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A large pumpkin cheesecake on a cake platter that has two slices missing. Pumpkins in the background.
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Sugar Free Low Carb Pumpkin Cheesecake

A delicious no bake pumpkin cheesecake full of flavour!
Course Dessert
Cuisine American, Canadian
Keyword cheesecake mousses, low carb pumpkin cheesecake, no bake cheesecake, pumpkin cheesecake, pumpkin pie, sugar free pumpkin cheesecake
Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Servings 10 slices
Calories 365kcal
Author Mira

Ingredients

  • 456 g cream cheese 2 Philly blocks
  • 90 ml sour cream
  • ¾ cup pumpkin puree no sugar added
  • 1 tsp cinnamon
  • ½ tsp allspice
  • ¾ tsp stevia powder or pure monk fruit extract
  • 240 ml heavy cream
  • 15 g powdered gelatin about 2.5 teaspoons
  • 150 ml boiling water
  • 56 g lily's chocolate chips about 240 chips (OPTIONAL TOPPING)
  • 1 tbsp coconut oil OPTIONAL (for chocolate)

Cheesecake Crust

  • 80 g blanched almond flour about ¾ cup
  • 2 tbsp coconut oil or butter, ghee, shortening, lard
  • ¼ tsp stevia powder or pure monk fruit extract
  • ½ tsp cinnamon

Instructions

  • In a medium bowl, mix the crust ingredients together until crumbly.  With your hands, press together and the oil and nuts should stick together.
  • Transfer the crust ingredients onto a 9 inch springform cheesecake pan with a loose bottom.  With a spoon, evenly spread the crust onto the bottom to make a crust.
  • In a large bowl, whisk together the cream cheese and sour cream with a hand mixer.
    Add the pumpkin puree, stevia, cinnamon and allspice.  Mix together until there are no more bumps.
  • Add the heavy cream, a little at a time,  and whisk for 2-3 minutes until thick and fluffy.
  • Mix the gelatin and hot water together in a small bowl.  Stir with a spoon until all of the gelatin has melted.  Pour the gelatin mixture, a little at a time, into the cheesecake batter and whisk again until all of the liquid has been incorporated.
  • Pour the completed cheesecake batter over the crust in your springform pan. Spread evenly.
  • OPTIONAL STEP:  Add the lily's chocolate chips to a small bowl with the coconut oil.  Microwave 40-50 seconds and start mixing with a fork or spoon until all of the chips have melted.
    Pour onto the cheesecake batter and with any utensil, spoon/knife/fork, make swirls, pushing the chocolate at the bottom.
  • Once the chocolate is all swirled up, cover the cheesecake pan with saran wrap and chill in the fridge for minimum 4 hours.
  • Once it's set, take it out of its mold and serve as is or with some whipped cream or caramel sauce.

Video

Notes

  • You can sub the almond flour for any other kind of nut flours.
  • You can sub the stevia powder for pure monk fruit extract.
  • You can sub the coconut oil for any other type of oil/fat like butter, ghee, shortening, lard, etc.
  • If you don't have allspice, you can use ¼ teaspoon of nutmeg, cardamon powder and ground cloves each.
  • Make sure to add the gelatin to the boiling water BEFORE adding it to the cheesecake batter.
  • Pour the heavy cream and gelatin, a little at a time, or else the liquid will splash everywhere.