10-Minute No-Bake Keto Pumpkin Cheesecake
Fall is here, and that means pumpkin everything. This no-bake pumpkin cheesecake is creamy, rich and low carb, and it takes about 10 minutes of work.
Plan ahead: it needs 5–6 hours in the fridge to set. In a rush, freeze it 1–2 hours, but don't let it turn into a brick.
Video tutorial: https://youtu.be/S0AUGT84Qlw
10-Minute No-Bake Keto Pumpkin Cheesecake
Ingredients
Crust
- 1 1/2 cups almond flour
- 3 tbsp salted butter, melted
- 2 tbsp Magic Baker sweetener
- 1/2 tsp cinnamon
Pumpkin cheesecake filling
- 16 oz cream cheese, softened
- 1 1/2 cups heavy cream, divided
- 2/3 cup confectioners Swerve or powdered sweetener
- 1 cup unsweetened pumpkin puree
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice
Instructions
- Mix the almond flour, melted butter, sweetener and cinnamon in a food processor or bowl until crumbly.
- Press evenly into a greased 9-inch pie pan.
- Beat the sweetener, cream cheese and 3/4 cup heavy cream until smooth.
- Add the pumpkin, the remaining 3/4 cup cream, vanilla and pumpkin pie spice, and mix well.
- Pour into the crust and spread it out with a spatula.
- Refrigerate at least 5–6 hours until set and firm.
- Slice and serve with keto whipped cream or a sprinkle of pumpkin pie spice.