Easy No-Bake Keto Pumpkin Cheesecake (Creamy, Spiced & Simple!)
Celebrate the cozy flavors of fall any time of year with this Easy No-Bake Keto Pumpkin Cheesecake! This light and airy cheesecake combines sugar-free whipped topping, creamy yogurt, pumpkin puree, and warm pumpkin pie spice for a perfectly spiced, no-fuss dessert. Nestled in a keto-friendly crust (like the Pecan Pie Crust you just made!), this low-carb, sugar-free, and gluten-free delight is a delightful addition to your health journey here in beautiful Puerto Vallarta!
Yields: 8 servings Prep time: 15 minutes Chill time: At least 1 hour
Ingredients:
- 1 ½ cups sugar-free whipped topping (e.g., Cool Whip Zero Sugar or homemade keto whipped cream)
- 1 ½ cups plain, full-fat keto-friendly yogurt (e.g., Two Good Greek Yogurt, Ratio Keto Yogurt, or homemade unsweetened full-fat yogurt)
- 1 (1-ounce) package sugar-free cheesecake pudding mix (instant variety)
- 1 cup canned pumpkin purée (100% pumpkin, not pumpkin pie filling)
- 1 tablespoon pumpkin pie spice
- Optional: A prepared Keto Pecan Pie Crust (from your previous recipe!) or another keto-friendly pie crust.
Equipment:
- Large mixing bowl
- Hand mixer or stand mixer with whisk attachment
- Rubber spatula
- 8-inch or 9-inch pie dish (if using a prepared crust) or serving bowl
Instructions:
- Combine Base Ingredients: In a large mixing bowl, add the sugar-free whipped topping, keto-friendly yogurt, and sugar-free cheesecake pudding mix.
- Using a hand mixer (or stand mixer), beat on medium speed for 2-3 minutes until all the ingredients are well combined, smooth, and slightly thickened.
- Add Pumpkin & Spice: Add the pumpkin purée and pumpkin pie spice to the mixture.
- Continue to beat with the hand mixer on medium speed for another 1-2 minutes until everything is thoroughly blended and the mixture is light, fluffy, and a uniform orange color.
- Pour into Crust & Chill: If using a prepared pie crust, pour the pumpkin cheesecake mixture into the crust, spreading it evenly with a spatula. If not using a crust, you can pour it into a serving bowl or individual ramekins.
- Cover the pie dish (or serving container) loosely with plastic wrap.
- Refrigerate for at least 1 hour (or preferably 2-3 hours) until the cheesecake is firm and set.
- Serve & Enjoy! Once firm, slice and serve. You can top with an extra dollop of sugar-free whipped cream, a sprinkle of cinnamon, or a few chopped pecans if desired. Enjoy your easy, delicious keto pumpkin cheesecake!
Tips for Success:
- Pudding Mix is Key: The sugar-free instant pudding mix is essential for thickening and setting this no-bake cheesecake. Ensure it’s instant pudding.
- Keto-Friendly Yogurt: Not all yogurts are keto-friendly. Look specifically for brands like “Two Good” or “Ratio Keto” which are very low in carbs and sugar, or use unsweetened full-fat Greek yogurt.
- Pumpkin Purée: Use pure pumpkin purée, not pumpkin pie filling, which contains added sugar and spices.
- Whip it Well: Beating the ingredients thoroughly helps incorporate air, giving the cheesecake a light and fluffy texture.
- Chill Time: Don’t skimp on the refrigeration time. This allows the pudding mix to fully activate and the cheesecake to set properly.
- Crust Options: While a keto pecan crust is fantastic, you can also make this in a small casserole dish or individual ramekins without a crust for an even simpler dessert.
- Storage: Store leftovers covered in the refrigerator for up to 3-4 days.
Recipe Analysis & Dietary Classification:
This Easy No-Bake Keto Pumpkin Cheesecake is a delicious addition to your health journey!
- High Fat: Yes, primarily from the full-fat yogurt, whipped topping, and if used, the pie crust.
- Low-Carb: Yes, this recipe is very low-carb due to the use of sugar-free ingredients throughout.
- Keto: Yes, this recipe is keto-friendly, provided all ingredients (whipped topping, yogurt, pudding mix) are verified as sugar-free and low-carb.
- Gluten-Free: Yes, this recipe is naturally gluten-free.
Check out our Pecan Pie recipe!!
