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!
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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
Details
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.
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