The Ultimate Pumpkin Cheesecake No Eggs

Today, we bring you the ultimate pumpkin cheesecake no eggs recipe and it´s not only mindblowing but mouthwatering. You’ll see!

This is a perfect dessert for autumn and winter, it is very easy to make and is ideal to share with your family on these holidays. I made this recipe thinking about people who don’t like the smell and egg flavor in food. That’s right, it’s a ketogenic dessert and I assure you that no one will notice this.

And if you don’t know what ketogenic means keep reading, because I’m about to give you some pretty cool information about it and an eggless pumpkin cheesecake recipe that you’ll love.

Jump to Recipe

What Is A Ketogenic Cheesecake?

First, let me give you some useful and important facts about the ketogenic diet.

The ketogenic products of foods are an alternative source of fuel for the body, which the body uses when blood sugar -glucose- is low. The ketogenic diet is a low-carb diet and high in healthy fats. It helps to lose weight and correct type 2 diabetes, among other health benefits.

 egg free pumpkin cheesecake

From a ketogenic diet, you get about 75% of your daily energy from healthy fats, 20% from protein, and only 5% from carbohydrates – mainly vegetables – which is basically only 30-50 g of carbohydrates a day.

So, with this being said, now you’re more than ready to know that this ketogenic cheesecake has no sugar, no eggs, and much creaminess and tastiness. So get ready for paradise with no regrets!

Egg-free Pumpkin Cheesecake Recipe

Certainly, cheesecakes can be made in many different ways. You can also add eccentric flavors if you’re feeling glamorous. And that’s exactly how I felt, that’s why in this recipe, I’ve changed the base of graham crackers for a healthy base made of cereals and coconut.

This no egg pumpkin cheesecake is healthy and delicious. And the good news is that it only requires 10 minutes of baking! So, for this recipe, I used canned pumpkin puree, but if that’s not available to you where you are, boiled and blended pumpkin would also work.

Take a look and feel free to replace one of the flours with another cereal flour if you want to or need to. We know that sometimes we don’t have all the ingredients on hand so don’t be afraid to improvise.

Here it is!

Ingredients Needed For The Crust

  • 140g of almond flour
  • 2 tbsp of coconut flour
  • 37g of ground flaxseed
  • 1/4 tsp of salt
  • 50g of erythritol sweetener – you can also substitute this for 1g of stevia powder –
  • 120g of butter – unsalted –
  • 1/2 tsp of vanilla extract
  • 1 tsp of pumpkin spice
  • 2 tsp of maple syrup

Ingredients Needed For The Cheesecake Filling

  • 250g of pumpkin puree
  • 120g of heavy cream
  • 7g of gelatin
  • 250g of cream cheese – at room temperature –
  • 50g of erythritol sweetener – you can also substitute this for 1g of stevia powder –
  • 2 tsp of vanilla extract
  • 1 tsp of pumpkin spice
  • 300g of whipping cream

Step-by-Step Instructions For The Crust

Step #1: Preheat The Oven

Preheat the oven to 175 degrees Celsius.

Step #2: Start Mixing

In a mixing bowl sift together the flaxseed, almond flour, coconut flour, pumpkin spices, and salt. Then the sweetener, vanilla extract, and maple syrup.

Step #3: Knead

Cut your butter into squares, add it to the crust mixture and start kneading until the dough is ready and uniform.

Step #4: Prepare Your Springform Pan

Grease your springform pan, you can also align it with parchment paper if you decide. Then, pour your dough onto the pan and press it with your hands until it covers the entire base.

Step #5: Bake It

Put it in the oven and bake for 10 minutes.

Step #6: Let It Cool

Remove from the oven and let it cool completely at room temperature.

In the meantime, let’s start making our pumpkin cheesecake filling.

Step-by-Step Instructions for the Cheesecake

Step #1: Make Gelatin

In a small pot add 2/3 of the heavy cream, then heat over low heat and pour in the gelatin. Stir with a whisk until dissolved. Once is completely fused, remove it from the heat and let it cool aside.

Step #2: Peaks

Meanwhile, in a mixing bowl, put the other 1/3 of the heavy cream and whisk with an electric mixer until it forms peaks.

Step #3: Soft And Mix

Get another bowl and soften your room temperature cream cheese with the sweetener and mix using your electric mixer for about 2 minutes until soft. Then, add the vanilla extract, pumpkin spice, pumpkin puree, and the gelatin mixture. Beat again with your electric mixer until all of the ingredients are well incorporated.

Step #4: Finish Your Cheesecake

Pour the cheesecake filling into your crust. Then, shake the mold a bit so that the filling settles evenly over the crust without bubbles.

Step #5: Let It Cool

Take it to the fridge for at least 3 hours, or until it’s ready. And as a personal tip, I always like to leave my cheesecakes overnight in the refrigerator so that it sits well.

Step #6: Cut, Serve And Enjoy!

Get your cheesecake out of the fridge and unmold it. Cut a slice with a sharp knife previously wet, serve and enjoy. You can also garnish your cheesecake with more whipping cream if you like, or you can sprinkle some icing sugar with cinnamon on top.

 no egg pumpkin cheesecake

Make Your Own Pumpkin Spice!

I’ve always liked to encourage people to make their own spice blends, so I’m sure this blend will be perfect for you and you’ll be able to store it for a long time. Plus, it’s super easy to make, you will just need to mix, and… that will be all!

Ingredients Needed

  • 4 tsp of ground cinnamon
  • 2 tsp of ground ginger
  • 1 tsp of ground cloves
  • 1/2 tsp of ground nutmeg

Instructions

In a small bowl, mix all of the spices together. Pour the mixture into a hermetic container and store it in a cool, dry place. And there you have it!

Final Words

This pumpkin cheesecake no eggs recipe is definitely one of my favorite ones to enjoy for the autumn and Christmas seasons. And it already smells like gingerbread cookies!

Don’t forget to make this recipe, and please let us know what you think. I assure you your family will love it!

Egg-free Pumpkin Cheesecake Recipe

Cheesecakes World
Certainly, cheesecakes can be made in many different ways. You can also add eccentric flavors if you're feeling glamorous. And that's exactly how I felt, that's why in this recipe, I've changed the base of graham crackers for a healthy base made of cereals and coconut. This no egg pumpkin cheesecake is healthy and delicious. And the good news is that it only requires 10 minutes of baking! So, for this recipe, I used canned pumpkin puree, but if that's not available to you where you are, boiled and blended pumpkin would also work.
Course Dessert
Cuisine American

Ingredients
  

For The Crust

  • 140 g of almond flour
  • 2 tbsp of coconut flour
  • 37 g of ground flaxseed
  • 1/4 tsp of salt
  • 50 g of erythritol sweetener - you can also substitute this for 1g of stevia powder -
  • 120 g of butter - unsalted -
  • 1/2 tsp of vanilla extract
  • 1 tsp of pumpkin spice
  • 2 tsp of maple syrup

For The Cheesecake Filling

  • 250 g of pumpkin puree
  • 120 g of heavy cream
  • 7 g of gelatin
  • 250 g of cream cheese - at room temperature -
  • 50 g of erythritol sweetener - you can also substitute this for 1g of stevia powder -
  • 2 tsp of vanilla extract
  • 1 tsp of pumpkin spice
  • 300 g of whipping cream

Instructions
 

  • Preheat the oven to 175 degrees Celsius.
  • In a mixing bowl sift together the flaxseed, almond flour, coconut flour, pumpkin spices, and salt. Then the sweetener, vanilla extract, and maple syrup.
  • Cut your butter into squares, add it to the crust mixture and start kneading until the dough is ready and uniform.
  • Grease your springform pan, you can also align it with parchment paper if you decide. Then, pour your dough onto the pan and press it with your hands until it covers the entire base.
  • Put it in the oven and bake for 10 minutes.
  • Remove from the oven and let it cool completely at room temperature.
  • In the meantime, let's start making our pumpkin cheesecake filling.

for the Cheesecake

  • In a small pot add 2/3 of the heavy cream, then heat over low heat and pour in the gelatin. Stir with a whisk until dissolved. Once is completely fused, remove it from the heat and let it cool aside.
  • Meanwhile, in a mixing bowl, put the other 1/3 of the heavy cream and whisk with an electric mixer until it forms peaks.
  • Get another bowl and soften your room temperature cream cheese with the sweetener and mix using your electric mixer for about 2 minutes until soft. Then, add the vanilla extract, pumpkin spice, pumpkin puree, and the gelatin mixture. Beat again with your electric mixer until all of the ingredients are well incorporated.
  • Pour the cheesecake filling into your crust. Then, shake the mold a bit so that the filling settles evenly over the crust without bubbles.
  • Take it to the fridge for at least 3 hours, or until it's ready. And as a personal tip, I always like to leave my cheesecakes overnight in the refrigerator so that it sits well.
  • Get your cheesecake out of the fridge and unmold it. Cut a slice with a sharp knife previously wet, serve and enjoy. You can also garnish your cheesecake with more whipping cream if you like, or you can sprinkle some icing sugar with cinnamon on top.

Notes

This pumpkin cheesecake no eggs recipe is definitely one of my favorite ones to enjoy for the autumn and Christmas seasons. And it already smells like gingerbread cookies!
Keyword egg free pumpkin cheesecake, eggless pumpkin cheesecake, no egg pumpkin cheesecake, pumpkin cheesecake no eggs

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