No Bake Keto Pumpkin Cheesecake Recipe

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

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

Course Dessert

Cuisine American

Keyword keto pumpkin cheesecake

Prep Time 20

Chill time 1

Total Time 20

Servings servings

Calories 299kcal

Equipment

4 small glass dessert cups (about 1/2 cup capacity each)

Ingredients

1 bag HighKey Ginger Spice Cookies See blog post for alternatives
1 1/2 tbsp butter melted
5 ounces cream cheese, softened
6 tbsp Swerve Confectioners divided
1/4 cup pumpkin puree room temperature
1 1/2 tsp pumpkin pie spice
1/2 tsp vanilla extract
1/3 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 1/4 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