Description
These no-bake keto pumpkin cheesecake cups are incredibly creamy with a flavorful ginger cookie crust. They’re quick to prepare and perfect for those following a low-carb or keto lifestyle, offering a fall-inspired treat with minimal effort!
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
Instructions
- Make Crust: 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.
- Prepare Filling: 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.
- Whip Cream: In another bowl, beat the whipping cream with the remaining sweetener until stiff peaks form. Reserve 2 tablespoons of whipped cream for garnish.
- Combine: 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.
- Serve: Top each cheesecake with a dollop of whipped cream and a mini ginger cookie for garnish.
Notes
- For a nutty variation, swap the ginger cookies with almond or pecan flour for a different crust flavor.
- To make it dairy-free, use dairy-free cream cheese and coconut whipped cream.
- Adjust sweetness by using different sugar substitutes like erythritol or monk fruit sweetener.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
