Low Carb No Bake Pumpkin Cheesecake

Low Carb No Bake Pumpkin Spice Cheesecake | Meat Free Keto

Okay, so itโ€™s not anywhere near fall yet, but Iโ€™m really craving pumpkin right now. Any why not? Pumpkin is packed with vitamin A, B vitamins and potassium. Plus, it tastes like fall, which is a nice break from the 90 degree death box that my apartment has become.

Low Carb No Bake Pumpkin Cheesecake

Prep Time: 15 minutes

Yield: 6 mini cheesecakes

Serving Size: 1 mini cheesecake

Calories per serving: 149

Fat per serving: 13g

Carbs per serving: 2g net

Protein per serving: 2.5g

Fiber per serving: 1.7g

Low Carb No Bake Pumpkin Cheesecake


  • 4 oz neufchatel cheese (1/2 a package)
  • 1/2 cup pureed pumpkin (make sure it's just pumpkin!)
  • 1 tbsp coconut oil
  • 1 tsp pumpkin pie spice (or, for a twist, Chinese five spice!)
  • 1/2 tsp vanilla extract
  • 1/4 tsp pure stevia powder
  • 1/2 cup pecans, finely ground


  1. Prep a muffin tin with liners, or use [a silicon onehttp://amzn.to/1IY5MZ0]!
  2. Measure out about a tablespoon of ground pecans into each well in the muffin tin and press into the bottom to form the bottom crust.
  3. In a small mixing bowl, blend stevia, spices, vanilla and coconut oil into the pumpkin puree.
  4. Add in neufchatel (or cream cheese), and beat until lumps are gone and the mixture is thoroughly combined.
  5. Taste it - if it's not sweet enough, add in more stevia a tiny bit at a time. A little goes a long way!
  6. Scoop about two tablespoons of filling mixture on top of each crust, and smooth around the edges.
  7. Pop in the freezer for about 45 minutes (or they will be icy!). Alternatively, you could just chill in the fridge for 90 minutes to 2 hours. I'm just impatient.
  8. Remove from the muffin tin and let sit for 10 minutes (if they were frozen) before eating. If they weren't frozen, you don't have to wait!
  9. Enjoy!

Low Carb No Bake Pumpkin Spice Cheesecake | Meat Free Keto


Low Carb No Bake Pumpkin Spice Cheesecake | Meat Free Keto


  • Laura November 19, 2015 at 10:14 am

    Hello! Was wondering if I could use melted butter and almond or coconut flour for the base, since we don’t keep whole nuts in the house

    • Liz November 19, 2015 at 10:16 am

      Hi Laura! Melted butter and almond or coconut flour definitely sounds like it would work! I think 1-2 tablespoons of melted butter ought to hold the 1/2 cup of almond flour together. Let me know how it turns out! ๐Ÿ™‚

      • Laura November 21, 2015 at 4:11 pm

        Woot, it was delicious! I made 4 batches, 2 of them had slightly less almond flour but 1/4 cup of flax meal, to give it that graham cracker crust look. ^_^

        • Liz November 21, 2015 at 4:15 pm

          I’m so glad they turned out well! Ooh, flax is an awesome addition. I’ll have to try that! ๐Ÿ˜€


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