Get ready to delight your taste buds with these incredible No Bake Keto Pumpkin Cheesecake Bars! These bars are a fall favorite, offering a perfect blend of creamy cheesecake and spiced pumpkin flavor without the sugar or the oven. They are easy to make, utterly delicious, and ideal for any gathering, from Halloween parties to Thanksgiving dessert spreads or simply as an afternoon treat. Experience the best of autumn in every bite of these delightful keto pumpkin bars.
15 minutes
3 hours
3 hours 15 minutes
16 bars
Why You’ll Love This Recipe
- Incredibly easy to make with no baking required!
- Perfectly portioned for a satisfying low-carb dessert.
- Rich, creamy, and packed with classic fall pumpkin spice flavor.
- A crowd-pleasing treat that fits a ketogenic lifestyle.
- Uses simple, readily available keto-friendly ingredients.
Ingredients
Gather these simple ingredients to create our amazing No Bake Keto Pumpkin Cheesecake Bars. You’ll need pantry staples for the nutty crust and a few key ingredients for the creamy, spiced layers. The star ingredients are the almond flour for the base and the sugar-free pudding mix that helps create that classic cheesecake texture.
- For the Crust Layer:
- 2 cups almond flour
- 2 tsp cinnamon
- 1/3 cup powdered erythritol sweetener
- 6 tbsp butter, melted
- For the Cheesecake Layer:
- 8 oz cream cheese, softened
- 1/2 cup powdered erythritol sweetener
- 1/3 cup whipped topping
- For the Pumpkin Layer:
- 15 oz pumpkin puree
- 1/3 cup unsweetened almond milk
- 2 tsp pumpkin pie spice
- 1 box sugar-free vanilla pudding mix
- 1 tsp vanilla extract
- Optional: Cinnamon and sugar-free sweetener for topping
Ingredient Notes and Substitutions
Making these no bake keto pumpkin cheesecake bars is flexible! These notes and substitutions will help you achieve the best flavor and texture, even if you need to make a small change.
- Almond Flour: If you don’t have almond flour, you can substitute with finely ground pecans or macadamia nuts for a similar nutty flavor and texture in the crust.
- Sweetener: Any keto-friendly powdered sweetener like xylitol (if safe for pets) or monk fruit blend can be used in place of erythritol. Adjust to your preferred sweetness.
- Whipped Topping: Use a sugar-free, dairy-free whipped topping for a dairy-free version, or heavy cream whipped to stiff peaks.
- Pumpkin Puree: Ensure you use 100% pure pumpkin puree, not pumpkin pie filling, which often contains added sugars.
- Pudding Mix: Other sugar-free instant pudding flavors like cheesecake or French vanilla can also work, though vanilla is classic.
How to Make No Bake Keto Pumpkin Cheesecake Bars
Step 1: Prepare the Crust
In a medium bowl, combine the almond flour, cinnamon, and powdered erythritol sweetener. Stir well to mix these dry ingredients. Pour the melted butter over the dry mixture and stir until all the ingredients are evenly coated and resemble wet sand. Make sure there are no dry pockets.
Step 2: Press the Crust
Line an 8×8 inch baking dish or a similarly sized pan with parchment paper, leaving some overhang on the sides to help with lifting later. Pour the crust mixture into the prepared pan. Use the bottom of a glass or your fingers to press the crust down firmly and evenly across the bottom of the pan. Set this aside for now.
Step 3: Start the Cheesecake Layer
In a separate bowl, beat the softened cream cheese with the powdered erythritol sweetener until the mixture is completely smooth and creamy, with no lumps. This ensures a silky texture for your cheesecake layer.
Step 4: Fold in Whipped Topping
Gently fold the whipped topping into the cream cheese mixture. Stir until just combined. Be careful not to overmix. This lightens the cheesecake layer beautifully. Spoon this creamy mixture evenly over the prepared crust layer in the pan. Smooth the top with a spatula and place the dish in the refrigerator to chill while you prepare the pumpkin layer.
Step 5: Mix the Pumpkin Layer
In another bowl, combine the pumpkin puree, sugar-free vanilla pudding mix, and unsweetened almond milk. Stir vigorously until the pudding mix is fully incorporated and there are no dry lumps. The mixture will begin to thicken quickly.
Step 6: Add Flavor to Pumpkin Layer
Stir in the vanilla extract and pumpkin pie spice into the pumpkin mixture. Continue mixing until you achieve a smooth, creamy, and uniform texture. This step brings in all those warm, inviting fall flavors that make these bars so special.
Step 7: Assemble the Bars
Carefully pour the pumpkin mixture over the chilled cheesecake layer in the pan. Spread it out evenly with a spatula to create a smooth, neat top surface. If desired, you can sprinkle a little extra cinnamon and sugar-free sweetener on top.
Step 8: Chill to Set
Cover the pan and place it in the freezer for at least 3 hours, or until the bars are firm and set. Freezing helps them hold their shape when sliced. Once they are firm, remove the pan from the freezer. Use the parchment paper overhang to carefully lift the entire block of cheesecake bars out of the pan.
Step 9: Slice and Serve
Place the block on a cutting board and slice into 16 equal bars. You can use a sharp knife. These no bake keto pumpkin cheesecake bars are now ready to be enjoyed! For best results, keep them refrigerated or frozen until serving.
Pro Tips
- Ensure your cream cheese is fully softened for a smooth, lump-free cheesecake layer.
- For easier slicing, run a sharp knife under hot water and dry it between cuts.
- Don’t skip the chilling time! It’s crucial for the bars to firm up properly.
- Taste and adjust sweeteners in each layer before assembly for personalized sweetness.
- Store leftovers in an airtight container to maintain freshness and prevent freezer burn.
Serving Suggestions
These delightful no bake keto pumpkin cheesecake bars are wonderful on their own but can be enhanced with a few simple additions.
- Serve chilled with a dollop of sugar-free whipped cream.
- Garnish with a sprinkle of chopped pecans or walnuts for added crunch.
- Dust with a little extra cinnamon or a sugar-free caramel sauce.
- Pair with a sugar-free coffee or a warm cup of herbal tea.
Storage and Reheating
Store these no bake keto pumpkin cheesecake bars in an airtight container. They can be kept in the refrigerator for up to 5 days or in the freezer for up to 2 months. They do not require reheating; enjoy them chilled directly from the refrigerator or slightly thawed from the freezer.
FAQs
Can I make these bars ahead of time?
Yes, absolutely! These keto pumpkin bars are perfect for making ahead as they need time to chill and set. You can easily make them a day or two in advance for parties or meal prep.
How do I store leftover bars?
Store any leftover no bake keto pumpkin cheesecake bars in an airtight container in the refrigerator for up to 5 days or in the freezer for longer storage.
Can I use a different type of flour for the crust?
While almond flour is ideal for a keto crust, you could experiment with finely ground pecans or a mix of nut flours. Coconut flour can also work but may require adjusting the liquid amount.
Why are my bars not firm?
Ensure you have allowed sufficient chilling time, especially in the freezer. Using the correct sugar-free pudding mix and not overmixing the layers can also help ensure a firm set.
Final Thoughts
These No Bake Keto Pumpkin Cheesecake Bars are a triumph of flavor and simplicity. They deliver all the comforting taste of a classic pumpkin cheesecake but in a convenient, no-fuss bar format that’s perfectly suited for low-carb eating. The creamy texture, spiced pumpkin notes, and nutty crust create a delightful balance that will satisfy any sweet craving. They are incredibly easy to assemble, making them a go-to dessert for busy days or spontaneous gatherings. Whip up a batch for your next fall celebration or whenever you need a delicious, guilt-free treat!
PrintNo Bake Keto Pumpkin Cheesecake Bars
Easy no-bake keto dessert with a spiced pumpkin layer, creamy cheesecake, and a nutty crust. Perfect for fall gatherings or a low-carb treat.
- Prep Time: 15
- Total Time: 195
- Yield: 16 bars 1x
- Category: Keto Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Ketogenic
Ingredients
2 cups almond flour
2 tsp cinnamon
1/3 cup powdered erythritol sweetener
6 tbsp butter, melted
8 oz cream cheese, softened
1/2 cup powdered erythritol sweetener
1/3 cup whipped topping
15 oz pumpkin puree
1/3 cup unsweetened almond milk
2 tsp pumpkin pie spice
1 box sugar-free vanilla pudding mix
1 tsp vanilla extract
Optional: Cinnamon and sugar-free sweetener for topping
Instructions
Preheat oven to 350°F (180°C)
Mix almond flour, cinnamon, and 1/3 cup sweetener. Add melted butter and stir until crumbly
Press crust into a parchment-lined 9×9-inch pan and chill for 30 minutes
In a bowl, blend cream cheese, 1/2 cup sweetener, and whipped topping until smooth. Spread over chilled crust and refrigerate for 1 hour
Combine pumpkin puree, almond milk, pumpkin pie spice, pudding mix, and vanilla extract. Whisk until smooth. Spread over cheesecake layer
Return to fridge and chill for 3 hours or until firm
Cut into 16 bars and store in an airtight container
Notes
Use parchment paper for easy release
Store in the fridge for up to 5 days
For a vegan version, use maple sugar-free sweetener and vegan whipped topping
Nutrition
- Serving Size: 1 bar
- Calories: 300
- Sugar: 0g
- Sodium: 50mg
- Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 2g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 20mg