No Bake Healthy Autumn Bliss Cheesecake
APPROXIMATE MACROS per sliceu003cbru003emacros (per slice, 10 slices)u003cbru003eu003cstrongu003e351 caloriesu003c/strongu003eu003cbru003eu003cstrongu003e36g carbsu003c/strongu003eu003cbru003eu003cstrongu003e19g fatu003c/strongu003eu003cbru003eu003cstrongu003e11g proteinu003c/strongu003eu003cbru003eu003cstrongu003e4g fiberu003c/strongu003e
Servings 10 servings
Calories 351kcal
Ingredients
- base 1 1/4 cups simple mills honey thins (or similar gf cookies), crushed into crumbs 1 cup pecans 6–7 medjool dates, pitted and softened in hot water 10 min, then drained 3–4 tbsp milk of choice (dairy or dairy-free, add more if mixture is too dry) pinch of sea salt filling 12 oz cream cheese, softened 1/2 cup plain greek yogurt (2% or whole for sturdiness) 1/2 cup cottage cheese (2%) 1 cup pumpkin puree 1/2 cup vanilla protein powder (whey or creamy plant-based) 1/3 cup honey 1 1/2 tsp pumpkin pie spice 1 tsp vanilla extract pinch of sea salt date caramel topping 1 cup medjool dates, pitted and softened in hot water 10 min, then drained 1/3–1/2 cup milk of choice (add gradually for desired thickness) 1 tsp vanilla extract pinch of salt (optional, for salted caramel flavor)
Instructions
- make the base -in a food processor, pulse cookies, pecans, and dates until crumbly. -add 3 tbsp milk and blend until sticky, adding more milk if needed so the mixture presses together easily. -press firmly into the bottom of an 8- or 9-inch springform pan lined with parchment. freeze while preparing filling.
- make the filling -in a large bowl, beat cream cheese until smooth. -add greek yogurt, cottage cheese, pumpkin puree, protein powder, honey, pumpkin spice, vanilla, and salt. u002du002dblend until creamy and mostly lump-free (it's ok if the cottage cheese isn't 100 smooth). -taste and adjust sweetness/spice.
- assemble cheesecake -pour filling over chilled crust and smooth top. -cover and refrigerate at least 6 hours (or overnight) until firm. for a super clean slice, freeze 1–2 hours before cutting.
- make date caramel -blend softened dates, 1/3 cup milk, and vanilla in a high-speed blender or food processor until silky smooth. -add more milk a tablespoon at a time until it reaches a pourable but thick caramel consistency. chill until ready to use.
- serve -spread or drizzle date caramel over the cheesecake before serving. -optional: sprinkle some toasted pecans on top.