Craving a decadent dessert that won't derail your keto diet? Prepare to be amazed by the ultimate guilt-free indulgence that will make your taste buds dance and your diet goals sing! These Keto No Bake Pumpkin Cheesecake Jars are the secret weapon you've been searching for - a creamy, dreamy dessert that delivers all the autumn flavor without the carb overload. In just 20 minutes, you'll create a dessert so irresistible, you won't believe it's actually good for you!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: Keto
Serves: 4 servings
Ingredients
- 1 cup cream cheese
- 1/2 cup pumpkin puree
- 1/4 cup erythritol
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1/2 cup whipped cream
- 1/4 cup crushed nuts (optional)
Instructions
- Begin by gathering all your ingredients: 1 cup of cream cheese, 1/2 cup of pumpkin puree, 1/4 cup of erythritol, 1 teaspoon of vanilla extract, 1 teaspoon of pumpkin spice, 1/2 cup of whipped cream, and 1/4 cup of crushed nuts (if using).
- In a mixing bowl, add the 1 cup of cream cheese. Ensure that the cream cheese is softened to room temperature for easier mixing.
- Next, incorporate the 1/2 cup of pumpkin puree into the bowl with the cream cheese. Mix until the two ingredients are well combined and smooth.
- Add 1/4 cup of erythritol to the mixture. Erythritol is a keto-friendly sweetener that will add sweetness without the carbs. Blend thoroughly until the erythritol is fully dissolved.
- Pour in 1 teaspoon of vanilla extract and 1 teaspoon of pumpkin spice. These will enhance the flavor of your cheesecake. Mix until everything is well incorporated.
- Gently fold in 1/2 cup of whipped cream into the pumpkin mixture. This will lighten the texture of the cheesecake. Be careful not to deflate the whipped cream too much.
- If you are using crushed nuts, you can either fold them into the mixture or reserve them for topping later. If you choose to fold them in, ensure they are evenly distributed.
- Once your mixture is complete, prepare your serving jars or bowls. Spoon the pumpkin cheesecake mixture into each jar, filling them evenly.
- After filling the jars, you can top each one with additional whipped cream and a sprinkle of crushed nuts for garnish, if desired.
- Chill the jars in the refrigerator for at least 10 minutes before serving to allow the flavors to meld and the cheesecake to firm up slightly.
- Serve your Keto No Bake Pumpkin Cheesecake Jars chilled and enjoy a delicious, low-carb dessert!
Tips
- Temperature Matters: Ensure your cream cheese is truly at room temperature to achieve a smooth, lump-free mixture.
- Whipping Technique: When folding in whipped cream, use a gentle hand to maintain its light, airy texture.
- Sweetener Secret: Erythritol blends best when added gradually - mix thoroughly to prevent graininess.
- Make-Ahead Magic: These jars can be prepared up to 2 days in advance, making them perfect for meal prep or entertaining.
- Garnish Game: For extra texture, toast your nuts before crushing for a deeper, more intense flavor.
- Chill Factor: Allow at least 10-15 minutes of chilling time to let the flavors meld and the texture set perfectly.
- Customization Tip: Experiment with different nut toppings like pecans or almonds to keep things interesting!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 5g
Protein: 6g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 95mg
