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No Bake Pumpkincheesecake

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Submitted by reddog

YIELD

1 cake

PREP

20 min

COOK

10 min

READY

6 hrs

Ingredients

2 3E+1
TABLESPOONS ML ALMOND BUTTER *
2 3E+1
TABLESPOONS ML WATER
6 173.4
2 473
CUPS ML PUMPKIN
cooked, pureed
1 1
PACKAGE PACKAGE SILKEN TOFU
firm *
158
CUP ML MAPLE SYRUP
¼ 59
CUP ML ALMOND BUTTER *
1 15
TABLESPOON ML PUMPKIN PIE SPICE
1 237
CUP ML WATER
1 ½ 23
TABLESPOONS ML AGAR POWDER *

Directions

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 Arrow up button

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Nutrition Facts

Serving Size 285g (10.1 oz)
Amount per Serving
Calories 373 13% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 292mg 12%
Total Carbohydrate 26g 26%
Dietary Fiber 5g 20%
Sugars g
Protein 11g
Vitamin A 381% Vitamin C 9%
Calcium 11% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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