Say “Cheeeeeeesecake!” for this keto apprüved Pumpkin Cheesecake! It’s tasty in all the right ways, AND it includes our fan favorite of the Fall Collection- Pumpkin Spice KETO//KREME™!

Pumpkin Cheesecake

Crust Ingredients

• 1/4 cup butter, melted
• 2 cups walnuts, crushed
• 1/4 tsp ground cinnamon
• Optional: For a sweeter crust add 1 tablespoon of swerve

Instructions

1. Place all ingredients into a food processor and pulse until well blended.
2. Press into a pie pan and bake at 350 for 15 minutes.
3. Remove from oven and let cool completely.

Cheesecake Filling Ingredients:

• 16 oz cream cheese, softened
• 1 cup powdered Swerve
• 1 packet Pumpkin Spice KETO//KREME™
• 2/3 cup heavy whipping cream
• 2/3 cup pumpkin puree
• 2 tsp pumpkin spice
• 1 tsp vanilla

Instructions

1. Combine all ingredients in a mixing bowl and mix until smooth.
2. Place cheesecake filling in walnut pie crust
3. Refrigerate for 2-3 hours until set.
4. Enjoy!

No-bake cheesecakes are easy peasy! What is your favorite no-bake cheesecake recipe?! Share this recipe to Pinterest for EVERYONE to enjoy!