Ingredients
Scale
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