Cheers To A Sweet Happy Holidays!

The ultimate cheesecake creation is served just in time to grace your Christmas dinner and holiday party! The No-Bake Pumpkin Cheesecake Squares are certainly delicious and are going to be a smash hit with your circle.

With all the holiday flavors incorporated in it, this recipe can never go wrong. The pumpkin, pumpkin spice and all the sweet tasty goodness will create that one of a kind festive flavor you’ve been craving for. Amazingly light and fluffy, and the texture is moist and creamy, plus the crust compliments the pumpkin flavor perfectly. It is also not overly sweet as I use the dates to sweetened-up this scrumptious dessert.

This recipe is a wonderful option for pumpkin pies, especially for those cheesecake fanatics out there! No baking required, so you will have more time for merry-making! Another marvelous factor about this cheesecake is that it does not utilize any unwanted sugar or high fructose corn syrup, so you are safe to indulge and treat yourself to more than one serving! The secret to this sweetness is the vibrant dates, which have so much health benefits to offer…

And while you’re enjoying this delicious dessert, allow me to greet you all a very merry Christmas! Cheers!

No-Bake Pumpkin Cheesecake Squares

Ingredients:

*** Crust:

1 cup pitted dates

½ cup almond flour

1 tablespoon cacao powder

2 teaspoon vanilla extract

1 tablespoon almond milk

*** Cheesecake layer:

1 ½ cups raw cashew

1/3 cup maple syrup

1/3 cup canned pumpkin

1 teaspoon pumpkin spice

coco whip for the toppings

Instructions:

1. Soak the cashews in water for 1 hour, then discard the water. Line a loaf-baking pan with parchment paper. Set aside.
2. Combine all the crust ingredients together in a food processor, then mix until all comes together for about a minute or two. Press this mixture evenly on the bottom of the prepared loaf-baking pan and place it in the freezer while preparing for the cheesecake topping.
3. Combine all the cheesecake ingredients in the food processor and pulse until smooth. Pour the cheesecake mixture over the crust in the baking pan and spread it evenly. Freeze the dessert for at least 2 hours.
4. Cut the cheesecake into squares and top with coco whip before serving.

P.S. I would like to hear from you. Just shoot me an email at vanessa@vanessachamberlin.com if you have any questions, thoughts or ideas that you want to share with me! =)

Question:  Pumpkin cheesecake or pumpkin pie? Rate this cheesecake from a scale of 1-10? Can you think of other ingredients to add to this wonderful recipe?  I would love to hear from you, so post your feedback in the comments section below! Send in your request recipes too!

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