Gluten-free & Dairy-free Pumpkin Cheesecake

These pumpkin cheesecake squares are simply a dream! Something about me is that I loveeeee pumpkin desserts, and these are definitely one of my favorites. I promise you are going to love these. They are gluten-free, dairy-free, simple to make, and absolutely delicious!

Ingredients

Here are the ingredients you'll need:

• non-dairy cream cheese
• almond flour
• coconut flour
• maple syrup
• coconut oil
• sugar
• brown sugar
• pumpkin pie spice
• cornstarch or tapioca flour
• eggs
• pumpkin puree
• cinnamon
• pumpkin pie spice

See recipe card for quantities.

Storage

Store in the fridge for up to 5 days!

Gluten-free & Dairy-free Pumpkin Cheesecake

These pumpkin cheesecake squares are gluten-free, dairy-free, simple to make, and absolutely delicious!

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Servings: 9 squares

Course: cheesecake, Dessert

Cuisine: American

Ingredients Method

Ingredients

  

For the crust/topping:

• 2 cup almond flour
• 2 tablespoon coconut flour
• ¼ cup maple syrup
• ⅓ cup coconut oil melted
• 1 teaspoon vanilla extract
• 2 tablespoon brown sugar *this is for the topping!*

For the pumpkin cheesecake filling:

• 16 oz. non-dairy cream cheese softened
• ¾ cup granulated sugar
• 2 ½ tablespoon brown sugar
• 2 eggs
• ¾ cup +1 tablespoon pumpkin puree
• 1 ½ teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 ½ teaspoon cornstarch or tapioca flour

Method

 

1. Preheat oven to 325℉ and line an 8x8 pan with parchment paper.
2. In a bowl, mix together the crust ingredients (except for the brown sugar) until you have a dough. Press ⅔ of the dough into the prepared pan. Save the remaining ⅓ of dough for the topping. Bake the crust for 10 minutes.
3. In a food processor or blender, combine all of the filling ingredients until smooth. Pour the batter onto the baked crust and return to the oven to bake for about 30 minutes.
4. With the remaining ⅓ of dough, mix in the 2 tablespoon brown sugar to make the crumble topping. Once the cheesecake has baked for about 30 minutes, remove from oven and evenly sprinkle the crumble topping over top. Return to the oven for another 20-30 minutes (will vary based on oven) or until the cheesecake appears set.
5. Let the cheesecake cool in the fridge for at least 3 hours before slicing and enjoying!