Description
Indulge in the delightful taste of our Pumpkin Keto No-Bake Cheesecake Recipe, a perfect harmony of rich pumpkin and creamy texture that satisfies your sweet cravings without the guilt. This easy-to-make dessert is ideal for those following a low-carb lifestyle, offering a delicious way to enjoy the flavors of fall year-round. With just 15 minutes of preparation and no baking required, you can impress your family and friends with this decadent treat. Customize it with your favorite toppings, from whipped cream to roasted nuts, making it versatile for any occasion—whether it’s a holiday gathering or a simple weeknight dessert. Treat yourself to this creamy, sugar-free cheesecake while keeping your health goals in check!
Ingredients
- 1 1/2 cups pecans (for crust)
- 1 tablespoon Swerve brown sugar sweetener
- 8 ounces cream cheese (softened)
- 1 cup heavy whipping cream
- 3/4 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
Instructions
- In a food processor, blend pecans, sweetener, and cinnamon until moist.
- Press the nut mixture into ramekins or jars to form the crust.
- Beat softened cream cheese with pumpkin puree and sweetener until smooth.
- Add vanilla extract and spices; mix until well combined.
- Whip heavy cream until fluffy and fold it into the pumpkin mixture gently.
- Spoon the filling into the prepared crusts and refrigerate for at least 4 hours.
- Serve chilled with desired toppings.
Nutrition
- Serving Size: 1 ramekin (150g)
- Calories: 390
- Sugar: 2g
- Sodium: 250mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 85mg
Keywords: Use room temperature cream cheese for a smoother filling. Experiment with different toppings like sugar-free caramel sauce or fresh berries to enhance flavors. This cheesecake can be stored in an airtight container in the refrigerator for up to 5 days.