These No Bake Keto Pumpkin Cheesecake Bars are silky, gently spiced, and unbelievably easy. No oven, no fuss, just a creamy fall dessert that slices clean and tastes like a cozy sweater in dessert form.
No Bake Keto Pumpkin Cheesecake Bars
Equipment
- 1 8×8 inch metal pan
- 1 Parchment Paper
- 1 hand mixer or stand mixer
- 2 Mixing Bowls
- 1 Offset spatula
- 1 Flat-bottomed cup to compact crust
- 1 Sharp knife
Ingredients
Almond Flour Crust
- 2 cup blanched almond flour
- 0.33 cup powdered keto sweetener such as monk fruit erythritol
- 6 tbsp unsalted butter melted
- 1 tsp pumpkin pie spice
- pinch fine sea salt
- 0.5 cup pecans finely chopped, optional
Filling
- 16 oz cream cheese full fat, room temperature
- 1 cup pumpkin puree unsweetened; do not use pumpkin pie filling
- 0.75 cup powdered keto sweetener for filling
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 0.5 tsp ground cinnamon
- 1 tbsp lemon juice optional
- 0.67 cup heavy whipping cream cold
Optional Stabilizer
- 1.5 tsp unflavored gelatin
- 2 tbsp cold water to bloom gelatin
- 2 tbsp hot water to dissolve gelatin
- 1 tsp agar powder vegetarian alternative
Topping Ideas (optional)
- Lightly sweetened keto whipped cream
- Toasted pecans
- A dusting of cinnamon
Nut-Free Crust Option
- 1.75 cup sunflower seed flour
- 2 tbsp ground flax
Instructions
Prep the Pan
- Line an 8 x 8 inch metal pan with parchment, leaving overhang on two sides for easy lifting. Lightly mist with oil to help the parchment stick flat.
Mix the Almond Flour Crust
- In a bowl, whisk almond flour, sweetener, pumpkin pie spice, salt, and chopped pecans if using. Stir in melted butter until the mixture feels like damp sand and holds when pressed.
Press and Chill the Crust
- Firmly press the mixture into an even layer in the pan. Use a flat bottom cup to compact the surface. Chill 20 minutes to set while you make the filling.
Optional: Bloom the Gelatin
- Sprinkle gelatin over 2 tbsp cold water and let bloom 5 minutes. Melt with 2 tbsp hot water until clear, then cool to lukewarm. This helps ultra clean slices.
Beat the Cream Cheese Base
- With a hand mixer or stand mixer, beat cream cheese on medium until perfectly smooth. Add powdered sweetener, pumpkin puree, vanilla, spices, and lemon juice. Beat until silky, scraping the bowl.
Incorporate Gelatin if Using
- With the mixer on low, drizzle in the lukewarm gelatin mixture and blend until fully combined.
Whip and Fold the Cream
- In a separate bowl, whip cold heavy cream to soft peaks. Gently fold into the pumpkin cheesecake mixture in 2 additions until no streaks remain.
Fill, Smooth, and Chill
- Spread filling over the chilled crust. Smooth the top with an offset spatula. Chill at least 6 hours, preferably overnight. If using gelatin, 3 to 4 hours can be enough.
Slice and Serve
- Lift the slab out by the parchment. Warm a sharp knife under hot water, wipe dry, and cut 16 bars. Top with whipped cream, toasted pecans, and a pinch of cinnamon.
Notes
Why You’ll Love This No Bake Keto Pumpkin Cheesecake Bars
- Truly no bake and weeknight easy
- Luxuriously creamy with warm pumpkin spice
- Low carb and sugar free, but tastes classic
- Clean slices that hold their shape for parties
- Make ahead friendly for stress free entertaining
No Bake Keto Pumpkin Cheesecake Bars Ingredients & Substitutions
- Almond flour crust: 2 cups blanched almond flour (200 g), 1/3 cup powdered keto sweetener such as monk fruit erythritol (55 g), 6 tbsp unsalted butter, melted (85 g), 1 tsp pumpkin pie spice, pinch fine sea salt. Sub: use pecan flour or very finely ground pecans for deeper flavor; switch butter to refined coconut oil for dairy free.
- Optional crunch: 1/2 cup finely chopped pecans (60 g). Sub: toasted walnuts or omit for nut free crust options below.
- Cream cheese: 16 oz full fat cream cheese, room temperature (454 g). Sub: dairy free cream cheese for dairy free.
- Pumpkin puree: 1 cup unsweetened pumpkin puree (240 g). Do not use pumpkin pie filling.
- Sweetener for filling: 3/4 cup powdered keto sweetener (90 g). Sub: powdered allulose for ultra smooth texture; note it sets a bit softer.
- Flavorings: 1 tsp vanilla extract, 2 tsp pumpkin pie spice, 1/2 tsp ground cinnamon, 1 tbsp lemon juice for brightness (optional).
- Cream: 2/3 cup heavy whipping cream, cold (160 ml). Sub: full fat coconut cream for dairy free.
- Optional stabilizer: 1 1/2 tsp unflavored gelatin + 2 tbsp cold water to bloom, plus 2 tbsp hot water to dissolve. Sub: 1 tsp agar powder for vegetarian set.
- Topping ideas: Lightly sweetened keto whipped cream, toasted pecans, a dusting of cinnamon.
- Nut free crust option: 1 3/4 cups sunflower seed flour + 2 tbsp ground flax, same butter and sweetener.
Step-by-Step Instructions to Make No Bake Keto Pumpkin Cheesecake Bars
Prep the Pan
Line an 8 x 8 inch metal pan with parchment, leaving overhang on two sides for easy lifting. Lightly mist with oil to help the parchment stick flat.
Mix the Almond Flour Crust
In a bowl, whisk almond flour, sweetener, pumpkin pie spice, salt, and chopped pecans if using. Stir in melted butter until the mixture feels like damp sand and holds when pressed.
Press and Chill the Crust
Firmly press the mixture into an even layer in the pan. Use a flat bottom cup to compact the surface. Chill 20 minutes to set while you make the filling.
Optional: Bloom the Gelatin
Sprinkle gelatin over 2 tbsp cold water and let bloom 5 minutes. Melt with 2 tbsp hot water until clear, then cool to lukewarm. This helps ultra clean slices.
Beat the Cream Cheese Base
With a hand mixer or stand mixer, beat cream cheese on medium until perfectly smooth. Add powdered sweetener, pumpkin puree, vanilla, spices, and lemon juice. Beat until silky, scraping the bowl.
Incorporate Gelatin if Using
With the mixer on low, drizzle in the lukewarm gelatin mixture and blend until fully combined.
Whip and Fold the Cream
In a separate bowl, whip cold heavy cream to soft peaks. Gently fold into the pumpkin cheesecake mixture in 2 additions until no streaks remain.
Fill, Smooth, and Chill
Spread filling over the chilled crust. Smooth the top with an offset spatula. Chill at least 6 hours, preferably overnight. If using gelatin, 3 to 4 hours can be enough.
Slice and Serve
Lift the slab out by the parchment. Warm a sharp knife under hot water, wipe dry, and cut 16 bars. Top with whipped cream, toasted pecans, and a pinch of cinnamon.
Tips for Success
- Use room temperature cream cheese for a silky, lump free filling.
- Powdered sweetener blends smoothest. If using granular, blitz it in a blender first.
- Do not rush the chill. Time equals clean slices.
- If using allulose, the set will be softer. Consider the optional gelatin for tidy bars.
- Press the crust firmly to prevent crumbling when you slice.
Variations of No Bake Keto Pumpkin Cheesecake Bars
- Dairy free: Use dairy free cream cheese and coconut cream, and swap butter with refined coconut oil.
- Nut free: Sunflower seed flour plus ground flax for the crust.
- Chocolate swirl: Swirl in 2 tbsp melted sugar free chocolate over the top before chilling.
- Espresso pumpkin: Add 1 tsp instant espresso to the filling for a pumpkin spice latte vibe.
- Mini cups: Build in silicone muffin cups for grab and go desserts.
Serving Suggestions: What to Pair with No Bake Keto Pumpkin Cheesecake Bars
- Hot coffee or a cinnamon tea for cozy contrast.
- Keto whipped cream with a sprinkle of nutmeg.
- Toasted pecans or pumpkin seeds for crunch.
- Sugar free caramel drizzle or a dusting of cocoa.
Storage & Reheating Instructions
- Refrigerate: Cover and chill up to 5 days.
- Freeze: Freeze bars on a sheet pan until solid, then store in an airtight container for up to 2 months. Thaw in the fridge overnight.
- Serve chilled: No reheating needed. For the cleanest cuts, slice straight from the fridge.
Memories Made Around the Table
I first made these for a leaf peeping picnic, tucked between plaid blankets and a thermos of coffee. The bars vanished before the kettle even cooled.
FAQs
Can I make these ahead? Yes. They are best after an overnight chill, so they are perfect for making a day in advance.
Do I have to use gelatin? Not required. The whipped cream sets the filling nicely. Use gelatin if you want ultra firm, bakery style slices or if using allulose.
Can I use pumpkin pie filling? No. It contains sugar and spices that throw off the recipe. Use 100 percent pumpkin puree.
What sweetener works best? Powdered monk fruit erythritol gives the firmest set. Allulose is velvety but softer. Adjust with optional gelatin if needed.
How many carbs per bar? Depending on brands and options, about 3 to 4 net carbs per bar when sliced into 16 pieces. Always calculate with your exact ingredients.
Can I use coconut flour in the crust? Not as a 1 to 1 swap. It is very absorbent. Use the nut free crust option provided.
Final Thoughts
If you need a cozy, low carb dessert that looks impressive and takes minimal effort, these No Bake Keto Pumpkin Cheesecake Bars deliver every time. Mix, chill, slice, enjoy.