Creamy pumpkin cheesecake with a surprise cinna-clove crust made with an organic SIMPLE Square!
Total Time: 1 hr 15 min
2 Cinna-Clove SIMPLE Squares
1/4 cup coconut oil
1 1/2 cup cashew butter
1/4 cup raw honey
1 lemon (juiced)
1/2 Tbs. vanilla
3/4 cup pure pumpkin
1 1/2 Tbs. Pumpkin pie spice
1/2 Tbs. Chia seeds
1/4 tsp. sea salt
1/4 cup coconut cream
1 Tbs. honey
In a small rectangular baking dish, place 2 SIMPLE Squares Cinna-clove bars on bottom of dish and press firmly to spread over the entire surface. Set aside.
In a sauce pan, combine coconut oil, honey, lemon juice and vanilla.
Stir mixture on low heat to melt and combine.
Stir in cashew butter until creamy.
Add pure pumpkin puree and continue string on low heat.
Remove from heat and add chia seeds, pumpkin pie spice and salt. Stir to combine.
Pour mixture over crust.
Place dish in freezer for 1 hour to let set.
Combine coconut cream and honey and whisk until fluffy.
Pour over cold cheesecake.
Cheesecake can be stored in freezer or refrigerator.
For cheesecake bites, use a silicone mold and place 1/4 of SIMPLE Squares into the bottom of each mold and top with filling. Freeze before serving.
By Katie, Nutritional Therapist and Personal Trainer
The Well U | thewellu.com