No Bake Keto Maple Pumpkin Cheesecake

The combination of pumpkin and maple is ideal for autumn desserts, especially in cheesecake form. This maple-flavored Keto pumpkin cheesecake is the ULTIMATE no-bake dessert to curb those fall sugar cravings. The texture of this dessert hits all the right spots- a toasted crust filled with a rich and creamy filling. The cheesecake is pleasantly sweet and full of fall flavors, and you'll find it hard not to reach for a second slice!

Here are some tips to successfully prepare this Keto pumpkin cheesecake:

• Don't skip toasting the almond flour for the crust. This step ensures a crispy and flavorful base for the cheesecake. The toasty flavor of the crust pairs perfectly with the pumpkin spices in the filling.

• Allow the cream cheese to come to room temperature before whipping it. This will ensure consistent creaminess throughout the cheesecake and will prevent lumps from forming.

• Don't omit the gelatin powder because it firms up this Keto pumpkin cheesecake. If you leave it out, your cheesecake filling won't have structure.

Is this recipe vegetarian?

Unfortunately, no. This Keto cheesecake recipe contains gelatin powder, which is made of pork or beef. If you want to adapt this recipe to a vegetarian diet, you can swap the gelatin powder for an equal amount of agar-agar powder. To activate it, mix it in boiling water as you would with gelatin.

Can you freeze this Keto cheesecake?

Yes, you can! Whether you want to freeze the whole thing or just a slice, cover it and place it in the freezer until it is rock hard. Then, wrap it well in cling film and return it to the freezer. It will last for up to 3 months. To thaw, take it out of the freezer, unwrap it, then place it in the fridge overnight.