Super Easy Keto No Bake Pumpkin Cheesecake #lowcarb #keto
I’m really not a pumpkin person. Nor am I a cheesecake person. But I do like my desserts and when you are trying to follow a low carb diet you aren’t left with much so a pumpkin cheesecake it is!
Sure I like pumpkin but I don’t crave it so I can’t tell you why I have a hundred pumpkin recipes swimming around in my head. I guess I like the fact that pumpkin puree adds bulk, creaminess and lots of nutrition to a recipe.
Ingredients:
- 1 1/2 cups nuts I used 1 cup pecans & 1/2 cup walnuts
- 1 Tablespoon Lakanto sweetener
- 1/2 teaspoon cinnamon
- 8 oz cream cheese softened (room temperature)
- 1 cup heavy whipping cream
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 cup Lakanto sweetener or other sugar substitute
- 3/4 cup pumpkin puree (canned)
Instructions:
- To make the crust, add nuts, cinnamon and the 1 Tablespoon of sugar substitute in a food processor and grind until the nuts become moist and sticky.
- Divide mixture evenly into the ramekins, jars or whatever container you are using.
- Add the cream cheese, pumpkin and sugar substitute to a bowl of your mixer. Mix on high until everything is smooth and creamy.
- Add your vanilla, pumpkin pie spice and cinnamon and mix until well incorporated.
- Add your heavy cream and mix on high for about 5 minutes or until the mixture is nice and fluffy.
- Spoon cream cheese mixture into your ramekins or containers and garnish with nuts and cinnamon if using.
- Refrigerate until ready to eat.
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