, then cook for approx. 2 more minutes on a low heat until thick. Turn off the heat and stir through the salt and chopped peans.
- Allow the caramel to cool a little then spoon over the cheesecakes to serve. If at any point the caramel sets too thick you can simply reheat again in the pan or warm in the microwave.
Storage
- Fridge for up to 3 days or freezer for 2 months.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Kasia
Can this recipe serve well for a regular cheesecake pan, not mini?
Brenda
Oh sure, just use a 8 or 9 inch spring form pan.