This healthy no-bake Pumpkin Cheesecake is dairy-free, gluten-free, grain-free, and made with a delicious ginger snap cookie crust! Refined sugar-free and SO creamy. Your new favorite fall dessert!
AKA: BLOW YA MIND Pumpkin Cheesecake
AKA: The BEST Pumpkin Cheesecake You’ll Ever Have
AKA: Your New Favorite Fall Dessert
Any and ALL of these names would have been totally appropriate for the recipe I am sharing today.
Admittedly, I am not a huge fan of cheesecake…but when recipe inspiration strikes, I am willing to give anything a second chance if it means coming up with a yummy treat to share with you guys. That’s exactly what happened with my latest experiment and the result was BETTER than expected. Today’s Healthy No-Bake Pumpkin Cheesecake with Ginger Snap Cookie Crust will be your new favorite seasonal treat.
That Ginger Snap Crust Though
You guys…if you haven’t tried these new Grain-Free Cookies from Hu Kitchen, you are missing out! They are the first cookies on the market (that I know of!) to be fully date-sweetened. You KNOW I love using dates to make no added sugar treats so seeing a company that I already know and love doing the same is AMAZING. Did I mention the taste and texture are incredible as well!?
They come in 4 yummy flavors: Chocolate Chip, Peanut Butter, Snickerdoodle, and Ginger Snap. All of which are grain-free, gluten-free, refined sugar-free, and sugar alcohol-free (so hard to find these days!!). All of them (aside from the Peanut Butter) are paleo and KETO-friendly as well.
Of course, I love them on their own, but I had to get a little creative and try them out in a recipe as well.
A few months back, I used them to make these INCREDIBLE Magic Cookie Bars and just in time for fall, I’ve now incorporated them into the most AMAZING Dairy-Free Gluten-Free Pumpkin Cheesecake. Did I mention it’s no bake? 🙂
No Weird Ingredients
Just like Hu Kitchen Cookies this cheesecake recipe has NO WEIRD INGREDIENTS. It’s grain-free, gluten-free, dairy-free, refined sugar-free, and simply made with:
- pumpkin puree
- coconut oil
- coconut milk
- pumpkin pie spice
- vegan cream cheese
- maple syrup
- Hu Kitchen Grain-Free Gingersnap Cookies
- nut butter of choice
Whole food ingredients and the process to make this no-bake dessert couldn’t be any easier!
Healthy No-Bake Pumpkin Cheesecake with Ginger Snap Cookie Crust
Plant-based and non plant-based people alike have concluded that this cheesecake rivals ANY regular cheesecake. It’s a MUST MAKE for the upcoming holiday season.
Healthy No-Bake Pumpkin Cheesecake with Ginger Snap Cookie Crust
- Prep Time: 15 mins
- Total Time: 15 minutes
- Yield: 8 slices 1x
- Category: dessert
- Diet: Gluten Free
Ingredients
For Cheesecake:
1 cup pumpkin puree
1/2 cup coconut oil, not melted
1/2 cup canned coconut milk (full fat)
1/2 tbsp. pumpkin pie spice
1 container Kite Hill plain vegan cream cheese
1/2 cup maple syrup
For Crust:
3 bags of Hu Kitchen Grain-Free Gingersnap Cookies
1/2 cup neutral nut butter of choice (I used Trader Joe’s Mixed Nut Butter but any regular almond butter would work well!)
Instructions
Place all cheesecake ingredients in a high speed blender and blend on high until creamy and smooth. Pour mixture into a bowl and set aside.
Wash out the blender (or use a food processor!) and place cookies and almond butter in it. Blend on high until fully combined and and thick crumbly consistency is achieved.
Line a 9 inch springform pan with a circle of parchment paper. Press down cookie/nut butter into the pan and make sure it is evenly distributed. Pour cheesecake mixture on top and use a the back of a spoon or a frosting knife to spread it evenly over the crust layer.
Place pan in the freezer for about an hour to set. Remove pan from freezer, release the out ring of the springform pan, slice cheesecake in to 8 pieces and serve!
Store in the refrigerator for up to 5 days…this dessert gets even better with time!
Looking for more pumpkin treats? Check out these recipes!
Soft Baked Chocolate Chip Pumpkin Cookies
Easy Gluten-Free Pumpkin Chocolate Chip Muffins
Paleo Pumpkin Coconut Crumb Cake with Pecans
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2 responses to “Healthy No-Bake Pumpkin Cheesecake with Ginger Snap Cookie Crust [dairy-free + grain-free]”
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Ohhh – Kaila that looks tasty!! Thanks for sharing at the What’s for Dinner party – I love your contributions! Have a wonderful week.
Simply delicious, love the fact this is dairy free too so I can enjoy it as well as my family #FullPlateThursday
★★★★★