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5 from 15 ratings

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! 
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 293
Author: Natalie

Ingredients

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.

Video

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.
 

Nutrition

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