I made a No Bake Low Carb Pumpkin Cheesecake that’s so creamy and pumpkin-forward you’ll be annoyed you waited this long.
I am obsessed with this No Bake Low Carb Pumpkin Cheesecake because it tastes like fall without the sugar crash. Cream cheese and canned pumpkin puree make it stupidly rich and silky, not fake or chalky like some keto desserts.
I love that it’s chilled, dense and spoonable, so satisfying. It feels indulgent but also smart, you know?
Rich pumpkin spice hits, a little tang from vanilla and that buttery crust memory. I bring it to ridiculous family dinners and nobody misses carbs.
Pure pumpkin flavor, creamy texture, zero pretension. Eat it from the pan.
Trust me every single time.
Ingredients
- Almond flour, nutty crunch and low-carb base that keeps it grain-free.
- Powdered erythritol or monk fruit, adds sweetness without sugar, it’s chill on blood sugar.
- Ground cinnamon, warm spice that makes it feel cozy and autumnal.
- Pinch of salt, wakes up the other flavors, don’t skip it.
- Unsalted butter, binds the crust and gives buttery, rich mouthfeel.
- Cream cheese, creamy tang and body, it’s what makes cheesecake cheesecake.
- Pumpkin puree, moist pumpkin flavor and a silky texture, not pie filling.
- More powdered sweetener, balances pumpkin’s earthiness, tweak to taste.
- Vanilla extract, smooth sweet note that ties things together.
- Pumpkin pie spice, warm, autumn spices—Basically fall in a spoon.
- Heavy whipping cream, lightens the filling and makes it fluffier.
- Unflavored gelatin powder, sets the no-bake filling so it holds shape.
- Cold water, blooms the gelatin, it’s a tiny but crucial step.
- Lemon juice or apple cider vinegar, brightens flavor and cuts richness, optional.
- Pinch of salt for filling, reinforces sweetness and keeps it balanced.
- Optional sugar free whipped cream, adds cloud-like topping and extra creaminess.
- Optional chopped toasted pecans, add crunch and toasty nuttiness.
- Optional pumpkin seeds, little crunch and a rustic look on top.
Ingredient Quantities
- 1 1/2 cups almond flour (about 150 g)
- 1/4 cup powdered erythritol or powdered monk fruit (about 30 g), more or less to taste
- 1/2 teaspoon ground cinnamon
- pinch of salt
- 6 tablespoons unsalted butter, melted (about 85 g)
- 16 ounces cream cheese, softened (about 450 g)
- 1 cup canned pumpkin puree (240 g), not pumpkin pie filling
- 1/2 cup powdered erythritol or powdered monk fruit (about 100 g), adjust to taste
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice, or 1 teaspoon cinnamon plus 1 teaspoon ground ginger and a pinch of cloves
- 1 cup heavy whipping cream, cold (240 ml)
- 1 tablespoon unflavored gelatin powder
- 3 tablespoons cold water for blooming the gelatin
- 1 teaspoon lemon juice or apple cider vinegar, optional to brighten flavor
- pinch of salt for the filling
- Optional topping 1 cup sugar free whipped cream or extra whipped heavy cream
- Optional garnish chopped toasted pecans or pumpkin seeds, a few tablespoons
How to Make this
1. Make the crust: combine 1 1/2 cups almond flour, 1/4 cup powdered erythritol, 1/2 teaspoon cinnamon and a pinch of salt in a bowl; stir in 6 tablespoons melted butter until crumbs hold together when pressed.
2. Press the crust mixture into the bottom of a 9 inch springform or pie pan, pressing evenly and up the sides a little if you want; refrigerate while you make the filling so it firms up.
3. Bloom the gelatin: sprinkle 1 tablespoon unflavored gelatin over 3 tablespoons cold water in a small bowl and let sit 3 to 5 minutes until spongy.
4. Dissolve the gelatin: warm the bloomed gelatin gently in the microwave for 10 to 15 seconds or place the bowl over a pan of simmering water, stir until fully liquid with no lumps, then set aside to cool slightly.
5. Beat the base: in a large bowl beat 16 ounces softened cream cheese until smooth, then add 1/2 cup powdered erythritol, 1 cup pumpkin puree, 1 teaspoon vanilla, 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon plus 1 tsp ginger and a pinch of cloves), 1 teaspoon lemon juice if using, and a pinch of salt; beat until totally combined and creamy.
6. Temper in the gelatin: slowly drizzle the warmed gelatin into the cream cheese mixture while beating on low so it incorporates evenly without clumping.
7. Whip the cream: in a chilled bowl whip 1 cup cold heavy whipping cream to medium/firm peaks. If you want extra sweetness, fold in a couple tablespoons of powdered erythritol to the whipped cream first.
8. Fold gently: fold about a third of the whipped cream into the cream cheese pumpkin mixture to lighten it, then fold in the rest until uniform and fluffy — dont overmix or you’ll lose air.
9. Assemble and chill: spread the filling over the chilled crust, smooth the top, then cover and refrigerate at least 4 hours or until firmly set, overnight is best.
10. Serve: top with 1 cup sugar free whipped cream or extra whipped heavy cream and sprinkle chopped toasted pecans or pumpkin seeds if desired; slice with a warm knife for cleaner cuts.
Equipment Needed
1. 9 inch springform or pie pan
2. Mixing bowls (one small for gelatin, one large for the filling)
3. Measuring cups and spoons
4. Rubber spatula for pressing crust and folding filling
5. Electric hand mixer or stand mixer (or a strong whisk if needed)
6. Small microwave safe bowl or heatproof bowl for warming gelatin over simmering water
7. Chilled metal or glass bowl and a whisk or beaters for whipping cream
8. Offset spatula or butter knife to smooth the top
9. Sharp knife warmed under hot water for cleaner slices
FAQ
No Bake Pumpkin Cheesecake (NO Sugar Or Grains!) Recipe Substitutions and Variations
- Almond flour: use finely ground coconut flour but cut the amount to about 1/4 to 1/3 as much and add an extra egg white or 1 1/2 to 2 tablespoons melted butter because coconut flour soaks up moisture. Or swap for finely ground pecans or walnuts 1:1 for a richer, slightly oilier crust.
- Powdered erythritol (sweetener): swap with a powdered monk fruit blend 1:1 or use a powdered stevia blend—start with much less and taste as you go. If using xylitol, note it can be toxic to dogs.
- Unsalted butter: sub melted coconut oil 1:1 for a dairy free crust, but expect a faint coconut flavor and slightly softer texture at room temp. Ghee works too if you want a nuttier butter flavor and higher stability.
- Gelatin powder: for a vegan option use agar agar. Use about 1 teaspoon agar powder for each 1 tablespoon gelatin, dissolve in hot liquid and simmer 1 to 2 minutes to activate, then chill to set. Texture will be a bit more “jelly” than gelatin.
Pro Tips
1) Toast the almond flour quick in a dry skillet till it smells nutty, cool it, then use it. It deepens flavor and helps the crust hold together better, but dont burn it or the crust will taste bitter.
2) Make sure the cream cheese is really room temp. If theres even a little cold lump you get a grainy filling. If youre in a rush zap it in 5 second bursts and stir between, dont melt it.
3) Bloom and warm the gelatin just enough so its fully dissolved but not hot. If its too hot you’ll loosen the filling, if too cool it clumps. Drizzle the gelatin slowly into the cream cheese while mixing low so it disperses evenly.
4) For clean slices, chill the cheesecake overnight and run your knife under hot water, wipe it dry between cuts. Also let the plated slice sit 5 minutes at room temp before eating so the texture softens and the flavors pop.
No Bake Pumpkin Cheesecake (NO Sugar Or Grains!) Recipe
I made a No Bake Low Carb Pumpkin Cheesecake that's so creamy and pumpkin-forward you’ll be annoyed you waited this long.
8
servings
487
kcal
Equipment: 1. 9 inch springform or pie pan
2. Mixing bowls (one small for gelatin, one large for the filling)
3. Measuring cups and spoons
4. Rubber spatula for pressing crust and folding filling
5. Electric hand mixer or stand mixer (or a strong whisk if needed)
6. Small microwave safe bowl or heatproof bowl for warming gelatin over simmering water
7. Chilled metal or glass bowl and a whisk or beaters for whipping cream
8. Offset spatula or butter knife to smooth the top
9. Sharp knife warmed under hot water for cleaner slices
Ingredients
1 1/2 cups almond flour (about 150 g)
1/4 cup powdered erythritol or powdered monk fruit (about 30 g), more or less to taste
1/2 teaspoon ground cinnamon
pinch of salt
6 tablespoons unsalted butter, melted (about 85 g)
16 ounces cream cheese, softened (about 450 g)
1 cup canned pumpkin puree (240 g), not pumpkin pie filling
1/2 cup powdered erythritol or powdered monk fruit (about 100 g), adjust to taste
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice, or 1 teaspoon cinnamon plus 1 teaspoon ground ginger and a pinch of cloves
1 cup heavy whipping cream, cold (240 ml)
1 tablespoon unflavored gelatin powder
3 tablespoons cold water for blooming the gelatin
1 teaspoon lemon juice or apple cider vinegar, optional to brighten flavor
pinch of salt for the filling
Optional topping 1 cup sugar free whipped cream or extra whipped heavy cream
Optional garnish chopped toasted pecans or pumpkin seeds, a few tablespoons
Directions
- Make the crust: combine 1 1/2 cups almond flour, 1/4 cup powdered erythritol, 1/2 teaspoon cinnamon and a pinch of salt in a bowl; stir in 6 tablespoons melted butter until crumbs hold together when pressed.
- Press the crust mixture into the bottom of a 9 inch springform or pie pan, pressing evenly and up the sides a little if you want; refrigerate while you make the filling so it firms up.
- Bloom the gelatin: sprinkle 1 tablespoon unflavored gelatin over 3 tablespoons cold water in a small bowl and let sit 3 to 5 minutes until spongy.
- Dissolve the gelatin: warm the bloomed gelatin gently in the microwave for 10 to 15 seconds or place the bowl over a pan of simmering water, stir until fully liquid with no lumps, then set aside to cool slightly.
- Beat the base: in a large bowl beat 16 ounces softened cream cheese until smooth, then add 1/2 cup powdered erythritol, 1 cup pumpkin puree, 1 teaspoon vanilla, 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon plus 1 tsp ginger and a pinch of cloves), 1 teaspoon lemon juice if using, and a pinch of salt; beat until totally combined and creamy.
- Temper in the gelatin: slowly drizzle the warmed gelatin into the cream cheese mixture while beating on low so it incorporates evenly without clumping.
- Whip the cream: in a chilled bowl whip 1 cup cold heavy whipping cream to medium/firm peaks. If you want extra sweetness, fold in a couple tablespoons of powdered erythritol to the whipped cream first.
- Fold gently: fold about a third of the whipped cream into the cream cheese pumpkin mixture to lighten it, then fold in the rest until uniform and fluffy — dont overmix or you’ll lose air.
- Assemble and chill: spread the filling over the chilled crust, smooth the top, then cover and refrigerate at least 4 hours or until firmly set, overnight is best.
- Serve: top with 1 cup sugar free whipped cream or extra whipped heavy cream and sprinkle chopped toasted pecans or pumpkin seeds if desired; slice with a warm knife for cleaner cuts.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 163g
- Total number of serves: 8
- Calories: 487kcal
- Fat: 47.9g
- Saturated Fat: 24.8g
- Trans Fat: 0.5g
- Polyunsaturated: 2.5g
- Monounsaturated: 6.2g
- Cholesterol: 113.4mg
- Sodium: 194mg
- Potassium: 330mg
- Carbohydrates: 7g
- Fiber: 1.8g
- Sugar: 4.1g
- Protein: 8.2g
- Vitamin A: 1300IU
- Vitamin C: 2.8mg
- Calcium: 124mg
- Iron: 1.1mg
