No Bake Pumpkin Cheesecake
A delicious and healthy cheesecake made with pumpkin puree, spices, and a nut-based crust, perfect for autumn celebrations without added sugars or grains.
Ingredients
Crust
- 1 cup Almonds or pecans Can use shredded coconut for a tropical twist.
- 1 cup Medjool dates Pitted and chopped.
Filling
- 8 oz Full-fat cream cheese Or vegan cream cheese for a dairy-free option.
- 1 cup Pumpkin puree Canned or homemade.
- 1 tsp Natural sweetener (monk fruit or stevia) Adjust to taste.
- 1 tsp Ground cinnamon
- 1/2 tsp Nutmeg
- 1/4 tsp Cloves
- 1 tsp Vanilla extract Optional for extra flavor.
Instructions
Preparation
- In a food processor, add the nuts and dates. Blend until a sticky mixture forms.
- Press this mixture firmly into the bottom of a springform pan, ensuring it's evenly spread. Chill in the fridge for about 30 minutes.
Making the Filling
- In another bowl, combine cream cheese, pumpkin puree, your chosen sweetener, and spices. Blend until smooth and creamy.
- Taste and adjust sweetness or spice levels, making it unique to your palate.
Combine and Chill
- Pour the filling over the chilled crust, smoothing it out into an even layer.
- Cover the cheesecake with plastic wrap and refrigerate for at least four hours, preferably overnight.
Serve
- Once set, remove the cheesecake from the springform pan.
- Garnish with crushed nuts or a dollop of whipped coconut cream.
- Sprinkle a little pumpkin spice on top before serving for a festive touch.
Notes
For best results, allow cream cheese to sit at room temperature for 30 minutes before use and avoid using cold ingredients to prevent a clumpy filling. This cheesecake can be frozen; just wrap it tightly and store in the freezer.