Look, pumpkin season hits, and suddenly everything is pie-flavored and spiked with sugar. I wanted that same cozy vibe—without blood sugar whiplash or a crust that feels like birdseed. So I played with a few versions until I got this one: a smooth, rich, no-bake cheesecake that feels like fall and fits my macros.
💡 What Solves the “Low-Carb But Sad” Problem
- No oven needed. Just chill time.
- Pumpkin + cream cheese = perfect texture balance.
- Gelatin holds it all together without needing starch or eggs.
- Coconut flour thickens the filling without adding spongey texture.
🧾 Ingredients That Kept It Keto
For the Crust:
- ⅓ cup unsweetened shredded coconut – Adds fiber and texture. Don’t skip to sweetened—it’ll spike your carbs.
- 1 cup sesame seeds OR almond meal – I prefer almond meal for smoother crust. Sesame is more nutty/earthy.
- ½ tsp cinnamon – Gives that classic warm fall flavor.
- ½ cup Swerve – I used granular; allulose works but softens the crust more.
- ¼ tsp sea salt – Balances out the sweet.
- 6 tbsp butter, softened – Binds it all and makes it rich.
For the Filling:
- 1 envelope unflavored gelatin – The backbone of this no-bake set.
- 8 oz cream cheese, softened – Go full-fat here. No regrets.
- 2 cups pumpkin puree – NOT pie filling. Watch the label. Pure pumpkin only.
- 2 tbsp coconut flour – Thickens and balances moisture.
- 1 tsp vanilla extract – Brings depth.
- 1 tsp pumpkin pie spice – Or mix your own with cinnamon, nutmeg, clove, and ginger.
- ¼ tsp salt – Again, a must for balance.
- 1 tsp pumpkin liquid stevia – Sweetens without bulk. Adjust to taste.
🔁 Low-Carb Substitutions That Hold Up
| Want to Swap | Use This | Notes |
|---|---|---|
| Coconut flour | Almond flour | Texture will be looser, chill longer |
| Swerve | Allulose | Crust gets softer, still sets fine |
| Stevia drops | Monk fruit drops | Similar sweetness, no aftertaste |
| Nut-free crust | Sunflower seed meal | Earthier taste, same binding |
⚠️ Keto Missteps and How I Fixed Them
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Didn’t set fully | Gelatin was too hot or not dissolved | Fully dissolve gelatin, let cool slightly |
| Grainy filling | Cream cheese wasn’t soft enough | Always soften it first, blend well |
| Bitter taste | Too much stevia or low-fat cream cheese | Use full-fat and taste-test your sweetener |
👩🍳 How to Make It (Step-by-Step)
- Line an 8×8 pan or springform pan with parchment.
- Pulse crust ingredients in a food processor until crumbly. Press into pan.
- Simmer 1 cup water, add gelatin, stir until fully dissolved. Cool slightly.
- In a stand mixer, blend cream cheese until smooth.
- Add pumpkin, coconut flour, vanilla, spices, salt, stevia. Blend well.
- With mixer on low, slowly pour in gelatin. Mix until combined.
- Pour filling over crust, smooth top, and refrigerate until set (about 2 hours).
- Top with whipped cream (optional, but very encouraged).
🧠 What I Do Now (That I Didn’t at First)
- I let the gelatin sit for 2–3 mins in hot water before stirring to help it “bloom” properly.
- I use a springform pan with a bottom layer of parchment—makes slicing super clean.
- I portion into 12 slices and freeze 6 right away. Keeps me on plan, even during pumpkin mania.
🧊 Keeping It Keto-Friendly All Week
- Fridge: Lasts 5–6 days covered.
- Freezer: Freeze individual slices with parchment between layers. Thaw in fridge overnight.
- Macros stay solid after freezing—no weepy crust or soggy filling if properly chilled.
❓ What I Googled Before Making This
Q: Is canned pumpkin keto?
A: Yes—pure pumpkin (not pie filling) has about 6g net carbs per ½ cup. Totally workable in moderation.
Q: Can I skip the gelatin?
A: Not unless you like goo. It’s what makes this no-bake.
Q: Can I use Greek yogurt or ricotta?
A: You can—but it will be tangier and looser. Stick to cream cheese if you want that classic cheesecake bite.
🔢 Full Nutrition Facts (Per Slice – 1 of 12)
| Nutrient | Amount |
|---|---|
| Calories | 223 kcal |
| Total Fat | 20g |
| • Saturated Fat | 10g |
| • Monounsaturated Fat | 6g |
| • Polyunsaturated Fat | 3g |
| Cholesterol | 34mg |
| Sodium | 207mg |
| Total Carbohydrates | 8g |
| • Fiber | 3g |
| • Sugar Alcohols | 2g |
| Net Carbs | 5g |
| Sugars (natural) | 2g |
| Protein | 5g |
| Potassium | 185mg |
| Calcium | 156mg |
| Iron | 3mg |
| Vitamin A | 6785 IU |
| Vitamin C | 2mg |
| Trans Fat | 0.2g |
Check out More Recipes:
- Low Carb Keto Pumpkin Spice Latte (Sugar Free)
- Sugar-Free Key Lime Pie – Creamy, Zingy, and Keto-Approved
- Sugar-Free Cherry Pie Filling – Low-Carb, Juicy, and Pie-Ready
Sugar-Free Pumpkin Cheesecake – No-Bake, Low-Carb, and Fall-Obsessed
Description
A smooth, spiced, no-bake pumpkin cheesecake with a nutty low-carb crust and creamy finish—keto without compromise.
Ingredients
Crust:
Filling:
Instructions
- Line pan with parchment. Pulse crust ingredients, press into pan.
- Simmer water, dissolve gelatin, and cool.
- Beat softened cream cheese, add all remaining filling ingredients.
- Slowly pour in gelatin while mixing on low.
- Spread filling over crust. Chill 2 hours until set.
- Slice and serve. Optional: top with whipped cream.
Notes
- Always cool gelatin slightly before adding or it can curdle the mix.
- If you don’t have pumpkin stevia, use vanilla stevia and a pinch more spice.
- For a firmer crust, toast coconut lightly before blending.
- This recipe freezes beautifully—slice first and store with parchment between layers.
