No-Bake Vegan Pumpkin Cheesecake (Gluten-Free, Diabetic-Friendly
photo by InnerHarmonyNutriti
- Ready In:
- 20mins
- Ingredients:
- 12
- Yields:
-
1 7-inch cake
- Serves:
- 6
ingredients
-
Crust
- 118.29 ml gluten free oats
- 118.29 ml sliced almonds or 118.29 ml almond meal
- 59.16 ml coconut oil, melted
- 29.58 ml erythritol or 29.58 ml xylitol sugar substitute
-
Filling
- 226.79 g raw cashew nuts
- 236.59 ml pumpkin puree (canned or homemade)
- 177.44 ml unsweetened almond milk or 177.44 ml coconut milk
- 118.29 ml coconut oil, melted
- 59.16 ml erythritol or 59.16 ml xylitol sugar substitute
- 9.85 ml pumpkin pie spice (or 1 1/4 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ground clove, and 1/4 tsp ground ginger)
- 4.92 ml vanilla extract
- 0.25 ml salt
directions
- In a food processor, place oats and almond slices and process until they are ground. (If you are using almond meal, you only need to process oats.).
- In a bowl, place the ground oats, almonds (or almond meal), melted coconut oil and 2 Tbsp of sweetener. Mix well and press it onto the bottom of a 7-inch springform pan. Keep the pan in the freezer while you are making the filling.
- Place all the ingredients for the filling in a blender and blend until it becomes smooth and creamy. Make sure to stop the blender and scrape the sides as needed during this process.
- Take out the pan from the freezer. Pour the filling in the pan and refrigerate for at least 4 hours or overnight.
- Infuse love, slice and serve!
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