This low-carb pumpkin cheesecake is quick and easy—I often make it on a whim. You can skip the crust and spoon it into individual dishes for just 2–3 net carbs per serving. The perfect pumpkin spice comfort dessert!
Low Carb No-Bake Keto Pumpkin Cheesecake — Fast & Easy
As a busy mom, I look for recipes that save time without sacrificing flavor. This no-bake low-carb keto pumpkin cheesecake is one of the quickest desserts I make—no oven required and minimal hands-on time. It’s a reliable choice for holidays or an everyday treat.
I adapted this from a classic no-bake pumpkin cheesecake and simplified it to fit a low-carb keto lifestyle. The result is creamy, spiced, and delicious whether you serve it in a pie plate, in ramekins, or in small jars.
How Many Carbs Are in Pumpkin?
Pumpkin contains natural carbohydrates from sugars and fiber. One cup of pumpkin puree has about 12 grams of total carbs and 3 grams of fiber, yielding roughly 7 net carbs. In this recipe the pumpkin is divided across ten servings, so each serving contributes less than 1 net carb from pumpkin itself.
Best Crust Options for Low Carb Pumpkin Cheesecake
This cheesecake is tasty with or without a crust. I provide two crust options: a raw cashew nut crust for a richer texture and an almond flour crust for a lower-carb, quicker alternative. If you prefer nut-free, skip the crust entirely to reduce carbs further.
Low Carb Cashew Nut Crust
- 1 1/2 cups raw cashews (unsalted, unroasted)
- 1/4 cup melted coconut oil (add gradually)
- 1 teaspoon granulated erythritol
- 1 teaspoon cinnamon
Pulse the cashews and erythritol in a food processor until finely ground. Add the melted coconut oil 1 tablespoon at a time and pulse until the mixture holds together like a dough. Press into the bottom of a 9-inch pie plate and chill. You can substitute macadamia nuts, a mixture of cashews and almond meal, or add unsweetened coconut flakes if you like.
Lower-Carb Almond Flour Crust (Faster)
Mix 1 cup almond flour, 2 tablespoons butter, and 1 teaspoon cinnamon. Press into a pie plate and set aside. This option is lower in carbs and quicker to prepare than a nut-only crust.
Tip: For nut-free keto, simply omit the crust. The filling alone makes a satisfying low-carb pumpkin cheesecake with even fewer carbs and calories.
No-Bake Low Carb Keto Pumpkin Cheesecake — Ingredients
- 1 (8 ounce) package cream cheese, softened
- 1 cup pure pumpkin puree
- 1 cup whipping cream, whipped (measure 1 cup then whip)
- 1/3 cup granular erythritol (or another preferred low-carb sweetener)
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
Instructions
1. Using a hand mixer, blend the cream cheese, pumpkin puree, erythritol, vanilla, and pumpkin pie spice until smooth.
2. Gently fold in the whipped cream until the filling is light and uniform.
3. Spread the filling into the prepared crust (or into a dish if skipping the crust). Refrigerate for a few hours to set.
4. Optional: Top with additional whipped cream before serving.
I love serving this in small mason jars for individual portions—it’s cute and convenient.
Carb Counts
With a cashew crust: about 9 net carbs per serving (1/10th of the pie).
With an almond flour crust: about 6 net carbs per serving.
No crust: approximately 3 net carbs per serving.
Printable Recipe Card
Low Carb Pumpkin Cheesecake Recipe
Ingredients
Crust (optional):
- 1 1/2 cups raw cashews
- 1/4 cup melted coconut oil
- 1 teaspoon granulated erythritol
- 1 teaspoon cinnamon
Filling:
- 1 (8 oz) package cream cheese, softened
- 1 cup pure pumpkin puree
- 1 cup whipping cream, whipped
- 1/3 cup granular erythritol
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
Instructions
Crust:
- Combine cashews and erythritol in a processor and grind until fine.
- Add coconut oil 1 tablespoon at a time and pulse until a dough forms.
- Press into a 9-inch pie plate and chill.
Filling:
- Beat cream cheese, pumpkin, erythritol, vanilla, and spice until smooth.
- Fold in whipped cream gently.
- Spread into crust or dishes and refrigerate for several hours to set.
- Garnish with whipped cream if desired.
I hope you try this low-carb keto pumpkin cheesecake—crustless or with your choice of crust—and enjoy a simple, flavorful dessert any time. The filling alone is just about 3 net carbs per serving if you skip the crust.
Other Keto Pumpkin Desserts to Try
More Keto Pumpkin Recipes
Pumpkin spice season is perfect for low-carb treats. Try these other recipes for variety:
Egg Fast Pumpkin Spice Muffins
Fast, egg-based muffins that are great for egg fasts or a low-carb snack. Top with cream cheese frosting for an indulgent treat.
Keto Pumpkin Chaffle Bread Pudding with Cranberries
A creative use for leftover chaffles, made into a comforting pumpkin cranberry bread pudding.
Low Carb Pumpkin Spice Waffles
Quick pumpkin waffles perfect for breakfast or a snack. Top with optional maple butter for extra flavor.
Pin this low-carb keto pumpkin cheesecake recipe so you can make it the next time you crave something cozy and delicious!
