Directions

Ingredients

No-Bake Pumpkin Cheesecake

Fierce Food Facts: This recipe is loaded with some beautiful fat-soluble vitamins providing over 40% of the day’s vitamins A and E, which is great for the skin, eyes, and immune system. It also has a nice mix of the minerals selenium and zinc, which are also helpful for the immune system.

Nutrition:

Per 2/3 cup serving:
Calories: 530
Fat: 52 grams
Net Carb (minus sugar alcohols): 6 grams
Protein: 9 grams

Directions:

Using a large bowl, combine almond flour, toasted chopped pecans, salt, cinnamon, and alternative sweetener. Slowly add melted butter and vanilla and stir to combine well.

Firmly press the mixture into a springform pan if you have one (a round pie pan or a bar pan will also work just as well).

In a medium bowl with a stand mixer (or handheld mixer), beat cold heavy cream until stiff peaks form. In a separate bowl, beat cream cheese until fluffy, then slowly add pumpkin puree, and beat until well combined. Add powdered sugar slowly, and continue beating until no clumps remain. Mix in the spices until combined.

Using just a spatula or large spoon, fold in the whipped cream, then pour the cheesecake mixture over the crust and refrigerate overnight to set.

To store, loosely cover in the refrigerator for up to five days.

For a fun and festive "crustless" cheesecake: add filling to a small hollowed-out pumpkin and refrigerate overnight.

Dairy-Free: Consider using coconut whipping cream (in the can near evaporated milk in the baking aisle), Kite Hill almond cream cheese and Miyoko Creamery faux vegan butter.

Kids Can Cook Tips: Hollow out a mini pumpkin for kids to decorate with sharpies and paints. Use this to serve the mini cheesecake chilled within its own bowl. Kids will also enjoy adding each ingredient to the mixing bowl, layering it inside the pumpkin, and adding a light sprinkle of spices to finish their decoration.


‍

No-Bake Pumpkin Cheesecake

Crust:

  • 1½  cups almond flour, finely ground
  • ½ cup pecans, toasted and chopped
  • ¼ cup butter, melted
  • ½ cup allulose alternative sweetener
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla

Filling:

  • 1 cup heavy cream, ice-cold
  • 16 ounces cream cheese
  • 1 can (15 ounces) pumpkin puree, unsweetened
  • 1 cup powdered sugar (or an alternative sweetener like monkfruit)
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves

Directions

Ingredients

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No-Bake Pumpkin Cheesecake

Need an easy dessert that'll impress your guests every time? Try this silky smooth Pumpkin Cheesecake!

By

Chef Andrew Johnson

December 16, 2021

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Low hassle, high nutrition

Fierce Food: Easy

Fierce Food: Easy

50/50 mixes of powerful veggies and starchy favorites

Fierce Food: Balance

Fierce Food: Balance

Maximize nutrients, minimize sugar and starch

Fierce Food: Power

Fierce Food: Power

30 Active Minutes

8-12 Hours

8 Servings

Ingredients

Crust:

  • 1½  cups almond flour, finely ground
  • ½ cup pecans, toasted and chopped
  • ¼ cup butter, melted
  • ½ cup allulose alternative sweetener
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla

Filling:

  • 1 cup heavy cream, ice-cold
  • 16 ounces cream cheese
  • 1 can (15 ounces) pumpkin puree, unsweetened
  • 1 cup powdered sugar (or an alternative sweetener like monkfruit)
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves

Crust:

  • 1½  cups almond flour, finely ground
  • ½ cup pecans, toasted and chopped
  • ¼ cup butter, melted
  • ½ cup allulose alternative sweetener
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla

Filling:

  • 1 cup heavy cream, ice-cold
  • 16 ounces cream cheese
  • 1 can (15 ounces) pumpkin puree, unsweetened
  • 1 cup powdered sugar (or an alternative sweetener like monkfruit)
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves

Crust:

  • 1½  cups almond flour, finely ground
  • ½ cup pecans, toasted and chopped
  • ¼ cup butter, melted
  • ½ cup allulose alternative sweetener
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla

Filling:

  • 1 cup heavy cream, ice-cold
  • 16 ounces cream cheese
  • 1 can (15 ounces) pumpkin puree, unsweetened
  • 1 cup powdered sugar (or an alternative sweetener like monkfruit)
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves

Kitchen Equipment

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Reading time:

5 minutes

Fierce Food Facts: This recipe is loaded with some beautiful fat-soluble vitamins providing over 40% of the day’s vitamins A and E, which is great for the skin, eyes, and immune system. It also has a nice mix of the minerals selenium and zinc, which are also helpful for the immune system.

Nutrition:

Per 2/3 cup serving:
Calories: 530
Fat: 52 grams
Net Carb (minus sugar alcohols): 6 grams
Protein: 9 grams

Directions:

Using a large bowl, combine almond flour, toasted chopped pecans, salt, cinnamon, and alternative sweetener. Slowly add melted butter and vanilla and stir to combine well.

Firmly press the mixture into a springform pan if you have one (a round pie pan or a bar pan will also work just as well).

In a medium bowl with a stand mixer (or handheld mixer), beat cold heavy cream until stiff peaks form. In a separate bowl, beat cream cheese until fluffy, then slowly add pumpkin puree, and beat until well combined. Add powdered sugar slowly, and continue beating until no clumps remain. Mix in the spices until combined.

Using just a spatula or large spoon, fold in the whipped cream, then pour the cheesecake mixture over the crust and refrigerate overnight to set.

To store, loosely cover in the refrigerator for up to five days.

For a fun and festive "crustless" cheesecake: add filling to a small hollowed-out pumpkin and refrigerate overnight.

Dairy-Free: Consider using coconut whipping cream (in the can near evaporated milk in the baking aisle), Kite Hill almond cream cheese and Miyoko Creamery faux vegan butter.

Kids Can Cook Tips: Hollow out a mini pumpkin for kids to decorate with sharpies and paints. Use this to serve the mini cheesecake chilled within its own bowl. Kids will also enjoy adding each ingredient to the mixing bowl, layering it inside the pumpkin, and adding a light sprinkle of spices to finish their decoration.


‍

Fierce Food Facts: This recipe is loaded with some beautiful fat-soluble vitamins providing over 40% of the day’s vitamins A and E, which is great for the skin, eyes, and immune system. It also has a nice mix of the minerals selenium and zinc, which are also helpful for the immune system.

Nutrition:

Per 2/3 cup serving:
Calories: 530
Fat: 52 grams
Net Carb (minus sugar alcohols): 6 grams
Protein: 9 grams

Directions:

Using a large bowl, combine almond flour, toasted chopped pecans, salt, cinnamon, and alternative sweetener. Slowly add melted butter and vanilla and stir to combine well.

Firmly press the mixture into a springform pan if you have one (a round pie pan or a bar pan will also work just as well).

In a medium bowl with a stand mixer (or handheld mixer), beat cold heavy cream until stiff peaks form. In a separate bowl, beat cream cheese until fluffy, then slowly add pumpkin puree, and beat until well combined. Add powdered sugar slowly, and continue beating until no clumps remain. Mix in the spices until combined.

Using just a spatula or large spoon, fold in the whipped cream, then pour the cheesecake mixture over the crust and refrigerate overnight to set.

To store, loosely cover in the refrigerator for up to five days.

For a fun and festive "crustless" cheesecake: add filling to a small hollowed-out pumpkin and refrigerate overnight.

Dairy-Free: Consider using coconut whipping cream (in the can near evaporated milk in the baking aisle), Kite Hill almond cream cheese and Miyoko Creamery faux vegan butter.

Kids Can Cook Tips: Hollow out a mini pumpkin for kids to decorate with sharpies and paints. Use this to serve the mini cheesecake chilled within its own bowl. Kids will also enjoy adding each ingredient to the mixing bowl, layering it inside the pumpkin, and adding a light sprinkle of spices to finish their decoration.


‍

Fierce Food Facts: This recipe is loaded with some beautiful fat-soluble vitamins providing over 40% of the day’s vitamins A and E, which is great for the skin, eyes, and immune system. It also has a nice mix of the minerals selenium and zinc, which are also helpful for the immune system.

Nutrition:

Per 2/3 cup serving:
Calories: 530
Fat: 52 grams
Net Carb (minus sugar alcohols): 6 grams
Protein: 9 grams

Directions:

Using a large bowl, combine almond flour, toasted chopped pecans, salt, cinnamon, and alternative sweetener. Slowly add melted butter and vanilla and stir to combine well.

Firmly press the mixture into a springform pan if you have one (a round pie pan or a bar pan will also work just as well).

In a medium bowl with a stand mixer (or handheld mixer), beat cold heavy cream until stiff peaks form. In a separate bowl, beat cream cheese until fluffy, then slowly add pumpkin puree, and beat until well combined. Add powdered sugar slowly, and continue beating until no clumps remain. Mix in the spices until combined.

Using just a spatula or large spoon, fold in the whipped cream, then pour the cheesecake mixture over the crust and refrigerate overnight to set.

To store, loosely cover in the refrigerator for up to five days.

For a fun and festive "crustless" cheesecake: add filling to a small hollowed-out pumpkin and refrigerate overnight.

Dairy-Free: Consider using coconut whipping cream (in the can near evaporated milk in the baking aisle), Kite Hill almond cream cheese and Miyoko Creamery faux vegan butter.

Kids Can Cook Tips: Hollow out a mini pumpkin for kids to decorate with sharpies and paints. Use this to serve the mini cheesecake chilled within its own bowl. Kids will also enjoy adding each ingredient to the mixing bowl, layering it inside the pumpkin, and adding a light sprinkle of spices to finish their decoration.


‍

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