Katrina TaTae Fitness Gluten Free Pumpkin Cheesecake Holiday Dessert Recipe

This Is The Gluten Free Pumpkin Cheesecake of Your Dreams

Shhh! No one has to know it’s healthy!

As I shared earlier, our family tradition is to have a cheesecake and a pumpkin cheesecake at holiday meals. What are some of your holiday traditions??

Not only is this pumpkin cheesecake gluten free, but it’s vegan, dairy free and no bake to boot! 💁🏻

The crust on this gluten free pumpkin cheesecake is reminiscent of a graham cracker crust. Yum! The filling is smooth and fluffy. Serve this in individual dishes, or one big pie pan – ramekins would also be super cute!

Hope you enjoy and happy holidays!

XOXO Katrina

Katrina TaTae Fitness Gluten Free Holiday Pies

Katrina TaTae Fitness Gluten Free Pumpkin Cheesecake Holiday Dessert Recipe

  • Prep Time:
    20 minutes
  • Cook Time:
    2-4 hours chilling
  • Total Time:
    at most 4 hours 20 minutes
  • Recipe Type:
    dessert
  • Serves:
    up to 12 servings

Ingredients

  • FOR GLUTEN FREE PUMPKIN CHEESECAKE CRUST
  • 1/2 cup gluten free old fashioned rolled oats
  • 1/2 cup raw almonds
  • 1 tablespoon coconut sugar
  • 2 tablespoons coconut oil, melted
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon maple syrup, or liquid sweetener of choice
  • 1 teaspoon vanilla extract
  • FOR THE GLUTEN FREE PUMPKIN CHEESECAKE FILLING
  • 1 1/2 cup raw cashews, soaked for 4 hours, drained TIME HACK! soak cashews in boiling water for 1 hour
  • 3 tablespoons freshly squeezed lemon juice, about 1 lemon
  • 2 tablespoons non-dairy milk, unsweetened
  • 1/3 cup maple syrup, or liquid sweetener of choice
  • 2 teaspoons vanilla extract
  • 1 cup pumpkin puree
  • 2 scoops of your favorite vanilla protein powder
  • 2 teaspoons ground cinnamon
  • 2 tablespoons coconut oil, melted
  • dash of the following spices (allspice, cloves, ground ginger, nutmeg)

Instructions

  • FOR CRUST
  • 1. Place all crust ingredients into a food processor and blend until a fine meal is achieved. When pressed, the crust should hold together.
  • 2. Press crust into a pie dish, or crumble into a small dish like I did!
  • FOR FILLING
  • 1. Set cashews in a bowl of water and allow to soak. Drain and set aside.
  • 2. Add pumpkin cheesecake filling ingredients into a high speed blender, blend until smooth, creamy consistency is achieved. Add more non-dairy milk if the filling is too thick. Refrigerate for several hours.
  • 3. Spoon the filling over the top of the crust.
  • 4. Keep chilled until ready to serve.
  • Optional: Add a dollap of coconut whip!
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Katrina TaTae Fitness Gluten Free Pumpkin Cheesecake Holiday Dessert Recipe

Katrina TaTae Fitness Gluten Free Holiday Pies

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Don’t mind me…I’ll be browsing the other holiday dessert recipes HERE. 👩🏻‍🍳

Katrina TaTae Fitness Healthy Holiday Desserts Gluten Free Pies Recipe

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