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Gluten Free No-Bake Pumpkin Cheesecake with Ginger Snap Crust

Ingredients

Crust

  • 20 Gluten Free Ginger Snap Cookies
  • 4 T Butter Earth Balance butter for dairy free/soy free

Filling

  • 8 oz Cream Cheese Kite Hill cream cheese for dairy free
  • 1/2 cup Canned Pumpkin
  • 1/2 cup Whipped Cream CocoWhip for dairy free
  • 1/4 cup Maple Syrup
  • 1 tsp Vanilla
  • 1 tsp Cinnamon
  • 1 tsp Pumpkin Pie Spice
  • 1 tsp lemon juice

Instructions

  1. In a food processor, mix ginger snaps with the butter

  2. Line a pie dish with the crust mix and press it down firmly

  3. Rinse out the crumbs from the food processor and then combine all filling ingredients and pulse until all ingredients mixed together

  4. Pour the filling into the pie crust and place in the fridge until it’s set

  5. Enjoy!