Pumpkin Cheesecake

Say “Cheeeeeeesecake!” for this keto apprüved Pumpkin Cheesecake! It’s tasty in all the right ways, AND it includes our fan favorite of the Fall Collection- Pumpkin Spice KETO//KREME™!

Pumpkin Cheesecake

Crust Ingredients

  • 1/4 cup butter, melted
  • 2 cups walnuts, crushed
  • 1/4 tsp ground cinnamon
  • Optional: For a sweeter crust add 1 tablespoon of swerve

Instructions

  1. Place all ingredients into a food processor and pulse until well blended.
  2. Press into a pie pan and bake at 350 for 15 minutes.
  3. Remove from oven and let cool completely.

Cheesecake Filling Ingredients:

  • 16 oz cream cheese, softened
  • 1 cup powdered Swerve
  • 1 packet Pumpkin Spice KETO//KREME™
  • 2/3 cup heavy whipping cream
  • 2/3 cup pumpkin puree
  • 2 tsp pumpkin spice
  • 1 tsp vanilla

Instructions

  1. Combine all ingredients in a mixing bowl and mix until smooth.
  2. Place cheesecake filling in walnut pie crust
  3. Refrigerate for 2-3 hours until set.
  4. Enjoy!

No-bake cheesecakes are easy peasy! What is your favorite no-bake cheesecake recipe?! Share this recipe to Pinterest for EVERYONE to enjoy!

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