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Pumpkin Cheesecake

Yields1 ServingPrep Time2 hrsCook Time10 minsTotal Time2 hrs 10 mins

  1 scoop of Vanilla KOS Protein
  12 graham crackersfeel free to use gluten-free
  1/2 cup melted vegan butter
  1 ¼ cups raw cashewssoaked in water overnight
  1 ½ cups pumpkin puree
  1/2 cup unsweetened nut milk
  1/3 cup maple syrup
  2 tbsp melted coconut oil
  1/2 lemon juice
  1 tbsp pumpkin pie spice
  1 tsp vanilla extract
  1 pinch of salt

Preheat the oven to 350 degrees F.


Stir together the graham cracker crumbs and melted vegan butter.


Press firmly into the bottom of a 9-inch springform pan.


Bake for 10 minutes. Cool completely.


Add the Vanilla KOS Protein, drained cashews, pumpkin, vanilla, pumpkin spice, syrup, milk, lemon, salt and coconut oil in the bowl of a food processor or blender. Blend until completely smooth.


Taste and add more syrup if you would like your pie sweeter.


Pour the filling into the prepared crust and smooth with a spatula.


Place in the freezer to set for at least 2 hours or overnight.


Remove from the freezer an hour before serving. Store in the refrigerator and serve chilled. Enjoy!