Easy Pumpkin Pie Cheesecake

This yummy cheesecake doesn’t even need to bake. It’s the perfect creamy dessert after a Thanksgiving dinner!

Serves 8


For the Crust:

¾ cup almond flour

½ cup flaxseed meal

½ cup butter

1 tsp. pumpkin pie spice

25 drops liquid stevia

For the Filling:

4 oz. cream cheese

⅓ cup pumpkin puree

2 tbsp. sour cream

¼ cup heavy cream

3 tbsp. butter

¼ tsp. pumpkin pie spice

25 drops liquid stevia


1. Combine all the dry ingredients for the crust and add the butter and stevia. Mix.

2. Place some dough into a tart pan and press it to the bottom.

3. Mix all the filling ingredients and blend with an immersion blender.

4. Pour the filling into crusts and refrigerate for 4 hours. Top with whipped cream if desired.

Nutritional Info per Serving

Calories: 267

Fat: 25g

Net Carbs: 4g

Protein: 6g