Keto No Bake Pumpkin Cheesecake! Low Carb Cheesecake Recipe

Ingredients

• 1.5 cups Almond Flour (finely blanched, sifted to remove lumps)
• 2 tablespoons Allulose (granulated, low‑carb sweetener)
• 1 teaspoon Pumpkin Pie Spice (blend of cinnamon, nutmeg, ginger, cloves)
• 1 pinch Salt (enhances flavor)
• 3 tablespoons Unsalted Butter (melted; can use coconut oil for dairy‑free version)
• 8 ounces Cream Cheese (softened; microwave 15‑20 seconds if cold)
• 1 cup Pumpkin Puree (unsweetened, canned or homemade)
• 1/3 cup Powdered Allulose Sweetener (for a smooth, sweet filling)
• 1 teaspoon Vanilla Extract (pure vanilla)
• 1 cup Heavy Whipping Cream (chilled, whipped to stiff peaks)
• 1/4 cup Pecans (roughly chopped, toasted optional)
• 1 spray Avocado Oil Spray (for greasing the pan; any neutral oil spray works)

Instructions

1. Sift Almond Flour

   Place the almond flour in a sifter (or fine mesh sieve) and sift into a large mixing bowl to eliminate lumps.

   Time: PT2M

2. Combine Crust Ingredients

   Add allulose, pumpkin pie spice, a pinch of salt, and melted butter to the sifted almond flour. Mix with a spatula until the mixture resembles wet sand.

   Time: PT2M

3. Press Crust into Pan

   Spray the springform pan lightly with avocado oil spray. Transfer the crust mixture into the pan and press firmly with the spatula, forming an even layer and a small lip around the edge if desired.

   Time: PT2M

4. Chill Crust

   Place the pan with the crust in the refrigerator to firm up while you prepare the filling.

   Time: PT5M

5. Soften Cream Cheese

   Cut the cream cheese into cubes and microwave on high for 15‑20 seconds, or until softened but not melted.

   Time: PT1M

6. Mix Filling Base

   In a clean mixing bowl, combine pumpkin puree, softened cream cheese, powdered allulose, vanilla extract, pumpkin pie spice, and a pinch of salt.

   Time: PT5M

7. Blend Filling Until Smooth

   Using the hand mixer on medium speed, blend the mixture until completely smooth and free of cream‑cheese lumps.

   Time: PT3M

8. Whip Heavy Cream

   In a separate bowl, whip the chilled heavy cream with the hand mixer until stiff peaks form.

   Time: PT4M

9. Fold Whipped Cream into Filling

   Gently fold the whipped cream into the pumpkin‑cream cheese mixture using a spatula, preserving as much air as possible.

   Time: PT2M

10. Assemble Cheesecake

    Remove the chilled crust from the refrigerator. Pour the fluffy filling over the crust, spreading evenly with a spatula.

    Time: PT3M

11. Smooth Top

    Smooth the surface of the cheesecake with the back of a spoon or an offset spatula.

    Time: PT2M

12. Final Chill

    Cover the pan with plastic wrap and refrigerate for 3–5 hours, or until fully set. For a firmer texture, place the cheesecake in the freezer for 1–2 hours.

    Time: PT0M

13. Garnish and Serve

    Before serving, sprinkle chopped pecans over the top and add a dollop of fresh whipped cream if desired.

    Time: PT2M

Nutrition Facts

Calories

260

Protein

5g

Carbohydrates

6g (net 3g)

Fat

22g

Fiber

2g

Ingredient Substitutions

• Instead of Almond Flour: Coconut flour (use less)
• Instead of Allulose: Erythritol, Stevia blend
• Instead of Pumpkin Pie Spice: Ground cinnamon only
• Instead of Unsalted Butter: Coconut oil
• Instead of Cream Cheese: Full‑fat mascarpone (same amount)
• Instead of Pumpkin Puree: Pureed roasted butternut squash
• Instead of Powdered Allulose Sweetener: Powdered erythritol
• Instead of Vanilla Extract: Almond extract (use half amount)
• Instead of Heavy Whipping Cream: Coconut cream (for dairy‑free)
• Instead of Pecans: Walnuts, Almond slivers
• Instead of Avocado Oil Spray: Cooking spray

Equipment Needed

• Mixing Bowl
• Hand Mixer
• Spatula
• 9‑inch Springform Pan or Pie Dish
• Sifter (optional)
• Measuring Cups
• Measuring Spoons
• Microwave
• Refrigerator
• Freezer (optional)
• Whisk (optional)
• Parchment Paper (optional)

Critical Steps — Do Not Skip

• Achieving a wet‑sand texture for the crust
• Pressing the crust evenly and firmly
• Fully softening the cream cheese before mixing
• Whipping the heavy cream to stiff peaks
• Folding the whipped cream gently to retain air
• Chilling the cheesecake for at least 3 hours

Chef Tips from the Video

• Room‑temperature cream cheese mixes much smoother than cold cheese.
• Sift almond flour to avoid gritty pockets in the crust.
• A light spray of avocado oil prevents the crust from sticking without adding extra carbs.
• A pinch of salt amplifies the sweetness of the pumpkin filling.
• Toast pecans briefly for extra crunch and deeper flavor.

Troubleshooting

Storage

Refrigerator: Cover and store for up to 5 days

Freezer: Wrap tightly and freeze for up to 1 month

Room temperature: Not recommended; may spoil quickly

Make-Ahead Tips

• Prepare the almond‑flour crust a day ahead and keep it refrigerated.
• Whip the heavy cream and store it in an airtight container for up to 2 days.
• Assemble the cheesecake no more than 30 minutes before serving for optimal texture.

Frequently Asked Questions