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Keto No Bake Pumpkin Cheesecake

This luscious keto cheesecake brings all the flavors of fall without the sugar crash, delighting your taste buds while keeping your diet in check.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 1/4 cups almond meal or almond flour
  • 1/2 cup Swerve Granular or other sugar substitute
  • 6 tbsp melted butter This adds richness to the crust.
For the filling
  • 1 1/2 cups heavy whipping cream Whip until stiff peaks form.
  • 20 oz cream cheese Soften to room temperature for easy mixing.
  • 1 cup Swerve Confectioners or other powdered sugar substitute
  • 1/4 cup sour cream
  • 1/3 to 1/2 cup pumpkin puree Measure based on desired pumpkin flavor.
  • 1 tbsp vanilla extract
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg

Method
 

Crust Instructions
  1. In a mixing bowl, combine almond flour and Swerve Granular.
  2. Pour in the melted butter and mix until it forms delightful crumbs.
  3. Press the mixture into the base of a springform pan to create the crust.
  4. Chill in the refrigerator while preparing the filling.
Filling Instructions
  1. In a separate bowl, whisk the heavy cream until stiff peaks form and set aside.
  2. In a large bowl, cream together the softened cream cheese and Swerve Confectioners.
  3. Add in sour cream, pumpkin puree, vanilla, and spices; stir until well mixed.
  4. Gently fold in the whipped cream.
Assembly Instructions
  1. Pour the filling into the chilled crust, spreading evenly.
  2. Chill in the fridge for at least 4 hours, or overnight.

Notes

Store leftovers in an airtight container in the fridge for up to a week. For best flavor, allow it to sit before serving. Add other toppings like whipped cream or crushed nuts as desired.