EASY NO BAKE PUMPKIN CHEESECAKE #pumpkin #cake
I’m really not a pumpkin person. Nor am I a cheesecake person. But I do like my desserts and when you are trying to follow a low carb diet you aren’t left with much so a pumpkin cheesecake it is! Sure I like pumpkin but I don’t crave it so I can’t tell you why I have a hundred pumpkin recipes swimming around in my head. I guess I like the fact that pumpkin puree adds bulk, creaminess and lots of nutrition to a recipe.
So here is the first of my many pumpkin concoctions. This no bake pumpkin cheesecake recipe is very similar to my Low Carb No Bake Cheesecake from way back when. Just a couple of tweaks and changes and we have this delicious low carb dessert that requires no baking! (Please note this post has been updated from the original 3 years ago).
WHAT SIZE JAR SHOULD I USE?
The first time I made this recipe I used 8oz jars like these and ramekins because that’s what I could scrape up and it made 6 servings. You can see these two below. However this time I wanted to use all the same type of containers.
So I used 4 of these 8 oz jars pictured below but to be honest they were too big. This low carb dessert is very rich and I think it would be better if you made it into 8 small jars.
CARAMEL APPLE CHEESECAKE BARS
Ingredients :
- 1 1/2 cups nuts I used 1 cup pecans & 1/2 cup walnuts
- 1 Tablespoon Lakanto sweetener
- 1/2 teaspoon cinnamon
- 8 oz cream cheese softened (room temperature)
- 1 cup heavy whipping cream
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 cup Lakanto sweetener or other sugar substitute
- 3/4 cup pumpkin puree (canned)
Instructions :
- To make the crust, add nuts, cinnamon and the 1 Tablespoon of sugar substitute in a food processor and grind until the nuts become moist and sticky.
- Divide mixture evenly into the ramekins, jars or whatever container you are using.
- Add the cream cheese, pumpkin and sugar substitute to a bowl of your mixer. Mix on high until everything is smooth and creamy.
- Add your vanilla, pumpkin pie spice and cinnamon and mix until well incorporated.
- Add your heavy cream and mix on high for about 5 minutes or until the mixture is nice and fluffy.
- Spoon cream cheese mixture into your ramekins or containers and garnish with nuts and cinnamon if using.
- Refrigerate until ready to eat.