This low-carb pumpkin cheesecake recipe is a lightened-up version of one of the best fall desserts! This no-bake healthy cheesecake recipe is super easy to make is made with no sugar and is keto-friendly. Almond flour crust, creamy texture, and fluffy filling make this recipe a hit for Thanksgiving, Christmas, or any time during the holiday season!
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You'll Love This Delicious Keto Pumpkin Cheesecake
Here are the top reasons you should make this low carb keto pumpkin cheesecake recipe:
- Healthier than traditional recipes - low fat, no sugar, fewer calories, and heart-healthy.
- No bake pumpkin cheesecake is easy to make with a few simple ingredients - no water bath needed!
- Delicious almond flour crust tastes like a graham cracker crust - just like this no-bake cheesecake.
- The creamy filling is full of pumpkin flavor, pumpkin pie spice, and cheesecake flavor - delicious for the fall season - just like our applesauce pumpkin cake.
- It is a perfect alternative to pumpkin pie for Thanksgiving desserts - just like this Thanksgiving fresh fruit salad or these pumpkin cheesecake muffins.
Ingredients & Substitutions
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
Pumpkin Cheesecake Filling Ingredients
Heavy cream: Use heavy cream rather than milk for the best texture & flavor. For an easy option use Cool Whip or whipped topping.
Pumpkin puree: Make sure to select pumpkin puree, not pumpkin pie filling. I have not tested this recipe using fresh or homemade pumpkin puree.
Pumpkin Spice: Pumpkin spice mix makes this recipe full of warm spices and delicious pumpkin flavors of ground cinnamon, nutmeg, and cloves.
Vanilla extract provides a warm flavor and enhances the sweetness and warmth of the recipe.
Lemon juice helps to balance out the sweet flavors and adds a level of acidity.
Cream cheese: Neufchatel or cream cheese works (just like in our healthy cheesecake dip). To make with less fat, opt for Neufchatel.
Greek yogurt: Use plain non-fat Greek yogurt or low-fat sour cream.
Monk fruit sweetener is the sugar substitute used to sweeten this low-carb pumpkin cheesecake recipe. Monk fruit, erythritol, or stevia baking blends all work well for a sugar-free option.
Maple syrup, honey, or coconut sugar are also sweetener options if you are looking for a no-refined sugar option (not low-carb).
Almond Flour Crust Ingredients
Almond flour: Use almond flour rather than almond meal for the best texture.
Pecans: Pecans are optional - you can use an extra ½ cup of almond flour instead of pecans.
Salt helps to balance out the sweet flavors and complements the warmth of the vanilla extract and pecans.
Monk fruit sweetener lightly sweetens the crust to give it a sweet graham-cracker-like taste.
Melted Butter: Melted butter helps the crust to come together and binds it.
How to Make This Sugar-Free Pumpkin Cheesecake
Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.
Almond Flour Pecan Crust Instructions
Use a food processor to combine the almond flour and the pecans. I used my favorite food processor that is on Amazon and surprisingly inexpensive!
Place the mixture onto a sheet pan and toast in the oven at 350F for a few minutes until the mixture is toasted. This step is optional but does help to enhance the crust flavor.
Place the pecan and almond flour mixture into a large bowl and add in the remaining crust ingredients until the mixture resembles wet sand.
Spray a 9-inch springform pan with coconut oil spray and press the pie crust mixture into the bottom of the pan. Place into the freezer while you make the filling.
Pumpkin Filling Instructions
Remove the cream cheese from the refrigerator and allow it to come to room temperature.
Whip cold heavy cream into stiff peaks on medium-high speed for about 4 minutes (do not over-beat) until stiff peaks form. Move to another bowl.
Beat the cream cheese and monk fruit sweetener using an electric mixer or a hand mixer on medium speed until smooth and creamy. Scrape down the sides of the bowl as needed.
Add in remaining filling ingredients (excluding the whipped cream) and beat for 3 minutes on medium speed until well combined.
Fold the whipped cream into the cheesecake mixture until combined.
Remove the crust from the freezer and spread the pumpkin cheesecake filling into the top of the crust. Smooth tops with a spoon.
Cover and refrigerate low-carb pumpkin cheesecake for 12 hours before serving for best results.
How to Store Pumpkin Cheesecake
Storage: Store in an airtight container in the refrigerator for up to 4 days
Freezing: This low-carb pumpkin cheesecake freezes very well. Store wrapped in plastic wrap and in a freezer-safe container for up to 3 months.
I recommend cutting it in half and freezing it in full halves so it is easier to defrost and store.
Expert Tips
Here are a few of my best tips for success when making this low-carb pumpkin cheesecake recipe.
- Follow the recipe card as written for the best results.
- Allow the cream cheese to come to room temperature to ensure easy mixing and a smooth pumpkin cheesecake filling.
- Refrigerate the cheesecake for at least 12 hours to allow the cheesecake to set and make for easy slicing.
- Do not skip toasting the pecans and almond flour to create the best flavor for the almond flour crust.
- Bars or Bites: Make low-carb pumpkin cheesecake into bars or bites by using an 8X8 glass Pyrex baking dish and cutting it into bars or bites after 12 hours of cooling.
- Crustless: You can also make this recipe with no crust. Just make the filling part of the recipe and add it to glass jars or cups.
Recipe FAQs
Although not as low carb as other veggies, canned pumpkin has lower carbs and more fiber than many fruits and veggies. This low-carb pumpkin cheesecake has 7.3 net carbs per serving.
Compared to 73 grams of net carbs in the Cheesecake Factory pumpkin cheesecake recipe, this one is definitely low-carb and healthy.
To make sure this low-carb pumpkin cheesecake stays firm and you are able to slice it, do not skip the chilling phase.
For best results, refrigerate overnight or up to 12 hours.
I recommend using a 9-inch springform pan so you can easily remove the pumpkin cheesecake with no issues.
However, if you don't have one feel free to use a cake pan, Pyrex dish, or even a pie plate if you aren't worried about how it looks.
More Keto Dessert Recipes You'll Love
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No-Bake Low-Carb Pumpkin Cheesecake
Equipment
- 1 9-inch springform pan
- 1 hand mixer or stand mixer
- coconut oil spray
Ingredients
Crust Ingredients
- 2 cups toasted almond flour
- ½ cup pecans
- 10 teaspoon monk fruit sweetener
- 1 teaspoon vanilla extract
- 6 tablespoon grassfed butter
- ½ teaspoon sea salt
Filling Ingredients
- 1 cup heavy cream
- 6 oz pumpkin puree
- 12 oz Neufchatel cheese cream cheese may be substituted
- ½ cup monk fruit sweetener reduce to ⅓ cup for less sweetness
- 1 tablespoon Greek yogurt sour cream may be substituted
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 2 teaspoon pumpkin spice
Instructions
- Allow Neufchatel or cream cheese to come to room temperature while assembling the crust.12 oz Neufchatel cheese
Pecan Almond Flour Crust
- Add almond flour and pecans to a food processor. Process until they are a fine flour, similar to thin sand.2 cups toasted almond flour, ½ cup pecans
- Place almond flour and pecan mixture onto a sheet pan. Lightly toast the almond flour in the oven for a few minutes at 350F until just lightly browned. Be careful not to burn it. Alternatively, you can toast it in a skillet over medium heat for a few minutes.
- Transfer almond flour to a bowl and mix in monk fruit sweetener, vanilla, and salt. Add in butter and mix until combined.10 teaspoon monk fruit sweetener, 6 tablespoon grassfed butter, ½ teaspoon sea salt, 1 teaspoon vanilla extract
- Press into springform pan sprayed with coconut oil or cooking spray and place into freezer while you make the filling.
Filling Instructions
- Whip cold heavy cream into stiff peaks on medium-high speed for about 4 minutes until stiff peaks form. Do not over-beat.1 cup heavy cream
- Beat the cream cheese and monk fruit sweetener on medium speed until smooth and creamy. Scrape down the sides of the bowl as needed. Add in remaining filling ingredients (excluding the whipped cream) and beat for 3 minutes on medium speed until well combined.6 oz pumpkin puree, 12 oz Neufchatel cheese, ½ cup monk fruit sweetener, 1 tablespoon Greek yogurt, 1 teaspoon vanilla extract, 1 teaspoon lemon juice, 2 teaspoon pumpkin spice
- Fold the whipped cream into the cheesecake filling until combined.1 cup heavy cream
- Remove the crust from the freezer and spread the filling into the crust. Smooth tops with a spoon. Cover and refrigerate for 12 hours before serving for best results.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- Freezing: This cheesecake freezes very well. Store wrapped in plastic wrap and in a freezer-safe container for up to 3 months. Cut it in half and freeze it in full halves to make it easier to defrost and store.
- Bars or Bites: Make low-carb pumpkin cheesecake into bars or bites by using an 8X8 glass Pyrex baking dish and cutting it into bars or bites after 12 hours of cooling.
- Crustless: You can also make this recipe with no crust. Make the filling part of the recipe and add it to glass jars or cups.
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Kat says
Can I use pumpkin flavor cream cheese? 😂
mommafitpgh@gmail.com says
that probably won't make them keto if you are looking for a low carb recipe
Liz says
Hello! I'm wondering what brand of coconut oil and cream cheese you are using? I was looking at our cream cheese and it was 800 calories for the entire 8oz. The coconut oil we use is Spectrum organic unrefined at 120 calories per tbsp. So this increases the calories quite a bit, but the other macros are basically the same. Thanks!
mommafitpgh@gmail.com says
Check the macro info! the calories for the entire recipe is about 800ish and per serving 33 calories per ball.
Allie of vigor it out says
Ah you beat me to creating a delishious pumpkin spice fat bomb recipe! Can’t wait to try it. I was thinking about trying one out with chocolate too ?
mommafitpgh@gmail.com says
yum would LOVE to try your recipe!!!! I have a chocolate pb one here that is oh so tasty!! thanks for the love!
Jannine says
What is the best way to soften the coconut oil without completely liquifying it? I read that the microwave can ruin the molecular break down. What do you suggest?
mommafitpgh@gmail.com says
try setting it on your stove while you heat something up or put something in the oven! It will naturally soften.
Julie Mudgett says
What do you mean by softening the coconut oil? I Googled it, and all the answers said it meant to melt it. Is this correct? It doesn't look like I thought it would. Thank you!
mommafitpgh@gmail.com says
you can melt it in the microwave or you can leave it out to soften.
Julie Mudgett says
So, I guess I made them correctly then. The batter was more like soup, and I had to scoop them into small dessert paper cups, since I couldn't make them into cute little balls. They still tasted good, though! Thank you!
mommafitpgh@gmail.com says
that works well too! glad you liked them!
Monica says
I would really like to make your pumpkin spice cheesecake Keto fat bombs but I think the amount of cream cheese is missing from the recipe. Hopefully I didn’t miss it. I have looked about 4 times to make sure I didn’t miss it. Thanks!! Love your recipes!
mommafitpgh@gmail.com says
oh man you are right! haha thanks for the note, updated!!