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    Home » Keto Cakes » Easy Keto Pumpkin Cheesecake

    Published: Oct 16, 2022 by Carolyn

    Easy Keto Pumpkin Cheesecake

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    1.6K shares
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    Keto pumpkin cheesecake in 20 minutes! These easy no-bake pumpkin cheesecake cups are deliciously creamy with a ginger cookie crust.

    A glass dessert cup filled with Easy Keto Pumpkin Cheescake on a white plate.

    Confession: I don’t really love pumpkin pie. I don’t dislike it, but it’s definitely not my favorite kind of pie. That honor goes to keto pecan pie, without question.

    Pumpkin cheesecake, on the other hand, is a holiday dessert I truly enjoy. I love the creamy texture, the warm spices, and the beautiful light orange color. And I love the way it says “fall is here, time to get cozy!”.

    And this No Bake Keto Pumpkin Cheesecake recipe is a super easy way to get those delectable flavors and textures into your life. It comes together in 20 minutes and tastes like pumpkin heaven!

    No bake Keto Pumpkin Cheesecake in a glass dessert cup on a marble tabletop.

    Ginger cookie crust

    This recipe has the perfect balance of creamy cheesecake and crunchy crust. I used some crispy keto ginger cookies from HighKey, which complemented the filling delightfully.

    And the crust is so easy to make. Simply crush the cookies into crumbs, toss with a little butter, and press into the bottoms of dessert glasses, small jars, or ramekins.

    HighKey is offering my readers 10% off with code FOODDREAMER. Trust me, you need to try these limited edition cookies for the holidays. I love a lot of HighKey snacks but the flavor and crunch of these gingersnaps blew me away.

    They’re great on their own, of course. But they are fun for other keto desserts. The minute I tried them, my brain went crazy with ideas. And Easy Keto Pumpkin Cheesecake won me over instantly. I know you will love it too!

    Ingredients you need

    Top down image of ingredients for No Bake Keto Pumpkin Cheesecake.

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    • Keto cookies: This recipe was inspired by the new Ginger Spice Cookies from HighKey. They are amazingly crispy and delicious, and I knew they would make a fabulous crust for keto pumpkin cheesecake. But knowing that they are limited edition, and that not everyone can get them, I have listed alternative crust options in the Expert Tips section and in the recipe notes.
    • Butter: A little melted butter helps the crust hold together a little better.
    • Cream cheese: You can’t have cheesecake without cream cheese!
    • Powdered sweetener: Using a powdered sweetener eliminates any grittiness in the cheesecakes. I recommend using Swerve Confectioners.
    • Pumpkin puree: I used canned pumpkin puree for this recipe. If using homemade, try to make sure it’s on the thick side, so your cheesecake filling isn’t watery.
    • Pumpkin pie spice: This spice mix is a blend of cinnamon, ginger, cloves, and nutmeg.
    • Vanilla extract
    • Whipping cream: Whipped cream gives the cheesecake added structure, and create a light, airy texture.

    Step by step directions

    A collage of 6 images showing how to make No Bake Keto Pumpkin Cheesecake.

    1. Crumble the cookies: Crush the mini cookies in the bag using a kitchen mallet or a rolling pin. You can also do this in a food processor. They should be fine crumbs with a few larger pieces.

    2. Prepare the crusts: Transfer the crumbs to a bowl and toss with the melted butter. Divide the mixture between 4 dessert glasses, pressing firmly into the bottom.

    3. Beat the cream cheese and pumpkin: In a large bowl, beat the cream cheese with ¼ cup of the powdered sweetener until smooth. Beat in the pumpkin puree, pumpkin spice, and vanilla extract.

    4. Whip the cream: In another bowl, beat the cream with the remaining sweetener until it holds stiff peaks. Reserve about 2 tablespoons of the whipped cream for the tops of the cheesecakes. Fold the remaining whipped cream into the pumpkin mixture until no streaks remain.

    5. Pipe into the glasses: Spoon or pipe the pumpkin cheesecake into the jars, then refrigerate until firm, about 1 hour. Top with a little dollop of whipped cream and a mini ginger cookie.

    A jar filled with No Bake Keto Pumpkin Cheesecake on a pewter plate, with keto ginger cookies and a pumpkin.

    Expert tips

    I specify room temperature pumpkin puree so that it doesn’t make the cream cheese clump up. I don’t normally use a whole can of pumpkin for a recipe, so I often store the rest in the fridge. If you do the same, make sure to let it come to room temperature before adding it.

    Cookie options for the crust: I know not everyone has access to the HighKey Cookies. Really, you can use any crisp keto cookie here, either store bought, or homemade. You will need about 2 to 3 ounces of cookie for this recipe.

    Here are a few homemade options you could try.

    • Keto Gingerbread Cookies
    • Butter Pecan Cookies (egg-free!)
    • Espresso Shortbread (Yum, like a pumpkin spice latte!)
    • Keto Graham Crackers
    • Speculoos Cookies (Dutch Spice Cookies)
    Mini Keto Pumpkin Cheesecake with a spoonful taken out of it on a white plate.

    Frequently Asked Questions

    How many carbs are in pumpkin cheesecake?

    The conventional version, which contains sugar and flour, has about 42g of carbs per serving. However, this Keto Pumpkin Cheesecake has only 6.7g of carbs and 3g of fiber. Which means it has 3.7g net carbs per serving.

    Is pumpkin allowed on keto?

    Pumpkin is an acceptable choice on keto in small quantities. Half a cup of pumpkin puree has 12g of carbs and 4g of fiber. When buying canned pumpkin, make sure you are choosing unsweetened puree, rather than pumpkin pie filling.

    How do you store keto pumpkin cheesecake?

    These mini Keto Pumpkin Cheesecakes should be stored in the fridge in the jars or dessert cups. They are good for up to 5 days, as long as your ingredients were fresh.

    Mini Keto Pumpkin Cheesecake with a spoonful taken out of it on a white plate.

    No Bake Keto Pumpkin Cheesecake Recipe

    Keto pumpkin cheesecake in 20 minutes! These easy no-bake pumpkin cheesecake cups are deliciously creamy with a ginger cookie crust.
    5 from 3 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: keto pumpkin cheesecake
    Prep Time: 20 minutes
    Chill time: 1 hour
    Total Time: 20 minutes
    Servings: 4 servings
    Calories: 299kcal

    Equipment

    • 4 small glass dessert cups (about ½ cup capacity each)

    Ingredients

    • 1 bag HighKey Ginger Spice Cookies See blog post for alternatives
    • 1 ½ tablespoon butter melted
    • 5 ounces cream cheese, softened
    • 6 tablespoon Swerve Confectioners divided
    • ¼ cup pumpkin puree room temperature
    • 1 ½ teaspoon pumpkin pie spice
    • ½ teaspoon vanilla extract
    • ⅓ cup heavy whipping cream
    • 4 mini cookies for garnish
    US Customary – Metric

    Instructions

    • Crush the mini cookies in the bag using a kitchen mallet or a rolling pin. They should be fine crumbs with a few larger pieces. Transfer to a bowl and toss with the melted butter.
    • Divide the mixture between 4 dessert glasses, pressing firmly into the bottom.
    • In a large bowl, beat the cream cheese with ¼ cup of the powdered sweetener until smooth. Beat in the pumpkin puree, pumpkin spice, and vanilla extract.
    • In another bowl, beat the cream with the remaining sweetener until it holds stiff peaks. Reserve about 2 tablespoons of the whipped cream for the tops of the cheesecakes. Fold the remaining whipped cream into the pumpkin mixture until no streaks remain.
    • Spoon or pipe the pumpkin cheesecake into the jars, then refrigerate until firm, about 1 hour. Top with a little dollop of whipped cream and a mini ginger cookie.

    Notes

    Options for the crust: I know not everyone has access to the HighKey Cookies. Really, you can use any crisp keto cookie here, either store bought, or homemade. You will need about 2 to 3 ounces of cookie for this recipe.

    Storage Information

    Store the cheesecakes in the fridge for up to 5 days. As they are already in jars, they don’t need to be covered. 
    Nutrition Facts
    No Bake Keto Pumpkin Cheesecake Recipe
    Amount Per Serving (1 mini cheesecake)
    Calories 299 Calories from Fat 239
    % Daily Value*
    Fat 26.5g41%
    Carbohydrates 6.7g2%
    Fiber 3g12%
    Protein 4.3g9%
    * Percent Daily Values are based on a 2000 calorie diet.
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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Anita B. says

      March 18, 2023 at 3:50 pm

      5 stars
      So dang good! I used Simple Mills Honey Cinnamon Sweet thins (could not find high ket at my market) and the whole thing was so good! Will be making again very soon!

      Reply
    2. Diane Simmons says

      November 04, 2022 at 2:03 pm

      Could I crush PK cinnamon cereal (and add a bit of ginger) for the crust or is it too dense?

      Reply
      • Carolyn says

        November 04, 2022 at 5:59 pm

        Absolutely!

        Reply
    3. Jessica says

      October 20, 2022 at 1:29 pm

      Might be a silly question but do you think this recipe would fit into a standard 8 or 9 inch glass pie dish? or would I need to scale it up for that?

      Reply
      • Carolyn says

        October 20, 2022 at 2:56 pm

        You would need to scale… probably by 3 times!

        Reply

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