No-Bake Dairy Free Pumpkin Cheesecake |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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A friend of mine sent me this recipe for Thanksgiving, and naturally I had to add my own twist to it. If you can't get cashew butter locally, try my easy Cashew Butter recipe. Ingredients:
1 1/2 cups pumpkin puree |
1/2 cup honey |
3/4 cup smooth cashew butter |
1/2 cup coconut oil |
3 tablespoons apple cider vinegar |
1 1/2 teaspoons cinnamon |
1 teaspoon vanilla |
1 teaspoon ginger |
1 teaspoon nutmeg |
1 graham cracker crust |
Directions:
1. Bake crust according to package instructions.
2. Combine all ingredients in a high powered blender or food processor. Blend on high until smooth and creamy.
3. Pour mixture into crust.
4. Place in freezer to set (at least 2 hrs).
5. Keep in fridge until you are ready to serve.
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