Super Simple Keto Pumpkin Cheesecake (Gluten-Free, Sugar Free)
This super simple keto pumpkin cheesecake recipe is no-bake and ready in 10 minutes. Delicious pumpkin spice flavours while being low carb! A sugar free, scrumptious fall and Thanksgiving dessert!
In a bowl, mix together the low carb graham crumb and melted butter. Press mixture into a bottom of a pie dish or baking dish (8" or 9" will do). No need to grease the dish. Use clean hands or the back of a spoon to pack tightly. Set in the fridge.
In a large mixing bowl, combine room temperature cream cheese, pre whipped whipping cream, sweetener, pumpkin purée, and pumpkin pie spice seasoning. Whip using a hand mixer for 1-2 minutes until light and fluffy, leaving no clumps behind. The fluffier, the better.
Spread the filling on top of the crumble carefully. If your crumble isn't fully set yet, use a spatula to slowly smooth out the filling. Start from the centre and work your way outwards, like a wave. Or, add more melted butter to the crumble and allow to set, to be less crumbly.
Sprinkle cinnamon on top if desired, and place dish back into the fridge until ready to serve!
Notes
Feel free to DOUBLE the filling ingredients for a thicker cheesecake layer, especially if using a larger pie dish.