No Bake Almond Pumpkin Cheesecake



  • 1 3/4 cups almond flour

  • 1/2 teaspoon cinnamon

  • 1 tsp vanilla extract

  • 1 1/2 tablespoons brown sugar

  • 1 stick butter melted


  • 3 packages of cream cheese (8oz each)

  • 1 cup heavy whipping cream

  • 1 cup powdered sugar

  • 1 ½ cups pumpkin puree

  • 1 teaspoon ground cinnamon

  • 1 teaspoon vanilla

  • whipped cream, to serve


For the crust:

Mix together almond flour, cinnamon, vanilla and brown sugar in a springform pan or pie pan. Stir in melted butter.  Press mixture down into pie pan with hands. Bake at 350 for 10 minutes.


For the filling:

  1. In a large bowl, combine the cream cheese and heavy cream and beat until smooth, 3-4 minutes.

  2. Add the sugar, pumpkin, cinnamon and vanilla and beat until smooth and fluffy.

  3. Pour the cream cheese mixture into the pan, cover with plastic wrap, and refrigerate for 6-8 hours.

  4. Top with whipped cream, slice, and serve!

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