No Bake Keto Maple Pumpkin Cheesecake
The combination of pumpkin and maple is ideal for autumn desserts, especially in cheesecake form. This maple-flavored Keto pumpkin cheesecake is the ULTIMATE no-bake dessert to curb those fall sugar cravings. The texture of this dessert hits all the right spots- a toasted crust filled with a rich and creamy filling. The cheesecake is pleasantly sweet and full of fall flavors, and you’ll find it hard not to reach for a second slice!
How to Make It
Step 1
Add the almond flour to a nonstick pan over medium heat. Toast it for 3-4 minutes until it becomes golden. Add the granulated erythritol, ½ tsp cinnamon, salt, and melted butter.
Step 2
Mix the crust mixture until slightly wet and crumbly. Transfer it to an 8″ springform pan. Firmly press down on the crust to cover the bottom. Transfer the crust to the fridge while you prepare the filling.
Step 3
To a large bowl, add the heavy cream. Use a hand mixer to beat it until it’s light and fluffy. Set the bowl aside.
Step 4
To another bowl, add the cream cheese. Whisk it until it softens. Add it to the whipped cream and mix to incorporate.
Step 5
Add the powdered erythritol, pumpkin pure, maple extract, 1 tsp cinnamon, ginger, nutmeg, and vanilla. Whisk until the mixture is smooth and free of lumps. Set the bowl aside while you activate the gelatin.
Step 6
To a small bowl, add the gelatin powder. Pour the boiling water with one hand while whisking with the other. If there are some undissolved granules, microwave the mixture for a couple of minutes.
Step 7
Add the gelatin mixture to the bowl with the pumpkin cheesecake filling. Beat until incorporated. Pour the cheesecake filling into the springform pan.
Step 8
Spread the filling evenly and smooth the surface using a spatula. Transfer the cheesecake to the fridge. Let it firm up for 6-8 hours.
Step 9
Once the cheesecake sets, take it out of the springform pan. Cut it into 8 equal slices. Garnish each piece with a bit of whipped cream and a sprinkle of cinnamon.
Ingredients
- Almond flour
1.25 cup
- Erythritol Granulated
3 tbsp
- Salt
0.25 tsp
- Cinnamon
1.5 tsp
- Melted Butter
2 tbsp
- Cream cheese
1.75 cup
- Whipped cream, aerosol, heavy cream
1 cup
- Powdered Erythritol (Icing Sugar)
0.75 cup
- 100% Pure Pumpkin
1 cup
- Maple Extract
0.5 tsp
- Ginger, ground
0.5 tsp
- Nutmeg Ground
0.25 tsp
- Vanilla extract
1 tsp
- Gelatin
1 tbsp
- Boiling Water
1.5 tbsp
- Whipped cream
3 tbsp