Skinny Gluten-free Pumpkin Cheesecake

Gluten-free Thanksgiving desserts are just as delicious. Try this gluten-free pumpkin cheesecake!

For Thanksgiving, my husband and I will pick up my dad, and then join my side of the family. Lots of catching up… And lots of good food and memories…

RE holiday food: I still maintain healthy eating on Thanksgiving, and recommend you do too.

And, yes, there are easy ways to remake Thanksgiving desserts.

 

Try this delicious, healthy, skinny gluten-free pumpkin cheesecake. You likely have all of the ingredients on hand. Enjoy!

Crust:

  • 1/2 cup walnuts
  • 1/2 cup almonds
  • 4-5 dates
  • Dash of (natural) sea salt

What to do

  1. Grind all ingredients in a food processor until crumbly and sticky.
  2. Press in the bottom and sides of a pie pan. (Or line pan with parchment paper)

Filling:

  • 2 cups pumpkin puree
  • 1 cup Greek yogurt (full fat)
  • 1/4 to 1/2 cup honey, (choose organic unprocessed wild honey only)
  • Or you can use liquid Stevia a safe all-natural herbal sugar substitute…
  • 1 T lemon juice
  • 1 T cinnamon
  • 1/4 tsp sea salt

Final step:

  1. Mix ingredients together in a food processor (or blender) and pour into crust.
  2. Bake at 350 for 50 to 55 minutes until no longer jiggly. Cool and Enjoy.

That’s it!  Super EASY, ultra-healthy, and incredibly delicious!  Yummy!

 

Wishing you a blessed Thanksgiving.

With love,

Kathy

 

P.S. – For more healthy gluten-free desserts people line up for, get the kindle version of my book, the 14-day Gluten-free Guide!

Click right here to grab it!

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