These decadent Pumpkin No Bake Cheesecake is nut free, gluten free, low carb, keto and sugar free! Whether you're on a keto diet or low carb diet, this is just 5 grams of net carbs per serving and will definitely satisfy your sweet tooth!
Keto No-Bake Cheesecake
Although Pumpkin Pie is traditional for Thanksgiving, sometimes easy wins out and this no bake keto cheesecake recipe today is easy because no baking is required!
I like to make my life easier and I do like to bake dessert, but I'd rather bang out a beautiful no bake keto dessert recipe to make all my friends and family think I slaved in the kitchen all day when I really didn't.
I like an easy dessert recipe that requires 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 easy keto cheesecake recipe. I did not feel like baking. I have made some pretty successful no bake cheesecake bars, like my Peanut Butter Cheesecake Mousse Pie, Key Lime Pie Bars, Blueberry Cheesecake Bars, Apple Cheesecake Bars and just knew a pumpkin low carb cheesecake had to happen.
Traditional cheesecake versus Keto-Friendly Cheesecake
Regular cheesecake you can buy at the store or many you see online are filled with regular sugar and usually wheat flour if there's a crust. Carbs are high and are definitely not keto friendly.
If you're looking to eat less sugar this year making a sugar-free cheesecake will be a great thing for you because you really won't notice any difference.
This keto no-bake cheesecake 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 the first time I tried this.
And then I 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 sugar free cheesecake batter that was mush, plopped it back into my food processor. Prepared the gelatin needed, re-blended it all.
I had to make another keto cheesecake crust because it was not salvageable, but in the end, Success!!
How to Make No Bake Cheesecake
To view exact measurements, print recipe and see nutritional information, please scroll to the bottom of this blog post to view the recipe card.
sesame seeds raw, unsalted or sunflower seeds or almond meal
Swerve sweetener, granular is fine
room temperature unsalted butter
1 envelope gelatin
softened cream cheese
pumpkin puree (not pie filling)
Line an 8 by 8 pan or 9 inch springform pan 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 or large bowl and use an electric mixer to blend on low until smooth in texture.
Add remaining ingredients and blend until all incorporated and no visible lumps of cream cheese. Taste and adjust sweetener if needed.
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 sugar free whipped cream or drizzle melted sugar free dark chocolate over the top of the cheesecake if desired!
Can I swap the liquid stevia for monk fruit sweetener?
I would not recommend using granulated sweetener as the cheesecake filling will be gritty. For the best texture please use any low carb powdered sweetener you prefer.
Can I make this an almond flour crust instead?
You can replace the sesame seeds with almond flour if you prefer.
Can I use low fat cream cheese instead of full fat cream cheese?
You can use low fat cream cheese if you prefer.
Can I use graham crackers for the crust?
I would not recommend using graham crackers as they are full of sugar and will spike blood sugar.
Can I swap the butter with coconut oil?
Yes you can swap butter with coconut oil in the crust recipe.
How do I store this?
You can cover the entire cheesecake right in its pie pan with plastic wrap and store in the fridge for up to 5 days or you can cut into individual slices and place in an airtight container in the freezer for up to 2 months.
More Sugar Free Dessert Recipes for Thanksgiving
2 Minute Mini Keto Cheesecake Recipe
Keto Sugar Free Pumpkin No Bake Cheesecake
No Bake Sugar-Free Pumpkin Cheesecake
- ⅓ cup unsweetened shredded coconut
- 1 cup sesame seeds raw, unsalted or sunflower seeds or almond meal
- ½ teaspoon ground cinnamon
- ½ cup Swerve sweetener
- ¼ teaspoon sea salt
- 6 tablespoons butter softened
- 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
- ¼ teaspoon salt
- 1 teaspoon pumpkin liquid stevia
- 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.
- 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!
I have the gelatin in a canister. How much is in the envelope of Knox gelatin?
would love to try this for a diabetic friendly dessert for Thanksgiving but it is too late to order the pumpkin liquid stevia do you have any suggestions on replacement or how it would be if left out completely? Any suggestions would be great!
You could use any sweetener you like really, the pumpkin stevia is nice and adds extra pumpkin flavor but it can be made without it.
I found this recipe for the first time last year when we started going low carb and low sugar in our household. Since then I have made it several times. Not just for thanksgiving!! My hubby requests it for his birthday and I’ve made it for other occasions too. It’s a hit among everyone. Thank you for creating delicious recipes that actually taste good that my family loves.
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.
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.
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.
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.
Yes Ruth vanilla will be good to use too and thank you!
If I wanted to add a pecan praline layer, would it be best on the bottom?
Yes that would be best.
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, do you know the calories in this?
Yes all the nutritional info is located in the right corner of the recipe.
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!!!
That's a fantastic idea, I will try it! Thank you and Happy Thanksgiving to you!
11/19/16 Nice recipe, easy to make and follow. Love the "no bake" aspect, even easier.
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.
What brand of pumpkin puree do you use? If you buy it on line can you please send the link.
I don't buy it online, usually just get at Whole Foods.
I like Libby's canned pure pumpkin.
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.
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 ?
Tell me about this coconut pie crust please
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?
I don't have liquid stevia. is there a way to possibly sub in Splenda? thanks!
Could I use just coconut flour?
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
Hi! Can I omit the shredded coconut?
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.
I want to try this! I have gelatin in a larger container. How much is the equivalent of one envelope? Thank and Happy Thanksgiving!
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!
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!