I’m sharing my No Bake Low Carb Pumpkin Cheesecake because one surprising pantry swap makes it sugar free and ready in minutes.

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I wasn’t sure a no bake pumpkin cheesecake could be this bold, but after I mixed full fat cream cheese with pumpkin puree I was totally sold. This No Bake Low Carb Pumpkin Cheesecake somehow nails that pumpkin-pie vibe without turning on the oven, and it comes together in minutes.

The texture is silky yet holds a clean slice, which makes me a little proud when company shows up unexpectedly. There’s a tiny trick that gives it a velvety lift, and it forgives sloppy stirring, so even if you’re rushed it still turns out amazing.

Try it, then tell me what you messed up.

Ingredients

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Blanched almond flour, nutty, low carb, adds protein and fiber, gives a tender crust.
Zero calorie sweetener tastes like sugar, no blood sugar spike, can cool on tongue.
Full fat cream cheese adds rich tang lots of fat and moderate protein.
Pumpkin puree is velvety sweet and earthy, full of fiber and vitamin A.
Heavy cream whips into clouds gives body and richness mostly fat little carbs.
Gelatin is unflavored protein that sets filling firm helps texture no carbs.
Unsalted butter adds buttery flavor and moisture helps crust bind mostly saturated fat.
Pumpkin pie spice brings warm aroma and cinnamon clove notes tiny calories big taste.

Ingredient Quantities

Crust: 1 1/2 cups blanched almond flour (150 g)

Crust: 1/4 cup granulated erythritol or monk fruit sweetener (50 g)

Crust: 1 tsp ground cinnamon

Crust: pinch fine sea salt

Crust: 5 tbsp unsalted butter, melted (70 g)

Filling: 16 oz full fat cream cheese, softened (450 g)

Filling: 1 cup pumpkin puree, NOT pumpkin pie filling (240 g)

Filling: 1/2 cup powdered erythritol or powdered monk fruit sweetener (60 g)

Filling: 1 tsp vanilla extract

Filling: 2 tsp pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp allspice)

Filling: 1/4 tsp fine sea salt

Filling: 1 cup heavy whipping cream, cold (240 ml)

Filling: 1 packet unflavored gelatin (2 1/4 tsp / about 7 g)

Filling: 2 tbsp cold water

Optional topping: 1/2 cup heavy whipping cream, cold (120 ml)

Optional topping: 2 tbsp powdered erythritol (or to taste)

Optional topping: a light sprinkle ground cinnamon for garnish

How to Make this

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1. Make the crust: in a bowl mix 1 1/2 cups blanched almond flour, 1/4 cup granulated erythritol or monk fruit, 1 tsp cinnamon and a pinch of sea salt; stir in 5 tbsp melted butter until it holds when pressed. Press evenly into the bottom of a 9 inch springform pan or small tart pan and refrigerate while you make the filling.

2. Bloom the gelatin: sprinkle 1 packet (about 2 1/4 tsp / 7 g) gelatin over 2 tbsp cold water and let sit 3 to 5 minutes until spongy.

3. Soften and sweeten the cream cheese: in a large bowl beat 16 oz softened full fat cream cheese until smooth, then add 1/2 cup powdered erythritol, 1 tsp vanilla, 1/4 tsp salt and beat again until creamy and mostly lump free.

4. Add pumpkin and spices: fold in 1 cup pumpkin puree and 2 tsp pumpkin pie spice (or your mix of cinnamon, ginger, nutmeg and allspice) until evenly colored.

5. Dissolve the gelatin: gently warm the bloomed gelatin in a microwave for 8 to 12 seconds or on the stovetop over very low heat just until melted; do not boil. Stir a spoonful of the pumpkin mixture into the melted gelatin to temper it, then pour that back into the main filling and mix quickly to combine.

6. Whip the cream: in a chilled bowl whip 1 cup cold heavy whipping cream to soft-medium peaks. Cold cream whips faster and lighter, so chill bowl or beaters if you can.

7. Fold to finish the filling: gently fold the whipped cream into the pumpkin-cream cheese mixture until smooth and airy. Take care not to overmix or you’ll deflate the cream.

8. Assemble and chill: spread the filling over the chilled crust, smooth the top, then refrigerate at least 4 hours to set, but overnight is best for firm, sliceable cheesecake.

9. Optional topping and serve: whip 1/2 cup cold heavy cream with 2 tbsp powdered erythritol to soft peaks and spread or pipe over the chilled cheesecake; sprinkle a little ground cinnamon on top. For cleaner slices, run a knife under hot water, wipe dry and cut between each slice.

Equipment Needed

1. 9-inch springform pan or small tart pan (your choice, springform is easiest)
2. Electric hand mixer or stand mixer with beaters — makes the cream cheese silky
3. Large mixing bowl plus a small bowl (use the small one chilled for whipping cream)
4. Measuring cups, measuring spoons and a kitchen scale for accuracy
5. Rubber spatula for folding and an offset spatula or spoon to smooth the top
6. Small microwave safe bowl or small saucepan to melt the gelatin gently
7. Whisk for tempering the gelatin and for quick mixing
8. Metal or plastic mixing beaters (if using separate from your mixer)
9. Knife and a towel or bowl of hot water to clean the knife between slices
10. Plastic wrap or a lid to cover the cheesecake while it chills

(Note: you can skip or combine some items depending on what you already own, but these cover everything you need)

FAQ

How long does this cheesecake need to set and can I skip the gelatin?

Let it chill at least 4 hours but overnight is best for clean slices. If you skip the gelatin the filling will be soft and more like a mousse, still tasty but it wont hold neat slices.

How do I bloom and dissolve the gelatin so it doesnt clump?

Sprinkle the gelatin over 2 tablespoons cold water, let sit 5 minutes, then warm gently (microwave 10 15 seconds or warm on stove) until fully dissolved. Whisk a spoonful into a warm bit of the filling to temper it then fold that back in. Do not boil the gelatin.

Can I use agar agar or a different setting agent?

Yes, but not 1 to 1. Use about 1 teaspoon agar powder, dissolve it in boiling liquid and simmer 1 to 2 minutes, then cool a bit before mixing in. Texture will be firmer and slightly different, so do a small test if you havent used it before.

What sweetener swaps are okay and will it affect texture?

Powdered erythritol or powdered monk fruit in the filling gives the smoothest result. Granulated erythritol works fine in the crust. Liquid stevia can be used but its much stronger so add sparingly, taste as you go. Using different sweeteners can change mouthfeel and cooling aftertaste so adjust to your taste.

My crust is crumbly, how do I fix that?

Press the crust firmly into an 8 or 9 inch springform pan and chill at least 30 minutes before filling. Make sure you measured almond flour right and used all the melted butter. If it still wont stick, warm the butter a little more then press again.

How should I store leftovers and can I freeze it?

Keep refrigerated up to 4 to 5 days. If freezing, freeze wrapped or in an airtight container up to 1 month. Thaw in the fridge overnight. Wait to add whipped cream topping until just before serving for best texture.

No Bake Pumpkin Cheesecake (NO Sugar Or Grains!) Recipe Substitutions and Variations

Almond flour: swap 1:1 with ground pecans or hazelnuts — same fat and texture so crust presses together just like almond. For a nut free option use sunflower seed flour 1:1, but it can sometimes tint the filling slightly green, nothing wrong with it though.
Granulated erythritol/monk fruit: replace 1:1 with allulose for better mouthfeel and no cooling effect. If you want a concentrated natural option use liquid stevia, start with 1/8 to 1/4 tsp and taste, because sweetness strength varies.
Unsalted butter: use melted coconut oil 1:1 for a dairy free crust, it firms in the fridge similar to butter and gives a hint of coconut. Or use melted ghee 1:1 for a rich, buttery flavor without extra water.
Full fat cream cheese: swap with equal amounts of vegan cream cheese for a dairy free cake, or use chilled full fat coconut cream (scoop the solid part) roughly 1:1 but expect a slight coconut note and a slightly softer set, you can add a little extra erythritol if needed for sweetness.

Pro Tips

1) Soften the cream cheese right, dont try to rush it. Cut into cubes and let sit at room temp for 30 to 60 minutes or zap 8 to 10 seconds at a time in the microwave. If it gets warm and gooey you overdid it, but slightly cool it in the fridge for a few minutes and keep going.

2) Gelatin timing is everything. Bloom it fully and melt gently, then temper it by stirring a spoonful of filling into the hot gelatin before adding back to the bowl, that way you wont get weird lumps or cooked bits. If the filling seems too loose next day you can add another half teaspoon of gelatin next time.

3) Chill everything you can while whipping cream. Cold bowl, cold beaters, cold cream = quicker, fluffier peaks. Fold the whipped cream in slow and steady, use a big spatula and make wide, lazy strokes so you dont deflate the air you just made.

4) For the crust and slices: press the crust super firm with the bottom of a measuring cup so it wont crumble, and chill it well before filling. To get restaurant-clean slices, chill the whole cake overnight or freeze 15 to 30 minutes, then warm and wipe your knife under hot water between cuts. Its a small extra step but makes it look way better.

No Bake Pumpkin Cheesecake (NO Sugar Or Grains!) Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I’m sharing my No Bake Low Carb Pumpkin Cheesecake because one surprising pantry swap makes it sugar free and ready in minutes.

Servings

servings

Calories

525

kcal

Equipment: 1. 9-inch springform pan or small tart pan (your choice, springform is easiest)
2. Electric hand mixer or stand mixer with beaters — makes the cream cheese silky
3. Large mixing bowl plus a small bowl (use the small one chilled for whipping cream)
4. Measuring cups, measuring spoons and a kitchen scale for accuracy
5. Rubber spatula for folding and an offset spatula or spoon to smooth the top
6. Small microwave safe bowl or small saucepan to melt the gelatin gently
7. Whisk for tempering the gelatin and for quick mixing
8. Metal or plastic mixing beaters (if using separate from your mixer)
9. Knife and a towel or bowl of hot water to clean the knife between slices
10. Plastic wrap or a lid to cover the cheesecake while it chills

(Note: you can skip or combine some items depending on what you already own, but these cover everything you need)

Ingredients

Crust: 1 1/2 cups blanched almond flour (150 g)
Crust: 1/4 cup granulated erythritol or monk fruit sweetener (50 g)
Crust: 1 tsp ground cinnamon
Crust: pinch fine sea salt
Crust: 5 tbsp unsalted butter, melted (70 g)
Filling: 16 oz full fat cream cheese, softened (450 g)
Filling: 1 cup pumpkin puree, NOT pumpkin pie filling (240 g)
Filling: 1/2 cup powdered erythritol or powdered monk fruit sweetener (60 g)
Filling: 1 tsp vanilla extract
Filling: 2 tsp pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp allspice)
Filling: 1/4 tsp fine sea salt
Filling: 1 cup heavy whipping cream, cold (240 ml)
Filling: 1 packet unflavored gelatin (2 1/4 tsp / about 7 g)
Filling: 2 tbsp cold water
Optional topping: 1/2 cup heavy whipping cream, cold (120 ml)
Optional topping: 2 tbsp powdered erythritol (or to taste)
Optional topping: a light sprinkle ground cinnamon for garnish

Directions

Make the crust: in a bowl mix 1 1/2 cups blanched almond flour, 1/4 cup granulated erythritol or monk fruit, 1 tsp cinnamon and a pinch of sea salt; stir in 5 tbsp melted butter until it holds when pressed. Press evenly into the bottom of a 9 inch springform pan or small tart pan and refrigerate while you make the filling.
Bloom the gelatin: sprinkle 1 packet (about 2 1/4 tsp / 7 g) gelatin over 2 tbsp cold water and let sit 3 to 5 minutes until spongy.
Soften and sweeten the cream cheese: in a large bowl beat 16 oz softened full fat cream cheese until smooth, then add 1/2 cup powdered erythritol, 1 tsp vanilla, 1/4 tsp salt and beat again until creamy and mostly lump free.
Add pumpkin and spices: fold in 1 cup pumpkin puree and 2 tsp pumpkin pie spice (or your mix of cinnamon, ginger, nutmeg and allspice) until evenly colored.
Dissolve the gelatin: gently warm the bloomed gelatin in a microwave for 8 to 12 seconds or on the stovetop over very low heat just until melted; do not boil. Stir a spoonful of the pumpkin mixture into the melted gelatin to temper it, then pour that back into the main filling and mix quickly to combine.
Whip the cream: in a chilled bowl whip 1 cup cold heavy whipping cream to soft-medium peaks. Cold cream whips faster and lighter, so chill bowl or beaters if you can.
Fold to finish the filling: gently fold the whipped cream into the pumpkin-cream cheese mixture until smooth and airy. Take care not to overmix or you'll deflate the cream.
Assemble and chill: spread the filling over the chilled crust, smooth the top, then refrigerate at least 4 hours to set, but overnight is best for firm, sliceable cheesecake.
Optional topping and serve: whip 1/2 cup cold heavy cream with 2 tbsp powdered erythritol to soft peaks and spread or pipe over the chilled cheesecake; sprinkle a little ground cinnamon on top. For cleaner slices, run a knife under hot water, wipe dry and cut between each slice.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.