Guilt Free Pumpkin Cheesecake

RatingDifficultyAdvanced

TweetSaveShare
Yields12 Servings
Prep Time30 minsCook Time15 minsTotal Time45 mins
Crust
 2.50 cups almond flour
 1 tsp cinnamon
 0.50 tsp pumpkin pie spice
 2 tbsp Steviva Blend
 0.50 cup melted coconut oil
Filling
 1 envelope gelatin
 1 cup boiling water
 8 cream cheese (softened)
 15 pumpkin puree
 1 tsp vanilla extract
 1 tsp pumpkin pie spice
 1 tsp cinnamon
 0.67 cup Steviva Blend
Topping
 0.50 cup heavy whipping cream
 2 tbsp MonkSweet+
Crust
1

Preheat the oven to 350°F.

2

Combine the almond flour, Stevia Blend and cinnamon in a food processor and pulse until blended.

3

Gradually add in the oil and pulse until crumbly.

4

Press evenly into the bottom of a nine inch springform pan and up the sides about an inch.

5

Bake for 12 minutes or until golden.

Filling
6

Combine gelatin, Steviva Blend and boiling water. Stir until completely dissolved. Set aside.

7

Beat cream cheese, pumpkin puree, vanilla and spices until smooth.

8

Gradually add the gelatin mixture into the cream cheese mixture while beating. Beat until mixed.

9

Pour the filling into the pie crust and chill until set. (several hours)

Topping
10

With an electric hand mixer beat the whipping cream with the MonkSweet+ until stiff.

11

Decorate the top of your cheesecake as preferred or serve the cheesecake with the whipped cream on the side.

Category

Ingredients

Crust
 2.50 cups almond flour
 1 tsp cinnamon
 0.50 tsp pumpkin pie spice
 2 tbsp Steviva Blend
 0.50 cup melted coconut oil
Filling
 1 envelope gelatin
 1 cup boiling water
 8 cream cheese (softened)
 15 pumpkin puree
 1 tsp vanilla extract
 1 tsp pumpkin pie spice
 1 tsp cinnamon
 0.67 cup Steviva Blend
Topping
 0.50 cup heavy whipping cream
 2 tbsp MonkSweet+

Directions

Crust
1

Preheat the oven to 350°F.

2

Combine the almond flour, Stevia Blend and cinnamon in a food processor and pulse until blended.

3

Gradually add in the oil and pulse until crumbly.

4

Press evenly into the bottom of a nine inch springform pan and up the sides about an inch.

5

Bake for 12 minutes or until golden.

Filling
6

Combine gelatin, Steviva Blend and boiling water. Stir until completely dissolved. Set aside.

7

Beat cream cheese, pumpkin puree, vanilla and spices until smooth.

8

Gradually add the gelatin mixture into the cream cheese mixture while beating. Beat until mixed.

9

Pour the filling into the pie crust and chill until set. (several hours)

Topping
10

With an electric hand mixer beat the whipping cream with the MonkSweet+ until stiff.

11

Decorate the top of your cheesecake as preferred or serve the cheesecake with the whipped cream on the side.

Guilt Free Pumpkin Cheesecake


Newsletter Sign Up

At Steviva, we want to make sugar reduction as delicious and effortless as possible. Let's start you off with a welcome discount!

Enter your info to the right to receive 10% off your first purchase.

  • Get the deepest discounts on our products.
  • Get exclusive VIP access to Steviva staff for recipes
Close this popup