Keto No Bake Pumpkin Cheesecake

Our Creamy No Bake Cheesecake is full of warm spices & pumpkin flavor with a buttery Keto, Low Carb and Gluten Free Graham Cracker Crust!

keto pumpkin cheesecake slice on white plate.

Keto No Bake Pumpkin Cheesecake

All the flavors you love from a traditional Pumpkin Cheesecake in a perfectly simple no bake version. What sets this cheesecake apart from the rest is the texture. Typically, cream cheese is softened and whipped with a sweetener and gelatin to create the smoothness known to the dessert. We took it a step further to lighten it up by folding in whipped cream. Then it sets up inside a buttery crust made from gluten free graham crackers. A slice of this cheesecake nice and cold from the fridge with more whipped topping tastes fantastic.

How Does No Bake Cheesecake Firm Up

No bake cheesecakes are made possible by a substance commonly used in foods, called gelatin. I use the word substance, because gelatin is not always an ingredient for pudding or Jello. Gelatin is an animal-based product made from collagen and it can be found in many forms like powder, solid and capsule. It can have a texture of anywhere from thin and gel like liquid to thick rubber, depending on how much you use. Blending just the right amount of powdered gelatin into your no bake cheesecake mixture causes it to firm up when exposed to cold temperatures.

gelatin for cheesecake in a bowl with spices.

Is Gelatin Keto Friendly

Yes! Gelatin is absolutely keto friendly. As a matter of fact, it is used in many keto shake mixes and protein powders. It is very good for your skin. The Knox brand gelatin used for this recipe adds only a few calories and no carbs. Because plain, flavorless gelatin usually has no sugar added to it, making it perfect to use in keto and low carb friendly cooking and no bake -ing like this cheesecake.

the front of the knox gelatin box.

Is Pumpkin Keto Friendly

Ah, we knew this question might come up. During testing we were asked many times if pumpkin is keto friendly. The short answer is- it depends on who you ask. Technically you will not find pumpkin on any true keto approved foods list. However, pumpkin has been proven to not have a huge effect on blood sugar in many people. That isn't to say everyone. The fact is pumpkin is high in fiber which balances out the carbs a bit and makes it account for about 12 carbs in the whole cheesecake. The long answer gets into the whole lazy/strict keto- dirty/clean keto thing, a story for another day.

pumpkin sitting on table.

Gluten Free Graham Cracker Crust for this Pumpkin Cheesecake

The crust for our pumpkin cheesecake recipe is made by using a keto, gluten free recipe for graham crackers. You can of course use store bought keto friendly graham crackers. I hear Kroger carries a brand and they can be found on Amazon. The recipe we use for our homemade graham crackers is this amazing one from Keto Summit. The graham crackers are crushed and then mixed with spices and melted butter. The crust is no pre baked, if you would like to bake it, place it in a 375 degree oven for 8 minutes.

whole low carb no bake pie in gluten free crust on counter.

Making Our Keto No Bake Pumpkin Cheesecake Recipe

Ingredients

Crust Ingredients:

  • 2 cups crushed keto graham crackers or make this recipe (it is our true favorite)
  • 2 TBS granulated sweetener
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • 5TBS butter, melted
bowl of crushed graham crackers and melted butter.

Cheesecake Ingredients:

  • 1 cup heavy cream (or cut calories and use unsweetened almond milk)
  • 12 ounces pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 1 envelope Knox unflavored gelatin
  • 2 8oz packages of cream cheese, softened
  • 1 cup powdered sweetener
  • ½ cup real whipped cream
ingredients laid out on table for keto no bake pumpkin cheesecake.

Directions

  1. In a medium bowl mix graham crackers, sweetener, cinnamon, ginger, and butter. This is the gluten free, keto, low carb base for your no bake cheesecake.
  2. Press graham cracker mixture into a 9 inch pie pan. Set in fridge.
  3. Using an electric mixer- whip heavy cream or almond milk, gelatin, spices and powdered sweetener until well incorporated.
  4. Add softened cream cheese, and pumpkin puree, mix until well incorporated.
  5. Pour mixture into the prepared pie pan.
  6. Let cheesecake set in the refrigerator for 2 hours. Though ready then, the cheesecake is always better the next day.
cream cheese and pumpkin puree in metal bowl.
pumpkin cheesecake filling in bowl.
thick slice of low carb no bake pumpkin cheesecake on white plate.

More Amazing Keto Cheesecake Recipes

  • Keto Chocolate Cheesecake, the richest most decadent fudge covered keto cheesecake.
  • Easy Instant Pot Peanut Butter Cheesecake, it is keto friendly and made fast in the famous quick pressure cooker we know and love.
  • If you want to keep the carbs down ever more, opt for our Crustless Cheesecake.
keto no bake pumpkin cheesecake sliced on plate.
Keto No Bake Pumpkin Cheesecake

Keto No Bake Pumpkin Cheesecake

Yield: 8 Pieces
Prep Time: 20 minutes
Additional Time: 2 hours
Total Time: 2 hours 20 minutes

Our Creamy No Bake Cheesecake is full of warm spices & pumpkin flavor with a buttery Keto, Low Carb and Gluten Free Graham Cracker Crust!

Ingredients

  • Crust Ingredients
  • 2 cups crushed keto graham crackers or use the recipe above in post for homemade.
  • 2 TBS granulated sweetener
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • 5TBS butter, melted
  • Cheesecake Ingredients
  • 1 cup heavy cream (or cut calories and use unsweetened almond milk
  • 12 ounces pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 1 envelope Knox unflavored gelatin
  • 2 8oz packages of cream cheese, softened
  • 1 cup powdered sweetener
  • ½ cup real whipped cream

Instructions

  1. In a medium bowl mix graham crackers, sweetener, cinnamon, ginger, and butter.
  2. Press graham cracker mixture into a 9 inch pie pan. Set in fridge.
  3. Using an electric mixer- whip heavy cream or almond milk, gelatin, spices and powdered sweetener until well combined.
  4. Add softened cream cheese, and pumpkin puree, mix until well incorporated.
  5. Pour mixture into the prepared pie pan.
  6. Let cheesecake set in the refrigerator for 2 hours. Though ready then, the cheesecake is always better the next day.

Notes

Cheesecake is ready within 2 hours, but is always best the next day.

Storing- Cover tightly with plastic wrap or cover and place in fridge. Best used within 3 days.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 390Total Fat: 35gCarbohydrates: 8gNet Carbohydrates: 4gFiber: 4gSugar: 16gProtein: 8g

Nutrition facts are auto- populated by the app for this recipe card, numbers may vary. For best results, input your exact brand ingredients into a recipe analyzer like Verywell or MyFitnessPal.

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4 thoughts on “Keto No Bake Pumpkin Cheesecake”

  1. Thanks for this recipe, I made it up in no time, tastes SO GOOD. The pumpkin flavor is great and I love that I didn't have to bake the crust first.

    Reply

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