Tips About Life:Low Carb No-Bake Pumpkin Pie Cheesecake Jars

/ tags Cheesecake Jars, Low Carb, No Bake, Pumpkin Pie

These no-bake keto pumpkin pie cheesecake jars are the ultimate low-carb autumnal 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.

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PREP TIME:

(15 min.)

TOTAL TIME:

(15 min)

SERVINGS:

(4 serv)

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:

/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)

INSTRUCTIONS

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.