Keto No-Bake Pumpkin Cheesecake

This keto no-bake pumpkin cheesecake is rich, creamy, and packed with pumpkin spice flavor, all without turning on the oven. It has a buttery almond flour crust and a velvety sugar-free pumpkin cheesecake filling that comes together quickly with simple low-carb ingredients.

With only 4 grams of net carbs per serving, it is a delicious way to enjoy pumpkin cheesecake while keeping things keto and low-carb. Plus, this recipe is naturally gluten-free and requires no eggs or gelatin.

I especially love making these as individual mini pumpkin cheesecakes in 4-ounce mason jars. They look beautiful for Thanksgiving and fall gatherings and make serving incredibly easy.

Prefer one traditional cheesecake? You can prepare the same recipe in a 9-inch pie dish. Just be sure to give the full cheesecake plenty of time to chill before slicing.

If you love pumpkin season as much as I do, be sure to also visit our collection of keto pumpkin recipes. And if you prefer a baked version, our keto pumpkin cheesecake pie is another reader favorite.

Why You'll Love This Keto Pumpkin Cheesecake

There is a lot to love about this easy low-carb pumpkin cheesecake.

• No oven required
• No eggs or gelatin
• Sugar-free and gluten-free
• Only 4 grams of net carbs per serving
• Rich, creamy pumpkin spice filling
• Easy no-bake almond flour crust
• Can be made as individual cheesecakes or one 9-inch cheesecake
• A great make-ahead dessert for fall and the holidays

Because there is no baking involved, you also do not have to worry about many of the things that can make traditional cheesecake intimidating, such as a water bath, overbaking, or cracks forming on top.

If you can use an electric mixer, you can make this keto pumpkin cheesecake.

An Easy Low-Carb Pumpkin Dessert for Fall

Living in South Florida means pumpkin season often arrives long before cooler weather does. I may be ready for pumpkin spice, but I am not always ready to heat up the kitchen.

That is one of the reasons I love this no-bake pumpkin cheesecake so much.

It gives you all the rich cream cheese, pumpkin, and warm spice flavors we associate with fall without requiring the oven. It is also especially convenient around Thanksgiving and Christmas when oven space is already at a premium.

The filling has a light, creamy cheesecake texture while still being rich enough to feel like a special holiday dessert.

Ingredients Needed for Keto No-Bake Pumpkin Cheesecake

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The full measurements are in the printable recipe card at the bottom of the post. Here are the ingredients you will need and a few tips for choosing them.

Cream cheese: Use full-fat block cream cheese rather than whipped cream cheese or cream cheese spread. Allow it to soften to room temperature before mixing so the filling turns out smooth.

Sour cream: Full-fat sour cream adds richness while helping give the pumpkin cheesecake filling its light, creamy texture.

Pumpkin puree: Be sure to use plain pumpkin puree and not pumpkin pie filling.

Heavy whipping cream: Heavy cream helps create the light, airy cheesecake filling.

Sugar substitute: Use your preferred keto-friendly granulated sugar substitute. A cup-for-cup sweetener works best with the measurements in this recipe.

Vanilla extract: Vanilla rounds out the cream cheese and pumpkin flavors.

Pumpkin spices: I use cinnamon, ginger, nutmeg, and cloves for plenty of classic pumpkin spice flavor.

Almond flour: Almond flour replaces the traditional graham cracker crumbs and keeps the crust gluten-free and low in carbs.

Butter: Melted unsalted butter brings the almond flour crust together.

Salt: A small amount of salt balances the sweetness and enhances the spices.

Pumpkin Puree vs. Pumpkin Pie Filling

One of the most important things to remember when making a sugar-free pumpkin cheesecake is to choose 100% pumpkin puree, not pumpkin pie filling.

Pumpkin puree is simply cooked and pureed pumpkin. Pumpkin pie filling typically contains added sugar along with other ingredients and spices.

Using plain pumpkin puree lets you control both the sweetness and the amount of pumpkin spice while keeping this cheesecake low in carbs and sugar-free.

How To Make Keto No-Bake Pumpkin Cheesecake

Start with the almond flour crust. Combine the almond flour, sugar substitute, cinnamon, and salt, then stir in the melted butter until everything is well combined.

Press the crust mixture into the bottoms of your individual mason jars. If you are making one large cheesecake, press the crust evenly into a 9-inch pie dish.

There is no need to bake the almond flour crust for this recipe. That is part of what makes this such an easy no-bake dessert.

Next, prepare the filling.

Beat the softened cream cheese with the sour cream, pumpkin puree, sugar substitute, vanilla, spices, and salt until the mixture is smooth. Scrape down the sides of the bowl as needed so no lumps of cream cheese remain.

Slowly add the cold heavy whipping cream and continue beating until the filling becomes light, creamy, and airy.

Spoon or pipe the pumpkin cheesecake filling over the prepared crusts. Top with sugar-free whipped cream if desired, or leave them plain.

Chill before serving so the flavors have time to come together.

How Long Does No-Bake Pumpkin Cheesecake Need to Chill?

The chilling time depends on whether you are making individual cheesecakes or one large cheesecake.

The mini pumpkin cheesecakes only need about 15 to 20 minutes in the refrigerator before serving. You can certainly chill them longer, which makes them a convenient make-ahead dessert.

If you make the recipe as one 9-inch pumpkin cheesecake, it needs considerably more time to set.

Refrigerate the whole cheesecake for at least 6 to 8 hours before slicing. For holiday entertaining, I recommend making it the day before and allowing it to chill overnight.

That extra chilling time helps the cheesecake firm up so you can cut cleaner slices.

Mini Keto Pumpkin Cheesecakes or One Large Cheesecake

One of my favorite things about this recipe is that you have two serving options.

For individual desserts, divide the almond flour crust and pumpkin cheesecake filling among 4-ounce mason jars or similar small dessert containers.

The individual portions are especially pretty for Thanksgiving, fall parties, or dinner guests because everyone gets their own little pumpkin cheesecake.

You can also make one 9-inch cheesecake if you prefer a more traditional presentation. Press the crust into the pie dish, spread the pumpkin filling evenly over the top, and refrigerate for 6 to 8 hours before slicing.

Either way, you get the same creamy, sugar-free pumpkin cheesecake flavor.

Tips for the Best No-Bake Pumpkin Cheesecake

For the smoothest and creamiest results, keep these tips in mind:

• Allow the cream cheese to soften completely before mixing.
• Use full-fat block cream cheese rather than cream cheese spread.
• Use pumpkin puree, not pumpkin pie filling.
• Scrape the bowl several times while beating the filling.
• Keep the heavy whipping cream cold until you are ready to add it.
• Give a full 9-inch cheesecake enough time to chill before attempting to slice it.
• Add the whipped cream topping shortly before serving for the prettiest presentation.

Best Sugar Substitutes for Sugar-Free Pumpkin Cheesecake

A granulated sugar substitute that measures similarly to sugar works well in this recipe.

Lakanto Monk Fruit and Swerve are two options I have used in many of my keto desserts. If using another brand, check the package for its sweetness conversion since some sugar substitutes are much more concentrated than others.

If you use a concentrated sweetener such as Pyure, you will to use half need the amount called for with a cup-for-cup sweetener.

The goal is a filling that is sweet enough to balance the cream cheese and pumpkin without overpowering the pumpkin spices.

Can I Make This Pumpkin Cheesecake Ahead of Time?

Absolutely. This is a great make-ahead keto dessert.

The individual cheesecakes can be prepared ahead and kept refrigerated until you are ready to serve them.

If you are making the 9-inch version, making it ahead is actually preferable because the cheesecake needs 6 to 8 hours to chill and firm up properly.

Prepare it the evening before your gathering, refrigerate it overnight, and add whipped cream or other garnishes shortly before serving.

How To Store Keto Pumpkin Cheesecake

Store the pumpkin cheesecake covered in the refrigerator for up to 5 days.

If you are serving individual mason jar cheesecakes, you can cover the jars once the filling is chilled.

For a full cheesecake, keep it tightly covered in the refrigerator and return any leftovers to the refrigerator shortly after serving.

Keto No-Bake Pumpkin Cheesecake FAQ

More Keto Pumpkin Desserts

If pumpkin season is your favorite time of year too, make sure you explore our entire collection of keto pumpkin recipes.

You may especially enjoy our baked keto pumpkin cheesecake pie when you want a more traditional cheesecake, along with our other keto pumpkin cakes, breads, muffins, cookies, and desserts.

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Be sure to also check out our keto fall desserts for more delicious options!

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Oh, and make sure you also check out our Keto Cheesecakes for more delicious flavor and style options. 

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