Pumpkin Fluff No Bake Keto Cheesecake Recipe
If you want to enjoy a fall-flavored treat and still stay low-carb, be sure to try this Pumpkin Fluff No Bake Keto Cheesecake Recipe!
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Servings: 6
Ingredients
- 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
Instructions
- 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.
Know that estimated nutrition facts are just a guideline and will vary depending on any variation you make or brand you use from what we have listed.