Name: No-Bake Keto Pumpkin Cheesecake
Prep time: 20 min
Total time: 20 min
Cuisine: Keto
Ingredients: Crust:; 1 bag (57 g) HighKey Ginger Spice Cookies (or alternatives); 1 1/2 tbsp butter, melted; Filling:; 5 oz (141.75 g) cream cheese, softened; 6 tbsp Swerve Confectioners (divided); 1/4 cup (61.25 g) pumpkin puree, room temperature; 1 1/2 tsp pumpkin pie spice; 1/2 tsp vanilla extract; 1/3 cup (79.33 g) heavy whipping cream; 4 mini cookies for garnish

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This No-Bake Keto Pumpkin Cheesecake is the perfect dessert for fall, offering all the comforting flavors of pumpkin and spice in a creamy, low-carb treat. With minimal prep time and no baking required, it’s a hassle-free dessert that’s great for those following a keto or low-carb lifestyle.

Why You’ll Love This Recipe

These no-bake keto pumpkin cheesecake cups are incredibly creamy with a flavorful ginger cookie crust. The pumpkin spice flavor is perfectly balanced with a hint of vanilla, while the ginger cookie base adds a delightful crunch. Plus, this dessert is quick to prepare and requires no baking, making it a perfect choice for a hassle-free, fall-inspired treat that fits into a keto lifestyle.

No-Bake Keto Pumpkin Cheesecake

Ingredients

1 bag (57 g) HighKey Ginger Spice Cookies (or alternatives)
1 1/2 tbsp butter, melted
5 oz (141.75 g) cream cheese, softened
6 tbsp Swerve Confectioners (divided)
1/4 cup (61.25 g) pumpkin puree, room temperature
1 1/2 tsp pumpkin pie spice
1/2 tsp vanilla extract
1/3 cup (79.33 g) heavy whipping cream
4 mini cookies for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Crush the mini ginger cookies in the bag using a kitchen mallet or rolling pin until fine crumbs, with a few larger pieces remaining.
Transfer the crushed cookies to a bowl and toss with the melted butter.
Divide the mixture between 4 dessert glasses, pressing it firmly into the bottom.
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.
In another bowl, beat the whipping cream with the remaining sweetener until stiff peaks form. Reserve 2 tablespoons of whipped cream for garnish.
Gently fold the whipped cream into the pumpkin mixture until smooth.
Spoon or pipe the pumpkin cheesecake into the glasses. Refrigerate until firm, about 1 hour.
Top each cheesecake with a dollop of whipped cream and a mini ginger cookie for garnish.

Servings and Timing

Servings: 4
Prep Time: 20 minutes
Total Time: 20 minutes (plus 1 hour chilling time)

Variations

Nut Crust: Swap the ginger cookies with almond or pecan flour for a different crust flavor.
Dairy-Free: Use dairy-free cream cheese and coconut whipped cream to make this dessert fully dairy-free.
Sweetener Alternatives: Adjust the sweetness level by using different sugar substitutes like erythritol or monk fruit sweetener.

Storage & Reheating Tips

Storage: Keep the cheesecakes refrigerated in an airtight container for up to 3 days.
Reheating: No need to reheat; this is a chilled dessert.

FAQs

1. Can I make this recipe ahead of time?

Yes! These cheesecakes can be made ahead and stored in the refrigerator for up to 3 days.

2. Can I use a different type of cookie for the crust?

Yes, you can use other keto-friendly cookies or nut flour as a base for the crust.

3. Is this dessert suitable for people following a low-carb diet?

Yes, this dessert is keto-friendly and low in carbs, making it perfect for those following a keto or low-carb lifestyle.

4. Can I substitute the sweetener used in this recipe?

Absolutely! You can use other keto-friendly sweeteners like erythritol or monk fruit in place of Swerve Confectioners.

5. How long does it take for the cheesecakes to set in the refrigerator?

It usually takes about 1 hour for the cheesecakes to firm up in the refrigerator.

6. Can I use regular cream cheese instead of dairy-free cream cheese?

Yes, regular cream cheese works perfectly in this recipe, but for a dairy-free option, use dairy-free cream cheese.

7. What if I don’t have mini ginger cookies for the garnish?

You can use any small keto-friendly cookie or simply top the cheesecakes with a dollop of whipped cream for a simple garnish.

8. Can I make this dessert into a full cheesecake instead of individual servings?

Yes, you can make this into a full cheesecake, just adjust the proportions and increase the chilling time accordingly.

9. Can I freeze the keto pumpkin cheesecakes?

Yes, these cheesecakes can be frozen for up to a month. Just let them thaw in the refrigerator before serving.

10. How do I make the crust without using ginger cookies?

You can use a mixture of almond flour, melted butter, and a sweetener to create a low-carb crust alternative.

Conclusion

This No-Bake Keto Pumpkin Cheesecake is a simple, delicious, and festive dessert that’s perfect for any fall occasion. With a creamy, spiced filling and a crunchy ginger cookie crust, it’s a guilt-free indulgence that everyone will enjoy. Whether you’re following a keto diet or just love pumpkin desserts, this treat is sure to be a hit!

Emma