No-Bake Pumpkin Cheesecake Recipe

This is the best no-bake pumpkin cheesecake you will find! It is a super light, smooth, creamy, and fluffy keto dessert that is made with no sugar but tastes rich and delicious!

It is the perfect low-carb cheesecake recipe to make if you are looking for an easy dessert recipe without sugar.

Ingredients

So Easy!

Easy to make with a few simple ingredients - no water bath needed!

1

In a large bowl, combine the crust mixture with melted butter cinnamon, monk fruit sweetener, and salt.

Gently press the crust into a 9-inch springform pan and set it in the freezer while you make the filling.

2

Begin whipping the cold cream by adding it to a stand or electric mixer and whipping it on medium speed for about 4 minutes or until it has stiff peaks. Once the cream is whipped, set it aside.

3

4

Add in remaining filling ingredients (excluding the whipped cream) and beat for 3 minutes on medium speed until well combined.

5

Gently fold the whipped cream into the cheesecake ingredients and spoon the cream cheese mixture into the almond flour crust in an even layer. Cover and allow to set in the refrigerator for 12 hours.

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