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Healthy Pumpkin Cheesecake - grain-free and refined sugar-free | TheRoastedRoot.net #glutenfree #Thanksgiving #dessert
Healthy Pumpkin Cheesecake (Grain-Free)
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 12 mini cheesecakes
Author: Julia
For the Crust:
For The Maple Pumpkin Cheesecake Filling:
Prepare the Crust:
  1. Add all of the ingredients for the crust to a mixing bowl and stir to combine. The crust mixture will be crumbly.
Prepare the Pumpkin Cheesecake Filling:
  1. Add all of the ingredients for the filling to a blender and blend just until combined.
Prepare the Pumpkin Cheesecake:
  1. Preheat the oven to 350 degrees F and lightly oil or spray a 12-hole muffin tray (Note: you can also use an 8-inch spring form pie pan to make a full-size pumpkin cheesecake).
  2. Press 2 to 3 tablespoons of the crust mixture firmly into each hole of the muffin tray - there is plenty of crust mixture, so feel free to go liberal here.
  3. Pour the filling mixture into the holes, filling them all the way up.
  4. Bake on the center rack of the oven for 35 to 40 minutes, until the centers of the cheesecakes are firm.
  5. Remove from the oven and allow cheesecake to cool for 30 minutes. Place tray in the refrigerator and chill until completely cold. When ready to serve, run a small knife along the edge of each cheesecake to pop them out of the tray.
  6. Serve with homemade coconut whipped cream and enjoy!