Keto No-Bake Pumpkin Cheesecake Jars

Name: Keto No-Bake Pumpkin Cheesecake Jars
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 1/3 cup shredded unsweetened coconut, preferably toasted; 1/4 cup almond flour; 1 tbsp powdered Swerve or Erythritol; 1 pinch sea salt; 1 tsp unsweetened vanilla extract or 1/4 tsp vanilla powder; 1 tbsp extra virgin coconut oil, melted; 1/2 cup pumpkin puree; 3 tbsp mascarpone cheese or full-fat cream cheese; 1/2 cup heavy whipping cream; 1/4 tsp cinnamon; 1/2 tsp pumpkin pie spice; 1/2 tsp vanilla powder or 1 1/2 tsp unsweetened vanilla extract; 1/4 cup powdered Swerve or Erythritol; 1/4 cup heavy whipping cream; 4 tsp shredded unsweetened coconut, preferably toasted; 4 tbsp pecans, crushed

Individual no-bake cheesecake jars featuring spiced pumpkin filling and a textured coconut-almond crust. The mascarpone creates an ultra-creamy texture while pumpkin pie spice adds warm autumn flavor. Perfect for fall entertaining or when you want elegant single-serving desserts without turning on the oven. The coconut oil crust firms up beautifully in the refrigerator, creating a delightful contrast to the smooth filling.

Prep: 5 min
Cook: 15 min
Yield: 4 servings
Level: medium
Cuisine: American

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Vegetarian Gluten-Free Keto

Ingredients

4 servings

⅓ cup shredded unsweetened coconut, preferably toasted
¼ cup almond flour
sunflower seed flour1:1nut-free
nuttier taste
Full guide →
1 tbsp powdered Swerve or Erythritol
monk fruit sweetener1:1keto
same sweetness level
Full guide →
1 pinch sea salt
1 tsp unsweetened vanilla extract or 1/4 tsp vanilla powder
1 tbsp extra virgin coconut oil, melted
½ cup pumpkin puree
3 tbsp mascarpone cheese or full-fat cream cheese
full-fat cream cheese1:1vegetarian
creamier texture
½ cup heavy whipping cream
coconut cream1:1dairy-freevegandairy-free
slightly different flavor
Full guide →
¼ tsp cinnamon
½ tsp pumpkin pie spice
½ tsp vanilla powder or 1 1/2 tsp unsweetened vanilla extract
¼ cup powdered Swerve or Erythritol
monk fruit sweetener1:1keto
same sweetness level
Full guide →
¼ cup heavy whipping cream
coconut cream1:1dairy-freevegandairy-free
slightly different flavor
Full guide →
4 tsp shredded unsweetened coconut, preferably toasted
4 tbsp pecans, crushed

Method

9 steps

1
Combine all dry crust ingredients in a bowl and stir
2
Add melted coconut oil to crust mixture and mix well
3
Set crust mixture aside
4
Add mascarpone cheese, pumpkin puree, whipping cream, erythritol and spices to clean mixing bowl
5
Whisk with electric whisk until thick and fluffy for 3 to 5 minutes
6
Divide crust ingredients between 4 jars
7
Top with pumpkin cheesecake mixture and whipped cream
8
Refrigerate for 1 hour to set before serving
9
Sprinkle with remaining toasted coconut and crushed pecans before serving

Tips

Tip 1

Toast coconut flakes in a dry pan for 2-3 minutes for enhanced nutty flavor and better texture contrast

Tip 2

Make sure mascarpone is at room temperature for easier whisking and smoother final texture

Tip 3

Chill serving spoons in freezer for 10 minutes before serving for cleaner presentation

Good to Know

Storage

Refrigerate for up to 3 days in covered jars

Make Ahead

Can be made 1 day ahead, add toppings just before serving

Serve With

Serve chilled directly from jars with small spoons

Common Mistakes

Watch

Use room temperature mascarpone to avoid lumpy texture

Watch

Don't skip chilling time or layers won't set properly

Substitutions

Dairy-Free Swaps

heavy whipping cream→

coconut cream1:1dairy-freevegandairy-free

slightly different flavor

Full guide →

Nut-Free Alternatives

almond flour→

sunflower seed flour1:1nut-free

nuttier taste

Full guide →

General Alternatives

mascarpone cheese→

full-fat cream cheese1:1vegetarian

creamier texture

Swerve→

monk fruit sweetener1:1keto

same sweetness level

Full guide →

Find more substitutions →

FAQ

Can I make these without coconut?

Yes, replace shredded coconut with chopped almonds or pecans in both crust and topping for different texture and flavor.

What if I don't have mascarpone cheese?

Full-fat cream cheese works perfectly as substitute. Let it come to room temperature first for easier mixing.

How long will these keep in the refrigerator?

Store covered in refrigerator for up to 3 days. Add final toppings just before serving for best texture.