This healthy pumpkin cheesecake is a lightened up version of one of the best fall desserts! This no bake recipe is super easy to make and is made with no sugar and keto friendly. Almond flour crust and fluffy filling make this cheesecake a hit for Thanksgiving, Christmas or any time during the fall!
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If you love cheesecake as much as I do then this healthy pumpkin cheesecake needs to jump to the top of your to-make list. Just like this no bake cheesecake, this healthy pumpkin cheesecake is made with no sugar and is a super easy recipe that is perfect for fall.
If pumpkin is your thing, definitely check out these pumpkin protein muffins and these pumpkin spice overnight oats to get your pumpkin spice fix!
Why You'll Love This Recipe
- Low fat, heart-healthy version with no sugar making it great for diabetics. Less calories without less flavor! Also try our Thanksgiving fruit salad for a light & healthy dessert without added sugar.
- Great alternative to pumpkin pie for Thanksgiving desserts.
- Healthy pumpkin cheesecake is surprisingly easy to make with just a few simple ingredients.
Ingredients & Substitutions
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Heavy cream: Use heavy cream rather than milk for the best texture & flavor. For an easy option use Cool Whip or whipped topping.
- Pumpkin puree: Make sure to select pumpkin puree, not pumpkin pie filling.
- Monk fruit sweetener: Monk fruit, erythritol or stevia baking blends all work well for a sugar free option. Maple syrup, honey or coconut sugar are also sweetener options if you are looking for a no refined sugar option.
- Cream cheese: Neufchatel or cream cheese works. To make with less fat, opt for Neufchatel.
- Greek yogurt: use plain non-fat Greek yogurt or low fat sour cream.
- Almond flour: Use almond flour rather than almond meal for the best texture.
- Pecans: Pecans are optional - you can use an extra ½ cup of almond flour instead of pecans. I like the flavor that pecans add to this recipe so I highly recommend adding them to make an almond flour pecan crust.
How to Make This Recipe
This is a step-by-step walkthrough of how to cook this recipe. The recipe card at the bottom shows the exact cook time and temperatures.
Almond Flour Pecan Crust Instructions
- Use a food processor to combine the almond flour and the pecans. I used my favorite food processor that is on Amazon and surprisingly inexpensive!
- Place mixture onto a sheet pan and toast in the oven at 350F for a few minutes until mixture is toasted. This step is optional but does help to enhance the crust flavor.
- Place pecan and almond flour mixture into a bowl and add in remaining crust ingredients until mixture resembles wet sand.
- Spray a 9-inch springform pan with coconut oil spray and then press the crust into the pan. Place into the freezer while you make the filling.
Filling Instructions
- Beat the cream cheese and monk fruit sweetener on medium speed until smooth and creamy. Scrape down sides of the bowl as needed. Add in remaining filling ingredients (excluding the whipped cream) and beat for 3 minutes on medium speed until well combined.
- Whip cold heavy cream into stiff peaks on medium-high speed for about 4 minutes until stiff peaks form. Do not over-beat.
- Fold the whipped cream into the cheesecake filling until combined.
- Remove crust from the freezer and spread filling into the crust. Smooth tops with a spoon. Cover and refrigerate healthy pumpkin cheesecake for 12 hours before serving for best results.
Expert Tips
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- Freezing: This healthy pumpkin cheesecake freezes very well. Store wrapped in plastic wrap and in a freezer safe container for up to 3 months. I recommend cutting it in half and freezing it in full halves so it is easier to defrost and store.
- Bars or Bites: Make healthy pumpkin cheesecake into bars or bites by using an 8X8 glass Pyrex baking dish and cutting into bars or bites after 12 hour cooling.
- Crustless: You can also make this recipe with no crust. Just make the filling part of the recipe and add it to glass jars or cups.
Recipe FAQs
Although not as low carb as other veggies, canned pumpkin has lower carbs and more fiber than many fruits and veggies. This healthy pumpkin cheesecake has 7.3 net carbs per serving. Compared to 73 grans of net carbs in the Cheesecake Factory pumpkin cheesecake recipe, this one is definitely low carb and healthy.
To make sure this healthy pumpkin cheesecake stays firm and you are able to slice it do not skip the chilling phase. For best results, refrigerate overnight or up to 12 hours.
I recommend using a 9-inch springform pan so you can easily remove this healthy pumpkin cheesecake with no issues. However, if you don't have one feel free to use a cake pan, Pyrex dish or even a pie plate if you aren't worried about the way it looks.
Related Recipes
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Healthy Pumpkin Cheesecake
Equipment
- 1 hand mixer or stand mixer
Ingredients
Crust Ingredients
- 2 cups toasted almond flour
- ½ cup pecans
- 10 teaspoon monk fruit sweetener
- 6 tablespoon grassfed butter
- ½ teaspoon sea salt
Filling Ingredients
- 1 cup heavy cream
- 6 oz pumpkin puree
- 12 oz Neufchatel cheese
- ½ cup monk fruit sweetener reduce to ⅓ cup for less sweetness
- 1 tablespoon Greek yogurt sour cream may be substituted
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 2 teaspoon pumpkin spice
Instructions
Pecan Almond Flour Crust
- Add almond flour and pecans to a food processor. Process until they are a fine flour, similar to thin sand.
- Place almond flour and pecan mixture onto a sheet pan. Lightly toast almond flour in the oven for a few minutes at 350F until just lightly browned. Be careful not to burn it. Alternatively, you can toast it in a skillet over medium heat for a few minutes.
- Transfer almond flour to a bowl and mix in monk fruit sweetener plus spices. Add in butter and mix until combined.
- Press into springform pan sprayed with coconut oil or cooking spray and place into freezer while you make the filling.
Filling Instructions
- Whip cold heavy cream into stiff peaks on medium-high speed for about 4 minutes until stiff peaks form. Do not over-beat.
- Beat the cream cheese and monk fruit sweetener on medium speed until smooth and creamy. Scrape down sides of the bowl as needed. Add in remaining filling ingredients (excluding the whipped cream) and beat for 3 minutes on medium speed until well combined.
- Fold the whipped cream into the cheesecake filling until combined.
- Remove crust from the freezer and spread filling into the crust. Smooth tops with a spoon. Cover and refrigerate for 12 hours before serving for best results.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- Freezing: This healthy pumpkin cheesecake freezes very well. Store wrapped in plastic wrap and in a freezer safe container for up to 3 months. I recommend cutting it in half and freezing it in full halves so it is easier to defrost and store.
- Bars or Bites: Make healthy pumpkin cheesecake into bars or bites by using an 8X8 glass Pyrex baking dish and cutting into bars or bites after 12 hour cooling.
- Crustless: You can also make this recipe with no crust. Just make the filling part of the recipe and add it to glass jars or cups.
Kat
Can I use pumpkin flavor cream cheese? 😂
mommafitpgh@gmail.com
that probably won't make them keto if you are looking for a low carb recipe
Liz
Hello! I'm wondering what brand of coconut oil and cream cheese you are using? I was looking at our cream cheese and it was 800 calories for the entire 8oz. The coconut oil we use is Spectrum organic unrefined at 120 calories per tbsp. So this increases the calories quite a bit, but the other macros are basically the same. Thanks!
mommafitpgh@gmail.com
Check the macro info! the calories for the entire recipe is about 800ish and per serving 33 calories per ball.
Allie of vigor it out
Ah you beat me to creating a delishious pumpkin spice fat bomb recipe! Can’t wait to try it. I was thinking about trying one out with chocolate too ?
mommafitpgh@gmail.com
yum would LOVE to try your recipe!!!! I have a chocolate pb one here that is oh so tasty!! thanks for the love!
Jannine
What is the best way to soften the coconut oil without completely liquifying it? I read that the microwave can ruin the molecular break down. What do you suggest?
mommafitpgh@gmail.com
try setting it on your stove while you heat something up or put something in the oven! It will naturally soften.
Julie Mudgett
What do you mean by softening the coconut oil? I Googled it, and all the answers said it meant to melt it. Is this correct? It doesn't look like I thought it would. Thank you!
mommafitpgh@gmail.com
you can melt it in the microwave or you can leave it out to soften.
Julie Mudgett
So, I guess I made them correctly then. The batter was more like soup, and I had to scoop them into small dessert paper cups, since I couldn't make them into cute little balls. They still tasted good, though! Thank you!
mommafitpgh@gmail.com
that works well too! glad you liked them!
Monica
I would really like to make your pumpkin spice cheesecake Keto fat bombs but I think the amount of cream cheese is missing from the recipe. Hopefully I didn’t miss it. I have looked about 4 times to make sure I didn’t miss it. Thanks!! Love your recipes!
mommafitpgh@gmail.com
oh man you are right! haha thanks for the note, updated!!