Yummms. This is a great treat for Fall, I love pumpkin spice anything ^_^ This delicious creamy dessert is just under 4 grams of carbs per serving, so the carb and sugar count is much lower than most desserts. The best part? It's a no bake dessert. It never sets up fully so it's best served in a bowl, and scooped out with a spatula =P You could sub whipped cream for the coconut milk and add eggs to make this a regular cheesecake that you can bake! I was just being lazy!
No Bake Low Carb Pumpkin Cheesecake
makes 8 servings
- 8 ounces full fat Cream Cheese
- 1 cup Canned Pumpkin
- 1 can Coconut Milk, chilled in fridge syrup drained
- about 1/3 cup Macadamia Nuts, ground
- 2 Tbsp. & 1/4 tsp. Stevia, or sugar substitute, divided
- 2 1/4 tsp. Pumpkin Pie Spice, divided
- 1/4 tsp. Vanilla Extract
Use a blender, Magic Bullet, or food processor to grind the macadamia nuts with 1/4 tsp. Stevia and 1/4 tsp. pumpkin pie spice. Pulse until the nuts look like crumbs, press into the bottom of a pie pan. In a large bowl add the drained coconut milk (it should be completely firm) and 1/4 tsp. vanilla extract. Beat the coconut milk starting and low and slowly increasing the speed. You should end up with what looks like whipped cream. Add in the remaining ingredients and beat until fluffy and combined. Pour the mixture over the "crust" in the pan and refrigerate at least one hour before serving.
As I stated this is more like a mousse in terms of texture, but it tastes exactly like cheesecake! So good! Per slice: 211.5 calories, 4 carbs, 3.5 grams protein.