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No Bake Pumpkin Cheesecake














Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium


2 tablespoons almond butter
2 tablespoons water
6 ounces graham crackers/wafers
2 cups pumpkin
cooked & pureed
1 package silken tofu
cup maple syrup
¼ cup almond butter
1 tablespoon pumpkin pie spice
1 cup water
1 ½ tablespoons agar powder


Lightly oil a 12 inch springform pan and set aside.

Mix together almond butter and water.

Set aside.

Grind graham crackers in a food processor into fine crumbs.

Transfer to a large bowl and mix in the prepared almond butter-water mixture until coarse crumbs are formed.

Press firmly into bottom of prepared pan and set aside.

Purée pumpkin, tofu, maple syrup, almond butter and spice.

Set aside.

Meanwhile, simmer water and agar in a small saucepan for 3 to 5 minutes, whisking constantly.

Immediately add to pumpkin mixture and blend until smooth.

Pour this mixture into the waiting crust and smooth the top.

Chill overnight.


* not incl. in nutrient facts

Add review




Have anyone tried using silken soy puree to make cheesecake instead of silken tofu? If you haven't, you can check out more info on the following websit:

about 10 years ago

Nutrition Facts

Serving Size 114g (4.0 oz)
Amount per Serving
Calories 14913% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 117mg 5%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 8%
Sugars g
Protein 4g
Vitamin A 153% Vitamin C 4%
Calcium 5% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


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