No Bake Keto Pumpkin Cheesecake

This must be the easiest ever pumpkin cheesecake!

You'll only need six common low-carb ingredients, plus water, and there's no baking and no crust required! The cheesecake mixture takes just about 15 minutes to prepare, plus a couple of hours chilling in the fridge. That's it!

And if pumpkin is not your thing, check out some of these tasty recipe variations:

Keto Chocolate & Mint Cheesecake Fluff, With black cacao and vibrant green swirls, this dessert is perfect for the spooky season.
No Bake Keto White Chocolate & Raspberry Cheesecake, a delicious flavor combination that always works.
Fluffy Keto Strawberry Cream, our reader's favorite.

Preparation time

Hands-on:     15 minutes
Overall:       2 hours

Nutritional values (per serving, about 130 g/ 4.6 oz)

Total Carbs	5.3	grams
Fiber	1.1	grams
Net Carbs	4.2	grams

Protein	4.4	grams
Fat	25.6	grams
of which Saturated	16.3	grams

Energy	255	kcal

Magnesium	12	mg (3% RDA)
Potassium	122	mg (6% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (7%), fat (87%)

Ingredients (makes 8 servings)

1 tbsp gelatin powder (11 g/ 0.4 oz)
¹/₂ cup water (120 ml/ 4 fl oz)
1 cup cream cheese (240 g/ 8.5 oz)
1 ¹/₂ cups heavy whipping cream (360 ml/ 12 fl oz)
1 cup pumpkin puree (200 g/ 7.1 oz) - you can make your own
2 to 3 tsp pumpkin pie spice mix (you can make your own)
¹/₂ cup Erythritol, Swerve or Allulose (100 g/ 3.5 oz)

Instructions

In a small cup or bowl, sprinkle the gelatin over ¹/₄ cup (60 ml) cold water and let stand for a couple minutes to soften.
Place the pumpkin puree, sweetener and pumpkin pie spice in a sauce pan. Bring to a simmer over a low heat.
Add the bloomed gelatin and stir until it's fully dissolved.
Take off the heat and set aside to cool down to room temperature. You can speed this up by placing the saucepan in a bowl filled with ice water.
Add the whipping cream and cream cheese to a mixing bowl and use an electric mixer or a stand mixer to whip until fluffy.
Add the cooled pumpkin mixture.
Beat until well combined. Pour into a container or a pie dish.
Refrigerate for at least an hour or until set.
Serve as an after dinner dessert or for breakfast. To store, refrigerate for up to 5 days.