No-bake pumpkin cheesecake captures all the warm spiced flavors of autumn in a velvety cream cheese and pumpkin filling, set inside a crisp buttery almond-and-flax crust. There's no oven involved — just mixing, pressing, and a few hours of patience in the fridge. It slices like a dream and tastes like far more work than it is.
When the holiday season hits, the last thing you need is another complicated recipe monopolizing your oven space. Enter the dessert that will save your Thanksgiving: a luscious, creamy, no-bake pumpkin cheesecake! This recipe captures all the warm, spiced flavors of autumn in a velvety smooth filling, all nestled into a crisp, buttery crust. It’s an effortlessly elegant dessert that tastes like you spent hours in the kitchen, but it comes together in minutes. Let this be your go-to for a stress-free, crowd-pleasing finale to your holiday feast!
Ingredients
• For the Crust
• ¾ cup / 84g (2.96 oz) almond flour
• ½ cup / 56g (1.98 oz) flaxseed meal
• ½ cup / 113g (4 oz) unsalted butter, melted
• 1 tsp. pumpkin pie spice
• 25 drops liquid stevia, or to taste
• For the Filling
• 4 oz. / 113g full-fat cream cheese, softened
• ⅓ cup / 75g (2.65 oz) pumpkin puree
• 2 tbsp. / 30g (1.06 oz) sour cream
• ¼ cup / 60ml heavy cream
• 3 tbsp. / 43g (1.52 oz) unsalted butter, melted
• ¼ tsp. pumpkin pie spice
• 25 drops liquid stevia, or to taste
Instructions
1. Directions
2. In a medium bowl, whisk together the almond flour, flaxseed meal, and 1 tsp. (5 ml) of pumpkin pie spice. Stir in the melted butter and liquid stevia until the mixture is thoroughly combined and resembles wet sand.
3. Firmly press the crust mixture evenly into the bottom and up the sides of an 8-inch tart pan with a removable bottom. Place the crust in the refrigerator to chill while you prepare the filling.
4. In a large bowl, combine the softened cream cheese, pumpkin puree, sour cream, heavy cream, 3 tbsp. (45 ml) melted butter, ¼ tsp. pumpkin pie spice, and liquid stevia. Blend with an immersion blender or an electric hand mixer until the filling is completely smooth and creamy.
5. Pour the filling over the chilled crust, spreading it into an even layer. Refrigerate for at least 4 hours, or until the cheesecake is firm. Garnish with whipped cream before serving, if desired.
Nutritional Information
• Nutritional Info
• Serving Size: 1 slice (Serves 8)
• Calories: 267
• Fat: 25g
• Net Carbs: 4g (0.14 oz)
• Protein: 6g
Pro Tips
• Ensure your cream cheese and sour cream are at room temperature to achieve a silky-smooth, lump-free filling.
• For an extra firm crust that holds its shape perfectly, chill it in the freezer for 15-20 minutes while you make the filling.
• Stevia sweetness can vary by brand. Taste the filling before pouring it into the crust and add a few more drops if you prefer a sweeter dessert.
FAQ
Q: How do I get a smooth and creamy cheesecake filling
A: For a silky-smooth, lump-free filling, ensure your cream cheese and sour cream are at room temperature before blending. Use an immersion blender or an electric hand mixer until the mixture is completely smooth.
Q: Can I make this no-bake pumpkin cheesecake ahead of time
A: Yes, this dessert is perfect for making ahead. It requires at least 4 hours in the refrigerator to chill and become firm, so you can easily prepare it the day before your event.
Q: How can I make the crust extra firm
A: For a crust that holds its shape perfectly, the recipe suggests chilling it in the freezer for 15-20 minutes while you prepare the filling.
Q: Is this pumpkin cheesecake recipe low-carb
A: Yes, based on the nutritional information provided, one slice of this cheesecake contains only 4g (0.14 oz) of net carbs, making it a great low-carb and keto-friendly dessert option.
Pro Tips
- Let the cream cheese and sour cream come fully to room temperature before blending — that's what makes the filling silky-smooth instead of lumpy.
- Chill the pressed crust in the freezer for 15-20 minutes while you mix the filling. It firms up the butter and keeps the crust from crumbling when you slice.
- Stevia sweetness varies by brand, so taste the filling before it goes into the crust and add a few more drops if you like it sweeter.
- Give the cheesecake a full 4 hours in the refrigerator — anything less and the slices slump instead of standing tall.
- Press the crust into an 8-inch tart pan with a removable bottom; lifting the whole cheesecake out is far cleaner than digging slices from a deep dish.
Frequently Asked Questions
How far ahead can I make this no-bake pumpkin cheesecake?
It's perfect made a day ahead — the filling keeps firming in the fridge and the flavors settle. Keep it covered and add whipped cream just before serving.
Can I freeze it?
Yes, freeze the whole cheesecake or individual slices, wrapped well, for up to a month. Thaw overnight in the fridge so the filling stays smooth.
Can I use fresh pumpkin instead of puree?
Roasted, well-blended fresh pumpkin works if it's thick and not watery. Drain any excess liquid or the filling won't set firmly in 4 hours.
Is this pumpkin cheesecake keto?
One slice has 4 g net carbs with 25 g fat and 6 g protein — the sweetness comes entirely from liquid stevia, and the crust is almond flour and flaxseed meal.
Recipe card below.
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No-Bake Pumpkin Cheesecake
Ingredients
Method
- Directions
- In a medium bowl, whisk together the almond flour, flaxseed meal, and 1 tsp. (5 ml) of pumpkin pie spice.
- Stir in the melted butter and liquid stevia until the mixture is thoroughly combined and resembles wet sand.
- Firmly press the crust mixture evenly into the bottom and up the sides of an 8-inch tart pan with a removable bottom.
- Place the crust in the refrigerator to chill while you prepare the filling.
- In a large bowl, combine the softened cream cheese, pumpkin puree, sour cream, heavy cream, 3 tbsp. (45 ml) melted butter, ¼ tsp. pumpkin pie spice, and liquid stevia.
- Blend with an immersion blender or an electric hand mixer until the filling is completely smooth and creamy.
- Pour the filling over the chilled crust, spreading it into an even layer.
- Refrigerate for at least 4 hours, or until the cheesecake is firm.
- Garnish with whipped cream before serving, if desired.
