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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Gluten Free, Vegan Pumpkin Protein No-Bake Cheesecake

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Prep Time
Total Time

INGREDIENTS

  • Crust
  • ½ cup old fashioned rolled oats (gluten free)
  • ½ cup raw almonds
  • 1 tablespoon coconut sugar
  • 2 ½ tablespoons coconut oil, liquefied
  • ¼ teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon maple syrup (or liquid sweetener of choice)
  • Cream Cheese
  • 1 ½ cup cashews (soaked for at least 4 hours)
  • 3 tablespoons lemon juice
  • 2 tablespoons almond milk, unsweetened
  • 6 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • Pumpkin Filling
  • 2 tablespoons maple syrup (or liquid sweetener of choice)
  • 2 tablespoons coconut oil, liquified
  • 1 cup pumpkin puree *see note below
  • 2 scoops Sunwarrior Warrior Blend Vanilla protein
  • 2 teaspoons cinnamon
  • Dash of the following spices (allspice, cloves, ground ginger, nutmeg)

DIRECTIONS

  1. Place all crust ingredients into a food processor and blend until a fine meal is created. When pressed, the crust should hold together
  2. Lightly oil pie pan(s) with coconut oil
  3. Divide the crust between the two pie pans. Press dough firmly around the pie pan. The crust should be approximately 1/4” thick
  4. Wipe the food processor clean, and place all cream cheese ingredients into the food processor, or high-speed blender
  5. Blend on high until a smooth, creamy consistency is achieved
  6. Add all pumpkin ingredients to the cream cheese. Blend until a smooth, creamy texture is achieved
  7. Divide batter between two pie pans, pour over crust
  8. Smooth over the top with a spoon
  9. Refrigerate for two hours, then pop in the freezer for two hours
  10. Serve and enjoy!
  11. *Note: I have made this with roasted butternut squash with very similar results. Feel free to use roasted squash if you do not have pumpkin puree on hand.

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Sunwarrior

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Disclaimer

Claims on this site have not been evaluated by the FDA. Information on this site is not intended to diagnose, treat, cure, or prevent any disease. We encourage you to do your own research.. Seek the advice of a medical professional before making any changes to your lifestyle or diet.

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