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Keto Pumpkin Cheesecake

No Bake Keto Pumpkin Cheesecake in a Jar



For the crust:
1 ½ cups almonds
2 tbsp granulated Stevia or other low carb granulated sweetener
½ tsp cinnamon

For the filling:
8 oz cream cheese, at room temperature
1 cup cold heavy cream
½ tsp cinnamon
1 tsp vanilla extract
½ cup granulated Stevia or other low carb granulated sweetener
¾ cup homemade or store bought, no sugar added pumpkin puree, well drained

For decoration:
chopped walnuts (optional)


  1. To make the crust, add the almonds, sweetener and cinnamon in a food processor and process on the S blade until a crumbly, slightly sticky mixture has formed.
  2. Divide the mixture evenly between the small jars or ramekins using the bottom of a shot glass to press it firmly and evenly into the jars. Set aside.
  3. To make the filling, place the cream cheese and sweetener in the bowl of a stand mixer fitted with a paddle attachment.
  4. Mix on medium-low speed until the mixture is creamy.
  5. Add the cinnamon, vanilla extract and pumpkin puree and beat until well blended.
  6. Scrape down the beater and the sides of the bowl with a spatula then switch to the whisk attachment and pour in the heavy cream.
  7. Mix at low speed to combine, then increase to high and whip until the mixture is nice and fluffy.
  8. Divide the cream cheese mixture evenly between the jars, sprinkle with chopped walnuts (if using) and refrigerate for minimum 2 hours or until ready to serve.


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