You have to try this no bake pumpkin cheesecake. You can enjoy all the deliciousness of a pumpkin cheesecake without the guilt. Low carb, no baking and only 4.9g net carbs per serving.
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.
WHAT SIZE JAR SHOULD I USE?
The first time I made this recipe I used 8oz jars like these and ramekins because that’s what I could scrape up and it made 6 servings. You can see these two below. However this time I wanted to use all the same type of containers.
So I used 4 of these 8 oz jars pictured below but to be honest they were too big. This low carb dessert is very rich and I think it would be better if you made it into 8 small jars.
Therefore I think it would be optimum if you made this recipe into 8 servings with something like these 4 oz jars or these small ramekins and it would be the perfect serving. That’s just my opinion, you can do what you want! Also you can make these in just about any container that you have since there is no baking required.
NO BAKE PUMPKIN CHEESECAKE RECIPE
First you want to make your nut crumb base. Just add some nuts to your food processor along with some sweetener and cinnamon. I used 1/2 cup walnuts and 1 cup pecans. For the sweetener I used Lakanto monkfruit sweetener. It is my new favorite sweetener. Grind or pulse until it starts to get moist and crumbly. You want to divide the mixture between all of your containers and press to make a pseudo crust.
Then you move on to the filling. The key to this cheesecake filling is to get the cream cheese to room temperature. That’s the only way to get the lumps out. And keep your cream really cold. Don’t pull it out of the refrigerator until you need it. Add the cream cheese, pumpkin, spices and sweetener to your mixing bowl and beat until creamy. Then add your cream and beat for about 5 minutes until the mixture is light and fluffy.
Spoon your cheesecake mixture into each container. Top with a few nuts and a sprinkle of cinnamon. Refrigerate until you are ready to eat.
That’s it folks. Easy peasy lemon squeezy. The nutritional information for 1 serving based on 8 servings is:
355 cals / 34.8g fat / 7.8g carbs / 2.9g fiber / 5.3g protein Net Carbs = 4.9g