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Low Carb No Bake Pumpkin Cheesecake

Servings 6 mini cheesecakes
Calories 149kcal


  • 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


  • Prep a muffin tin with liners, or use [a silicon onehttp://amzn.to/1IY5MZ0]!
  • 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.
  • In a small mixing bowl, blend stevia, spices, vanilla and coconut oil into the pumpkin puree.
  • Add in neufchatel (or cream cheese), and beat until lumps are gone and the mixture is thoroughly combined.
  • Taste it - if it's not sweet enough, add in more stevia a tiny bit at a time. A little goes a long way!
  • Scoop about two tablespoons of filling mixture on top of each crust, and smooth around the edges.
  • 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.
  • 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!
  • Enjoy!


Serving: 1 | Calories: 149kcal | Carbohydrates: 2g | Protein: 2.5g | Fat: 13g | Fiber: 1.7g