Keto Pumpkin Cheesecake (no bake)

ACF Type: text

Carb-Conscious, Keto, No Bake

Cheese

Keto Pumpkin Cheesecake

Ingredients

  • For the crust: 2 cups Almond flour
  • 1/3 cup melted butter
  • 1 tsp cinnamon
  • 4 tbsp monk fruit sweetener
  • 1 tsp vanilla extract
  • For the filling: 1 ½ cups Raw cashews soaked in water
  • ½ cup almond or coconut milk
  • ¼ cup pumpkin puree
  • ½ tsp cinnamon
  • 2 tsp pumpkin pie spice
  • 2 tsp vanilla extract
  • 1 tbsp maple syrup
  • 1/3 - ½ cup monk fruit sweetener

Instructions

1
For the filling, mix all the ingredients by hand or in a food processor and press the crust in a lined 9 inch pan.
2
Soak your cashews in cold water at least 5-6 hours or in boiling hot water for an hour. Drain them well and let them dry.
3
Add them to a food processor/ high speed blender with the rest of the ingredients and blend until very smooth.
4
Scrape the sides if you need to. Taste the filling and if desired add more spices or sweetener.
5
Pour the filling on top of the crust and let the cheesecake set in the freezer for at least 1 hour.
6
Before cutting scrape the sides and let the cheesecake thaw around 10 minutes.

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