These decadent No Bake Pumpkin cheesecake is nut free, gluten free, low carb and sugar free!
Although Pumpkin Pie is traditional for Thanksgiving, sometimes easy wins out and this recipe today is easy because no baking is required!
I like to make my life easier. I like to bake, but I’d rather bang out a beautiful no baking required type recipe to make all my friends and family think I slaved over a dessert when I really didn’t.
I like recipes that require little effort but no one will know and all that they will say is how amazing and incredible the dessert is they are inhaling. Not to mention their utter shock when you tell them it contains no sugar, no gluten, and it’s actually low carb too! Ha!
Yes, that is what I live for.
Such is the case in this recipe. I did not feel like baking. I have made some pretty successful no bake bars (Peanut Butter Cheesecake Mousse Pie, Key Lime Pie Bars) and knew a pumpkin cheesecake had to happen.
This recipe Almost failed on me.
I kind of forgot to add the gelatin that I needed in order to make this set properly. Well to be honest I did actually make this without the gelatin on my first attempt. And then placed it in the fridge to set, went back to check on it an hour later and it was mush. AND then I remembered what I forgot! Never too late I thought, I will not be defeated today! I had all ready had a failed recipe I could not salvage this morning and was determined to not waste all my ingredients on this one.
So I scooped off all the luscious pumpkin cheesecake batter that was mush, plopped it back into my food processor. Prepared the gelatin needed, re-blended it all. Had to make another crust because it was not salvageable, but in the end, Success!!
Topped with a little homemade sugar-free whipped cream and some vanilla liquid stevia, my favorite and a sprinkle of coconut sugar for color! The family inhaled these! EVEN the very picky hubby!
Brenda’s Notes:
- Nutritional information does not include optional whipped cream.
- If you don’t have Swerve for the crust, you can replace with Truvia or another erythritol or use pure stevia extract, 1/2 teaspoon.
- If you don’t have pumpkin pie spices, just use a combination of ground cinnamon, nutmeg, and cloves.
- You could also serve this in pie form using a circular pie plate instead of a square pan as I have here.
- I’ve made this with sunflower seeds because my youngest has a tree nut allergy, otherwise you could use almond flour in place of the sunflower seed flour.
- UPDATE: I’ve made the crust using sesame seeds and I’m in love with the flavor, almost nutty without any nuts! I made this is a spring form pan for my video and love it presented this way best!
- This recipe was first published on my blog November of 2014.
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No Bake Sugar-Free Pumpkin Cheesecake
Ingredients
Crust
- 1/3 cup unsweetened shredded coconut
- 1.5 cup sesame seeds or sunflower seeds or almond meal
- 1/2 teaspoon ground cinnamon
- 1/2 cup Swerve sweetener
- 1/4 teaspoon sea salt
- 6 tablespoons butter softened
Filling
- 1 envelop gelatin
- 8 ounce cream cheese softened
- 2 cups pumpkin puree not pie filling
- 2 tablespoons coconut flour
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 tsp pumpkin liquid stevia
Instructions
-
Line an 8 by 8 pan or spring form with parchment paper.
-
Add all crust ingredients to a food processor and pulse until fine crumbs.
-
Evenly press crust mixture into the bottom of the pan.
-
Pour 1 cup water into a small sauce pan and heat over medium heat until simmering.
-
Add gelatin and simmer and stir until dissolved. Set aside to cool.
-
Add cream cheese to a stand mixer and blend on low until smoother in texture.
-
Add remaining ingredients and blend until all incorporated and no visible lumps of cream cheese.
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Keep stand mixer on low while pouring in cooled gelatin and continue until it's all absorbed.
-
Pour filling onto crust and cover and refrigerate until set, about 2 hours.
-
Top with whipped cream if desired!
Recipe Notes
Net Carbs: 12g *
Please Note: There are natural sugars in pure pumpkin as well as in cream cheese.
I love that this cheesecake is no-bake. When it’s holiday time there is no time to try to clear the oven to bake a traditional cheesecake. This looks heavenly!
Glad you were able to salvage this dessert. It looks incredibly creamy and delicious!
brenda i do not have any sunflower flour but have so many of the other flours…….question…..could this be made with coconut flour or almond flour ? i do not care for sunflower seeds and worry i would not like them ground up either.
looking forard to your answer as i have been looking for a pumpkin cheesecake recipe. the websites that post regular food have had them on but that does not suit my lifestyle.. thanks alot .. edna from midland ontario canada
I only used it beccuase my youngest has a treenut allergy so you can sub almond flour.
NO BAKE? and sugar free?? Sign me up!
looks yummy!
coconut in the crust and no bake? love it!
Don’t you just love the reaction when you tell someone that a dish they love is healthy/gluten-free/sugar-free dish? This cheesecake sounds fantastic!
This cheesecake makes me so happy! Pumpkin cheesecakes are perfect this time of year!
Can u send me recipe? Pwelita3@yahoo.com
So glad it worked out because it looks amazing! Love that it is no bake!
These are gorgeous. They look like mousse! I bet they taste wonderful!
Oh, a sunflower seed flour and coconut base? YUM! This sounds amazing, and so cool that you could salvage most of it so you didn’t have to start over entirely. I’ll take a slice, please.
Such a simple ! Looks delicious!
I am with you – easy recipes that look like you worked for a very, very long time on it. Ha, that could be me – put everything together and forget something essential. Ah, so glad that you were able to salvage it and even better that you shared it 🙂
I’m the same way – easy recipes that look like they took all day are the best!! Great cheesecake!
Can’t go wrong with pumpkin cheesecake!
I did a no bake cheesecake as well this week too! Love that yours is sugar free!
I love how thick the layer of cheesecake is! And sunflower seed flour?! I always suggest people use that as an almond flour sub but I’ve never tried it myself. Good to know that it actually works! 😉
My youngest has a tree nut allergy so it’s a must in our house, thanks Erin!
Hi Brenda, several have asked, as am I, what flours can be substituted and still have this turn out well? thank you!
almond flour should sub the sunflower seeds just fine
I’d love a huge slice, please!
I’m pretty sure that this needs to be on my thanksgiving table!
The texture of that cheesecake filling looks perfect – so light and fluffy!
You had me at No-Bake. 🙂
brenda what can sunflower flour be subsituted with……..i have so many different flours now and would like not to have to
add another one…….please answer………..edna midland ontario canada……..you are the only blogger i have seen that has a
no bake pumpkin recipe except those that do make it with all the “bad” stuff….
Severe coconut allergy here- can I use Almond flour instead of the coconut? Recipe sounds delicious and easy!
Yes that would work.You could replace all the sunflower seed flour for almond as well. My youngest has a tree nut and peanut allergy.
most people that sent in reviews never said they made it, just how good it looked etc. I actually made it and did not like the
taste at all, I also love pumpkin, so, for me it was a waste of ingredients. better luck next time.
I’m sorry about that. Did you substitute any ingredients or sweetener?
This looks scrumptious. I preferk no-bake over baked cheesecakes. Not just because I consider myself a lazy cook, but because they taste just as GOOD to me. This one really looks delish!
Where are the directions and ingredients? I must be blind because I have gone up and down this page and don’t see them. Please and thank you!
Apparently WordPress just updated my blog automatically and ALL my recipes are currently “missing”, I’ve left a message with the person who helps me.
I guess I should have refreshed my page because I made another comment. Oops. I will look again later. I want to make this for our church potluck this weekend. Thanks!
I made it this weekend. I spread mine out in a bigger pan. They were awesome!
I want to try this! I have gelatin in a larger container. How much is the equivalent of one envelope? Thank and Happy Thanksgiving!
What kind of gelatin can I use ?
I used the Knox brand.
How much is in an envelope of Knox? I’m going to double it and put it in a 9 by 13 pan and bring it to our family Thanksgiving get together. It looks yummy and healthy.
My family and I are vegetarian, what could I use instead of gelatine? I would love to try this !
I really would not know but I found this and thought it might give you some ideas. http://www.thekitchn.com/vegetarian-and-vegan-substitutes-for-gelatin-tips-from-the-kitchn-189478
Could I use just coconut flour?
I don’t have liquid stevia. is there a way to possibly sub in Splenda? thanks!
Brenda,I don’t have pure stevia extract for the filling but I have swerve. How much swerve is 1 teaspoon of pure stevia extract?
I would say at least a cup of Swerve, also might be best to use confectioners Swerve if you have it.
Ok.Thanks. I don’t have confectioners Swerve but I will look at the store. By the way I also have liquid stevia sweet drops sweetener. Can I sub with that? And if yes then how much?
It’s delicious!! I just made it but I used your low carb coconut flour pie crust for a more traditional pumpkin pie. This most definitely satisfies this diabetic’s sweet tooth. It is perfect!!! Keep up the good work 😄
Thank you!
Tell me about this coconut pie crust please
I followed this recipe exactly as written and while the texture is amazing, it is not sweet at all. My family was disappointed and I am, too. It is a beautiful cheesecake presentation wise but could definitely benefit from more stevia or some powdered swerve added into the batter. This is almost a savory pumpkin cheesecake.
Which brand of sweetener do you have?
I have sweet leaf stevia powder and then swerve in the crust. Is it not as potent as the one you used?? I plan on making it again because it was so easy but with more sweetener for sure. I also didn’t top it with any whipped cream so it was just served as is.
Hi Brenda.
What brand of pumpkin puree do you use? If you buy it on line can you please send the link.
Thank you.
I don’t buy it online, usually just get at Whole Foods.
I like Libby’s canned pure pumpkin.
The nearest Whole Foods is an hour away from me:-( And I couldn’t find it in shop rite or stop and shop. That’s why I wanted to buy it on line. I found it on line but many reviews are very bad. And almost everyone use it for dogs. So I’m confused😟 Do you remember the name of the brand you buy? And if I don’t find it can I just use regular pumpkin ? Like roast or bake it first and then purée it?😕
you could roast a pumpkin and puree.
11/19/16 Nice recipe, easy to make and follow. Love the “no bake” aspect, even easier.
Hello Brenda,
Happy Thanksgiving!!! Just wanted you to know that I love this recipe for the no bake pumpkin cheesecake but I use your coconut pie crust instead and it is great!!! I am a diabetic and I love pumpkin pie and this makes for the greatest tasting substitute which in my opinion is even better than the sugar filled pumpkin pie.
I pray you and you family have a blessed holiday today and Christmas!!!
Beth
That’s a fantastic idea, I will try it! Thank you and Happy Thanksgiving to you!
Brenda, do you know the calories in this?
Yes all the nutritional info is located in the right corner of the recipe.
Hi Brenda – can you please reconfirm The serving size … is it 1 gram? Sorry but I want to make this for someone who has health issues. Thank you in advance!
There’s been a glitch in my new recipe plug in and all servings converted to 1g!! There are 12 servings in this recipe. The nutrition info as seen is for 1 serving.
Brenda,
Thank you so much for all your hard work. You are a blessing to so many. I am unable to afford the pumpkin stevia. Wil Vanilla work as well? I am a diabetic and control it with diet and exercise. Your recipes enable me to still cook for my family and enjoy it.
Ruth
Yes Ruth vanilla will be good to use too and thank you!
This will sound strange as this is a sugar free dessert….but can I substitute honey or maple syrup into the filling and still have it set correctly?
I’ve not tried it but I do think you could without problem.
I made the filling as a test run the other night and it seemed like it thinned it out too much when i added the gelatin water. It still set up just fine (mine looked exactly like your pictures, which doesn’t happen too often to me!) and was able to cut into pie slices without trouble, but I’m wondering at the reason behind so much water (thins the filling) and gelatin (helps thicken). It seems like they just cancel each other out. Would the cream cheese not solidify enough in the fridge without the gelatin?
It might I’ve not tried it without the gelatin.
Finding theses flavoured stevias in my town is near to impossible. Could I just use regular stevia and increase the pumpkin pie spice?
You could. I never find any at my local stores either, I usually just get them on Amazon.