Low Carb No Bake Pumpkin Cheesecakes
These super quick and easy pumpkin cheesecakes are perfect for a party or to enjoy anytime. Just be sure to allow for setting time in the fridge.
  • CourseDesserts
Servings Prep Time
12cheesecakes 15Minutes
Cook Time Passive Time
0Minutes 4hours
Servings Prep Time
12cheesecakes 15Minutes
Cook Time Passive Time
0Minutes 4hours
Ingredients
Instructions
  1. In a stand mixer fitted with the paddle attachment, combine Pyure (sweetener), cream cheese and lemon. Beat for 1 minute on medium speed.
  2. Add the pumpkin puree and spice. Mix until well combined. Transfer to a separate large mixing bowl.
  3. Next, clean and dry the stand mixer bowl. Swap the paddle attachment for the whisk. Add 3 cups of the chilled heavy whipping cream, and beat until stiff peaks form. Remove the whisk attachment and apply the paddle attachment again. On low speed, mix the pumpkin mixture into the whipped cream mix until well combined.
  4. Divide the mix equally between 10 ramekins. Cover and refrigerate for 4 hours or until set.
  5. When ready to serve, top with a dollop of heavy whipped cream and a sprinkle of cinnamon. This step is optional.
Recipe Notes

Nutrition Information per Cheesecake:
Calories: 414 | Total Fat: 44g. Saturated Fat: 23g, Trans Fat: 0g | Cholesterol: 144mg | Sodium: 213mg | Potassium: 84mg | Total Carbohydrates: 10g, Fiber: 1g, Sugar: 3g, Sugar Alcohol (Erythritol) 5g; NET CARBS: 4g | Protein: 3g

*Recipe is available on MyFitnessPal under “KetoCanape Low Carb No Bake Pumpkin Cheesecakes”. *Nutrition information does not include additional whipped cream for topping*