Bringing back the pumpkin to all my pumpkin lovers! Now that it’s Autumn here in Australia, it pumpkin vibes all round. I made this upgraded version of the pumpkin cheesecake I made last year so I’m happy to be sharing it with y’all!
Here is the recipe:
7-INGREDIENT PROTEIN PUMPKIN CHEESECAKE (Gluten-free, refined sugar free, no-bake, oil-free)
March 29, 2020
Category
7-Ingredients
Cooking method
Dessert
Dietary
Gluten-free
High-protein
Meal type
No-bake
Number of ingredients
Oil-free
Recipe type
Sweet
Persons
6
Serving Size
1 slice
Prep Time
2 hours
Total Time
2 hours
Notes
*Storage these slices in the freezer and allow it to thaw at room temp for 2 minutes before serving!
Ingredients
- Base & topping:
- 1 cup almonds
- 3/4 cup dates, pitted & soaked
- 2 tablespoons vegan vanilla protein protein powder
- 3-4 tablespoons water
Instructions
- 1. Line a small square container with non-stick paper (mine was ~ 15 x 15 cm)
- 2. BASE: In a food processor, add in the almonds & dates, process until fine crumbs. Add in the remaining ingredients until the mixture clumps together. Use 3/4 of the mixture as the base by pressing it evenly into the lined contained. Set 1/4 of the mixture for the topping.
- 3. CHEESECAKE FILLING: in a food processor, blend together all the filling ingredients until smooth. Adjust to taste - you can make it more for less sweet deepening on your preference. Pour the filling over the base & freeze for 30 mins.
- 4. TOPPING: After 30 mins, pull the slice out the freezer & sprinkle the reserved base ingredients over the top as a crumble. Put the slice back into the freezer to allow it to full set for at least an hour before serving
Enjoy these slices of creamy pumpkin goodness! Happy weekend friends!