No-Bake Vegan Pumpkin Cheesecake (Gluten-Free, Diabetic-Friendly Recipe

Name: No-Bake Vegan Pumpkin Cheesecake (Gluten-Free, Diabetic-Friendly
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1/2 cup gluten free oats; 1/2 cup sliced almonds or 1/2 cup almond meal; 4 tablespoons coconut oil, melted; 2 tablespoons erythritol or 2 tablespoons xylitol sugar substitute; Filling; 8 ounces raw cashew nuts; 1 cup pumpkin puree (canned or homemade); 3/4 cup unsweetened almond milk or 3/4 cup coconut milk; 1/2 cup coconut oil, melted; 4 tablespoons erythritol or 4 tablespoons xylitol sugar substitute; 2 teaspoons pumpkin pie spice (or 1 1/4 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ground clove, and 1/4 tsp ground ginger); 1 teaspoon vanilla extract; 1 pinch salt

Servings: persons

Crust
1/2 cup gluten free oats
1/2 cup sliced almonds or 1/2 cup almond meal
4 tablespoons coconut oil, melted
2 tablespoons erythritol or 2 tablespoons xylitol sugar substitute
Filling
8 ounces raw cashew nuts
1 cup pumpkin puree (canned or homemade)
3/4 cup unsweetened almond milk or 3/4 cup coconut milk
1/2 cup coconut oil, melted
4 tablespoons erythritol or 4 tablespoons xylitol sugar substitute
2 teaspoons pumpkin pie spice (or 1 1/4 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ground clove, and 1/4 tsp ground ginger)
1 teaspoon vanilla extract
1 pinch salt

1
In a food processor, place oats and almond slices and process until they are ground. (If you are using almond meal, you only need to process oats.).
2
In a bowl, place the ground oats, almonds (or almond meal), melted coconut oil and 2 Tbsp of sweetener. Mix well and press it onto the bottom of a 7-inch springform pan. Keep the pan in the freezer while you are making the filling.
3
Place all the ingredients for the filling in a blender and blend until it becomes smooth and creamy. Make sure to stop the blender and scrape the sides as needed during this process.
4
Take out the pan from the freezer. Pour the filling in the pan and refrigerate for at least 4 hours or overnight.
5
Infuse love, slice and serve!

886

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Crust, 1/2 cup gluten free oats, 1/2 cup sliced almonds or 1/2 cup almond meal, 4 tablespoons coconut oil, melted, and more.

Yes, No-Bake Vegan Pumpkin Cheesecake (Gluten-Free, Diabetic-Friendly falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

No-Bake Vegan Pumpkin Cheesecake (Gluten-Free, Diabetic-Friendly

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