This low carb pumpkin cheesecake dessert recipe is so fast and easy that I often whip it up on the spur of the moment. You can even make it without the crust and spoon into dessert dishes for only 2 net carbs per serving! The ultimate pumpkin spice comfort food!
A Low Carb Keto Pumpkin Cheesecake Recipe So Fast, Easy and No Bake!
As a working mom I am always looking for ways to save time. This no bake Low Carb Keto Pumpkin Cheesecake recipe was probably the fastest and easiest keto dessert recipe that I’ve ever made. No baking required!
This past weekend we celebrated Canadian Thanksgiving and over the years I’ve tried various low carb keto thanksgiving dessert recipes with mixed results.
My favorite low carb keto cheesecake recipe was just too much work this year with all the commitments I had so when a friend mentioned she was making a no bake pumpkin cheesecake recipe this year, a lightbulb went off in my head!
I looked at the no bake pumpkin cheesecake recipe on 12Tomatoes and I knew that I could Ketofy it. I’m sure that’s not a word, but anyways, this was pretty easy to do!
How Many Carbs in Pumpkin?
There’s no doubt about it, pumpkin has carbs from naturally occurring sugars.
1 cup of pumpkin (which is what we are using here) has 12 carbs and 3 grams of fiber, for 7 net carbs. Don’t forget this is divided into 10 servings, so less than 1 carb per serving comes from a very healthy source.
Read this great article about the health benefits of pumpkin.
What is the best crust for this low carb pumpkin cheesecake dessert?
It’s going to be yummy no matter what option you choose!
I’m going to give you two crust options for the cheesecake. The nut crust is delicious, it’s a raw cashew nut crust that I used to make during my raw food days (now there’s a weird twist to my life!).
The nut crust is a perfect low carb keto pie crust that is also gluten free.
Then you will see an almond flour crust recipe that is faster and lower in carbs.
NOTE: Scroll down to get the Printable Recipe Carb for the Low Carb Keto Pumpkin Cheesecake Recipe
Low Carb Cashew Nut Pie Crust Recipe
- 1 1/2 cups raw cashews (important that they are unsalted and unroasted)
- NOTE: Cashews are carby but this is a treat right! Feel free to use your preferred nuts!
- 1/4 cup melted coconut oil
- 1 teaspoon granulated erythritol (I like the So Nourished brand)
- 1 teaspoon cinnamon
Combine all ingredients except coconut oil in a food processor with ‘S’ blade and process until the nuts are ground pretty fine. Add the coconut oil only 1 tbsp at a time and pulse until a kind of dough ball is formed. Depending on fat content of nuts, you might not need all the coconut oil, or you might need a little more.
Press cashew mixture into a bottom of 9 inch pie plate. Set aside in the fridge.
Note: Macadamia nuts are excellent in this recipe. But super spendy!
You can also tweak this recipe according to your likes, for example you can use a mix of cashew nuts and almond meal or unsweetened coconut flakes.
Alternative Lower Carb Almond Flour Crust
I use this basic crust for many desserts and it’s fast and easy and much lower in carbs and calories than a nut crust.
In a bowl, mix together 1 cup almond flour, 2 tbsp butter and 1 tsp cinnamon. Press into a glass pie plate and set aside.
Note#2: If you are doing nut free keto then just skip the crust! That lowers the carbs and calories even further and this is still a very satisfying, yummy Keto Pumpkin Cheesecake all on it’s own.
If you would like to try a baked crustless pumpkin pie, then check out this Low Carb Crustless Pumpkin Pie.
No Bake Low Carb Keto Pumpkin Cheesecake Ingredients
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- 1 8 ounce package of cream cheese, softened
- 1 cup of pure pumpkin puree
- 1 cup whipping cream, whipped (Measure out 1 cup of cream, then whip it and use that)
- 1/3 cup So Nourished Erythritol Sweetener
- 1 teaspoon vanilla extract
- 1 tbsp pumpkin pie spice
Instructions
Using a handmixer, mix all ingredients except for whipped cream until mixture is smooth. Gently mix in the whipped cream.
Spread the pumpkin/cream cheese mixture into the pie plate and let set in the fridge for a few hours.
Optional: Garnish with whipped cream.
I LOVE serving this dessert in small mason jars! So cute!
Carb Count: 1/10th of the pie with the cashew crust will amount to 9 net carbs. With the almond flour crust, the keto pumpkin cheesecake will be 6 net carbs.
And with no crust, this dessert will be only 3 net carbs.
Printable Recipe Carb for Low Carb Keto Pumpkin Cheesecake :
Low Carb Pumpkin Cheesecake Recipe
Ingredients
Crust:
- 1 1/2 cups raw cashews (important that they are unsalted and unroasted like the ones shown here!)
- 1/4 cup melted coconut oil
- 1 teaspoon granulated erythritol (I like the So Nourished brand)
- 1 teaspoon cinnamon
Filling:
- 1 8 ounce package of cream cheese, softened
- 1 cup of pure pumpkin puree
- 1 cup whipping cream, whipped. (Measure out 1 cup of cream, then whip it and use that)
- 1/3 cup Granular Erythritol Sweetener
- 1 teaspoon vanilla extract
- 1 tbsp pumpkin pie spice
Instructions
Crust Instructions:
- Combine all ingredients except coconut oil in a food processor with 'S' blade and process until the nuts are ground pretty fine.
- Add the coconut oil only 1 tbsp at a time and pulse until a kind of dough ball is formed. Depending on fat content of nuts, you might not need all the coconut oil, or you might need a little more.
- Press cashew mixture into a bottom of 9 inch pie plate.
- Set aside in the fridge.
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Filling Instructions:
- Using a handmixer, mix all ingredients except for whipped cream until mixture is smooth. Gently mix in the whipped cream.
- Spread the pumpkin/cream cheese mixture into the pie plate and let set in the fridge for a few hours.
- Optional: Garnish with whipped cream
The low carb keto pumpkin cheesecake just by itself would be only 3 net carbs.
For another great no bake pumpkin dessert recipe, try this pumpkin cream mousse recipe!
Try Some Other Keto and Low Carb Desserts
Pin this low carb keto pumpkin cheesecake recipe so you have it on hand when you’re craving something delicious!
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More Keto Pumpkin Recipes!
Pumpkin Spice rules! Try these other Keto and low carb Pumpkin Recipes!
Egg Fast Pumpkin Spice Muffins
Doing the Egg Fast but don't want to miss out on Pumpkin Spice season and goodies? We've got you covered with these Egg Fast Pumpkin Spice Muffins! The muffin is delicious alone for a dairy free egg fast meal or go ahead and top it with cream cheese frosting for a decadent egg fast treat!
Keto Pumpkin Dessert - Chaffle Bread Pudding with Cranberries!
This fall keto pumpkin dessert will make use of leftover chaffles! Keto Pumpkin Cranberry Chaffle Bread Pudding will be a hit and provides a great healthy alternative to low carb Pumpkin Pie!
Low Carb Pumpkin Spice Waffles with Maple Butter
Fast and simple low carb pumpkin spice waffles that make a great keto snack or even a meal! Top with the optional maple butter and you are all set for delicious!
Keto Pumpkin Spice Cheesecake Mousse
This Keto Pumpkin Spice Cheesecake Mousse is a fast yet elegant dessert to celebrate the Fall season. It has only 1 net carb per serving for a totally guilt free and delicious low carb gluten free dessert.
This was a great dessert for tonight.
Thanks for sharing!!!!
so happy you liked it!
can i use pecans instead of cashews
Yes! Any nut will work in the crust, use whatever is your favorite!
I love the flavor but the filling did not set for me. I’m at a high elevation so I don’t know if that was issue. Any ideas?
I am so sorry, I have never heard of that happening before! I just want to make sure that you whipped the cream until stiff? And you used the firm brick cream cheese? Those 2 things alone should be enough to firm this up in the fridge. I have no experience with higher elevation cooking since I live along the coast. Maybe another reader might be able to chime in and help. So sorry!
Is it heavy whipping cream or whipped cream for the filling of the cheesecake?
It is heavy whipping cream. Measure out the liquid cream (1 cup) and whip it and that is what you use in the filling. Happy Thanksgiving!
Do you whip the whipped cream first and fold it in?
Yes, it is 1 cup whipping cream, whipped. Which means, measure out 1 cup of cream and whip that to whatever volume it makes.
Thanks for trying out my recipe! I love this one!
What is whipped erithyrol?
I have no idea, I read over the post 3 times and could not find a reference to whipped erythritol. I am wondering if maybe some words ran together on mobile view or something. I have just now inserted a printable recipe card for this recipe because I’ve been meaning to do it for a long time! I hope that helps!
Just made and a 1/4 cup of oil was way to much for the crust? next time I’ll just add enough oil to form a ball crust.
It’s best to add the oil a bit at a time, pulsing while you go until the dough forms a ball. Some nuts are going to have more fat than others already and it will also depend on how finely the nuts are ground. I will also make a note of that in the recipe.
So I just made this crust and also added to much oil is it going to be ok, or should I start over?
Try adding some more ground nuts or even a bit of almond flour if you think it’s too moist. Even if you feel like it’s too much oil, don’t forget that putting this in the fridge will cause the crust to harden.
Could I use confectioners sugar instead? What would be the equivalent in cups?
I’ve never used confectioner’s sugar, but the erythritol is supposed to measure just like sugar so I would start with using what the recipe suggests (1/3 c). You can taste the filling and if it’s not sweet enough just add more.
I’m allergic to cashews. Is there another nut you recommend for the crust?
yes, macadamias make the best crust but I usually resort to cashews because of the cost. Almonds would work as well.
Any idea on nutrition info?
Hello there,
I am simply in love with this recipe. What I like most of it, it’s because it can be cooked fast. The one thing that I don’t have these days is time.
Thanks a lot
Cheers,
Laura
SO glad you like it! I’m all about saving time! :-)
Can I prepare early and freeze this for later?
Hmmm, I have not actually tried it so I would hate to say yes for sure. My feeling is that it would be ok because I have certainly frozen cheesecake before, just not this one.