No Bake Keto Pumpkin Cheesecake Bites
Creamy, spiced, and ridiculously easy, these no bake pumpkin cheesecake bites taste like fall in a fluffy, sweet little bite. No baking, no crusts, no stress, just pure pumpkin pie flavor with a cheesecake twist.
These mini keto pumpkin cheesecakes come together in minutes and need just a quick chill. They’re low carb, sugar free, and made for cozy sweater weather cravings.
They’re perfect for Thanksgiving dessert trays or make-ahead fall gatherings.
Each of these mini pumpkin desserts has just 52 calories, 0.15g net carbs, and 1.2g protein. That’s dessert math you can love.
Why You’ll Love This Recipe
- No oven, no bake, no problem
- Fall flavor in every creamy bite
- Low carb, keto-friendly, gluten-free, and sugar-free
- Portion controlled and freezer friendly
- Perfect make-ahead keto pumpkin dessert
Ingredients
For the Crust:
- Almond flour – nutty and low carb
- Unsalted butter – rich and binding
- Granulated sweetener – like Swerve or monk fruit
- Cinnamon – cozy, warm spice
For the Filling:
- Heavy whipping cream – fluffed and folded in
- Full-fat cream cheese – the velvety base (room temperature)
- Pumpkin puree – real, not pie filling. Learn how to make your own pumpkin puree – it’s easy and keto-approved.
- Powdered sweetener – for smooth sweetness
- Vanilla extract – balances it all
- Pumpkin pie spice – pure autumn vibes
- Salt – just a pinch
- Extra cinnamon – for topping
Watch how I make this in minutes! It’s like we’re cooking side-by-side in my kitchen!
Instructions
- In a bowl, whisk almond flour, sweetener, and cinnamon. Stir in melted butter until crumbly. Press about 1 tsp into 15 mini muffin cups lined or greased. Push slightly up the sides to form a little well.
- Place in the fridge for 15 minutes to firm up.
- In a large bowl, beat with an electric mixer or high speed blender cream cheese and heavy whipping cream until smooth and fluffy. Add sweetener, pumpkin puree, vanilla, pumpkin spice, and salt. Mix until fully combined.
- Spoon or pipe the cheesecake mixture into the chilled crusts. Fill almost to the top.
- Dust with cinnamon if you like. Chill for at least 2 hours until set.
Expert Tips
- Use powdered sweetener in the filling for smooth texture
- Full-fat cream cheese works best for firmness
- Chill crusts so they don’t crumble when filled
- Silicone molds or mini paper cups = easy release
- Pipe the filling for a clean, pretty finish
Ingredient Swaps
- Use dairy-free cream cheese and whipped coconut cream for DF version
- Try pecan meal instead of almond flour
- Add pumpkin extract for extra bold flavor
Storage Tips
- Store in the fridge up to 5 days
- Freeze up to 2 months in a single layer
- Thaw in the fridge overnight before serving
- Best served cold straight from the fridge
Conclusion
These no bake pumpkin mini cheesecakes are soft, spiced, and everything you want in a mini fall dessert. No baking. No crust drama. Just creamy, pumpkin flavor with a sweet cinnamon finish.
I’ve been keto since 2019 and lost 50 lbs with treats like this – simple, cozy, and low in carbs but high in comfort. If you make these, tag me and tell me how you served them!
FAQ
Q: Can I skip the crust?
A: Yes! Spoon the filling into cups and chill crustless. Still delicious.
Q: Can I use canned pumpkin pie filling?
A: Nope. Use pure pumpkin puree only, no added sugar or spices.
Q: Can I make these ahead?
A: Totally. Make the day before and chill overnight.
Q: How do I store them?
A: Keep chilled, or freeze for longer storage. They hold up great!
More Keto Pumpkin Recipes You’ll Love
- Make your own fresh Pumpkin Puree – easy, clean, and freezer-friendly
- Roast up these sweet Keto Roasted Pumpkin – just 3 ingredients, no crust needed
- Need fluff? My 5-ingredient Pumpkin Mousse is pure whipped comfort
- Sip and snack with my Pumpkin Spice Latte Mug Cake – warm and ready in 90 seconds
- Want more? Try my No Bake Keto Pumpkin Cheesecake Recipe – the full-size version
More Low Carb Desserts to Try
- Craving chocolate? These Keto Brownie Muffins are dense, rich, and freezer-ready
- My 90-Second Blueberry Mug Cake is soft, fruity, and high protein
- Or go classic with Keto Oreo Mug Cake With Coconut Flour – cookies and cream in a cup
Creamy No Bake Pumpkin Cheesecake Bites (Keto, Mini & Easy)
Equipment
- 1 Spatula
Ingredients
Pumpkin Cheesecake Crust
- 1 cup Almond Flour
- 3 tablespoons butter, unsalted
- 2 tablespoons Swerve
- 1 teaspoon Ground Cinnamon
Pumpkin Cheesecake Filling
- 1/2 cup heavy whipping cream
- 8 oz cream cheese
- 7.5 oz Pumpkin Puree
- 1/2 cup Swerve
- 1/2 teaspoon Vanilla extract – sugar free
- 1 teaspoon Pumpkin Spice
- 1/8 teaspoon salt
- 1/2 teaspoon Ground Cinnamon
Instructions
- In a bowl, whisk almond flour, sweetener, and cinnamon. Stir in melted butter until crumbly. Press about 1 tsp into 15 mini muffin cups lined or greased. Push slightly up the sides to form a little well.1 cup Almond Flour, 2 tablespoons Swerve, 1 teaspoon Ground Cinnamon, 3 tablespoons butter, unsalted
- Place in the fridge for 15 minutes to firm up.
- In a large bowl, beat with an electric mixer or high speed blender cream cheese and heavy whipping cream until smooth and fluffy. Add sweetener, pumpkin puree, vanilla, pumpkin spice, and salt. Mix until fully combined.1/2 cup heavy whipping cream, 8 oz cream cheese, 7.5 oz Pumpkin Puree, 1/2 cup Swerve, 1/2 teaspoon Vanilla extract – sugar free, 1 teaspoon Pumpkin Spice, 1/8 teaspoon salt
- Spoon or pipe the cheesecake mixture into the chilled crusts. Fill almost to the top.
- Dust with cinnamon if you like. Chill for at least 2 hours until set.1/2 teaspoon Ground Cinnamon
Video Recipe
Notes
- Use pure pumpkin puree, not pumpkin pie filling
- For best texture, bring cream cheese to room temperature
- Powdered sweetener gives a smoother filling than granulated
- Chill time helps the bites firm up for easy serving
- Silicone molds or mini paper liners make release a breeze
- You can freeze them! Thaw in the fridge before serving
- Great for Thanksgiving, potlucks, or cozy fall desserts
Nutrition Per 1 (ONE) Serving
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