Keto No-Bake Pumpkin Cheesecake Jars
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.
Ingredients
- ⅓ cup shredded unsweetened coconut, preferably toasted
- ¼ 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
- ½ cup pumpkin puree
- 3 tbsp mascarpone cheese or full-fat cream cheesefull-fat cream cheese1:1vegetarian
creamier texture
- ½ cup heavy whipping cream
- 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
- ¼ cup heavy whipping cream
- 4 tsp shredded unsweetened coconut, preferably toasted
- 4 tbsp pecans, crushed
Instructions
- 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
Toast coconut flakes in a dry pan for 2-3 minutes for enhanced nutty flavor and better texture contrast
Make sure mascarpone is at room temperature for easier whisking and smoother final texture
Chill serving spoons in freezer for 10 minutes before serving for cleaner presentation
Good to Know
Refrigerate for up to 3 days in covered jars
Can be made 1 day ahead, add toppings just before serving
Serve chilled directly from jars with small spoons
Common Mistakes
Use room temperature mascarpone to avoid lumpy texture
Don't skip chilling time or layers won't set properly
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
creamier texture
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.