Creamy No-Bake Keto Pumpkin Cheesecakes (Individual & Festive!)
Indulge in the cozy flavors of autumn with these Creamy No-Bake Keto Pumpkin Cheesecakes! A spiced, buttery crust made with almond flour and flaxseed meal forms the base for a rich, velvety pumpkin-spiced cream cheese filling. These individual, perfectly portioned treats are incredibly easy to make and require no baking, making them a delightful addition to your health journey – perfect for a quick, festive dessert!
Yields: 4-6 individual cheesecakes (depending on ramekin size) Prep time: 20 minutes Chill time: 1-2 hours
Ingredients:
For the Crust:
- ¾ cup super-fine almond flour
- ½ cup flaxseed meal (ground flaxseed)
- 1 teaspoon pumpkin pie spice
- 2 tablespoons Swerve Granulated Sweetener (or your preferred granular erythritol blend)
- ½ cup (1 stick or 8 tablespoons) unsalted butter, softened
For the Filling:
- ½ cup heavy whipping cream (HWC), very cold
- 8 ounces (1 block) cream cheese, softened to room temperature
- 4 tablespoons (¼ cup) full-fat sour cream
- ⅔ cup pumpkin puree (100% pumpkin, not pumpkin pie filling)
- 1 teaspoon pumpkin pie spice
- 2 tablespoons Swerve Confectioners Sweetener (or your preferred powdered erythritol blend)
Equipment:
- Medium mixing bowl (for crust)
- Large mixing bowl (for filling)
- Rubber spatula or sturdy spoon
- Hand mixer or stand mixer (for filling)
- 4-6 small bowls, ramekins, or individual dessert dishes
- Small cookie scoop or spoon (for portioning)
Instructions:
- Prepare the Crust: In a medium mixing bowl, combine the almond flour, flaxseed meal, 1 teaspoon pumpkin pie spice, and 2 tablespoons Swerve Granulated Sweetener. Whisk briefly to combine.
- Add the softened butter to the dry ingredients. Use a sturdy spoon, rubber spatula, or your hands to mix thoroughly until the mixture is well combined and resembles wet sand or a thick dough.
- Form the Crust Base: Evenly divide the crust mixture among your small bowls or ramekins. Press the mixture firmly and evenly into the bottom of each dish to form the crust base.
- Prepare the Filling: In a large mixing bowl, combine the cold heavy whipping cream and the softened cream cheese. Using a hand mixer (or stand mixer with whisk attachment), beat on medium-high speed until the mixture is light, fluffy, and well combined, about 2-3 minutes.
- Add the sour cream, pumpkin puree, 1 teaspoon pumpkin pie spice, and 2 tablespoons Swerve Confectioners Sweetener to the cream cheese mixture.
- Beat again on medium speed until the filling is very smooth, creamy, and completely uniform, scraping down the sides of the bowl as needed.
- Assemble & Chill: Spoon the pumpkin cheesecake filling into each ramekin, on top of the prepared crust. Fill to the top and gently smooth out the surface with the back of a spoon.
- Place the filled ramekins in the refrigerator for at least 1-2 hours, or until the cheesecakes are fully set. For quicker setting, you can place them in the freezer for about 30 minutes, then transfer to the fridge.
- Serve & Enjoy! Once firm, your No-Bake Keto Pumpkin Cheesecakes are ready to enjoy! Garnish with a tiny dusting of extra pumpkin pie spice, a dollop of whipped cream, or a few chopped pecans if desired. Store any leftovers covered in the refrigerator for up to 3-4 days.
Tips for Success:
- Softened Ingredients: Ensure both the butter (for the crust) and cream cheese (for the filling) are at true room temperature for the best texture and easy mixing.
- Cold Heavy Cream: Starting with very cold heavy whipping cream helps it whip up better with the cream cheese, contributing to a lighter, fluffier filling.
- Powdered Sweetener for Filling: Using powdered erythritol (like Swerve Confectioners) for the filling is crucial for a smooth, non-gritty texture.
- Pumpkin Puree vs. Pie Filling: Make sure to use 100% pure pumpkin puree, not canned pumpkin pie filling, which contains added sugars.
- Don’t Over-mix Filling: Once all ingredients are added, mix just until smooth and combined to maintain a light, airy texture.
- Individual Portions: These are great in individual ramekins, small glass bowls, or even silicone muffin cups for easy portion control and serving.
Recipe Analysis & Dietary Classification:
These No-Bake Keto Pumpkin Cheesecakes are a delightful addition to your health journey!
- High Fat: Yes, primarily from the butter, cream cheese, heavy whipping cream, sour cream, almond flour, and flaxseed meal.
- Low-Carb: Yes, this recipe is very low-carb by using almond flour, flaxseed meal, powdered erythritol, and naturally low-carb dairy and pumpkin puree.
- Keto: Yes, this recipe is keto-friendly. All listed ingredients are suitable for a ketogenic diet, provided the sweeteners are sugar-free.
- Gluten-Free: Yes, this recipe is naturally gluten-free.
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