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No Bake Keto Maple Pumpkin Cheesecake Recipe

Desserts
Gluten Free
★★★★☆
4.5/5
(1536 reviews)
By Zylo Nutritionist Team
No Bake Keto Maple Pumpkin Cheesecake
Zylo Recipes

Description

Embrace the essence of autumn with this captivating no-bake pumpkin cheesecake, where the comforting flavors of pumpkin and maple intertwine in a symphony of seasonal delight. Designed to satisfy your dessert cravings, this cheesecake presents a harmonious balance of textures and tastes that will leave you yearning for more. Imagine sinking your fork into a toasted crust, its delicate crispness providing a delightful contrast to the rich and creamy filling that awaits.

The base, crafted from toasted almond flour, offers a nutty foundation that perfectly complements the spiced pumpkin notes that infuse the cheesecake. Toasting the almond flour is a crucial step, ensuring a deeply flavorful and satisfying base that elevates the entire dessert. The filling itself is a velvety indulgence, achieved by allowing the cream cheese to reach room temperature before whipping.

This ensures a smooth and consistent texture, free from any unwanted lumps, resulting in a cheesecake that melts in your mouth with every bite. The sweetness is perfectly balanced, allowing the natural flavors of pumpkin and maple to shine through, creating a dessert that is both comforting and refined. To achieve the perfect structure, a touch of gelatin powder is essential.

This ingredient ensures that the cheesecake sets beautifully, maintaining its shape and creating a firm yet yielding texture. For those seeking a vegetarian alternative, agar-agar powder can be used in equal measure, activated in boiling water to provide the same stabilizing effect. This cheesecake is not only a delight to eat but also incredibly convenient to prepare ahead of time.

Whether you wish to freeze the entire cheesecake or individual slices, simply wrap it tightly in cling film after it has frozen solid and store it in the freezer for up to three months. When ready to enjoy, thaw it overnight in the refrigerator to restore its creamy texture and savor the flavors of autumn once more. This pumpkin cheesecake is more than just a dessert; it's an invitation to indulge in the season's best.

Preparation Time

Prep Time
6 h 15 min
Cook Time
5 min
Total Time
6 h 20 min

Nutrition Information

Per 1 slice serving
C
Calories
380 Kcal
C
Carbs
7 g
Fi
Fiber
3 g
Sugar
4 g
P
Protein
6 g
C
Fats
38 g
Saturated Fats 24 g
Unsaturated Fats 11 g
Cholestrol 110 mg
Sodium 150 mg
Potassium 100 mg
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Ingredients

    1.
    Almond flour
    Almond flour
    1.25 cup
    2.
    Erythritol Granulated
    Erythritol Granulated
    3 tbsp
    3.
    Salt
    Salt
    0.25 tsp
    4.
    Cinnamon
    Cinnamon
    1.5 tsp
    5.
    Melted Butter
    Melted Butter
    2 tbsp
    6.
    Cream cheese
    Cream cheese
    1.75 cup
    7.
    Whipped cream, aerosol, heavy cream
    Whipped cream, aerosol, heavy cream
    1 cup
    8.
    Powdered Erythritol (Icing Sugar)
    Powdered Erythritol (Icing Sugar)
    0.75 cup
    9.
    100% Pure Pumpkin
    100% Pure Pumpkin
    1 cup
    10.
    Maple Extract
    Maple Extract
    0.5 tsp
    11.
    Ginger, ground
    Ginger, ground
    0.5 tsp
    12.
    Nutmeg Ground
    Nutmeg Ground
    0.25 tsp
    13.
    Vanilla extract
    Vanilla extract
    1 tsp
    14.
    Gelatin
    Gelatin
    1 tbsp
    15.
    Boiling Water
    Boiling Water
    1.5 tbsp
    16.
    Whipped cream
    Whipped cream
    3 tbsp

Instructions

    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.
    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.
    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.
    4.
    To another bowl, add the cream cheese. Whisk it until it softens. Add it to the whipped cream and mix to incorporate.
    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.
    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.
    7.
    Add the gelatin mixture to the bowl with the pumpkin cheesecake filling. Beat until incorporated. Pour the cheesecake filling into the springform pan.
    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.
    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.