I never imagined at 3g net carbs I could have a no bake cheesecake on keto with y favorite fall flavor pumpkin! I show you just how I do it so that you can do it as well!
Thanksgiving recipes can be time consuming enough to cook for an entire family. Keto dessert recipes such as no bake cheesecakes are a great way to get one of the most popular desserts in only a fraction of the time.
The no bake keto pumpkin cheesecake bars are whipped together then you set it and forget it until it’s time to serve. The cheesecake crust is made with almond flour but you can sub for a pecan crust or a favorite a crunchy granola crust.
Of course, the classic pumpkin cheesecake will always be king but I highly recommend this one for the beginner baker or someone whom is short on time.
How To Make No Bake Keto Pumpkin Cheesecake Bars
- Full Fat Cream Cheese
- Keto Sweetener
- Pumpin Puree
- Pumpkin Pie Spice
- Vanilla Extract
For The Crust:
- Blanched Almond Flour
Making The Cheesecake
- First, melt butter and mix into almond flour, cinnamon, salt, and sweetener.
- Next, pat down mix into a 8 by 8 baking dish. You don’t have to line the bottom of the pan since you aren’t baking it. Set aside once its evenly spread out.
- In a bowl, mix room temperature cream cheese, butter, powdered sweetener, pumpkin spice, salt, pumpkin puree, liquid monk fruit and vanilla extract.
- Blend until really smooth.
- Spread out over the crust you prepared earlier. Place in the refrigerator for a few hours until it sets up.
- Lastly, the cheesecake won’t be super hard but a firm creamy texture. Firm enough to cut smoothly and pick up.
Helpful Recipe Tips
- Room temperature ingredients, I get it we are in a rush but a recipe such as a cheesecake needs a little love. To add, you don’t want to tire yourself or your hand mixer out trying to churn cold ingredients.
- Rest time, even a no bake cheesecake needs time to set. The cream cheese has been creamed and it needs to harden back up to a more solid state. Honestly, it taste better when you give those flavor time to develop. Plus, there is always the leftover batter?
How To Store
Always store your cheesecakes in the fridge. Cream cheese is a dairy product that should be in the refrigerator. This no bake keto cheesecake recipe should last more than a week and even longer if you choose to freeze any leftovers.
Frequently Asked Questions (FAQs)
Is cheesecake better bake or no-bake?
This is a very debatable question but I will break it down in a few ways that I look at the two. A classic cheesecake is baked but for ease people fell in love with the no bake version. Traditionally, a cheesecake takes hours to make and it needs to cool down then set. No bake cheesecakes just have to set up until firm taking half the time.
Why a no bake cheesecake didn’t get firm?
A simple answer is ingredients ratios or you didn’t give it long enough to firm up. This recipe is a great example because it uses pumpkin which doesn’t harden when cold. So, it would have been a bad idea to use sour cream or heavy cream because neither of those harden either. Now, sometimes the cheesecake just needs a little more time which is why I like to set it overnight. I get entirely too anxious waiting during the day.
Can I use pumpkin pie filling?
No, because this a keto, low carb and sugar-free cheesecake traditional pumpkin pie filling contains a ton of sugar. However, you can use the spices.
How many net carbs in a cheesecake
This no bake pumpkin keto cheesecake is only 3g net carbs per serving. The cheesecake servings are sectioned off into 3’s giving you 9 pieces total. Full nutritional label below via Cronometer.
Keto Thanksgiving Dessert Recipes
No Bake Pumpkin Keto Cheesecake Bars (Low Carb, Sugar Free, Gluten Free)
- 8 oz Cream Cheese
- 4 tablespoon unsalted butter
- 1/4 cup Powdered monk fruit sweetener (I used this)
- 1 teaspoon Liquid monk fruit
- 6 tablespoon pumpkin puree
- 3/4 tablespoon pumpkin spice
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup blanched almond flour
- 2 tablespoon unsalted butter
- 1/4 teaspoon cinnamon
- 1/4 teaspoon xanthan gum (optional for a better hold)
- 1/8 teaspoon salt
- 2 tablespoon sweetener
- In a small bowl mix the almond flour, cinnamon, salt, xanthan gum and sweetener then pour 2 tablespoons of melted butter over the mix. Use a spoon to mix well then press out into a 8 x 8 baking dish. Set aside.
- Bring cream cheese and 4 tablespoons of butter to room temperature
- Cream the butter and cream cheese together. Then add powdered sweetener, pumpkin spice, salt, monk fruit and vanilla extract.
- After that is blended add pumpkin puree
- Spread over the crust then place into the refrigerator until cheesecake has firmed up. The cheesecake won't be hard but a firm and creamy texture. Yet, firm enough to cut and lift out of the pan. Make 9 squares.