When the air gets crisp and the leaves start to turn, nothing feels more satisfying than a delicious pumpkin dessert. But for those on a ketogenic diet, finding a low-carb treat that’s easy and doesn’t compromise on flavor can be a challenge. That’s where these Keto No-Bake Pumpkin Cheesecake Bars come in. They deliver all the creamy, spiced goodness of a traditional pumpkin cheesecake in a convenient, portion-controlled bar format.
These bars are a game-changer for holiday gatherings, potlucks, or simply as a guilt-free indulgence at home. They require no oven time, are incredibly easy to make, and promise a perfectly smooth, rich texture every time.
The Perfect Low-Carb Crust
A great cheesecake bar starts with a fantastic crust. For our keto version, we’re skipping the traditional sugar and flour for a flavorful blend of nuts and butter that presses into a firm, delicious base.
Ingredients for the Crust:
- 1 ½ cups almond flour
- ½ cup finely chopped pecans
- ¼ cup powdered erythritol or other keto-friendly sweetener
- 6 tablespoons melted butter
Instructions:
- In a medium bowl, combine the almond flour, chopped pecans, and powdered sweetener.
- Pour in the melted butter and stir until the mixture is fully moistened and resembles wet sand.
- Press the crust mixture firmly and evenly into the bottom of an 8×8 inch square baking dish lined with parchment paper. Use the back of a spoon or the bottom of a glass to pack it down tightly.
- Place the crust in the freezer to set while you prepare the filling.
The Creamy Keto Pumpkin Filling
The secret to this filling is using the right keto-friendly ingredients to create a stable, mousse-like texture. We rely on the combination of rich cream cheese, heavy cream, and a powdered sweetener to achieve a perfect, non-grainy consistency.
Ingredients for the Filling:
- 16 oz (2 blocks) full-fat cream cheese, softened to room temperature
- 1 cup pure pumpkin puree (not pie filling)
- ¾ cup powdered erythritol or monk fruit sweetener
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup cold heavy whipping cream
Instructions:
- In a large bowl, use a hand mixer to beat the softened cream cheese until it is smooth and lump-free.
- Add the pumpkin puree, powdered sweetener, pumpkin pie spice, and vanilla extract. Beat until the mixture is fully combined and creamy.
- In a separate, chilled bowl, whip the cold heavy cream to stiff peaks. This is the crucial step for a firm cheesecake!
- Gently fold the whipped cream into the pumpkin mixture using a spatula. Be careful not to overmix, as you want to preserve the airy texture.
- Pour the filling onto your chilled crust and spread it evenly with a spatula.
Assembling and Chilling Your Bars
Final Step: Cover the baking dish tightly with plastic wrap and refrigerate for a minimum of 8 hours, or ideally overnight. This allows the bars to set completely, ensuring a clean and stable slice.
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Pro Tips for Perfect Keto Bars
- For Clean Slices: Once the bars are fully chilled, lift them out of the dish using the parchment paper. Use a sharp knife that has been run under hot water and wiped dry to make your cuts.
- Sweetener Matters: Using powdered erythritol or monk fruit is key. Granulated keto sweeteners can leave a gritty texture in no-bake desserts.
- Storage: Store the bars in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to a month. They are delicious straight from the freezer!
- Topping Ideas: Garnish with a sprinkle of cinnamon, a dollop of fresh whipped cream (sweetened with a little powdered erythritol), or a few chopped pecans right before serving.
These Keto No-Bake Pumpkin CheeseNo-Bake Pumpkin Cheesecake Barscake Bars are a testament to the fact that you don’t have to sacrifice flavor for your diet. They are easy, delicious, and a perfect addition to your low-carb fall dessert menu. For more ideas and information on the classic recipe, check out our definitive guide to Keto No-Bake Pumpkin Cheesecake.
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Keto No-Bake Pumpkin Cheesecake
A rich, creamy, and low-carb dessert that delivers all the classic flavors of fall without the sugar or the need for an oven.
- Total Time: 8 hours
- Yield: 8 slices 1x
Ingredients
For the Almond-Pecan Crust:
- 1 ½ cups almond flour
- ½ cup finely chopped pecans
- ¼ cup powdered erythritol or monk fruit sweetener
- 6 tbsp melted butter
- Of course. Based on our conversation, here is a recipe card for a Keto No-Bake Pumpkin Cheesecake. It’s presented in a clean, easy-to-read format.
Keto No-Bake Pumpkin Cheesecake
A rich, creamy, and low-carb dessert that delivers all the classic flavors of fall without the sugar or the need for an oven.
- Prep Time: 20 minutes
- Chill Time: 8 hours
- Servings: 8 slices
Ingredients
For the Almond-Pecan Crust:
- 1 ½ cups almond flour
- ½ cup finely chopped pecans
- ¼ cup powdered erythritol or monk fruit sweetener
- 6 tbsp melted butter
For the Pumpkin Cheesecake Filling:
- 16 oz (2 blocks) full-fat cream cheese, softened
- 1 cup pure pumpkin puree (not pie filling)
¾ cup powdered erythritol or monk fruit sweetener
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, cold
- Prep Time: 20 minutes
Instructions
- Make the Crust: In a medium bowl, combine the almond flour, pecans, powdered sweetener, and melted butter. Press the mixture firmly into the bottom of an 8-inch springform pan. Place in the freezer to chill.
- Mix the Filling: Beat the softened cream cheese in a large bowl until smooth. Add the pumpkin puree, powdered sweetener, pumpkin pie spice, and vanilla. Beat until creamy.
- Whip the Cream: In a separate, chilled bowl, whip the cold heavy cream to stiff peaks. This is essential for a firm texture.
- Combine: Gently fold the whipped cream into the pumpkin mixture with a spatula. Don’t overmix.
- Assemble & Chill: Pour the filling onto the chilled crust and spread evenly. Refrigerate for at least 8 hours, or ideally overnight, for a perfect set.
- Prep Time: 20 minutes
