Pumpkin Cheesecake
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No Bake Pumpkin Cheesecake Recipe
Macros: makes 14 slices (no toppings)
- Calories 397 kcal
- Carbs 10.6g
- Protein 5.8g
- Fat 36g
Ingredients
Crust- 3 c raw pecans
- 4 Tbs lakanto maple syrup
- 5 Tbs coconut oil, melted
- 1/2 tsp ground cinnamon
- 1/4 tsp sea salt
- 2 c raw cashews, soaked in water for 3 hours
- 2/3 c coconut cream
- 1/3 c coconut oil, melted
- 1 c pumpkin puree
- 1/2 c + 1 Tbs lakanto maple syrup
- 2 Tbsp lemon juice
- 2 tsp vanilla
- 2 tsp fresh ginger, grated
- 1 tsp pumpkin pie spice
- 1 1/2 tsp ground cinnamon
- 1/4 tsp sea salt to taste
Instructions
Make the crust:- Line an 8 inch springform pie pan with parchment paper.
- Add crust ingredients to a food processor or blender and pulse until it is well-combined. Should be a sticky dough.
- Transfer crust mixture to pan and press in into an even layer. Put pan in the freezer to cool.
- Drain your cashews and add them to a blender along with the remaining ingredients for the filling. Blend until smooth and creamy.
- Pour filling over the pie crust and spread evenly. Refrigerate pie at least 3 hours before serving.
- Cut pie into slices and serve.
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