Here's an easy, keto 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 and you can freeze it for longer storage.
Course Dessert
Cuisine American - low -carb
Keyword cheesecake, pumpkin pie
Prep Time 10 minutesminutes
Cook Time 2 minutesminutes
Total Time 12 minutesminutes
Servings 6
Calories 306kcal
Author Katherine Peters
Ingredients
Crust
1/2cupalmond meal
1tablespoonmelted butter
1tablespoonsugar free hazelnut coffee syrupI used Torani
1/2teaspooncinnamon
pinch of salt
sugar free sweetener
Pumpkin Cheesecake Filling
8ozcream cheeseroom temperature
1/2cuppumpkin pureenot pumpkin pie filling
1/2cupheavy cream
3tablespoonssugar free pumpkin coffee syrupI used Torani
2tablespoonsrum
1tablespoonsugar free brown sugar cinnamon coffee syrup