Pumpkin Cheesecake No Bake GF

By smaier

This recipe is egg-free, dairy free, gluten free, grain free, and sugar free. But not free of a creamy texture and bold flavors.Another amazing thing about this cheesecake, is that you can store it in the freezer up to 1 month! Place it in the fridge overnight to thaw and it will be ready to serve the next day!

Ingredients

• 1 1/2 cups pumpkin puree
• 1/2 cup honey
• 1 cup raw cashews, soaked overnight
• 1/2 cup coconut oil
• 3 tablespoons lemon juice
• 1 1/2 teaspoons cinnamon
• 1 teaspoon vanilla
• 1 teaspoon ginger
• 1 teaspoon nutmeg
• 1 fully baked Easy Graham Cracker Crust

Preparation

Step 1

Combine all ingredients in a high powered blender. Blend on high until smooth and creamy.

Pour mixture into fully baked crust.

Place in freezer to set (at least 2 hrs).

Keep in fridge until you are ready to serve.