Keto Sugar-Free Pumpkin No Bake Cheesecake (Gluten Free, Nut Free)
These decadent Pumpkin No Bake Cheesecake is nut free, gluten free, low carb, keto and sugar free! Whether you’re on a keto diet or low carb diet, this is just 5 grams of net carbs per serving and will definitely satisfy your sweet tooth!
Keto No-Bake Cheesecake
Although Pumpkin Pie is traditional for Thanksgiving, sometimes easy wins out and this no bake keto cheesecake recipe today is easy because no baking is required!
I like to make my life easier and I do like to bake dessert, but I’d rather bang out a beautiful no bake keto dessert recipe to make all my friends and family think I slaved in the kitchen all day when I really didn’t.
I like an easy dessert recipe that requires little effort, but no one will know and all that they will say is how amazing and incredible the dessert is they are inhaling. Not to mention their utter shock when you tell them it contains no sugar, no gluten, and it’s actually low carb too! Ha!
Yes, that is what I live for.
Such is the case in this easy keto cheesecake recipe. I did not feel like baking. I have made some pretty successful no bake cheesecake bars, like my Peanut Butter Cheesecake Mousse Pie, Key Lime Pie Bars, Blueberry Cheesecake Bars, Apple Cheesecake Bars and just knew a pumpkin low carb cheesecake had to happen.
Traditional cheesecake versus Keto-Friendly Cheesecake
Regular cheesecake you can buy at the store or many you see online are filled with regular sugar and usually wheat flour if there’s a crust. Carbs are high and are definitely not keto friendly.
If you’re looking to eat less sugar this year making a sugar-free cheesecake will be a great thing for you because you really won’t notice any difference.
This keto no-bake cheesecake recipe almost failed on me.
I kind of forgot to add the gelatin that I needed in order to make this set properly. Well to be honest I did actually make this without the gelatin the first time I tried this.
And then I placed it in the fridge to set, went back to check on it an hour later and it was mush. AND then I remembered what I forgot! Never too late I thought, I will not be defeated today! I had all ready had a failed recipe I could not salvage this morning and was determined to not waste all my ingredients on this one.
So I scooped off all the luscious pumpkin sugar free cheesecake batter that was mush, plopped it back into my food processor. Prepared the gelatin needed, re-blended it all.
I had to make another keto cheesecake crust because it was not salvageable, but in the end, Success!!
How to Make No Bake Cheesecake
To view exact measurements, print recipe and see nutritional information, please scroll to the bottom of this blog post to view the recipe card.
Ingredients
Crust
sesame seeds raw, unsalted or sunflower seeds or almond meal
ground cinnamon
Swerve sweetener, granular is fine
room temperature unsalted butter
Filling
1 envelope gelatin
softened cream cheese
pumpkin puree (not pie filling)
Directions
Line an 8 by 8 pan or 9 inch springform pan with parchment paper.
Add all crust ingredients to a food processor and pulse until fine crumbs.
Evenly press crust mixture into the bottom of the pan.
Pour 1 cup water into a small sauce pan and heat over medium heat until simmering.
Add gelatin and simmer and stir until dissolved. Set aside to cool.
Add cream cheese to a stand mixer or large bowl and use an electric mixer to blend on low until smooth in texture.
Add remaining ingredients and blend until all incorporated and no visible lumps of cream cheese. Taste and adjust sweetener if needed.
Keep stand mixer on low while pouring in cooled gelatin and continue until it’s all absorbed.
Pour filling onto crust and cover and refrigerate until set, about 2 hours.
Top with sugar free whipped cream or drizzle melted sugar free dark chocolate over the top of the cheesecake if desired!
FAQs
Can I swap the liquid stevia for monk fruit sweetener?
I would not recommend using granulated sweetener as the cheesecake filling will be gritty. For the best texture please use any low carb powdered sweetener you prefer.
Can I make this an almond flour crust instead?
You can replace the sesame seeds with almond flour if you prefer.
Can I use low fat cream cheese instead of full fat cream cheese?
You can use low fat cream cheese if you prefer.
Can I use graham crackers for the crust?
I would not recommend using graham crackers as they are full of sugar and will spike blood sugar.
Can I swap the butter with coconut oil?
Yes you can swap butter with coconut oil in the crust recipe.
How do I store this?
You can cover the entire cheesecake right in its pie pan with plastic wrap and store in the fridge for up to 5 days or you can cut into individual slices and place in an airtight container in the freezer for up to 2 months.
More Sugar Free Dessert Recipes for Thanksgiving
2 Minute Mini Keto Cheesecake Recipe
Keto Sugar Free Pumpkin No Bake Cheesecake
No Bake Sugar-Free Pumpkin Cheesecake
Ingredients
Crust
- 1/3 cup unsweetened shredded coconut
- 1 cup sesame seeds raw, unsalted or sunflower seeds or almond meal
- 1/2 teaspoon ground cinnamon
- 1/2 cup Swerve sweetener
- 1/4 teaspoon sea salt
- 6 tablespoons butter softened
Filling
- 1 envelop gelatin
- 8 ounce cream cheese softened
- 2 cups pumpkin puree not pie filling
- 2 tablespoons coconut flour
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 tsp pumpkin liquid stevia
Instructions
- Line an 8 by 8 pan or spring form with parchment paper.
- Add all crust ingredients to a food processor and pulse until fine crumbs.
- Evenly press crust mixture into the bottom of the pan.
- Pour 1 cup water into a small sauce pan and heat over medium heat until simmering.
- Add gelatin and simmer and stir until dissolved. Set aside to cool.
- Add cream cheese to a stand mixer and blend on low until smoother in texture.
- Add remaining ingredients and blend until all incorporated and no visible lumps of cream cheese.
- Keep stand mixer on low while pouring in cooled gelatin and continue until it’s all absorbed.
- Pour filling onto crust and cover and refrigerate until set, about 2 hours.
- Top with whipped cream if desired!
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.
