No Bake Keto Pumpkin Cheesecake is a creamy, dreamy dessert that delivers all the warm, spiced flavors of fall without heating up the oven. Perfect for keto diet followers or anyone looking for a low-carb treat, this recipe combines rich pumpkin, comforting spices, and a buttery pecan crust to create a smooth, no-bake indulgence. In just a few steps and some chilling time, you’ll have a cheesecake that’s naturally gluten-free, thickened with gelatin instead of eggs, sweetened without sugar, and bursting with autumn vibes. It’s an ideal dessert for potlucks, holidays, or just satisfying a dessert craving without the guilt.
Why You’ll Love No Bake Keto Pumpkin Cheesecake
Effortless chilling, no baking required – skip the oven, less fuss, minimal cleanup.
Rich pumpkin flavor enhanced by pumpkin pie spice and creamy textures.
Low-carb, keto friendly, yet indulgent enough for non-keto eaters too.
Perfectly balanced between sweet, spiced, tangy, and creamy.
Make ahead friendly – it tastes even better after resting overnight.
Ingredients
Here are the ingredients you’ll need:
For the Crust
2 cups pecans
2 tablespoons keto-friendly sweetener
⅓ cup unsalted butter, melted
1 teaspoon vanilla extract
¼ teaspoon salt
For the Cheesecake Filling
16 oz (about 450 g) cream cheese, room temperature
1 cup keto-friendly sweetener (adjust to taste)
¼ cup sour cream
1 cup pumpkin puree (not pumpkin pie filling)
1 tablespoon pumpkin pie spice
1½ teaspoons vanilla extract
1½ cups heavy cream
¼ teaspoon salt
For Setting
1 tablespoon gelatin powder
¼ cup cold water (to bloom the gelatin)
Step-by-Step: How to Make No Bake Keto Pumpkin Cheesecake
Prepare the Crust
Place the pecans in a food processor. Pulse until they’re finely ground, almost like coarse flour.
Add the sweetener, vanilla extract, salt, and melted butter. Process until everything is well combined and the mixture holds together when pressed between fingers.
Place a sheet of parchment paper on the base of an 8-inch springform pan to line it. Press the crust firmly and evenly into the bottom of the pan.
Chill the Crust
Put the crust in the refrigerator to firm up while you prepare the filling—this helps prevent sogginess later.
Bloom the Gelatin
In a small bowl, sprinkle the gelatin over the cold water. Let it sit for about 5 minutes.
Warm the mixture gently until it becomes liquid, using either low heat on the stove or short, cautious bursts in the microwave.
Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese until smooth. Add sour cream, sweetener, pumpkin puree, pumpkin pie spice, vanilla extract, and salt. Continue mixing until the mixture is smooth and uniform in color.
Using a clean bowl, beat the chilled heavy cream until it holds stiff peaks.
Combine Filling & Gelatin
Fold the whipped cream gently into the pumpkin‑cheesecake mixture. Then pour in the bloomed liquid gelatin, folding until everything is well incorporated without deflating the whipped cream.
Assemble
Remove the chilled crust from the fridge. Pour the cheesecake filling over it and spread evenly.
Chill to Set
Cover with plastic wrap and refrigerate for at least 2 hours, though overnight gives a firmer texture and deeper flavor melding.
Serve
Once fully set, slice and serve. Garnish with a sprinkle of cinnamon or nutmeg if desired.
Helpful Tips
Ensure cream cheese is truly room temperature to avoid lumps in the filling.
Use cold heavy cream so it whips better—warm cream won’t whip into stiff peaks.
When heating gelatin, do so gently. Too much heat can kill its setting power.
Press the crust firmly into the pan so the base holds together when sliced.
Chill long enough: if you slice too early, the cheesecake may be soft or runny.
Substitutions And Variations
Nut swap: If pecans aren’t your thing, try walnuts, almonds, or macadamias for the crust.
Sweetener options: Use erythritol, monk fruit, stevia blend—just make sure the substitute measures similarly.
Spice tweaks: Increase or reduce pumpkin pie spice; add a pinch of ginger or cloves for extra warmth.
Pumpkin swirl: Reserve a small portion of pumpkin puree, swirl through the top before chilling.
Dairy‑free version: Use full-fat coconut cream instead of heavy cream, and try a dairy-free cream cheese alternative. Gelatin may need to be substituted (agar‑agar, etc.), but texture will vary.
Storage Instructions
Refrigerator: Keep covered in the fridge for up to 5 days. The texture stays best if stored in a sealed container or with plastic wrap over the springform pan.
Freezer: You can freeze slices wrapped tightly in plastic and then foil. Freeze up to 1 month. Thaw overnight in the fridge before serving.
Nutritional Information
| Per Serving* | Value |
|---|---|
| Calories | ~ 415 kcal |
| Carbohydrates | ~ 8 g |
| Fiber | ~ 2 g |
| Sugar | ~ 4 g |
| Net Carbs | ~ 6 g |
| Protein | ~ 6 g |
| Fat | ~ 42 g |
| Saturated Fat | ~ 19 g |
| Sodium | ~ 229 mg |
| Potassium | ~ 200 mg |
*Based on 1 slice out of 8, approximate values.
Serving Suggestions
Serve with a dusting of cinnamon or a light sprinkle of nutmeg on top.
Add a dollop of whipped cream (unsweetened or lightly sweetened) for extra luxury.
For visual appeal, garnish with a single pecan half or crushed pecans around the edge.
Pair with a cup of black coffee, spiced tea, or even some sugar‑free whipped cream liqueur if your diet allows.
Frequently Asked Questions About No Bake Keto Pumpkin Cheesecake
How firm will the cheesecake be after chilling?
After at least two hours, it will be set enough to slice cleanly, but overnight chilling gives the best texture. Overnight means the crust settles nicely and the filling firms up for cleaner slices.
Is the gelatin necessary?
Yes—gelatin helps the filling set without baking. Without it, you’ll get a soft, mousse‑like texture rather than a sliceable cheesecake. If you avoid animal products you can try agar‑agar, but texture differs.
Can I use canned pumpkin pie mix instead of pumpkin puree?
It’s better not to. Pumpkin pie mix usually contains added sugars and spices that throw off both the sweetness level and the keto carb count. Pure pumpkin puree gives you control over flavor and macros.
How sweet is this cheesecake, really?
That depends on your sweetener and tolerance. The recipe calls for 1 cup sweetener in the filling plus 2 Tbsp in the crust—but you can reduce by ¼ cup or increase, or use a blend (erythritol, monk fruit, etc.) to suit your taste. Always taste before folding in whipped cream.
Can I make this ahead for a party?
Absolutely! It actually benefits from being made the day before. Flavors meld, texture improves, and it’s one less thing to worry about on the day.
What about serving size?
The recipe is built for an 8‑inch springform pan. You’ll likely get 8 decent slices. If you want smaller slices (fewer carbs/fat per serving), cut into 10–12 portions.
Conclusion
Thank you so much for trying this No Bake Keto Pumpkin Cheesecake with me! It’s one of my favorite ways to get all the cozy, spiced flavor of fall without heating up the kitchen or compromising on texture. When I sink my fork into that buttery pecan crust and creamy pumpkin filling, I feel totally spoiled—in the best way. I hope you enjoy how easy it is to pull this dessert together, and how satisfying every bite is. Here’s to many sweet, guilt‑light treats in your kitchen—happy baking (or rather chilling!), and thank you for being part of this cozy, flavor‑loving community!
Print
No Bake Keto Pumpkin Cheesecake
- Total Time: 2 hours 25 minutes (includes chill time)
- Yield: 8 servings 1x
Description
No Bake Keto Pumpkin Cheesecake is an easy, creamy, low-carb dessert with real pumpkin, warm spices, and a pecan crust. It’s sugar-free, gluten-free, and perfect for fall gatherings or make-ahead treats.
Ingredients
Crust:
2 cups pecans
2 tablespoons keto sweetener
⅓ cup unsalted butter, melted
1 teaspoon vanilla extract
¼ teaspoon salt
Filling:
16 oz cream cheese, room temp
1 cup keto sweetener (or to taste)
¼ cup sour cream
1 cup pumpkin puree
1 tablespoon pumpkin pie spice
1½ teaspoons vanilla extract
1½ cups heavy cream
¼ teaspoon salt
Setting:
1 tablespoon gelatin powder
¼ cup cold water
Instructions
Prepare the Crust
Place the pecans in a food processor. Pulse until they’re finely ground, almost like coarse flour.
Add the sweetener, vanilla extract, salt, and melted butter. Process until everything is well combined and the mixture holds together when pressed between fingers.
Place a sheet of parchment paper on the base of an 8-inch springform pan to line it. Press the crust firmly and evenly into the bottom of the pan.
Chill the Crust
Put the crust in the refrigerator to firm up while you prepare the filling—this helps prevent sogginess later.
Bloom the Gelatin
In a small bowl, sprinkle the gelatin over the cold water. Let it sit for about 5 minutes.
Warm the mixture gently until it becomes liquid, using either low heat on the stove or short, cautious bursts in the microwave.
Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese until smooth. Add sour cream, sweetener, pumpkin puree, pumpkin pie spice, vanilla extract, and salt. Continue mixing until the mixture is smooth and uniform in color.
Using a clean bowl, beat the chilled heavy cream until it holds stiff peaks.
Combine Filling & Gelatin
Fold the whipped cream gently into the pumpkin‑cheesecake mixture. Then pour in the bloomed liquid gelatin, folding until everything is well incorporated without deflating the whipped cream.
Assemble
Remove the chilled crust from the fridge. Pour the cheesecake filling over it and spread evenly.
Chill to Set
Cover with plastic wrap and refrigerate for at least 2 hours, though overnight gives a firmer texture and deeper flavor melding.
Serve
Once fully set, slice and serve. Garnish with a sprinkle of cinnamon or nutmeg if desired.
Notes
Chill overnight for best texture and flavor.
Garnish with cinnamon or crushed pecans if desired.
Use pure pumpkin puree, not pumpkin pie filling.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 415
- Sugar: 4g
- Carbohydrates: 8g
- Protein: 6g