Pumpkin Cheesecake (Healthy Version)


– 1/2 cup walnuts
– 1/2 cup almonds
– 5 dates
– dash of sea salt

– 2 cups pumpkin puree
– 1 cup greek yogurt
– 1/4 to 1/2 cup honey
– 1 tbsp lemon juice
– 1 tbsp cinnamon
– 1/4 tsp sea salt


1. Pre-heat oven to 350F.

2. Add all CRUST ingredients to a blender or food processor and blend together until crumbly.

3. Add crumbles to a pie pan and press to the bottom and side of the pan.

4. Add all FILLING ingredients to a blender or food processor and blend together.

5. Once blended, pour filling into the crust.

6. Add cheesecake to oven and bake for 50-55 minutes. Filling should not be jiggly when it’s finished.

7. Allow cheesecake to cool and then serve.


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