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Gluten Free, Vegan Pumpkin Protein No-Bake Cheesecake

It’s the holidays! Celebrate with a healthy choice, the kind you don’t have to tell anyone about. This no-bake cheesecake is so good, no one will guess it’s hiding a cornucopia of health benefits!

Pumpkin Cheesecake is a staple in most households around the holidays. You will save some valuable time and room in your oven on a busy day of cooking and baking with this no-bake alternative. One bowl, a food processor, and some refrigerator and freezer space is all you need to make this healthy dessert.

To avoid putting on unwanted weight during the holidays, it is important to make smart choices whenever possible. With this Pumpkin Protein No Bake Cheesecake, you are not sacrificing taste or texture whatsoever. But, you are enjoying some added protein, healthy fats, and vegetables. Plus, this recipe is naturally sweetened.

The graham cracker crust is a combination of almonds and old fashioned rolled oats. It crumbles just like a traditional graham cracker crust, without all the processed yucky stuff. This crust can easily be made ahead and kept in the fridge for a few days until you are ready to make the filling. {9kucur9p}

The filling is everything you would expect in a cheesecake: pillowy-soft texture, and the creaminess comes straight from the pumpkin’s mouth (you know, if it was a jack o lantern first). The Sunwarrior protein helps hold the filling together, which gives you a nice firm slice after chilling in the fridge.

You could even serve the filling all by itself in individual dessert cups. It’s that good! This would also be a great gift to bring over as a guest to any holiday party. Or, serve it at your own table and be the all-star hostess! Pumpkin cheesecake is festive, and this recipe comes just in time for the season!

Makes 2 six inch pies, or 1 eight inch pan

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