No Bake Sugar-Free Pumpkin Cheesecake
Servings 12
Calories 223kcal
Ingredients
Crust
- ⅓ cup unsweetened shredded coconut
- 1 cup sesame seeds raw, unsalted or sunflower seeds or almond meal
- ½ teaspoon ground cinnamon
- ½ cup Swerve sweetener
- ¼ teaspoon sea salt
- 6 tablespoons butter softened
Filling
- 1 envelop gelatin
- 8 ounce cream cheese softened
- 2 cups pumpkin puree not pie filling
- 2 tablespoons coconut flour
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1 teaspoon pumpkin liquid stevia
Instructions
- Line an 8 by 8 pan or spring form with parchment paper.
- Add all crust ingredients to a food processor and pulse until fine crumbs.
- Evenly press crust mixture into the bottom of the pan.
- Pour 1 cup water into a small sauce pan and heat over medium heat until simmering.
- Add gelatin and simmer and stir until dissolved. Set aside to cool.
- Add cream cheese to a stand mixer and blend on low until smoother in texture.
- Add remaining ingredients and blend until all incorporated and no visible lumps of cream cheese.
- Keep stand mixer on low while pouring in cooled gelatin and continue until it's all absorbed.
- Pour filling onto crust and cover and refrigerate until set, about 2 hours.
- Top with whipped cream if desired!
Notes
Net Carbs: 5g
This recipe was first published on my blog in November 2014.
Nutrition
Serving: 1slice | Calories: 223kcal | Carbohydrates: 8g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 207mg | Potassium: 185mg | Fiber: 3g | Sugar: 2g | Vitamin A: 6785IU | Vitamin C: 2mg | Calcium: 156mg | Iron: 3mg