This No Bake Keto Pumpkin Cheesecake is a creamy, dreamy dessert that delivers classic fall flavors without the carbs—or the oven. Made with a spiced cookie crust and a smooth pumpkin cheesecake filling, these individual dessert cups are perfect for holidays, gatherings, or when you just want a quick and festive treat.
Why You’ll Love This Recipe
This dessert is everything you love about pumpkin cheesecake with none of the baking and none of the sugar. It’s low-carb, keto-friendly, and ready in just 20 minutes. Each portion is served in an individual glass, making it elegant and perfect for parties or portion control. With a warm ginger cookie base and a silky pumpkin-spiced filling, this is the ultimate fall indulgence without the guilt.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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HighKey Ginger Spice Cookies (or any low-carb/keto-friendly spiced cookies)
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butter, melted
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cream cheese, softened
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Swerve Confectioners (or another powdered erythritol sweetener)
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pumpkin puree (not pumpkin pie filling)
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pumpkin pie spice
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vanilla extract
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heavy whipping cream
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mini ginger cookies, for garnish
Directions
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Make the crust: Place the cookies in a bag and crush them using a rolling pin or kitchen mallet until you have fine crumbs (a few larger bits are okay). Transfer to a bowl and mix with melted butter until combined.
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Assemble crusts: Divide the mixture evenly among 4 small glass dessert cups (about ½ cup each). Press firmly into the bottom to create a crust layer.
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Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with ¼ cup of the powdered sweetener until smooth. Add pumpkin puree, pumpkin pie spice, and vanilla extract, and beat until fully combined.
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Whip the cream: In a separate bowl, whip the heavy cream with the remaining sweetener until stiff peaks form. Reserve about 2 tablespoons for topping, and gently fold the rest into the pumpkin mixture until no streaks remain.
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Assemble the cheesecakes: Spoon or pipe the pumpkin cheesecake filling over the crusts in each jar. Smooth the tops.
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Chill: Refrigerate for at least 1 hour or until set.
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Garnish: Top each with a small dollop of reserved whipped cream and a mini ginger cookie before serving.
Servings and timing
Servings: 4
Prep time: 20 minutes
Total time: 20 minutes (plus chilling time)
Variations
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Nut crust: Use crushed pecans or almonds with butter for a nutty, low-carb base.
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Chocolate twist: Add cocoa powder to the crust or shave dark chocolate over the top.
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Extra spice: Add more cinnamon, nutmeg, or a dash of clove for stronger autumn flavor.
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Dairy-free version: Use dairy-free cream cheese and coconut cream as substitutes.
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Bigger batch: Easily double or triple the recipe for larger gatherings or meal prep.
Storage/Reheating
Fridge: Store in the refrigerator in airtight containers or covered glasses for up to 4 days.
Freezer: Freeze for up to 1 month. Thaw overnight in the fridge before serving.
Reheat: Not necessary—this is a chilled dessert.
FAQs
Can I use a different low-carb cookie for the crust?
Yes, any keto-friendly cookie (like almond flour or coconut flour based) will work well.
Is pumpkin puree the same as pumpkin pie filling?
No. Use pure pumpkin puree without added sugar or spices. Pumpkin pie filling is sweetened and pre-spiced.
Can I skip the crust?
Yes, you can make it crustless for an even lower-carb option. Just spoon the cheesecake mixture directly into cups.
Can I use another sweetener?
Any powdered erythritol-based sweetener or monk fruit blend works well. Avoid granulated sweeteners—they may leave a gritty texture.
Do I have to wait for it to chill?
Chilling helps firm up the filling and improves texture, but it can be eaten immediately if you’re short on time.
Can I make this in advance?
Yes, this dessert is perfect for prepping a day or two ahead of time.
What’s the texture like?
It’s creamy, light, and mousse-like thanks to the whipped cream folded into the cheesecake base.
Is this recipe suitable for diabetics?
Yes, it’s low in carbs and sugar-free, but always consult with a medical professional for dietary suitability.
How can I make it more festive for the holidays?
Top with sugar-free caramel drizzle, chopped pecans, or a sprinkle of cinnamon before serving.
What size jars or cups should I use?
Each portion fits in a small dessert glass with a ½ cup capacity. Mason jars, ramekins, or espresso glasses also work well.
Conclusion
This No Bake Keto Pumpkin Cheesecake is a fast, festive, and fuss-free dessert that’s low in carbs but big on flavor. With warm spices, creamy texture, and a delightful cookie crust, it’s perfect for fall, holidays, or any time you want a sweet treat without turning on the oven. Make a batch ahead, chill, and enjoy a deliciously guilt-free indulgence.
Print
No Bake Keto Pumpkin Cheesecake
- Total Time: 20 minutes
- Yield: 4 servings
Description
This No Bake Keto Pumpkin Cheesecake is a quick and creamy fall-inspired dessert layered with a spiced ginger cookie crust. Made in just 20 minutes with no oven required, it’s low-carb, keto-friendly, and perfect for individual servings.
Ingredients
- 1 bag (57 g) HighKey Ginger Spice Cookies (or low-carb alternative)
- 1 1/2 tablespoons butter, melted
- 5 ounces cream cheese, softened
- 6 tablespoons Swerve Confectioners, divided
- 1/4 cup pumpkin puree, room temperature
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/3 cup heavy whipping cream
- 4 mini ginger cookies, for garnish
Instructions
- Place the cookies in a sealed bag and crush using a kitchen mallet or rolling pin until finely ground with some small pieces.
- Transfer crumbs to a bowl and mix with melted butter until well combined.
- Divide the cookie mixture between 4 small dessert glasses (about 1/2 cup capacity each), pressing firmly into the bottoms to form the crust.
- In a large bowl, beat the cream cheese with 1/4 cup of the sweetener until smooth.
- Add the pumpkin puree, pumpkin pie spice, and vanilla extract. Beat until fully incorporated.
- In a separate bowl, beat the heavy cream with the remaining 2 tablespoons sweetener until stiff peaks form.
- Reserve about 2 tablespoons of the whipped cream for topping. Gently fold the remaining whipped cream into the pumpkin mixture until no streaks remain.
- Spoon or pipe the pumpkin cheesecake filling into the jars over the crusts.
- Refrigerate for at least 1 hour or until firm.
- Top with reserved whipped cream and a mini ginger cookie before serving.
Notes
- You can substitute HighKey cookies with other keto-friendly ginger or almond flour cookies.
- Make ahead and refrigerate for up to 3 days.
- To reduce sweetness, adjust the amount of Swerve to taste.
- For a dairy-free version, use dairy-free cream cheese and coconut cream in place of heavy cream.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake cup
- Calories: 280
- Sugar: 2g
- Sodium: 180mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
