Gluten-free cheesecake is hard enough to find. Gluten-free, vegan, low sugar PUMPKIN cheesecake is WAY harder. Until now – this recipe will guide you through making your own, so you can fulfill all your fall-themed cheesecake desires without getting sick from them!

Prep Time: 20-30 mins Bake Time: 35 mins

Ingredients:

For Base:

• 1/2 a box of Kinnikinnick graham crackers (or other dairy-free & gluten-free alternative)
• 5 tbsp dairy-free butter (I used Earth Balance)
• 1 tbsp monk fruit (I used Lakanto)

For Cheesecake Layer:

• 1/2 cup granulated sugar (can replace with more monkfruit)
• 1/4 cup monk fruit sweetener
• 3 tbsp flax meal + 1 tbsp water (can be replaced by 1 egg)
• 10 ounces of pumpkin purée
• 1 tsp vanilla exract
• 1 tsp pumpkin pie spice
• 1 tsp lemon juice
• 3/4 cup water

Instructions:

• preheat oven to 350F and make your crust by melting the butter, then mixing in crushed graham crackers and sugar. Press into muffin cups and bake for 6 mins
• lower temp to 325F and make your flax egg by mixing flax meal and water together and setting aside for a few minutes
• pulse cream cheese in a food processor until creamy, then add in the rest of the ingredients for the cheesecake layer. Pulse until smooth
• spoon mixture on top of mini crusts, and bake for approximately 30 minutes
• let cool when done, then refrigerate until chilled, and store in fridge for best consistency. Can also store in freezer, in which case let defrost on counter for 5-10 minutes before eating)