If you are eating low-carb but still want to enjoy those fall flavors like pumpkin, I have just the thing for you. I will show you how to make this Pumpkin Fluff No Bake Keto Cheesecake Recipe.

This Pumpkin Fluff No Bake Keto Cheesecake Recipe is a great way to have a sweet treat when you have a sweet tooth and stick to your low carb diet or keto diet. It is sure to please even the pickiest cheesecake lover. It is an easy dessert recipe to make too with just a few simple steps!

While we made this no bake recipe as easy-to-serve single servings in small jars, you could also make it as a whole cheesecake in a springform pan or another type of cheesecake pan.

This no bake keto cheesecake recipe has all the flavor of a traditional cheesecake just without all the extra added carbs.

If you are looking for other Keto recipes here are a few to check out.

How To Store This Keto Dessert Recipe:

As with any cheesecake, it should be stored in the refrigerator. It should be stored covered with something like plastic wrap or in an air-tight container.

A good option for an air-tight container is the small jars that we used. Because you can just put the lids on the top of the jar and pop them in the fridge.

It will keep in the fridge for up to five days. Makes for a quick keto cheesecake treat throughout the week!

This recipe can also be frozen in a freezer-safe container. Then simply remove it from the freezer and allow it to sit on the counter for about 20-30 minutes before serving. It will keep in the freezer for up to 6 months if stored in the proper container.

Ingredients Needed:

1/2 cup Pumpkin Puree
1 tsp Pumpkin Pie Spice
1 cup Splenda
8 oz Cream Cheese (room temperature)
1 Packet Unflavored Gelatin
15 Drops SweetLeaf Vanilla Creme Drops
1/2 cup Water
1 cup Heavy Cream

How To Make This No Bake Keto Cheesecake Recipe:

In a large bowl with an electric mixer or use a stand mixer, beat the heavy cream and creme drops together until it forms stiff peaks. Set aside.

Heat water then add the gelatin and mix until fully dissolved. Set aside.

In another large mixing bowl mix the pumpkin, pie spice, Splenda, and cream cheese together on medium speed until well blended.

Now slowly pour the gelatin mixture into the cream cheese mixture. Mix with the hand mixer or stand mixer until fully blended.

Next, carefully fold in the whipped cream into the cream cheese/cheesecake mixture. You want to make sure it is fully blended but try and be careful not to knock the air out of the whipped cream.

When it is fully mixed you can pour the mixture into a cheesecake or pie pan if you are making it as an entire cheesecake. Or you can do as we did and evenly divide the mixture up into 4 oz jelly jars.

Then you will need to pop it into the fridge for at least 4 hours to set up.

Frequently Asked Questions About This Low Carb Cheesecake Recipe:

Q. Can you use reduced-fat cream cheese for this cheesecake recipe?

A. Yes and no. It is important to use full fat cream cheese with this recipe. That is because when eating keto you need to have lots of fats. It is not as important when you are just eating low-carb. So if you are just sticking to low carb and not keto then you could use the reduced fat cream cheese.

Q. Is this a sugar-free cheesecake?

A. While this is a sugar-free cheesecake it is sweetened with Splenda granulated sweetener and SweetLeaf drops.

Q. Can you add any toppings?

A. Best thing about making cheesecakes in single servings or individual slices, is you can leave it to each person to put what they want on the top of the cheesecake. However, just be careful the toppings are not high in carbs. Try using a few fresh berries or whipped cream.

Additional No Bake Keto Cheesecake Recipe Questions:

Q. How many servings will this recipe make?

A. This makes about (6) 4 oz servings. I say about as it is a little give and take depending on how well you scrap the bowl.

Q. Do you have to use Splenda as the sugar substitute?

A. While it is what we used when making this recipe, you could replace it with another zero calories sweetener. Just be sure to read the label on how many grams of net carbs are in the sweetener. It needs to be one of the other low-carb sweeteners.

Q. Can you make this cheesecake with a crust?

A. When adding a crust it will increase the carb count for the recipe. If you really must have a crust with your cheesecake you will want to avoid using graham crackers as they are high in carbs. Try making an almond flour crust by simply mixing almond meal or almond flour with a little melted butter and pressing it into the bottom of the pan or jar. Or you could also try our Low Carb Keto Cheesecake Crust Recipe.

Q. Why is my no-bake cheesecake not firm?

A. While this no bake dessert cheesecake is not as firm as a normally baked cheesecake it is still pretty firm. If yours is not set up it can be due to a few reasons. First, has it been in the fridge for at least 4 hours? The other issue may be if you did not use exact measurements and you may have a little too much liquid added.