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Pumpkin Cheesecake No Bake GF

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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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