Low Carb No-Bake Pumpkin Pie Cheesecake Jars

These no-bake keto pumpkin pie cheesecake jars are the ultimate low-carb treat. So easy to make and creamy delicious. Lightly spiced, not overpowering. For a dairy free option you could try coconut milk and almond cream. Low Carb No-Bake Pumpkin Pie Cheesecake Jars – You must try this recipe.

Though this no-bake pumpkin pie mason jar cheesecake recipe serves one, you can make multiples for dinner parties where you need a keto-rific dessert idea. This creamy pumpkin cheesecake tastes like what would happen if spicy pumpkin pie and sweet cheesecake had a love affair.

So easy to make and creamy delicious. Lightly spiced, not overpowering. For a dairy free option you could try coconut milk and almond cream. I hope you enjoy them.

Let us know if you liked this recipe. Try the other recipe categories as well!

If you like Low Carb No-Bake Pumpkin Pie Cheesecake Jars, you can try similar recipes:

• Keto Pumpkin Pie Cupcakes Recipe
• Keto Pumpkin And Orange Cheese Bread
• Easy & Delicious Pumpkin Fluff – Pumpkin Fat Bomb
• Pumpkin Cupcakes With Vanilla Cream Cheese Frosting
• Pumpkin Cheesecake Bars
• Keto Pumpkin Carbonara
• Keto Pumpkin Pudding

Low Carb No-Bake Pumpkin Pie Cheesecake Jars

Recipe by Tips About LifeCourse: DessertsCuisine: Ketogenic

Servings

4

servings

Prep time

15

minutes

Cooking timeminutes

Calories

362

kcal

This creamy pumpkin cheesecake tastes like what would happen if spicy pumpkin pie and sweet cheesecake had a love affair.

Ingredients

• Crust:

• ¹/₃ cup shredded unsweetened coconut, preferably toasted (25 g/ 0.9 oz)

• ¹/₄ cup almond flour (25 g/ 0.9 oz)

• 1 tbsp powdered Swerve or Erythritol (10 g/ 0.4 oz)

• pinch of sea salt

• 1 tsp unsweetened vanilla extract or ¹/₄ tsp vanilla powder

• 1 tbsp melted extra virgin coconut oil (15 ml)

• Filling:

• ¹/₂ cup pumpkin puree (100 g/ 3.5 oz)

• 3 tbsp mascarpone cheese or full-fat cream cheese (45 g/ 1.6 oz)

• ¹/₂ cup heavy whipping cream (120 ml/ 4 fl oz)

• ¹/₄ tsp cinnamon

• ¹/₂ tsp pumpkin pie spice

• ¹/₂ tsp vanilla powder or 1 ¹/₂ tsp unsweetened vanilla extract

• ¹/₄ cup powdered Swerve or Erythritol (40 g/ 1.4 oz)

• Topping:

• 
  ¹/₄ cup heavy whipping cream (60 ml/ 2 fl oz)

• 4 tsp shredded unsweetened coconut, preferably toasted (8 g/ 0.3 oz)

• 4 tbsp crushed pecans (27 g/ 1 oz)

Directions

• Place all the dry crust ingredients together in a bowl and stir. Add the coconut oil and mix well. Place to one side.
• To a clean bowl, add the mascarpone cheese, pumpkin puree, 1/2 cup whipping cream, erythritol and spices to another clean mixing bowl. Whisk using an electric whisk until thick and fluffy.
• This takes about 3 – 5 minutes.
• Split the crust ingredients between 4 jars.
• Top with keto pumpkin cheesecake mix and whipped cream. Place in the fridge to set for 1 hour before serving.
• To serve, sprinkle with the remaining toasted coconut and crushed pecans.
• To store, refrigerate for up to 3 days.

Notes

• For a dairy free option you could try coconut milk and almond cream.