No Bake Keto Pumpkin Cheesecake Jars Recipe 

This no bake keto cheesecake recipe has a creamy pumpkin pie cheesecake filling and a delicious coconut almond flour crust. Served in mini mason jars, these crowd-friendly, no-bake desserts are only 5 net carbs! 

this recipe

What Makes This Recipe Great

Mini desserts aren’t only cute, they’re so convenient! Thanksgiving is the perfect day to pull out the delicious mini desserts, and you know what’s better than pumpkin pie? Pumpkin cheesecake (don’t believe me? Try these pumpkin protein cheesecake bowls)! My No Bake Keto Cheesecake Jars come in their own mason jar and are perfectly portioned, low-carb, and require no baking at all!

These low-carb treats have the perfect pumpkin pie cheesecake filling and a crumbly, to-die-for crust. Topped with a dollop of keto whipped cream topping, I told you this was the perfect no bake keto dessert recipe! Whether your guests are on the keto diet or not, I promise no one will know the difference!

Watch The Recipe Video

Note: You can also watch this recipe video on YouTube.

Recipe Highlights

• No-Bake! These mini cheesecake jars have a no-bake pumpkin cheesecake filling, a coconut/almond flour crust, and a whipped cream topping. No need to worry about the filling setting or baking properly. Since they are no-bake, they will turn out perfectly every time!
• Prep Ahead! You can make these mini no bake keto cheesecake jars ahead of time to cut down on day-before and day-of cooking. They’re good in the fridge for up to 1 week, or better yet, these freeze perfectly and are good for up to 6 months in the freezer!
• Individually Portioned! No stressing about slicing the cheesecake and serving everyone. Just bring out your tray of mason-jar-filled pumpkin cheesecakes, and everyone can help themselves! Perfect to curb that sweet tooth! 
• Leftovers Can Easily Be Taken Home! Have a bunch of desserts left over? Send everyone home with their own no bake keto cheesecake jar to enjoy the next day! These mini mason jars make the perfect pinch jars for spices, so tie a little note recommending a second use for the jar! The gift that keeps on giving!

Ingredient Notes

• Almond flour: Instead of a graham cracker crust, this almond flour crust is keto-friendly, is packed with protein, and still has the same crumbly texture! 
• Unsweetened shredded coconut
• Coconut oil: I use coconut oil instead of melted butter, but feel free to substitute if you desire. 
• Monkfruit sweetener
• Kosher salt
• Heavy cream
• Softened Cream cheese
• Pumpkin puree
• Pumpkin pie spice
• Vanilla extract

Step-by-Step Instructions

Almond Flour 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). Place parchment paper underneath for spills. 
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 mixture 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!).

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 with your electric mixer 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 for at least 12 hours. It can be kept in the fridge for up to 2 days or frozen for up to 6 months. (If freezing, thaw overnight in the fridge before serving).

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.
3. Add in the powdered monk fruit, vanilla extract, and kosher salt. Continue beating until stiff peaks form, another 1-2 minutes.

Expert Tips

• Mason Jars: My favorite mason jars to use are these Kerr half pint mason jars. They’re cheapest at Walmart or Target if you’re able to find them in stock in store. There are enough jars to make 12 mini pumpkin cheesecakes. You can also use Ball 4-ounce mason jars,  using these will make 24 smaller cheesecakes. Both of these mason jars are freezer-friendly!
• Cream Cheese: Bring the full-fat cream cheese to room temperature before making the cheesecake filling. This ensures it’s soft enough to blend!
• Blending The Sweetener: Blending the monk fruit sweetener in a high speed blender to make a powder. This 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 tiger nut 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 another 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.
• Topping With Whipped Cream in Advance: You can top these no bake keto cheesecake jars 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.

Recipe FAQs

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No Bake Keto Pumpkin Cheesecake Jars Recipe

Servings: 12

Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Total Time: 40 minutes mins

This no bake keto cheesecake recipe has a creamy pumpkin pie cheesecake filling and a delicious coconut almond flour crust. Served in mini mason jars, these crowd-friendly, no-bake desserts are only 5 net carbs! 

5 from 15 ratings

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Ingredients 

USMetric

 

1x2x3x

Crust

• ▢ 1-1/2 cups almond flour
• ▢ 1/2 cup unsweetened shredded coconut flakes
• ▢ 3 tablespoons coconut oil, melted and room temperature
• ▢ 2 tablespoons monk fruit sweetener
• ▢ 1/2 teaspoon kosher salt

Pumpkin Cheesecake Filling

• ▢ 3/4 cup monk fruit sweetener
• ▢ 1 cup organic heavy cream, cold
• ▢ 2 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

• ▢ 1 cup organic heavy cream
• ▢ 1/4 cup monk fruit sweetener, or more to taste
• ▢ splash of vanilla
• ▢ pinch of kosher salt

Instructions 

Make The Crust: 

• Preheat your oven to 350°F. Line a rimmed baking sheet with 12 half pint mason jars (or 24 4-ounce mason jars).
• 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.
• 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.
• 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: 

• 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)
• 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.
• 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.
• 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.
• Divide the pumpkin cheesecake mixture between the cooled mason jars. Will fill them about 2/3 full.
• 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: 

• 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)
• Using a hand mixer or stand mixer, beat the heavy cream over medium high speed until medium peaks form, about 1-2 minutes minutes.
• Add in the powdered monk fruit, vanilla and kosher salt. Continue beating until stiff peaks form, another 1-2 minutes.

Serving:

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

Notes

Expert Tips

• Mason Jars: My favorite mason jars to use are these Kerr half pint mason jars. They’re cheapest at Walmart or Target if you’re able to find them in stock in store. There are enough jars to make 12 mini pumpkin cheesecakes. You can also use Ball 4-ounce mason jars,  using these will make 24 smaller cheesecakes. Both of these mason jars are freezer-friendly!
• Cream Cheese: Bring the full-fat cream cheese to room temperature before making the cheesecake filling. This ensures it’s soft enough to blend!
• Blending The Sweetener: Blending the monk fruit sweetener in a high speed blender to make a powder. This 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 tiger nut 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 another 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.
• Topping With Whipped Cream in Advance: You can top these keto no-bake cheesecake jars 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.
• Full Size Cheesecake: You can also use this cheesecake recipe 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.

 

Cuisine: American

Course: Dessert

Author: Natalie

Calories: 293, Total Carbs: 6.7g, Protein: 4.5g, Fat: 25.2g, Fiber: 1.3g, Net Carbs: 5g

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