Name: Easy No-Bake Pumpkin Cheesecake
Prep time: 30 min
Total time: 510 min
Ingredients: 1 cup pecans; 1 tablespoon monk fruit sweetener; 2 tablespoons coconut oil (*melted); 2 eight oz. bars cream cheese (*at room temperature ); ¼ cup light sour cream; ¼ cup monk fruit sweetener; ⅔ cup pumpkin puree (*blotted well); 1 teaspoon pumpkin pie spice; ½ teaspoon vanilla extract; ¼ teaspoon salt; ⅓ cup heavy whipping cream (*see note below)

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This lightened up, low carb, no-bake cheesecake is so delicious and easy to make! It's the perfect treat for those who love everything pumpkin flavored and has only 3 grams of sugar per serving. It's even gluten free with a crust made from pecans rather than graham crackers.

Low carb, no bake pumpkin cheesecake on a white plate atop a dark wooden charger. Cheesecake is decorated with whip cream and pecans. Additional pecans scattered to the side. — Pumpkin Cheesecake | Low Carb & No-Bake!

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If you're looking for a low carb and nut free treat check out these delicious Keto Pumpkin Cheesecake Bars!

Ingredients:

Cream cheese
Pumpkin puree
Salted butter
Light sour cream
Monk fruit sweetener
Pure vanilla extract
Pumpkin pie spice
Heavy whipping cream
Pecans
Coconut oil

Close up of a slice of low carb, no-bake pumpkin cheesecake decorated with whip cream, pecans and sprinkled cinnamon. — A Slice Of Low Carb, No-Bake Pumpkin Cheesecake!

How to make no-bake, low carb pumpkin cheesecake:

Keep scrolling for complete recipe and instructions. We’ll start here with a quick rundown!

Crush pecans in a food processor.
Mix with melted coconut oil and 1 tablespoon monk fruit sweetener. Press into a 7 inch springform pan and place in the refrigerator.
Measure all other ingredients (except for heavy whipping cream) into a large mixing bowl and combine using a handheld or stand electric mixer on medium speed.
In a separate mixing bowl, whisk cream with an electric mixer on high speed until stiff peaks form.
Transfer whipped cream into the larger mixing bowl and fold into cream cheese.
Spread into springform pan and chill in the refrigerator for 8 hours or overnight.
Cut into pieces, serve and enjoy!

Handy tips:

Blotting pumpkin: to blot your pumpkin puree, simply place it in a bowl with some paper towels. Fold the edges of the paper towels in over the puree to soak up excess moisture as pictured below!

Pumpkin puree in a bowl atop paper towels that are soaking up moisture from the puree.

STEP BY STEP PHOTOS:

Pumpkin cheesecake low carb with one slice cut out

Print Recipe

5 from 1 vote

Easy No-Bake Pumpkin Cheesecake

Yield: One, 7" cheesecake

Lightened up, no-bake, low carb pumpkin cheesecake is simple & easy to make! You are going to LOVE this recipe featuring velvety cream cheese and pumpkin pie spice. Only 3 grams of sugar per serving and gluten free!

Prep Time30 mins

Chilling time8 hrs

Total Time8 hrs 30 mins

Course: Dessert

Cuisine: American

Keyword: Cheesecake, Dessert, Gluten free dessert, Healthy Dessert, Keto friendly recipe, No-Bake, Pumpkin cheesecake low carb, Pumpkin cheesecake recipe easy

Servings: people

Calories: 300kcal

Ingredients

Crust:

1 cup pecans
1 tablespoon monk fruit sweetener
2 tablespoons coconut oil *melted

Cheesecake Filling:

2 eight oz. bars cream cheese *at room temperature
¼ cup light sour cream
¼ cup monk fruit sweetener
⅔ cup pumpkin puree *blotted well
1 teaspoon pumpkin pie spice
½ teaspoon vanilla extract
¼ teaspoon salt
⅓ cup heavy whipping cream *see note below

Recipe notes:

Heavy whipping cream: leave heavy whipping cream in the refrigerator until you are ready to whip it. Warm cream will be harder to work with.

Instructions

Take cream cheese out of the refrigerator and allow it to come to room temperature, 30 minutes out of the refrigerator should do the trick. Gather ingredients and make your pecan crust while you wait.
Crush pecans in a food processor or a large Ziploc bag with a rolling pin or drinking glass.
Transfer pecan crumbs into a small mixing bowl, add monk fruit sweetener and melted coconut oil. Mix well.
Line the bottom of a 7" spring form pan with parchment paper and transfer nut crust mixture to the pan. Cover with plastic wrap and place in the refrigerator.
Measure cream cheese, light sour cream, monk fruit sweetener, blotted pumpkin puree, pumpkin pie spice, vanilla extract and salt into a large mixing bowl. Use an electric or stand mixer to combine ingredients on medium speed until smooth.
Measure cold heavy whipping cream into a small glass or stainless mixing bowl. Mix on high until stiff peaks form (this will take around 3-4 minutes).
Use a spatula to transfer whipped cream into the large mixing bowl containing all other ingredients. Fold together gently until well combined. Do not over mix.
Take your crust out of the refrigerator and and spread cheesecake filling into your spring form pan. Cover with plastic wrap and chill in the refrigerator for 8 hours or overnight.
Cut and serve!

Nutrition

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More healthy fall desserts:

https://garlicsaltandlime.com/easy-low-carb-pumpkin-cheesecake-recipe-no-bake/(opens in a new tab)

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Comments

Rachel Harper says

September 21, 2021 at 5:55 am

Stacy,
This sounds so yummy. I'd like to share a link to my Sunday's Dirt Road Adventures. Thanks for sharing.

- stacey_olson says
  
  September 21, 2021 at 8:28 am
  
  Hi Rachel! Thank you for the kind comment. You can absolutely share - I appreciate it!