Description
Gluten Free, Vegan Option, Refined Sugar Free Option
Satisfy all your fall pumpkin spice cravings with this pumpkin cheesecake. Soft and flavorful with a chewy cookie crust, made healthier using organic gluten free ingredients, dairy free yogurt, and minimal sugar.
Ingredients
Scale
Crust:
- 2 (6oz) bags Emmys Organics Pumpkin Spice cookies
Filling:
- 2 (8oz) containers cream cheese
- 1 (5.3oz) package of Lavva vanilla
- 1/3 cup pumpkin puree
- 2 tsp pumpkin pie spice
- 1 tsp organic stevia
Glaze:
- 1 cup powdered sugar
- 3 tbsp pumpkin puree
- 1 tsp pumpkin pie spice
- 2 tbsp cashew milk
Instructions
Crust:
- Make crust by balling the cookies together and then flattening out into an 8×8 baking dish lined with parchment paper.
Filling:
- Combine all filling ingredients in a bowl, whisk until combined (I used the whisk attachment of my immersion blender. I think you’d either want that or an electric hand mixer – doing it by hand probably won’t work as well since the cream cheese is thick).
- Pour filling into container to cover crust.
- Put in freezer overnight, take out 30 minutes before you want to serve.
Glaze (make this when serving):
- Combine all ingredients together in a small bowl and whisk until smooth! (this you can use a hand whisk for).
- Pour over cheesecake when serving.
Notes
Vegan Option – swap for a vegan cream cheese (I recommend Daiya, Miyokos, or Kite Hill).
Refined Sugar Free Option – just leave off glaze!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1/9 of pan