No-Bake Vegan Pumpkin Cheesecake (Gluten-Free, Diabetic-Friendly

READY IN: 20mins




  • 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!