This easy No Bake Pumpkin Cheesecake is a creamy, mousse-like, and delicious cheesecake set over a buttery crust. It's just super comforting and the best no-bake thanksgiving dessert ever!
1tablespoonSteviaor any sugar free sweetener of your choice
½teaspoonPure Vanilla Extract
½teaspoonGround Cinnamon
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INSTRUCTIONS
To make the Pumpkin Cheesecake Crust
Grease a 9" springfoam pan and add graham cracker crumbs along with melted unsalted butter to it.
Combine these and press it tightly to your springfoam pan. Refrigerate for 30 min.
For the Cheesecake Filling
Take Cream Cheese, Pumpkin Puree, Heavy Cream, Protein Powder, Ground Cinnamon, Ground Cardamom, Pumpkin Pie Spice, and sweetener in a bowl. Whisk until combined using a hand-held mixer or stand mixer with paddle attachment.
Transfer the cheesecake filling to your st cheesecake crust. Even it out using an offset spatula. Refrigerate for 8 hours or overnight.
To make the Cream Cheese Frosting
Beat Cream Cheese, Stevia, Vanilla Extract & Ground Cinnamon until you have stiff peaks using a hand held mixer. Take it up in a piping bag with your desired nozzle
Add the frosting over the set Pumpkin Cheesecake.
Cut into slices and dig in!
Nutrition
Nutrition Facts
Keto No Bake Pumpkin Cheesecake
Amount Per Serving
Calories 772Calories from Fat 576
% Daily Value*
Fat 64g98%
Saturated Fat 39g244%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 17g
Cholesterol 191mg64%
Sodium 821mg36%
Potassium 459mg13%
Carbohydrates 48g16%
Fiber 2g8%
Sugar 15g17%
Protein 16g32%
Vitamin A 8473IU169%
Vitamin C 2mg2%
Calcium 246mg25%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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