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.
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.
Pumpkin Cheesecake
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.
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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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