Skill Level: Beginner
Total Time: 30 minutes +
Total Time: 30 minutes +
Servings 12
Ingredients
- 1 batch Hike Bite Crust, see recipe on skyterraathome.com
- 3 cups Cashews, unsalted and roasted
- 1/2 T. Vanilla extract
- 1 T. Pumpkin pie spice or apple pie spice
- 2/3 cup Lemon juice
- 2/3 cup Coconut milk, canned and full fat
- 2/3 cup Pumpkin puree, unsweetened
- 1 cup Pure maple syrup, dark grade A
- dash Ground cinnamon
- ½ cup Water
Instructions
- Prepare Hike Bite Crust according to the recipe. Feel free to adjust the recipe by adding chocolate pieces or specific dried fruit or nuts of your choice. Set aside.
- Take parchment paper and line a baking sheet or casserole pan.
- Take the Hike Bite Crust and press down into the pan until evenly spread and level.
- Add the cashews through maple syrup into a blender. Puree until smooth.
- Add water to the mixture/filling and blend again.
- Pour filling over the crust. Use a spatula to get the filling out of the blender as well as evenly spreading mixture so the cheesecake is level.
- Sprinkle with cinnamon then place in a freezer.
- Allow the cheesecake to freeze for at least 3-4 hours.
- When ready to eat, pull the cheesecake out of the freezer and defrost for 5-8 minutes. Cut into single serve pieces.
- Refreeze cheesecake as needed.
Notes
Servings: 12
Serving Size: 1/12th of pan Nutrition Information: This cheesecake is easy to prepare as no cooking is required and is more nutrient dense than traditional cheesecake.
Serving Size: 1/12th of pan Nutrition Information: This cheesecake is easy to prepare as no cooking is required and is more nutrient dense than traditional cheesecake.