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NO BAKE PUMPKIN CHEESECAKE

Skill Level: Beginner
Total Time: 30 minutes +
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Servings: 12
Ingredients Method Notes

Ingredients
  

  • 1 batch Hike Bite Crust, see recipe on skyterraathome.com
  • 3 cups Cashews, unsalted and roasted
  • 1/2 T. Vanilla extract
  • 1 T. Pumpkin pie spice or apple pie spice
  • 2/3 cup Lemon juice
  • 2/3 cup Coconut milk, canned and full fat
  • 2/3 cup Pumpkin puree, unsweetened
  • 1 cup Pure maple syrup, dark grade A
  • dash Ground cinnamon
  • ½ cup Water

Method
 

  1. Prepare Hike Bite Crust according to the recipe. Feel free to adjust the recipe by adding chocolate pieces or specific dried fruit or nuts of your choice. Set aside.
  2. Take parchment paper and line a baking sheet or casserole pan.
  3. Take the Hike Bite Crust and press down into the pan until evenly spread and level.
  4. Add the cashews through maple syrup into a blender. Puree until smooth.
  5. Add water to the mixture/filling and blend again.
  6. Pour filling over the crust. Use a spatula to get the filling out of the blender as well as evenly spreading mixture so the cheesecake is level.
  7. Sprinkle with cinnamon then place in a freezer.
  8. Allow the cheesecake to freeze for at least 3-4 hours.
  9. When ready to eat, pull the cheesecake out of the freezer and defrost for 5-8 minutes. Cut into single serve pieces.
  10. Refreeze cheesecake as needed.

Notes

Servings: 12
Serving Size: 1/12th of pan
Nutrition Information: This cheesecake is easy to prepare as no cooking is required and is more nutrient dense than traditional cheesecake.