In my original post on Instagram I said this was pumpkin flavoured, and the batch I made is. But you could basically sub out the pumpkin puree for any other fruit you wanted to use! Cherry, blue berry etc!
Or you can leave it out and just have a plain vanilla cheese cake.
This recipe is super simple and takes all of 10 minutes to prep. Then you just have to wait a couple hours while it sets!
- 2 cans extra rich coconut cream (chilled in the fridge over night. Exclude liquide!)
- 1 C pumpkin puree
- 4 tbsp honey (It’s important to not sub this, as it helps make it firm when chilled)
- 1 tsp cinnamon
- 1/2 allspice
- 1/4 ground cloves
- 1/8 ginger
- 1/2 vanilla
- Dash of salt
- 1/2 C. Chia crumbs, or gluten free graham (I used Thornburry Bakery)
- 1/4 C. almond flour
- 2 tbsp coconut flour
- 3 tbsp coconut sugar
- 1/4 c melted coconut oil
- Dash of salt
In a mixing bowl fold together crust ingredients until combined. Line the bottom of a spring form pan with parchment paper, and press crust into button until even. Place in fridge to set while making filling.
In a mixing bowl combine all ingredients with hand mixer or standing mixer on low, slowly increasing to high until soft peaks are achieved. Using a silicon spatula place filling over crust and spread evenly. Place cake in freezer for about 2 hours or until edges are firm.
Serve chilled and store in fridge for up to a week, or freeze and store for up to 2 months.