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4.09 from 24 votes

No Bake Sugar-Free Pumpkin Cheesecake

Course Dessert
Prep Time 20 minutes
Total Time 20 minutes
Servings 12
Calories 223kcal
Author Brenda Bennett | Sugar-Free Mom





  • 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!


Net Carbs: 5g 
This recipe was first published on my blog in November 2014.


Serving: 1slice | Calories: 223kcal | Carbohydrates: 8g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 207mg | Potassium: 185mg | Fiber: 3g | Sugar: 2g | Vitamin A: 6785IU | Vitamin C: 2mg | Calcium: 156mg | Iron: 3mg