Diabetic Living No Bake Pumpkin Cheesecake Food

SUGAR FREE PUMPKIN CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• (FOR THE CRUST:)
• Combine the almond flour, Stevia Blend and cinnamon in a food processor and pulse until blended.
• Gradually add in the oil and pulse until crumbly.
• Press evenly into the bottom of a nine inch springform pan and up the sides about an inch.
• Bake 12 minutes or until golden.
• (FOR THE FILLING:)
• Combine gelatin, Steviva Blend and COLD WATER. WHISK UNTIL THE GELATIN IS COMPLETELY dispersed. (if you put the gelatin into hot water first it immediately clumps and cannot dissolve).
• NOW add the boiling water. Stir until completely dissolved. Set aside.
• Beat cream cheese, pumpkin puree, vanilla and spices until smooth.
• Gradually add the gelatin mixture into the cream cheese mixture while beating. Beat until mixed.
• Pour the filling into the pie crust and chill until set. (several hours)
• (FOR THE TOPPING:)
• With an electric hand mixer beat the whipping cream with the Steviva MonkSweet+ sugar replacer until stiff. Decorate the top of your cheesecake as preferred or serve the cheesecake with the whipped cream on the side.
• I used my Wilton 2D tip and piping bag to finish my cheesecake as you see. I also sprinkled a bit of pumpkin pie spice over the top for added interest.

NO-BAKE PUMPKIN CHEESECAKE

Steps:

• For the crust: In a medium bowl, combine the gingersnap cookies, butter and salt. Use a measuring cup to gently press the cookie crumb mixture into the bottom of the prepared pan. Freeze for 30 minutes.
• For the filling: Using an electric mixer, whip the cream cheese, pumpkin, powdered sugar, cinnamon, cardamom, nutmeg, salt and cloves in a large bowl until creamy and smooth, about 5 minutes. Carefully fold in the coconut whipped topping with a rubber spatula. Pour into the crust and refrigerate at least 6 hours and up to overnight.
• In a small skillet over medium-high heat, quickly toast the coconut flakes, stirring constantly so they don't burn. Allow to cool completely and then scatter over the cheesecake.

DIABETIC LIVING NO BAKE PUMPKIN CHEESECAKE

Steps:

• To make crust - Preheat oven to 350 degrees F. In a small bowl, combine crushed graham crackers, canola oil, and sugar. Mix well. Spread evenly in bottom of an 8- or 9-inch springform pan; press firmly onto bottom. Bake for 5 minutes. Cool on a wire rack.
• To make pie - In a small saucepan, stir together gelatin and the water; let stand for 5 minutes to soften. Cook and stir over low heat until gelatin dissolves; set aside to cool slightly.
• In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth. Add pumpkin, sugar, the 1 teaspoon cinnamon, and the gelatin mixture; beat until well mixed. Fold in the three-quarters container of dessert topping. Spread mixture into crust in springform pan. Cover and refrigerate for 4 to 24 hours or until set.
• Using a thin metal spatula or table knife, loosen the cheesecake from the side of the springform pan. If desired, use a wide spatula to remove cheesecake from bottom of pan and place on a serving plate. Cut into wedges to serve. If desired, top with additional whipped topping. If desired, garnish with additional cinnamon, chopped pecans, and/or pomegranate seeds.
• Tip
• *Sugar Substitutes: Choose from Splenda® Granular, Equal® Spoonful or packets, or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons sugar for both crust and filling.

NO-BAKE DIABETIC BUTTERSCOTCH CHEESECAKE

Steps:

• bake the pie shell.
• mix 1st 3 ingredients.
• fold in the next 3 ingredients.
• pour into baked shell.
• refrigerate till set.
• drizzle butterscotch topping over pie.
• refrigerate leftovers if you have any:).

NO-BAKE VEGAN PUMPKIN CHEESECAKE (GLUTEN-FREE, DIABETIC-FRIENDLY

Steps:

• In a food processor, place oats and almond slices and process until they are ground. (If you are using almond meal, you only need to process oats.).
• In a bowl, place the ground oats, almonds (or almond meal), melted coconut oil and 2 Tbsp of sweetener. Mix well and press it onto the bottom of a 7-inch springform pan. Keep the pan in the freezer while you are making the filling.
• Place all the ingredients for the filling in a blender and blend until it becomes smooth and creamy. Make sure to stop the blender and scrape the sides as needed during this process.
• Take out the pan from the freezer. Pour the filling in the pan and refrigerate for at least 4 hours or overnight.
• Infuse love, slice and serve!