It ain’t fall without a Pumpkin Cheesecake on the table! My version is no bake, vegan, gluten free and low in sugar. It’s super easy to make and perfect to share with family over Thanksgiving.
Did you know that pumpkins are loaded with vitamin A? A cup of pumpkin can give you 2 days worth of vitamin A which can help boost your immune system and fight fight infections. So get your pumpkin fix, babe!
Usually, pumpkin pies or cheesecakes are way too sweet for me. To combat the sweetness, I use raw pecans for the crust which gives it the perfect mix of crunch and sweetness. Speaking of sweetness, since diabetes runs in my family I’m always careful about the sugar that goes in to my body. So for this recipe, I use Lakanto Maple Syrup which is made of monkfruit so I get sweetness that won’t make my blood sugar spike! This recipe is super easy to make and I hope you enjoy it as much as I do.
Want more recipes? Check out all our low carb recipes and show off your version on the ‘gram. Follow us oninstagramand use#hsfteam for your food posts so we can give you some love too.