Keto No Bake Pumpkin Cheesecakes are easy to prepare, mini pumpkin and cream cheesecakes on a no-bake almond flour crust.
A mini dessert with three layers of deliciousness. It starts with a no-bake, buttery almond flour crust, a vanilla cheesecake layer, and a pumpkin cheesecake layer on top.
Just add a dollop of whipped cream on top for a creamy, snack-sized, Fall cheesecake that everyone will adore!
Best of all, these delectable treats are easy to whip up, and no baking is required
The recipe was inspired by my Keto Pumpkin Cheesecake Bites recipe.
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Keto No Bake Pumpkin Cheesecakes
Ingredients
Crust
- 1 cup fine-blanched Almond Flour
- 3 tablespoons Low Carb Sweetener
- 4 tablespoons Unsalted Butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened at room temperature
- ½ cup Low Carb Powdered Sweetener
- ½ cup Heavy Whipping Cream
- ½ tablespoon Pumpkin Spice Mix
- 1 teaspoon Vanilla Extract
- ½ tablespoon lemon juice
- ½ cup pumpkin puree
Garnish:
- Whipped Cream (optional)
See the printable recipe card for more details
Instructions
In a large bowl, mix together the crust ingredients: almond flour, sweetener, butter, and salt.
Mix until a soft dough forms.
Divide the crust into the bottom of 16 paper or silicone muffin cup liners. Use 1 ½ teaspoon of dough for each crust. Press to pack it well with the tip of your fingers and place it in the freezer to firm it while you prepare the filling.
Make the filling by mixing with a stand mixer or a large mixing bowl the cream cheese, powdered sweetener, and heavy whipping cream and beat with an electric mixer for 5 minutes.
Then add the vanilla extract, and lemon juice, and beat for an extra minute until reaching a fluffy and smooth texture.
In a separate mixing bowl add ⅓ of the vanilla cream cheese mixture and the pumpkin puree.
Whisk together well until smooth. Set aside.
Add a tablespoon of the plain white cheesecake filling equally into all crust cups, and top with ½ tablespoon of the pumpkin cheesecake mixture; press carefully with a spoon to level the tops. Put the cheesecakes in the fridge for at least three hours or overnight to set.
When ready to serve, remove the cheesecakes from the muffin liners and add whipped cream on top.
Hint: Use silicone cupcake liners or paper cupcake liners to make the removal of the cheesecakes much easier.
📖 Printable Recipe Card
Keto No Bake Pumpkin Cheesecakes
Equipment
Ingredients
Crust
- 1 cup fine-blanched Almond Flour
- 3 tablespoons Low Carb Sweetener
- 4 tablespoons Unsalted Butter melted
Cheesecake Filling
- 16 oz Cream Cheese, full fat softened at room temperature
- ½ cup Low Carb Powdered Sweetener
- ½ cup Heavy Whipping Cream
- ½ tablespoon Pumpkin Spice Mix
- 1 teaspoon Vanilla Extract
- ½ tablespoon Lemon juice
- ½ cup pumpkin puree no sugar added
Garnish:
- Whipped Cream optional
Instructions
- In a large bowl, mix together the crust ingredients: almond flour, sweetener, butter, and salt until a soft dough forms.1 cup fine-blanched Almond Flour, 4 tablespoons Unsalted Butter, 3 tablespoons Low Carb Sweetener
- Divide the crust into the bottom of 16 paper or silicone muffin cup liners. Use 1 ½ teaspoon of dough for each crust. Press to pack it well with the tip of your fingers and place it in the freezer to firm it while you prepare the filling.
- Make the filling by mixing in a stand mixer or a large mixing bowl the cream cheese, powdered sweetener, and heavy whipping cream and beat with an electric mixer for 5 minutes; then add the vanilla extract, and lemon juice, and beat for an extra minute until reaching a fluffy and smooth texture.16 oz Cream Cheese, full fat, ½ cup Low Carb Powdered Sweetener, ½ cup Heavy Whipping Cream, ½ tablespoon Pumpkin Spice Mix, 1 teaspoon Vanilla Extract, ½ tablespoon Lemon juice
- In a separate mixing bowl add ⅓ of the vanilla cream cheese mixture and the pumpkin puree. Whisk together well until smooth. Set aside.½ cup pumpkin puree
- Add a tablespoon of the plain white cheesecake filling equally into all crust cups, and top with ½ tablespoon of the pumpkin cheesecake mixture; press carefully with a spoon to level the tops.
- Put the cheesecakes in the fridge for at least three hours or overnight to set.
- When ready to serve, remove the cheesecakes from the muffin liners and add whipped cream on top.Whipped Cream
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Notes
Nutrition
Storage
Store the mini cheesecakes in a sealed container in the fridge for up to 4 days, or freeze them in a sealed container for up to a month and defrost them as needed.
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Donny says
I knew I had to make them as soon as I saw the photo! They turned out great. Can't wait to make them for Thanksgiving.
jennifer says
SO delicious! What a treat! Now I'm going to check out all these other keto pumpkin recipes I see on your page! THANKS
ChihYu says
Elegant, decadent and delicious! Love all of the flavors and textures in every bite!
nancy says
wow i love these mini Pumpkin Cheesecakes. So easy to make and mess free !! it was perfect for school bake sale as well
Shelby says
I love that I can easily make this dairy free and they come out so cute in mini portions (not to say i won't eat five portions... but still!).
Janessa says
These mini cheesecakes are so cute! I can't wait to make them this pumpkin season.