Low Carb No-Bake Pumpkin Pie Cheesecake Jars
Jo Harding- Ready in 15m
- 4.9 g net carbs
- 362 kcal
- Serves 4
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These no-bake keto pumpkin pie cheesecake jars are the ultimate low-carb autumnal treat.
Snuggle up with one under the duvet and put on your favourite Netflix series because Ketofams staying in is the new going out! Who’s with me here?
So easy to make and creamy delicious. Lightly spiced, not overpowering. For a dairy free option you could try coconut milk and almond cream. I hope you enjoy them.
Slouch pants optional!
Step-by-step
Place all the dry crust ingredients together in a bowl and stir. Add the coconut oil and mix well. Place to one side.
To a clean bowl, add the mascarpone cheese, pumpkin puree, 1/2 cup whipping cream, erythritol and spices to another clean mixing bowl. Whisk using an electric whisk until thick and fluffy. This takes about 3 - 5 minutes.
Split the crust ingredients between 4 jars.
Top with keto pumpkin cheesecake mix and whipped cream. Place in the fridge to set for 1 hour before serving.
To serve, sprinkle with the remaining toasted coconut and crushed pecans.
Enjoy!
To store, refrigerate for up to 3 days.
Recipe
Low Carb No-Bake Pumpkin Pie Cheesecake Jars
★★★★☆4.5These delicious pumpkin pie cheesecake jars are the easiest and healthiest low-carb treat you can make in just ...
- Hands on
- 15m
- Overall
- 15m
- Servings
- 4
- 4.9 g
- Net carbs
- 5.4 g
- Protein
- 33.7 g
- Fat
- 362
- kcal
Ingredients makes 4 servings
- Crust:
- Filling:
- Topping:
Instructions
Place all the dry crust ingredients together in a bowl and stir. Add the coconut oil and mix well. Place to one side.
To a clean bowl, add the mascarpone cheese, pumpkin puree, 1/2 cup whipping cream, erythritol and spices to another clean mixing bowl. Whisk using an electric whisk until thick and fluffy. This takes about 3 - 5 minutes.
Split the crust ingredients between 4 jars.
Top with keto pumpkin cheesecake mix and whipped cream. Place in the fridge to set for 1 hour before serving.
To serve, sprinkle with the remaining toasted coconut and crushed pecans.
Enjoy!
To store, refrigerate for up to 3 days.
Nutrition per serving
Carbs 6%Protein 6%Fat 88% of calories
- Net carbs
- 4.9 g
- Total carbs
- 20.4 g
- Fiber
- 3.6 g
- Sugars
- 4 g
- Protein
- 5.4 g
- Fat
- 33.7 g
- Saturated fat
- 18.2 g
- Calories
- 362 kcal
- Sodium
- 63 mg · 2.75% RDA
- Magnesium
- 40 mg · 9.91% RDA
- Potassium
- 190 mg · 9.5% EMR
Nutrition by ingredient
- Gluten free
- Egg free
- Nightshade free
- Pork free
- Avocado free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
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Comments & ratings (25)
Hi Martina, how many oz of the glass jar/cup are those in the picture? would you give me the link for them please?
Thanks
Hi Austin, anything 4-oz will be ideal. Jo lives in the UK and I'm not sure where she got these from but you can find loads of options (mason jars are great) on Amazon.
Can these Pumpin Pie Cheesecake Jars be frozen for later?
I wouldn't freeze these because the cheesecake would separate (common for dairy). Unless you plan to serve them as popsicles - that would work!
This is one of my favorite go to recopies when I'm craving something sweet and yummy! It's so simple and satisfies me fully. This last time I made it I realized I didn't have heavy cream but I used coconut cream instead and it was just as good, if not better. I use non powdered Erythritol (I need to order the powdered!) and it always turns out great that way too, I just use less of it.
Thanks so much for this keeper ❤️
Thank you so much Ashleigh!❤️
Hello, Is this cooked pumpkin in this recipe i.e. the pumpkin puree?
Yes that's correct. We used pumpkin puree (canned) but you can also use cooked and pureed pumpkin.
Oh yeah this is what Im looking for! I see so many keto desserts that sound awesome, but when it comes to taking the time to bake.....well they never get made because I have other things to do with my life. Also those recipes almost always make WAY to many servings for me to feel comfortable about hanging around. Cant wait to make this!
Thank you Dixie, I hope you like it! 😊
Having lived overseas for many years, I brought Thanksgiving back to Sou think Africa with me. I am IR, so was looking for a low carb dessert and found this. It was spectacular. The pumpkin taste was so mild, the spices so beautifully balanced, and dessert came together like a dream. So easy peasy to make. This dessert will do for ANY occasion where u need to make huge impression. I had to pry the extra portions out of my daughters hands. Well done.
Thank you for your lovely feedback Sheila!
I think I'm going to try the filling in my mini cupcake pan (paper lined) using my cookie dough scoop so they will be about a 2 Tblsp. size. ,freeze and have some great holiday fat bombs!
I made this afternoon and wow! So delicious! I love all your recipes, and using the planner helps me enjoy so many delicious foods while also staying within macros to keep on track for goals. Thank you so much!
Thank you Jen! ❤️
Do you happen to know the nutritional values for just the filling? I could figure it out but I have a cold and I’m being super lazy haha. Thank you!!
Hi Melissa, the difference in carbs will be negligible, just about 1 gram less of net carbs per serving and about 100 calories less than with the crust. I hope this helps!
It's delicious. Made it the day before yesterday and had 1 for breakfast.
Thnx Jo and Martina
Thank you Rita!
I made this tonight for my husband and I, and we thought it was definitely a do-over recipe! We loved it! Have some down-time now, so off to search for more yummy Keto recipes on this blog..This way of eating has been such a joy! And we are loving this App! Thanks so much! Tambra
Thank you for your kind words Tambra, I'm glad you both enjoyed! ❤️
Just made this tonight to test out the recipe for the holidays. It tastes like a pumpkin pie blizzard from Dairy Queen.
I split the recipe into 8 servings (it is very decadent) instead of 4 servings, sweetened to personal taste, and sprinkled some nutmeg on top of the whipped cream! Absolutely delicious!
Thank you Crystal, I'm happy you enjoyed! ❤️ I think the serving size is definitely too generous for a dessert so unless you eat it instead of a meal like breakfast it's good to make 6-8 small servings instead 😊
Hi there So I am not a fan of shredded coconut Do you have any suggestions for a substitute in the crust portion of the recipe? I thought maybe finely chopped pecans? do you have a suggestion for an amount? Sorry! It sounds delish I just can do the texture!!!
thanks for your time!!!!
Hi Karen, chopped pecans or walnuts sound like the perfect alternative to coconut in a pumpkin pie dessert!