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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.