As Autumn comes to a close and Winter rolls around, you may be becoming sick and tired of all things pumpkin, but this pumpkin cheesecake recipe will certainly change your mind!
Traditional cheesecake is loaded with unsavory ingredients like dairy, gluten, and refined sugar. Luckily, you don’t have to sacrifice your health to enjoy this delicious treat!
The gluten-free crust is made with nothing but almonds and dates.
Soaked cashews substitute for dairy and raw honey is used in place of refined sugar.
Both tasty and healthy, this pumpkin cheesecake is sure to be loved by everyone in the family!
*This recipe requires a springform pan.
2 cups organic almonds, blanched
1 cup organic dates
2 cups organic cashews, raw
2 cups organic pumpkin, grated
1/2 cup organic coconut oil
3 tbsp organic lemon juice
1/4 cup raw honey
1 tsp organic vanilla powder
4 tsp organic cinnamon
1 tsp organic nutmeg
1 tbsp fresh organic ginger root, grated
How did your pumpkin “cheesecake” turn out? Let us know in the comments below!
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Recipe adapted from Vegangela.com
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