Keto Pumpkin Cheesecake : A Creamy, Festive No-Bake Fall Dessert

If you’re craving pumpkin spice but want to stay on track with your low-carb lifestyle, this Keto Pumpkin Cheesecake is the ultimate solution. It’s rich, creamy, perfectly spiced, and completely sugar-free. The best part? It’s a no-bake recipe, so you can whip it up without ever turning on the oven.

Perfect for keto Halloween food, keto pumpkin desserts, or even Thanksgiving gatherings, this cheesecake is a crowd-pleaser that fits into a variety of dietary needs. With a buttery almond flour crust and a fluffy pumpkin cheesecake filling, it’s one of those sugar free low carb desserts that no one will guess is keto.

This recipe also works beautifully for allergy friendly desserts—it can easily be adapted to be dairy-free, nut-free, or egg-free without losing that indulgent texture.

Save

Why You’ll Love This Keto Pumpkin Cheesecake

• Completely no-bake—ready without the oven
• Low carb and sugar free—perfect for keto lifestyles
• Naturally gluten-free
• Creamy, fluffy texture that rivals traditional cheesecake
• Easy to make ahead for parties or holidays
• Can be made as a keto pumpkin pie fluff without the crust

If you already love our keto no-bake cheesecake cups and pumpkin pie fat bombs, this is going to be your new favorite fall treat.

Ingredients You’ll Need (with Measurements)

For the crust:

• 1 ½ cups almond flour
• ¼ cup powdered erythritol (or preferred keto sweetener)
• ½ teaspoon cinnamon
• 6 tablespoons unsalted butter, melted

For the filling:

• 8 ounces cream cheese, softened
• 1 cup pumpkin puree (unsweetened)
• ½ cup powdered erythritol (or monk fruit blend)
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• ½ cup heavy whipping cream, whipped to stiff peaks

This recipe can be made dairy-free by using vegan cream cheese and coconut cream instead of heavy cream, making it perfect for allergy friendly desserts.

Step-by-Step Instructions for Perfect No Bake Cheesecake

1. Make the Crust
   In a mixing bowl, combine almond flour, erythritol, cinnamon, and melted butter. Press the mixture firmly into the bottom of a lined 9-inch springform pan. Place in the fridge to chill while you prepare the filling.
2. Prepare the Filling
   In a large bowl, beat cream cheese until smooth. Add pumpkin puree, erythritol, vanilla extract, and pumpkin pie spice. Beat until well combined and creamy.
3. Fold in the Whipped Cream
   Gently fold the whipped cream into the pumpkin mixture until fully incorporated. This step is key to achieving that light, airy texture that makes this a perfect low cal pumpkin cheesecake.
4. Assemble the Cheesecake
   Spread the filling evenly over the crust. Smooth the top with a spatula.
5. Chill and Serve
   Refrigerate for at least 4 hours or overnight before slicing. Serve as is, or add a dollop of sugar-free whipped cream and a sprinkle of cinnamon.

Save

Tips for the Creamiest Low Cal Pumpkin Cheesecake

• Use room temperature cream cheese to avoid lumps.
• Don’t overmix once you fold in the whipped cream—gentle folding keeps it light.
• Chill overnight for the best texture and flavor.

Keto Cheesecake Recipes vs. Traditional Cheesecake

Traditional cheesecakes are loaded with sugar and high-carb crusts. In contrast, keto cheesecake recipes use low-carb sweeteners and almond or coconut flour crusts. You still get the creamy indulgence but with a fraction of the carbs, making it one of the best keto treats for the holidays.

If you enjoy this, you’ll love our keto chocolate cheesecake and strawberry keto cheesecake bars.

Flavor Variations for Keto Pumpkin Desserts

• Pumpkin Chocolate Swirl Cheesecake – Add a chocolate layer using unsweetened cocoa powder.
• Pecan Crust Cheesecake – Swap almond flour for ground pecans.
• Coconut Cream Pumpkin Cheesecake – Use coconut cream for a dairy-free version.
• Spiced Pumpkin Cheesecake – Add extra cinnamon, nutmeg, and cloves.

How to Make It as Keto Pumpkin Pie Fluff

Skip the crust and spoon the pumpkin cheesecake filling into dessert cups for a keto pumpkin pie fluff. Top with sugar-free whipped cream and crushed pecans for extra crunch.

Best Keto Pie Recipes for the Holidays

Some of our other favorite keto pie recipes include:

• Keto pecan pie
• Keto chocolate silk pie
• Keto key lime pie

Allergy Friendly Desserts: How This Recipe Fits In

• Nut-free – Use sunflower seed flour instead of almond flour for the crust.
• Dairy-free – Use vegan cream cheese and coconut cream.
• Egg-free – This recipe is naturally egg-free since it’s no-bake.

How to Store and Freeze Keto Pumpkin Cheesecake

• Store in the fridge for up to 5 days, covered.
• Freeze slices individually for up to 2 months—wrap tightly in plastic and place in a freezer bag.

Sugar Free Low Carb Desserts: Sweeteners That Work Best

Erythritol, monk fruit, stevia, and allulose all work well in this cheesecake. Avoid using liquid sweeteners for the crust, as they can make it soggy.

Keto Treats Presentation Ideas for Parties

• Serve on a platter with mini cheesecake bites
• Add sugar-free chocolate drizzle for extra elegance
• Decorate with pumpkin-shaped keto cookies for keto Halloween food

Common Mistakes to Avoid in No Bake Cheesecake

• Using pumpkin pie filling instead of puree—it contains added sugar
• Not chilling long enough—filling will be too soft
• Overmixing whipped cream—can deflate the filling

Save

FAQs About Keto Pumpkin Cheesecake

Can I make this without a crust?
Yes, serve it as a keto pumpkin pie fluff in cups.

What if I don’t have almond flour?
Use coconut flour, but reduce the amount to ½ cup.

Can I make it ahead of time?
Yes, it actually tastes better after chilling overnight.

Final Thoughts: The Perfect Fall Keto Dessert

This keto pumpkin cheesecake is everything you love about fall desserts—spiced, creamy, and comforting—without the sugar or carbs. Whether you serve it for Halloween, Thanksgiving, or just as a weekend treat, it’s one of those keto cheesecake recipes you’ll make again and again.

If you’re looking for more sugar free low carb desserts, check out our keto lemon bars and chocolate keto mousse.

Print