No 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