Super Easy Keto No Bake Pumpkin Cheesecake #lowcarb #keto

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.

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:

1. 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.
2. Divide mixture evenly into the ramekins, jars or whatever container you are using.
3. Add the cream cheese, pumpkin and sugar substitute to a bowl of your mixer. Mix on high until everything is smooth and creamy.
4. Add your vanilla, pumpkin pie spice and cinnamon and mix until well incorporated.
5. Add your heavy cream and mix on high for about 5 minutes or until the mixture is nice and fluffy.
6. Spoon cream cheese mixture into your ramekins or containers and garnish with nuts and cinnamon if using.
7. Refrigerate until ready to eat.