Description
This No Bake Keto Pumpkin Cheesecake is a delicious and creamy dessert that satisfies your pumpkin cravings while keeping it low-carb.
Ingredients
Scale
- 2 cups cream cheese, softened
- 1 cup pumpkin puree
- 1 cup heavy cream
- 3/4 cup erythritol or preferred sweetener
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- In a large bowl, beat the cream cheese until smooth.
- Add the pumpkin puree, erythritol, vanilla extract, pumpkin spice, cinnamon, and salt. Mix until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture until fully incorporated.
- Pour the mixture into a prepared crust (optional).
- Refrigerate for at least 4 hours, or until set.
- Serve chilled and enjoy!
Notes
- Make sure the cream cheese is softened for easy mixing.
- For a crustless version, omit the crust or use a keto-friendly option.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 2 grams
- Sodium: 250 mg
- Fat: 27 grams
- Saturated Fat: 16 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 5 grams
- Fiber: 1 gram
- Protein: 6 grams
- Cholesterol: 75 mg