Indulge in the flavors of fall with this incredibly easy no-bake keto pumpkin cheesecake. This recipe captures all the essence of a traditional pumpkin cheesecake while remaining perfectly suitable for a ketogenic diet. It's a creamy, delicious, and sugar-free dessert that requires minimal effort and no baking!
What Makes This Cheesecake Special?
This no-bake pumpkin cheesecake distinguishes itself through its delightful texture and ease of preparation. Instead of simply softening cream cheese and whipping it with a sweetener and gelatin, this recipe takes it a step further by folding in whipped cream, resulting in a lighter, airier consistency. The cheesecake sets beautifully in a buttery crust made from gluten-free graham crackers, creating a perfect harmony of flavors and textures.
The Magic of Gelatin
No-bake cheesecakes owe their form to gelatin, a substance derived from animal collagen. Gelatin is a versatile ingredient found in various forms, including powder, solids, and capsules. Depending on the quantity used, it can range from a thin, gel-like liquid to a thick, rubbery consistency. By incorporating the right amount of powdered gelatin into the cheesecake mixture, it firms up when chilled.
Gelatin and Keto: A Perfect Match
Gelatin is indeed keto-friendly and is often used in keto shake mixes and protein powders. It's also beneficial for the skin. The Knox brand gelatin, as used in this recipe, adds minimal calories and no carbs.
Pumpkin on Keto: The Great Debate
The question of whether pumpkin is keto-friendly often arises. While pumpkin is not typically found on strict keto food lists, it often doesn't have a significant impact on blood sugar for many individuals. Pumpkin boasts a high fiber content, which helps balance out the carbs. In this whole cheesecake, pumpkin accounts for approximately 12 carbs. The deeper discussion about strict versus lazy keto is a topic for another time.
Read also: Easy Low-Carb Cheese Crackers
The Crust: Keto-Friendly Goodness
For the crust, the recipe uses a keto, gluten-free graham cracker recipe. Store-bought keto-friendly graham crackers are also a convenient option. Alternatively, you can use this amazing recipe from Keto Summit for homemade graham crackers. The crushed graham crackers are combined with spices and melted butter to create a delicious base. While the crust doesn't require pre-baking, you can bake it at 375 degrees for 8 minutes if desired.
Crust Ingredients
To make the crust, mix graham crackers, sweetener, cinnamon, ginger, and butter in a medium bowl. Press the mixture into a 9-inch pie pan and set it in the fridge.
Making the No-Bake Cheesecake Filling
Using an electric mixer, whip heavy cream or almond milk with gelatin, spices, and powdered sweetener until well combined. Then, add softened cream cheese and pumpkin puree, mixing until everything is thoroughly incorporated. Pour the mixture into the prepared pie pan and let the cheesecake set in the refrigerator for at least 2 hours. Although it's ready then, the cheesecake's flavor is even better the next day.
Recipe Variations
- Keto Chocolate Cheesecake: For a richer experience, try a decadent fudge-covered keto chocolate cheesecake.
- Easy Instant Pot Peanut Butter Cheesecake: Enjoy a quick and keto-friendly peanut butter cheesecake made in an Instant Pot.
- Crustless Cheesecake: To further reduce carbs, opt for a crustless cheesecake.
Step-by-Step Instructions
Here's a detailed guide to creating your no-bake keto pumpkin cheesecake:
Ingredients:
- Keto-friendly graham crackers (or nut-based crust)
- Sweetener (Swerve, Lakanto, or your preferred brand)
- Cinnamon
- Ginger
- Melted butter
- Heavy cream or almond milk
- Gelatin (Knox brand recommended)
- Softened cream cheese
- Pumpkin puree (canned, not pie filling)
- Pumpkin pie spice
- Vanilla extract (optional)
- Pecans, walnuts, or almonds (for a nut-based crust)
Equipment
- 9-inch pie pan, ramekins, jars, or dessert cups
- Food processor (if making a nut-based crust)
- Electric mixer (hand or stand mixer)
- Mixing bowls
- Piping bag or ziplock bag (optional, for decorating)
Instructions:
Nut Crumb Base (if using)
- Add nuts, sweetener, and cinnamon to your food processor.
- Grind or pulse until the mixture starts to get moist and crumbly.
- Divide the mixture between your chosen containers and press the nut crumbs to create a crust.
Graham Cracker Crust (if using)
- Crush graham crackers and then mix with spices and melted butter.
- Press graham cracker mixture into a 9 inch pie pan.
- Set in fridge.
Cheesecake Filling
- In a mixing bowl, combine cream cheese, pureed pumpkin, pumpkin spice, cinnamon, and sweetener.
- Using an electric mixer, beat until creamy.
- In a separate bowl, whip heavy cream or almond milk, gelatin, spices, and powdered sweetener until well combined and fluffy.
- Gently fold the whipped cream mixture into the pumpkin cream cheese mixture until well incorporated.
Assembly
- Pour or spoon the cheesecake mixture into the prepared pie pan or individual containers.
- If desired, use a piping bag or ziplock bag with the corner cut off to pipe the mixture for a prettier presentation.
- Add toppings such as roasted nuts or a sprinkle of cinnamon.
- Cover with plastic wrap or store in an airtight container.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the cheesecake to set.
Serving and Storing
- Serving: Cheesecake is ready within 2 hours, but it's always best the next day.
- Storing: Cover tightly with plastic wrap or a lid and store in the fridge for up to 3 days.
- Freezing: You can freeze the pumpkin cheesecake either as a whole or in individual slices. Ensure it's completely covered in a freezer-friendly container.
Tips and Considerations
- For the crust, you can use raw pecans, walnuts, almonds, or a combination. Alternatively, use almond flour or almond meal mixed with melted butter.
- While a brown sugar sweetener is preferred, you can use a powdered sugar sweetener as well.
- Ensure all ingredients are at room temperature for a smoother filling.
- Use pumpkin pie spice instead of cinnamon and nutmeg, or add a pinch of cloves and ginger.
- If your cheesecake isn't firm enough, freeze it for an hour before slicing and serving.
- If you don't follow a keto diet, feel free to use pumpkin pie filling, but be aware that it will make the cheesecake very sweet.
Is Pumpkin Allowed on Keto?
Pumpkin is acceptable on keto in small quantities. Half a cup of pumpkin puree has 12g of carbs and 4g of fiber. When buying canned pumpkin, make sure you are choosing unsweetened puree, rather than pumpkin pie filling.
Read also: Keto Calorie Counting: A Detailed Guide
Nutritional Information
Nutritional information is auto-populated by the app for this recipe card, numbers may vary.
Read also: Magnesium Supplements for Keto