Though this no-bake pumpkin pie mason jar cheesecake recipe serves one, you can make multiples for dinner parties where you need a keto-rific dessert idea. This creamy pumpkin cheesecake tastes like what would happen if spicy pumpkin pie and sweet cheesecake had a love affair.
No-Bake Pumpkin Pie Mason Jar Cheesecake Recipe
Servings: 1
Prep Time: 10 minutes, plus 3 hours to chill | Total Time: 3 hours 10 minutes
Nutritional Facts: 3g Net Carbs| 475 Calories | 49g Fat | 5g Carbs | 7g Protein | 2g Fiber
Ingredients:
- 2 tbsp almond meal
- 4 1/2 tsp, divided butter
- 1/4 cup cream cheese
- 2 tbsp heavy (whipping) cream
- 2 tbsp 100% pumpkin puree
- 1 tbsp sugar-free vanilla sweetener
- 1/8 tsp pumpkin pie spice
- pinch ground nutmeg
Steps:
- In a microwave-safe mug, combine the almond meal and 1 1/2 teaspoons of butter and microwave on high for 30 seconds. Stir the butter and almond meal together and use a spoon to flatten the mixture into the bottom of the mug to form a crust.
- In a small bowl or single serve blender, cream together the cream cheese, heavy cream, pumpkin, sweetener, pumpkin pie spice, and the remaining 3 teaspoons of butter.
- Pour the mixture into the mug, sprinkle it with a little nutmeg, and refrigerate for 3 hours before serving. If you’d like you can top with a little more whipped cream and a sprinkle of nutmeg. Enjoy!
This recipe comes from my best-selling cookbook, The Wicked Good Ketogenic Diet Cookbook.
PrintNo-Bake Pumpkin Pie Mason Jar Cheesecake
Though this no-bake pumpkin pie mason jar cheesecake recipe serves one, you can make multiples for dinner parties where you need a keto-rific dessert idea. This creamy pumpkin cheesecake tastes like what would happen if spicy pumpkin pie and sweet cheesecake had a love affair.
- Prep Time: 10 minutes
- Cook Time: 3 hours to chill
- Total Time: 3 hours 10 minutes
- Yield: 1 Serving 1x
- Category: Dessert
Ingredients
- 2 tbsp almond meal
- 4 1/2 tsp, divided butter
- 1/4 cup cream cheese
- 2 tbsp heavy (whipping) cream
- 2 tbsp 100% pumpkin puree
- 1 tbsp sugar-free vanilla sweetener
- 1/8 tsp pumpkin pie spice
- pinch ground nutmeg
Instructions
- In a microwave-safe mug, combine the almond meal and 1 1/2 teaspoons of butter and microwave on high for 30 seconds. Stir the butter and almond meal together and use a spoon to flatten the mixture into the bottom of the mug to form a crust.
- In a small bowl or single serve blender, cream together the cream cheese, heavy cream, pumpkin, sweetener, pumpkin pie spice, and the remaining 3 teaspoons of butter.
- Pour the mixture into the mug, sprinkle it with a little nutmeg, and refrigerate for 3 hours before serving. If you’d like you can top with a little more whipped cream and a sprinkle of nutmeg. Enjoy!
Nutrition
- Serving Size: 1
- Calories: 475
- Fat: 49g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 7g
9 comments
Can I use almond flour instead of almond meal?
Sure, no problem at all.
Is there a sub for almond meal? Thanks!
Other flours don’t really quite give the same taste or texture but you could always just skip the “crust” 🙂
Can we do big batches and frozen? Have you tried this yet? Thks
For sure, just multiply by the number of servings you want to make 🙂
What if you don’t use a microwave. can these jars be put in the oven?
Amanda, just wondering if you know you have two different recipes on this page for the
No-Bake Pumpkin Pie Mason Jar Cheesecake Recipe, with comments below the second,
cake recipe. I’ve been looking for a single pumpkin quick dessert. (next time I open a
can of pumpkin for kitty, for hairball prevention).
Oh gosh, thanks for catching that! I recently updated the site and had to re-enter everything manually, so looks like this one and my spiced mug cake recipes got crossed 🙂 Thanks for catching that!
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