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No-Bake Pumpkin Cheesecake

No-Bake Pumpkin Cheesecake

This no-bake pumpkin cheesecake is smooth, creamy and delicately spiced with natural pumpkin flavor. Made with monk fruit sweetener with allulose, it delivers rich taste while reducing sugar. No baking required — perfect for spring gatherings or an easy everyday dessert.

Calories
280 Calories per serving
Cook Time
20 Minutes
Servings
10
Category
Low Sugar Dessert

Ingredients

    Method:

    1. Mix graham cracker crumbs and Golden monk fruit sweetener with allulose. Add melted butter and combine evenly.
    2. Press into the bottom of a 9-inch springform pan and refrigerate.
    3. Beat cream cheese and Golden monk fruit sweetener until smooth.
    4. Add pumpkin puree, vanilla, spices and salt. Mix well.
    5. Gently fold in whipped cream until smooth.
    6. Pour filling over crust and smooth the top.
    7. Refrigerate for at least 4 hours or overnight.
    8. Remove pan sides, slice and serve.

    Tips:

    After serving, wrap the remaining cheesecake in plastic wrap or aluminum foil to protect it from moisture, then place it in an airtight container.

    While cheesecake can be frozen, it may affect the texture. If freezing is necessary, wrap it tightly in plastic wrap and then aluminum foil before storing in an airtight container. To thaw, place it in the refrigerator for several hours or overnight.

    Cheesecake is best enjoyed within 3–5 days of making it.

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