Easy No Bake Keto Pumpkin Cheesecake Cups

I dropped a jar of pumpkin puree on the floor yesterday. It didn’t break, but it bounced and rolled straight under the oven. Retrieving it required me to lie flat on my back and scrape the floor with a broom handle. My kitchen is small and the grout is impossible to clean.

I ended up with dust bunnies on my apron and a very bruised shoulder. But the pumpkin survived, so I decided to make this Keto Pumpkin Cheesecake anyway. If you are looking for a great base for this, check out this tasty dessert inspiration. Sometimes the kitchen is a war zone, and I often pair my meals with crispy roasted brussels sprouts to balance things out.

Why You Will Love This Keto Pumpkin Cheesecake

Most desserts leave me feeling like I swallowed a brick. This Keto Pumpkin Cheesecake is different because it doesn’t weigh you down. It’s light, cold, and it hits that spot when you’re craving something sweet but don’t want to spike your blood sugar.

Ingredients for No Bake Pumpkin Cheesecake

Getting the right stuff in your cupboard is half the battle. I don’t buy fancy brands unless they actually work, and these ingredients are my go-to for a solid Keto Pumpkin Cheesecake.

Keto Pumpkin Cheesecake – Dry Ingredients

1 bag HighKey Ginger Spice Cookies: These cookies are the backbone of the crust. 6 tbsp Swerve Confectioners: You need the powdered version here for a smooth texture. 1 1/2 tsp pumpkin pie spice: Don’t skimp on this, as it adds the warmth that keeps the cream cheese from tasting like a plain block of dairy.

Keto Pumpkin Cheesecake – Wet Ingredients

1 1/2 tbsp butter: Melt it down completely. 5 ounces cream cheese: Make sure this is room temperature to avoid lumps. 1/4 cup pumpkin puree: Grab the plain pumpkin, not the pie mix. 1/2 tsp vanilla extract: Use the real stuff. 1/3 cup heavy whipping cream: This needs to be cold, straight from the fridge.

How to Make Keto Pumpkin Cheesecake Cups

I’ve made this more times than I can count. It’s practically muscle memory at this point.

Keto Pumpkin Cheesecake – Step 1: Prep Work

Grab a kitchen mallet or a heavy rolling pin. Put the cookies in a bag and start smashing, then mix with the melted butter. Divide that mix between four small glass jars and push it down hard with the back of a spoon.

Keto Pumpkin Cheesecake – Step 2: Mix the Batter

In your big bowl, start with the softened cream cheese and beat until smooth. Add the pumpkin puree, the spices, and the vanilla. Mix it again until the color is consistent.

Keto Pumpkin Cheesecake – Step 3: Fill the Jars

Whip your heavy cream and the remaining sweetener until it stands up on its own. Fold that cream into your pumpkin mix carefully, then spoon it into the jars and chill for an hour.

Tips for the Best Low Carb Pumpkin Dessert

People always ask me why their crust is soggy. It usually happens because they didn’t mix the butter well enough or didn’t chill the jars long enough. You should also check out my easy keto stuffing if you need another holiday staple.

Can I Make This Cheesecake Ahead of Time?

This Keto Pumpkin Cheesecake is actually better after it sits. The spices have time to meld into the cream cheese properly. You can definitely make these a day early, just keep them covered in the fridge.

Keto Pumpkin Cheesecake Health Benefits

Eating low carb helps keep your energy steady throughout the day. You can learn more about pumpkin nutritional facts to see why this is a great choice. It keeps the sugar away while providing plenty of fiber.

No Bake Keto Pumpkin Cheesecake Recipe

These easy no-bake keto pumpkin cheesecake cups feature a delicious ginger cookie crust and a creamy pumpkin filling, ready in just 20 minutes.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 bag HighKey Ginger Spice Cookies See blog post for alternatives
• 1.5 tbsp butter melted
• 5 ounces cream cheese softened
• 6 tbsp Swerve Confectioners divided
• 0.25 cup pumpkin puree room temperature
• 1.5 tsp pumpkin pie spice
• 0.5 tsp vanilla extract
• 0.33 cup heavy whipping cream
• 4 mini cookies for garnish

Method

 

1. 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.
2. Divide the mixture between 4 dessert glasses, pressing firmly into the bottom.
3. 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.
4. 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. 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.