For this No Bake Pumpkin Cheesecake recipe, we are really going to think outside the box… and the result is fabulous. I was recently asked to create a non-traditional pumpkin cheesecake recipe. My brain immediately went to creating a crumble crust and piping the cheesecake mixture over the top… essentially creating little glasses full of pumpkin cheesecake bliss. It’s easier than it sounds, so stick with me on this recipe.
This recipe is: Low Carb, Keto, Gluten Free and Vegetarian
Table of Contents
7 Reasons to Love this Recipe
- Completely non-traditional Thanksgiving dessert option!
- It’s a pumpkin cheesecake with a crumble crust… so good!
- Everyone gets their own individual dessert!
- Easy to make ahead of time. Ready when you need it!
- It’s a great low carb dessert that nobody will know is low carb!
- So light and fluffy- it’s like a whipped pumpkin pie. Yum!
- No need to slice anything or struggle with a pie plate on Thanksgiving!
Is Pumpkin Cheesecake Low Carb?
Yes, pumpkin cheesecake can be low carb if made with the right ingredients. By using low-carb sweeteners and a crust made from almond flour instead of traditional Graham crackers, you can significantly reduce the carb content. This makes it a delicious option to enjoy a creamy dessert on a low-carb or keto diet.
This recipe has 5 grams of net carbs per serving. What? Yes, 5 grams of net carbs per serving. This is perfect for anyone on a low carb diet to enjoy a delicious holiday dessert. This year, volunteer to make delicious cheesecake bars or cheesecake itself - you'll love it!
Ingredients List For No Bake Pumpkin Cheesecake Recipe
Here is a list of simple ingredients to make a perfect cheesecake with no bake cheesecake filling!
For the crumble crust:
- ½ cup almond flour
- ½ cup coconut flour
- ¼ cup erythritol
- 3 tablespoons butter, melted
- ½ teaspoon kosher salt
For the pumpkin cheesecake filling:
- 8 ounces cream cheese, softened
- ½ cup pumpkin puree, unsweetened
- ⅓ cup erythritol, powdered
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ cup heavy cream
- 1 teaspoon powdered gelatin
- 2 tablespoons warm water
Ingredient Substitutions
- Erythritol: You can use powdered allulose, xylitol, monk fruit sweetener, or stevia. Keep in mind that it needs to be powdered; otherwise, the cheesecake will have a granular texture. Additionally, each of these sweeteners has a varying level of sweetness, so adjust accordingly.
- Vanilla extract: Use ½ teaspoon of powdered vanilla if you have it.
Ingredient Additions
- Toppings: Top this with a touch more crumble, then a sprinkle of cinnamon or nutmeg - adding an extra flavor boost to the creamy pumpkin cheesecake filling.
- Whipped cream: My keto whipped cream recipe tastes divine on top of this delicious dessert.
- Shaved chocolate: I like to use a microplane and shave 100% dark chocolate over the top of this dreamy dessert. It adds a nice flavor contrast to the pumpkin spice. You could also sprinkle some cocoa powder on top too.
NOTE: These ingredients are not part of the original recipe- use them to enhance or customize the recipe to your liking.
Cooking Tools
To make this No Bake Pumpkin Cheesecake recipe, you will need the following cooking tools:
- Lined, rimmed baking sheet
- Mixing bowls
- Measuring cups and spoons
- Electric mixer
- Piping bag (either a dedicated bag or a large zip-top bag with the corner cut off)
- Dessert-sized glasses
How to Make No Bake Pumpkin Cheesecake: Complete Cooking Guide
The funny thing about “no bake” cheesecake recipes is that most of the crust really do need to be baked. This is particularly true in the case of this recipe because most stores do not sell low carb, gluten-free crumble… so we are going to have to do a bit of baking, but not much. The great news is that the pumpkin cheesecake filling requires no baking at all!
Cooking Method:
- No Cook (for cream cheese filling)
- Baking (for the crumb crust)
Cooking Steps for the Crumble Crust
- Preheat the oven to 350°F (175°C).
- In a bowl, combine all the dry ingredients for the crumble crust. Mix with a fork to combine.
- Pour half of the melted butter into the mixture. Use the fork to push the mixture back and forth in the bowl, but not truly mixing it. We want some texture to form. When the butter has absorbed, pour in the remaining butter and repeat the process.
- Pour the crumble mixture onto the lined, rimmed baking sheet. Spread it out and don’t worry if there aren’t really amazing looking crumbles on there… it will work out great in the end!
- Place the crumble into the oven for 7 minutes. Remove from the oven and use the side of a spatula to turn the crumble over in the pan. Place back in the oven for 7 more minutes.
- When it has browned, remove from the oven and allow to cool on a cooling rack. The crumble will firm up and can be easily broken into small crumbles once it is cool enough to handle. Allowing it to cool without mixing it again is important to get a nice crumble!
- Once the crumble has cooled and is crumbled, set aside.
Preparation Steps for the Pumpkin Cheesecake filling
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add in the pumpkin puree, powdered sweetener, vanilla extract, pumpkin pie spice and mix until combined and smooth.
- Slowly add in the heavy cream, mixing on low speed until the mixture is slightly fluffy.
- Set the mixer down and dissolve the gelatin in the warm water. Restart the mixer in the bowl and gently mix in the dissolved gelatin into the cheesecake mixture.
Assembling the No-Bake Pumpkin Cheesecake Cups
- Add in some of the cooled crumble to the bottom of the glass.
- Either spoon in the pumpkin cheesecake filling or pipe the filling into the glass.
- Top each pumpkin cheesecake cup with some more of the crumble.
- Cover each glass with plastic wrap and refrigerate for at least 4 hours before serving. This allows the gelatin to firm up.
- Before serving, top with a dollop of sugar-free whipped cream and a sprinkle of whatever topping you would like.
- Serve chilled with delight.
Step 1: Combine almond flour, coconut flour, and erythritol in a bowl, then add melted butter, stirring gently to form a crumble texture.
Step 2: Spread the crumble mixture evenly onto a baking sheet lined with parchment paper, ready for baking.
Step 3: Beat softened cream cheese in a bowl until smooth, then add pumpkin puree and begin mixing together.
Step 4: Add powdered erythritol and pumpkin pie spice to the cream cheese mixture and continue mixing until smooth.
Step 5: Slowly mix in heavy cream, allowing the mixture to become slightly fluffy while continuing to blend.
Step 6: Fully blended no-bake pumpkin cheesecake filling, smooth and creamy in texture.
Step 7: After baking, the crumble is golden and firm. Break it into smaller pieces once it has cooled.
Step 8: Spoon the cooled crumble into the bottom of individual serving cups, creating the base layer.
Step 9: Pipe or spoon the pumpkin cheesecake filling on top of the crumble base in each serving cup.
💡 My Pro Tip
The only way that we are able to make this pumpkin cheesecake without baking it is by adding in the gelatin. This is why it takes so long to set is that the gelatin needs time to firm up. There is simply no rushing this process. Remember to bloom the gelatin in warm water, but not hot water. Just add it to a small bowl, add in the water and mix with a fork. Once the gelatin has dissolved, add it into the pumpkin cheesecake mixture. It’s just that simple.
Keep in mind that one PACKET of powdered gelatin has more than a teaspoon… so you will need to measure!
⏲️ Time-Saving Tips
- Make the crumble topping a couple of days in advance. You can break it up, add it to an airtight container and store it on the counter for 2-3 days. When you have the cheesecake filling made, just pop the top off the container and you’re ready to assemble.
- You can make the entire dessert a day in advance. If you do this, just add the crumble to the bottom of the glass and cover with the cheesecake filling. Store the remaining crumble in an airtight container on the counter. Otherwise, the crumble on the top tends to absorb moisture and get a bit soft. During the holidays, making dessert in advance can be a real benefit!
Storage Instructions
You can make the dessert cups about 24 hours in advance without losing much texture from the crumble at the bottom of the glass. See my note above in the Time Saving Tips for more information. After the holidays are over, this dessert stores, covered in the fridge for about a week or so. The crumble will be softer but the cheesecake stays just as delicious.
What to Serve with No Bake Pumpkin Cheesecake?
- Keto Whipped cream: Use my keto whipped topping for a creamy pumpkin spice cheesecake but with extra flavor! I love how it sets up the right mood for pumpkin dessert!
- Keto Coffee: This cheesecake is a perfect fall dessert to enjoy with a cup of keto coffee - the combination is so comforting!
Conclusion
When my wife first tried this, she looked at me and said “wow, this is just really good.” When I get that seal of approval, I know that I’m on the right track. When my kids tried it and said the exact same thing, I know that its ready to be shared with my readers. For this recipe, it was just that simple. Everyone loved it from the very first bite.
There is a delicious creaminess to the cheesecake. It becomes a thrilling bite when the crumble crunches and the flavor just explodes. It’s a real knockout for a Thanksgiving dessert recipe. If you’re looking for something a little different this year than traditional no bake pumpkin desserts, you’ve found it with this recipe. Give it a try and see just how many people say that it is really good too.
Please write in the comments any questions or suggestions you may have. Or, find us on Facebook or Instagram.
Other Low Carb Pumpkin Desserts To Try
FAQs
The most important ingredients are going to be gelatin, cream cheese and a sweetener. Without these three ingredients, it is really hard to make a cheesecake without needing to be baked.
Typically, both have a baked crust. The difference is in the cheesecake filling. No bake cheesecakes often use gelatin to firm the cheesecake in the refrigerator. Baked cheesecakes use eggs that are whipped into the mixture, cooked and then cooled in the refrigerator. Both are delicious in their own right!
The stabilization for a no-bake cheesecake is typically attributed to the use of gelatin. The gelatin is mixed into the cheesecake and then sets as it cools in the refrigerator.
No Bake Pumpkin Cheesecake
Ingredients
For the crumble crust:
- ½ cup almond flour
- ½ cup coconut flour
- ¼ cup erythritol
- 3 tablespoons butter melted
- ½ teaspoon kosher salt
For the pumpkin cheesecake filling:
- 8 ounces cream cheese softened
- ½ cup pumpkin puree unsweetened
- ⅓ cup erythritol powdered
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ cup heavy cream
- 1 teaspoon powdered gelatin
- 2 tablespoons warm water
Instructions
Cooking Steps for the Crumble Crust
- Preheat the oven to 350°F (175°C).
- In a bowl, combine all the dry ingredients for the crumble crust. Mix with a fork to combine.
- Pour half of the melted butter into the mixture. Use the fork to push the mixture back and forth in the bowl, but not truly mixing it. We want some texture to form. When the butter has absorbed, pour in the remaining butter and repeat the process.
- Pour the crumble mixture onto the lined, rimmed baking sheet. Spread it out and don’t worry if there aren’t really amazing looking crumbles on there… it will work out great in the end!
- Place the crumble into the oven for 7 minutes. Remove from the oven and use the side of a spatula to turn the crumble over in the pan. Place back in the oven for 7 more minutes.
- When it has browned, remove from the oven and allow to cool on a cooling rack. The crumble will firm up and can be easily broken into small crumbles once it is cool enough to handle. Allowing it to cool without mixing it again is important to get a nice crumble!
- Once the crumble has cooled and is crumbled, set aside.
Preparation Steps for the Pumpkin Cheesecake filling
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add in the pumpkin puree, powdered sweetener, vanilla extract, pumpkin pie spice and mix until combined and smooth.
- Slowly add in the heavy cream, mixing on low speed until the mixture is slightly fluffy.
- Set the mixer down and dissolve the gelatin in the warm water. Restart the mixer in the bowl and gently mix in the dissolved gelatin into the cheesecake mixture.
Assembling the No-Bake Pumpkin Cheesecake Cups
- Add in some of the cooled crumble to the bottom of the glass.
- Either spoon in the pumpkin cheesecake filling or pipe the filling into the glass.
- Top each pumpkin cheesecake cup with some more of the crumble.
- Cover each glass with plastic wrap and refrigerate for at least 4 hours before serving. This allows the gelatin to firm up.
- Before serving, top with a dollop of sugar-free whipped cream and a sprinkle of whatever topping you would like.
- Serve chilled with delight.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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2 Responses
I made this on Thanksgiving day for 12 people. The individual servings were just perfect and eveyrone around the table was silent as they tasted this unusual dessert idea. Just perfect and you have some new readers to your blog! Thank you!
Hi Angie:
That sounds like the perfect way to end the meal! Thanks for taking a moment to write too!
Take care and have a great day in the kitchen-
Scott