No-Bake Pumpkin Cheesecake with Allulose
10
20 minutes
280
As the autumn leaves fall and the air turns crisp, there's nothing quite like a slice of spicy, creamy pumpkin cheesecake to embrace the season's flavors.
This dessert boasts the rich, spiced taste of pumpkin and the creamy indulgence of cheesecake. What makes it even more special is that we've sweetened it with Monkfruit Sweetener with Allulose, reducing the sugar content without compromising on taste.
So, go ahead! Enjoy the season's best flavors without all the added sugar.
Ingredients
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1/2 cups graham cracker crumbs (of your choosing, we used a gluten-free brand)
1/4 cup Golden Monkfruit Sweetener with Allulose
1/2 cup butter, melted
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- 1 (15 oz) can pumpkin puree
- 2 (8 oz) packages of cream cheese, softened
1 cup Lakanto Golden Monkfruit Sweetener with Allulose
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp salt
2 cups whipped cream (1½ cups heavy cream, unwhipped)
Directions
Mix graham cracker crumbs and Lakanto Golden Monkfruit Sweetener with Allulose sweetener in a bowl.
Add melted butter and combine until the crumbs are evenly coated.
- Press the mixture into the bottom of a 9-inch springform pan to create a crust. Refrigerate while you prepare the filling.
Beat cream cheese and Lakanto Golden Allulose Sweetener until smooth. Add pumpkin puree, vanilla extract, ground spices, and salt. Mix until well combined.
Gently fold in whipped cream until the filling is smooth.
- Pour the filling over the crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours or overnight to set.
- Carefully remove the springform pan sides.
- Slice and serve your No-Bake Pumpkin Cheesecake with Allulose.
1 comment
How does this have 6 gms of sugar per serving?! That seems like a lot for a “sugar-free sweetener” Confused.