Best 2 Diabetic Living No Bake Pumpkin Cheesecake Recipes

Indulge in a guilt-free dessert with our collection of delectable no-bake pumpkin cheesecake recipes, specially crafted for individuals with diabetes. These creamy and flavorful cheesecakes are not only easy to make but also pack a nutritious punch. From the classic pumpkin cheesecake to unique variations like the gluten-free and vegan versions, our recipes cater to various dietary preferences. Each recipe is meticulously designed to balance taste and health, using natural sweeteners and wholesome ingredients to ensure a delightful treat without compromising well-being. So, whether you're a cheesecake enthusiast with diabetes or simply seeking a healthier dessert option, these no-bake pumpkin cheesecakes are sure to satisfy your cravings and nourish your body.

Check out the recipes below so you can choose the best recipe for yourself!

SUGAR FREE PUMPKIN CHEESECAKE

Sugar Free Pumpkin Cheesecake image

This Sugar Free Pumpkin Cheesecake is also low carb and gluten free. Gelatin makes this cheesecake a quick and easy, make ahead dessert. Such a lovely recipe for your holiday dessert table.

Provided by Diane Williams

Categories Desserts

Time 42m

Number Of Ingredients 19

Ingredients

CRUST
2 1/2 cups almond flour
1 tsp. cinnamon
1/2 tsp. pumpkin pie spice
2 Tablespoons sugar substitute
1/2 Cup melted coconut oil
FILLING:
1 Tablespoon unflavored gelatin (1 envelope gelatin)
1/2 Cup COLD WATER
1/2 Cup BOILING WATER
8 ounce package cream cheese softened
1 15 oz can pumpkin puree
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 tsp. cinnamon
2/3 Cup sugar substitute
TOPPING:
1/2 Cup heavy whipping cream
2 Tablespoons Monk Fruit zero calorie sweetener

Steps:

Preheat the oven to 350 degrees F.
(FOR THE CRUST:)
Combine the almond flour, Stevia Blend and cinnamon in a food processor and pulse until blended.
Gradually add in the oil and pulse until crumbly.
Press evenly into the bottom of a nine inch springform pan and up the sides about an inch.
Bake 12 minutes or until golden.
(FOR THE FILLING:)
Combine gelatin, Steviva Blend and COLD WATER. WHISK UNTIL THE GELATIN IS COMPLETELY dispersed. (if you put the gelatin into hot water first it immediately clumps and cannot dissolve).
NOW add the boiling water. Stir until completely dissolved. Set aside.
Beat cream cheese, pumpkin puree, vanilla and spices until smooth.
Gradually add the gelatin mixture into the cream cheese mixture while beating. Beat until mixed.
Pour the filling into the pie crust and chill until set. (several hours)
(FOR THE TOPPING:)
With an electric hand mixer beat the whipping cream with the Steviva MonkSweet+ sugar replacer until stiff. Decorate the top of your cheesecake as preferred or serve the cheesecake with the whipped cream on the side.
I used my Wilton 2D tip and piping bag to finish my cheesecake as you see. I also sprinkled a bit of pumpkin pie spice over the top for added interest.

Nutrition Facts : Calories 333 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 30 milligrams cholesterol, Fat 31 grams fat, Fiber 4 grams fiber, Protein 7 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1 slice, Sodium 66 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

NO-BAKE PUMPKIN CHEESECAKE

No-Bake Pumpkin Cheesecake image

Provided by Katie Lee Biegel

Categories dessert

Time 6h20m

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

Nonstick cooking spray
1 cup crushed gingersnap cookies
1/4 cup melted unsalted butter
1/4 teaspoon kosher salt
Two 8-ounce packages cream cheese
One 15-ounce can pure pumpkin puree
1 cup powdered sugar
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/8 teaspoon ground cloves
One 9-ounce tub coconut whipped topping (regular can be substituted)
1/4 cup unsweetened coconut flakes
Spray a 9-inch springform pan with cooking spray.

Steps:

For the crust: In a medium bowl, combine the gingersnap cookies, butter and salt. Use a measuring cup to gently press the cookie crumb mixture into the bottom of the prepared pan. Freeze for 30 minutes.
For the filling: Using an electric mixer, whip the cream cheese, pumpkin, powdered sugar, cinnamon, cardamom, nutmeg, salt and cloves in a large bowl until creamy and smooth, about 5 minutes. Carefully fold in the coconut whipped topping with a rubber spatula. Pour into the crust and refrigerate at least 6 hours and up to overnight.
In a small skillet over medium-high heat, quickly toast the coconut flakes, stirring constantly so they don't burn. Allow to cool completely and then scatter over the cheesecake.

Tips:

Use a food processor or blender to make the crust. This will help to ensure that the crust is evenly mixed and has a consistent texture.
Press the crust firmly into the bottom of the springform pan. This will help to prevent the crust from cracking when the cheesecake is baked.
Chill the crust for at least 30 minutes before adding the filling. This will help to prevent the crust from becoming soggy.
Be careful not to overbeat the filling. Overbeating can cause the cheesecake to become dense and rubbery.
Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
Allow the cheesecake to cool completely before serving. This will help to ensure that the cheesecake is firm and has a good texture.

Conclusion:

This no-bake pumpkin cheesecake is a delicious and easy-to-make dessert that is perfect for any occasion. It is made with a graham cracker crust, a creamy pumpkin filling, and a whipped topping. The cheesecake is also gluten-free and sugar-free, making it a great option for people with diabetes or other dietary restrictions.