Description
These no-bake keto pumpkin cheesecake cups are a creamy, low-carb dessert that requires just 15 minutes of prep time. Perfect for meal prep, they offer rich pumpkin spice flavor without the guilt or hassle of traditional baking.
Ingredients
Scale
- 8 oz (225g) full-fat cream cheese, softened to room temperature
- 1/2 cup (120g) pure pumpkin puree
- 1/2 cup (60g) confectioners’ erythritol or monk fruit blend
- 1 teaspoon vanilla extract
- 2 tablespoons (30ml) heavy cream
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup (50g) almond flour
- 2 tablespoons (30g) melted unsalted butter
- Pinch of salt for crust
Instructions
- Soften the cream cheese at room temperature for at least 30 minutes or microwave in short bursts until soft.
- Melt the butter in a small skillet or microwave. Stir in the almond flour and pinch of salt until the mixture resembles wet sand.
- Divide the crust mixture among 6-8 small glasses or mason jars. Press down firmly to create a compact, even layer. Set aside.
- In a medium mixing bowl, beat the softened cream cheese on medium-high speed for 2 minutes until completely smooth.
- Add the pumpkin puree, powdered sweetener, vanilla extract, pumpkin pie spice, and salt. Beat on medium-low speed just until combined.
- Slowly drizzle in the heavy cream while mixing on low. Beat for another 30-60 seconds until the mixture is light, fluffy, and mousse-like.
- Spoon or pipe the cheesecake filling into the prepared jars on top of the crust. Smooth the tops if desired.
- Refrigerate for at least 4 hours, preferably overnight, to allow the cups to set and flavors to meld.
Notes
Ensure cream cheese is fully softened to avoid lumps. Use powdered sweetener only to prevent grittiness. The crust must be pressed firmly to stay intact. These cups taste better after sitting in the fridge for a day or two as flavors meld.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2
- Sodium: 150
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 5
- Fiber: 2
- Protein: 6
Keywords: keto, low carb, pumpkin cheesecake, no bake, gluten free, fall dessert, meal prep, sugar free