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
