No bake pumpkin cheesecake, low carb and GF from

No Bake Pumpkin Cheesecake: Low Carb and GF

Here’s an easy, low carb, no bake pumpkin cheesecake that you can put together in minutes. Autumn spices like cloves, ginger, and cinnamon, pumpkin, cream cheese, and rum are blended into an impossibly silky, creamy cheesecake. It keeps well in the refrigerator or you can freeze it for longer storage.

For this recipe you’ll need: almond meal, butter, sugar free hazelnut coffee syrup, cinnamon, ginger, cloves, whole nutmegs, salt, sugar free sweetener, cream cheese, pumpkin puree, heavy cream, sugar free pumpkin coffee syrup, rum, vanilla sugar free syrup, and sour cream.

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Low carb, no bake pumpkin cheesecake from

‘Tis the season for everything pumpkin as well as everything tempting and high carb! Autumn and into the holiday season is like running through a minefield blindfolded if you are trying to stay low carb. It’s much easier now than it was the first time I ever read Dr. Atkins book! Back then there were no special low carb foods and you just made do with eating meat, cheese, and low carb vegetables. Now there are all kinds of specialty foods as well as hundreds of recipes just a few keystrokes away. No one has to exist on canned tuna and cheese cubes anymore!

I had my first pumpkin latte last week and since then I’ve definitely been in the pumpkin mood. Autumn in Texas is beautiful if you are in East Texas or the Hill Country down by San Antonio. In Dallas autumn is pretty much just a change from summer clothes to winter clothes in the mall. We won’t really cool down until November. Still, with the air conditioning turned down enough you ?can pretend it’s chilly outside and enjoy those pumpkin lattes and pumpkin everything.

No bake pumpkin cheesecake, low carb and GF from

I love these little low carb desserts in jars. Since it’s one serving I don’t eat more than I should and the jars store nicely in the refrigerator or freezer. They’re just so easy! This no bake pumpkin cheesecake is even easier because…well… duh… no baking.

This low carb pumpkin cheesecake could easily be made into a single cheesecake. You’ll just need to let it chill overnight. I microwaved the crumb crust so that it was crispy. That brought out the flavor even more. The cheesecake filling is my basic low carb cheesecake with a few tweaks. Pumpkin, of course, but I also added cinnamon, nutmeg, ginger, and cloves plus a shot of spiced rum.

Once it’s chilled it’s a super creamy, super dense cheesecake with lots of pumpkin spice flavor. Since there are no eggs in the filling you can taste it and add stevia or other sugar-free sweetener to your own taste.

I use whole nutmeg. You can substitute ground nutmeg but the flavor isn’t as good. Whole nutmeg just needs to be rubbed across a grater and you’ll smell how fresh it is.

Low carb no bake pumpkin cheesecake is quick and easy. From

Pretty Little Things

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Whole nutmegs are key. They aren’t expensive and if you have a cheese grater you’ve got what you need to add real nutmeg flavor to everything. The other important flavoring ingredient is Torani Pumpkin Pie Coffee Syrup. I always use the 4 ounce canning jars with lids because I can leave them in the fridge or freezer.

Premium Whole Nutmeg, Hoosier Hill Farm, 1/2 pound
Premium Whole Nutmeg, Hoosier Hill Farm, 1/2 pound
Torani Sugar Free Pumpkin Pie Coffee Syrup, 12.7 Ounces
Torani Sugar Free Pumpkin Pie Coffee Syrup, 12.7 Ounces
Ball Tota 4-Ounce Quilted Crystal Jelly Lids and Bands, Set of 12-2 Pack (Total 24 Jars)
Ball Tota 4-Ounce Quilted Crystal Jelly Lids and Bands, Set of 12-2 Pack (Total 24 Jars)

Low Carb Pumpkin Cheesecake Recipe

Here’s that low carb pumpkin cheesecake recipe.

No bake pumpkin cheesecake, low carb and GF from
Print Pin Recipe

Low Carb Pumpkin Cheesecake: Easy & No Bake!

Light and tangy, this easy no bake pumpkin cheesecake is the perfect ending to a holiday meal.
Course Dessert
Cuisine American - low -carb
Keyword cheesecake, pumpkin pie
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 6
Calories 306kcal
Author Katherine Peters



Pumpkin Cheesecake Filling

  • 8 oz cream cheese room temperature
  • 1/2 cup pumpkin puree not pumpkin pie filling
  • 1/2 cup heavy cream
  • 3 tablespoons sugar free pumpkin coffee syrup I used Torani
  • 2 tablespoons rum
  • 1 tablespoon sugar free brown sugar cinnamon coffee syrup
  • 1 teaspoon cinnamon
  • 1/2 teaspoon powdered ginger
  • 1/4 teaspoon cloves
  • 1/8 teaspoon fresh nutmeg
  • Pinch of salt
  • 1/4 cup sour cream
  • Fresh nutmegs for grating



  • Mix all ingredients together until crumbly.
  • Press about 1 tablespoon in each jar.
  • Microwave for 2 minutes.
  • Let cool while you are preparing the filling.

Pumpkin Filling

  • With the paddle attachment beat the cream cheese and pumpkin until well blended.
  • Switch to the whips and add the cream, pumpkin syrup, rum, vanilla syrup, cinnamon, ginger, cloves, salt, and nutmeg.
  • Whip until the consistency is thick, dense, and creamy.
  • Fold in the sour cream until no white streaks remain.
  • Taste the mixture and add stevia or other sugar free sweetener if needed.
  • Spoon into the crusts in the jars.
  • Grate some fresh nutmeg over the top.
  • Chill for at least 4 hours.


Calories: 306kcal | Carbohydrates: 6g | Protein: 5g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 78mg | Sodium: 154mg | Potassium: 122mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4095IU | Vitamin C: 0.8mg | Calcium: 89mg | Iron: 0.8mg

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4 thoughts on “No Bake Pumpkin Cheesecake: Low Carb and GF”

  1. 4 stars
    Hi! What brand and type of rum do you use? I have celiacs and get hives from some rums (mostly brown) . I actually haven?t had much interest in trying again until seeing this recipe for the holidays. It looks great. Would love any help finding a safe Rum, thanks!!!

  2. I can’t wait to make these. They look and I am sure taste great. In the ingredients you mention sour cream but don’t say when to use it. Clarify please. Thanks for all your hard work.

    1. Sorry! And thanks for bringing that to my attention! You fold it in just before spooning into the crusts. I’ve fixed it in the recipe.

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