Keto No-Bake Pumpkin Cheesecake Jars Recipe + Video – 5g net carbs! A low carb pumpkin cheesecake with a coconut almond crust made in a mason jar. Gluten free, grain free, clean eating, real food. 

keto pumpkin cheesecake in a mason jar, hand spooning out a bite

I have got the perfect Thanksgiving dessert for you! Know what’s better than pumpkin pie? Pumpkin cheesecake!

Even better? Mini pumpkin cheesecakes in their own mason jar that are perfectly portioned and keto friendly! And no bake!

keto pumpkin cheesecake in a small mason jar topped with whipped cream

Keto No-Bake Pumpkin Cheesecake in Mason Jars

So many reasons why this is the perfect dessert to serve after your Thanksgiving dinner, and perfect way to serve it!

  • No Bake! The filling for these pumpkin cheesecakes is a no bake filling. So it’s fool proof! These will turn out perfect every time.
  • Can Prep Ahead! You can make these ahead of time, so you can cut way down on day-before and day-of cooking. They’re good in the fridge for up to 1 week, or better yet these freezer perfectly and are good for up to 6 months in the freezer!
  • Individually Portioned! No stressing about slicing the cheesecake and serving everyone up. Just bring out your tray of mason jar filled pumpkin cheesecake and everyone can help themselves!
  • Can Be Served With The Lid On! I know this Thanksgiving is looking different for everyone this year with social distancing. For maximum safety, you can set these jars out with the lid on! So each one is contained in its own jar. Or, make a bunch and drop them off at your family and friends and neighbors homes to enjoy at their smaller Thanksgiving gatherings!
  • Leftovers Can Easily Be Taken Home! Have a bunch of desserts leftover? Send everyone home with their own jar to enjoy the next day!

steps to making pumpkin cheesecake in a mason jar

Crust + Filling

To keep this gluten free and keto friendly, the crust is an almond and coconut crust (which I also use and love on this chocolate tart!). You can serve this crust raw, but I highly recommend giving it a quick bake. The flavors of roasted almond and coconut are so much more delicious when they are able to be baked. (See recipe notes if you need the crust to be nut free)

The filling is cream cheese + pumpkin puree that you blend together with powdered monk fruit, vanilla and pumpkin pie spice until smooth and perfect. I then gently fold in homemade whipped cream. This will keep the cheesecakes really light and fluffy and airy.

After firming in the fridge overnight, the keto pumpkin cheesecake jars are irresistible! Perfect amount of pumpkin flavor. I love topping them with more whipped cream and a sprinkle of pumpkin pie spice or cinnamon.

keto pumpkin cheesecake in a mason jar

Mason Jars To Use for Mini Cheesecakes

My favorite mason jar to use is these Kerr half pint mason jars. They’re cheapest at Walmart or Target if you’re able to find them in stock in store. Using these will make 12 cheesecakes. These are the mason jars pictured in this post and shown in the recipe demo video.

You can also use Ball 4-ounce mason jars. They’re also cheapest at Walmart or Target in store. Using these will make 24 smaller cheesecakes.

Both of these mason jars are freezer friendly!

Watch The Recipe Demo Video For These Cheesecakes

If you make these Keto No-Bake Pumpkin Cheese Jars be sure to leave a comment and give this recipe a rating! I love to hear from you all and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to share and tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

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Keto No-Bake Pumpkin Cheesecake Jars


  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 1x
Scale

Ingredients

Crust

Pumpkin Cheesecake Filling

  • 3/4 cup monk fruit
  • 1 cup organic heavy cream, cold
  • two 8-ounce blocks organic full-fat cream cheese, room temperature
  • 1 cup canned pumpkin puree
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon pure vanilla extract

Whipped Cream Topping


Instructions

Make The Crust: 

  1. Preheat your oven to 350°F. Line a rimmed baking sheet with 12 half pint mason jars (or 24 4-ounce mason jars).
  2. In your food processor, pulse together the almond flour, unsweetened shredded coconut, melted coconut oil, monk fruit and kosher salt until it looks like wet sand and sticks together when you pinch with your fingers.
  3. Divide the crust evenly among all the mason jars. The half pint mason jars will get about 1.5 tablespoons of crust each. Gently press to make an even layer. It doesn’t need to be perfect, these are fine to be rustic since you’ll be eating the cheesecake right out of the jar.
  4. Bake the crust in the mason jars for 15-20 minutes until lightly golden brown. Cool completely. (If you want these to be truly no bake, you don’t need to bake the crust. You can eat it raw. It’s much tastier baked though!)

Make The Pumpkin Cheesecake Filling: 

  1. In your high speed blender, add the monk fruit. Blend over high speed for 45-60 seconds until you’ve made powdered monk fruit. (Optional, but recommended for best results)
  2. Using a hand mixer or stand mixer, beat the heavy cream over medium high speed until stiff peaks form, about 2-3 minutes. Set aside.
  3. Using a hand mixer or stand mixer, beat the cream cheese over medium speed until smooth, about 2 minutes. Scrape down the bowl and add in the pumpkin puree. Beat again over medium speed until combined and smooth and there are no lumps. Add in the powdered monk fruit, pumpkin pie spice and vanilla. Beat over low speed until fully combined.
  4. Add the whipped cream into the pumpkin cream cheese mixture, and gently fold in the whipped cream by hand with a spatula, trying not to deflate any of the air in the whipped cream. This will keep the cheesecakes light and fluffy.
  5. Divide the pumpkin cheesecake mixture between the cooled mason jars. Will fill them about 2/3 full.
  6. Refrigerate until completely cold and firmed up, at least 12 hours. Can keep in the fridge for up to 2 days, or freeze for up to 6 months. (If freezing, thaw overnight in the fridge before serving)

Make The Whipped Cream Topping: 

  1. In your high speed blender, add the monk fruit. Blend over high speed for 45-60 seconds until you’ve made powdered monk fruit. (Optional, but recommended for best results)
  2. Using a hand mixer or stand mixer, beat the heavy cream over medium high speed until medium peaks form, about 1-2 minutes minutes.
  3. Add in the powdered monk fruit, vanilla and kosher salt. Continue beating until stiff peaks form, another 1-2 minutes.

Serving:

  1. Top the chilled pumpkin cheesecakes with whipped cream just before serving.
  2. Serve cold.
  3. Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.

Notes

Sweetener: Monk fruit is my favorite keto sweetener to use. You could also use swerve/splenda. I don’t like the aftertaste of splenda so never use it. If you don’t need this to be keto friendly, you could use any granulated sweetener! Coconut sugar, maple sugar, even regular powdered sugar. Same quantities, or more to taste if you like it sweeter. If using coconut or maple sugar, you can do the same hack of blending it in your high speed blender to make a powder! I would not recommend a liquid sweetener like honey or maple syrup. The cheesecake won’t firm up as well and be too “wet”.

Blending The Sweetener: Blending the monk fruit in a high speed blender will give you the smoothest cheesecake filling and whipped cream. This is an optional step, but I highly recommend it for the best results. If you don’t have a high speed blender, you can skip this step. Be sure to beat the sugar in the pumpkin cream cheese mixture in step 3 for a few more minutes to get as smooth as possible. Otherwise it may be a bit gritty.

Almond Flour Substitution: I’ve never tried it, but have heard tigernut flour is a great almond free nut flour. You would use the same amount. Or, if you don’t need this to be keto friendly, you could crush up your favorite gluten free cookie like gingersnaps or gluten free graham crackers. You will need 2 cups of crumbs all together, with 3 tablespoons coconut oil and 2 tablespoons monk fruit (or other granulated sweetener of choice).

Coconut Oil Substitution: You can use melted grass fed butter or ghee in place of coconut oil when making the crust. Same quantities.

Mason Jars: My favorite mason jar to use is these Kerr half pint mason jars. They’re cheapest at Walmart or Target. Using these will make 12 cheesecakes. You can also use Ball 4-ounce mason jars. They’re also cheapest at Walmart or Target. Using these will make 24 cheesecakes. Both of these mason jars are freezer friendly!

Full Size Cheesecake: You can also use this to make a full size cheesecake! Use a 9″ springform pan. I recommend lining the bottom and sides to prevent any sticking. You will still bake the crust at 350°F for 15-20 minutes.

Topping With Whipped Cream in Advance: You can top these with the whipped cream as soon as they are firm, add the lids again, and refrigerate. The whipped cream will also get firm. This is a good option if taking to a cookout or dinner party and you aren’t able to make the whipped cream right before serving.

Nutrition Facts: The nutritional information is calculated based on the exact ingredients and quantities listed in the Ingredients above. It is per cheesecake in a half pint mason jar. Halve this info if making in 4-ounce mason jars. It is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, especially if you make recipe substitutions. Always best to go off your own calculations based on the ingredients and measurements you use.

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