No Bake Pumpkin Cheesecake

Holidays are all about indulgences so if you are looking for a recipe with #norefinedsugar, this one is for you.

Ingredients

Crust

1 C of Pecans

1 C of Dates

1 tsp of Pure Vanilla Extract

Filling

16 Oz Softened Cream Cheese

1 C of pumpkin Puree

1 C of Maple Syrup

1 Tsp of Cinnamon

1/2 Tsp of Ginger Powder

1/2 Tsp of Ground Cloves

1/2 Tsp of Cardamom

1/4 Tsp of Grated Nutmeg

Appliances

Food processor

Hand or stand mixer

Large 6 piece muffin pan

Methods

For the crust, add all the ingredients in a food processor and pulse till everything is well combined. You may end up with one big ball or "dough.”

For the filling, add all the ingredients to a big mixing bowl. Using a hand mixer combine everything into a smooth mixture.

I love using a silicon muffin pan so I did not have to line my pan. Use two TBS of crust and press it down evenly in each muffin cup. You should get 6.

Top each of the crust with your cream cheese mixture.

Wrap the muffin pan with plastic wrap and freeze it overnight. Defrost at room temperature for 15-20 minutes before serving. You can also move these to the fridge for a few hours before serving.