healthy pumpkin cheesecake

Pumpkin Spice No-Bake Cheesecake is an easy, light cheesecake made with pumpkin puree and spices. Under 10 minutes to make, if you use ready-made crust.

Pumpkin Spice No-Bake Cheesecake

oz 1/3 less fat Philadelphia Cream Cheese

pumpkin

vanilla

cinnamon

tsp pumpkin pie spice

brown sugar (unpacked)

oz Truwhip (thawed)

Graham Cracker Crust

In a large bowl whip cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice, and brown sugar for a few minutes until fluffy.  A hand mixer or spatula both work fine.

 Add Truwhip and whip until smooth.

Spoon mixture into pie crust and chill for a few hours, until firm.

This easy &amp; healthy Vegan Pumpkin Cheesecake recipe only takes 10 minutes to prepare. It&#39;s paleo, gluten-free &amp; dairy-free! It&#39;s the most delicious no-bake vegan pumpkin cheesecake ever and the perfect dessert to make for Thanksgiving!

Vegan Pumpkin Cheesecake

dates (pitted 1 cup cashews, roasted & unsalted)

coconut (unsweetened)

½ tsp pure vanilla extract

sea salt

TBS almond butter (creamy)

TBS almond milk (unsweetened vanilla)

cashews (unsalted, roasted,

TBS coconut oil (melted)

coconut cream

pumpkin puree

TBS maple syrup

tsp vanilla extract

lemon juice

Soak 1 cup of roasted, unsalted in hot water for at least 1 hour. After 1 hour, drain and set aside to use in this recipe.

Soak the Cashews for the filling:

Lightly grease an 8”or 9” round cake pan, set aside.

Put the dates and cashews in the container of your Vitamix blender (or food processor fitted with the “S” blade)

Blend on low speed (or process), increasing to medium, using the tamper to press the ingredients into the blades, until the mixture is crumbly.

Add the rest of the crust ingredients and blend, starting on low speed increasing to medium-high, until the mixture just holds together when pinched. (Or process in a food processor until the same texture is reached).

Transfer crust from the container of your Vitamix to the prepared cake pan, and press into the pan. Set aside.

Make the Cashew Crust:

Put all the ingredients in the order listed into your Vitamix (or high powered blender).

Turn blender on low, gradually increasing to high speed. Blend until all ingredients are combined and mixture is smooth (about 1 minute).

Make the Vegan Pumpkin Cheesecake Filling:

Pour the pumpkin cheesecake filling over the prepared crust and use a spatula to smooth it out.

Refrigerate for at least 3 hours (or overnight). You can also freeze the cheesecake to hurry the process along, but be sure to remove it from the freezer before serving!

Serve with coconut whipped cream and a sprinkle of cinnamon!

Putting it together.

https://embed.mediavine.com/videos/ttkeogedk434e7a80nu2

This easy & healthy Vegan Pumpkin Cheesecake recipe only takes 10 minutes to prepare. It's paleo, gluten-free & dairy-free! It's the most delicious no-bake vegan pumpkin cheesecake ever and the perfect dessert to make for Thanksgiving!

No-Bake Vegan Pumpkin Cheesecake (Paleo)

This healthy pumpkin cheesecake is a lightened up version of one of the best fall desserts!  This no bake recipe is super easy to make and is made with no sugar and keto friendly.  Almond flour crust and fluffy filling make this cheesecake a hit for Thanksgiving, Christmas or any time during the fall!

Healthy Pumpkin Cheesecake

almond flour

pecans

tsp monk fruit sweetener

tbsp grassfed butter

tsp sea salt

heavy cream

oz pumpkin puree

oz Neufchatel cheese

monk fruit sweetener (reduce to 1/3 cup for less sweetness)

tbsp Greek yogurt (sour cream may be substituted)

tsp pumpkin spice

Add almond flour and pecans to a food processor.  Process until they are a fine flour, similar to thin sand.

Place almond flour and pecan mixture onto a sheet pan.  Lightly toast almond flour in the oven for a few minutes at 350F until just lightly browned. Be careful not to burn it. Alternatively, you can toast it in a skillet over medium heat for a few minutes.

Transfer almond flour to a bowl and mix in monk fruit sweetener plus spices. Add in butter and mix until combined.

Press into springform pan sprayed with coconut oil or cooking spray and place into freezer while you make the filling.

Pecan Almond Flour Crust

Whip cold heavy cream into stiff peaks on medium-high speed for about 4 minutes until stiff peaks form. Do not over-beat.

Beat the cream cheese and monk fruit sweetener on medium speed until smooth and creamy. Scrape down sides of the bowl as needed. Add in remaining filling ingredients (excluding the whipped cream) and beat for 3 minutes on medium speed until well combined.

Fold the whipped cream into the cheesecake filling until combined.

Remove crust from the freezer and spread filling into the crust. Smooth tops with a spoon. Cover and refrigerate for 12 hours before serving for best results.

Filling Instructions

Instead of 79 grams of fat, this healthy cheesecake recipe only has 8 grams of fat and is loaded with Vitamin A thanks to pumpkin! Plus, no refined sugar, a dairy-free option, and an easy 2 ingredients crust that can easily be made gluten-free!

Secretly Healthy Pumpkin Cheesecake (Low Fat!)

1½ Cups (11 sheets) Graham Crackers (can use gluten-free)

Large Pitted Medjool Dates (or 14 Deglet Noor Dates)

Blocks (16 oz) Low Fat Cream Cheese *Softened (can sub full fat

Cup Plain Nonfat Greek Yogurt (See Note 2

½ Cup Pure Maple Syrup (See Note 3 for substitutions)

Eggs

tsp Vanilla Extract

Tbs Cornstarch (Arrowroot

Cup Canned Pumpkin Puree (not pumpkin pie mix)

tsp Pumpkin Pie Spice

Creamy, dreamy, and packed with protein, this high-protein pumpkin cheesecake is a keto-friendly dessert that hits all the right notes. Cottage cheese makes the perfect protein base, while pumpkin purée and pumpkin spice add the ultimate fall flavors. Top it off with whipped cream for an indulgent finish that’s still guilt-free. Whether you’re looking for a post-dinner treat or a midday snack, this sugar-free and low-carb dessert will satisfy your cravings without derailing your goals.

High-Protein Pumpkin Cheesecake: Delicious Fall Dessert

oz cottage cheese (full-fat

pumpkin purée (unsweetened)

whipped cream (optional,

tbsp ChocZero Pumpkin Spice Syrup,

oz cream cheese,

cinnamon,

almond

Add the cottage cheese, pumpkin purée, egg, powdered sweetener, pumpkin pie spice, and vanilla extract to a food processor or blender.

Blend on high until smooth and creamy, making sure all ingredients are fully combined.

Pour the mixture into two greased ramekins, filling them evenly.

Bake at 350°F (175°C) for 15 minutes until the cheesecake sets but is still slightly soft in the middle.

Remove from the oven and allow the cheesecakes to cool to room temperature, then refrigerate for at least 1 hour before serving.

Top with whipped cream and a sprinkle of extra pumpkin pie spice for garnish.

Enjoy your high-protein, low-carb pumpkin cheesecake!

Top 5 healthy pumpkin cheesecake recipes from across the web

The most viewed healthy pumpkin cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pumpkin Spice No-Bake Cheesecake

Vegan Pumpkin Cheesecake

Healthy Pumpkin Cheesecake

Secretly Healthy Pumpkin Cheesecake...

High-Protein Pumpkin Cheesecake: De...

Top 5 healthy pumpkin cheesecake recipes from across the web

The most viewed healthy pumpkin cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Spice No-Bake Cheesecake

Vegan Pumpkin Cheesecake

Healthy Pumpkin Cheesecake

Secretly Healthy Pumpkin Cheesecake...

High-Protein Pumpkin Cheesecake: De...

The most viewed healthy pumpkin cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine