No-bake, fairly instant and beautifully spiced! This scrumptious keto pumpkin cheesecake will keep you coming back for more all season long!
Note: one batch makes enough for 4 mini keto pumpkin cheesecakes. If you want to make a full-sized (8 inch) pie, I would suggest multiplying by 4 (i.e. adjust serving size in recipe card to 16).
Whip up two batches of our keto graham cracker crust. Press onto silicon molds (or muffin liners!) and refrigerate while you prepare the filling.
Add the pumpkin, sweetener, pumpkin pie spice and salt to a small saucepan over medium/low heat. Cook, stirring constantly, until lightly golden and fragrant (2-4 minutes). Transfer to a small bowl and allow to cool completely.
Add sour cream to a medium bowl and beat with an electric mixer until whipped (2-3 minutes). Set aside.
Add cream cheese and grass-fed butter to a medium bowl and beat with an electric mixer until fully creamed and completely smooth. Add vanilla extract and chilled pumpkin mixture and beat until fully combined.
Fold in whipped sour cream. Pipe or spoon cheesecake mixture into prepared molds. Freeze for 20 minutes or refrigerate for a couple hours (or overnight).
Optional: Serve with more whipped sour cream (or heavy cream) and a light dusting of pumpkin pie spice. Keep in the fridge for up to 4 days, and in the freezer afterwards.
Please note that nutrition facts were estimated per mini pumpkin cheesecake (crust and filing!).