No Bake Sugar-Free Pumpkin Cheesecake

• Produce

  • 2 cups Pumpkin puree

• Condiments

  • 1 tsp Stevia extract, pure

• Baking & Spices

  • 1/2 tsp Cinnamon, ground
  • 2 tbsp Coconut flour
  • 1 tsp Pumpkin pie spice
  • 1/4 tsp Salt
  • 1/4 tsp Sea salt
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Coconut, unsweetened

• Dairy

  • 4 tbsp Butter
  • 1 8 ounce package Cream cheese

• Desserts

  • 1 envelope Gelatin

• Other

  • 2 cup Sunflower seed flour or process your own unsalted seeds
  • 1/2 cup Swerve

Found on sugarfreemom.com

Description

Ingredients

• 1/2 cup unsweetened shredded coconut
• 2 cup sunflower seed flour or process your own unsalted seeds
• 1/2 teaspoon ground cinnamon
• 1/2 cup Swerve
• 1/4 teaspoon sea salt
• 4 tablespoons softened butter
• 1 envelope gelatin
• 8 ounce package cream cheese, softened
• 2 cups pumpkin puree, not pie filling
• 2 tablespoons coconut flour
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1 teaspoon pure stevia extract

Directions

• Line an 8 by 8 pan 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 its all absorbed.
• Pour filling onto crust and cover and refrigerate until set, about 2 hours.
• When ready to serve, remove by lifting parchment ends and placing onto a cutting board to slice.
• Top with whipped cream if desired!

Nutrition