No Bake Keto Pumpkin Cheesecake
BY LOWCARBSPARK
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DISH INFO
INGREDIENTS
12
MINUTES
20
INFO
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DISH INFO
CRUST INGREDIENTS
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DISH INFO
FILLING INGREDIENTS
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A
dd the powdered sweetener, melted butter, salt, vanilla extract, and mix using a silicone spatula until well combined.
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Transfer the mixture to a 7-inch springform pan lined with parchment paper and press it into the bottom using a spoon or your fingers.
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Blend gelatin with water and let it rest for 5 minutes. Warm gently until it liquefies, using low heat or microwave in 10-second bursts.
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In a large mixing bowl, combine softened cream cheese, sour cream, sweetener, pumpkin puree, pumpkin pie spice, vanilla extract, and salt. Mix at medium speed until smooth.
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Fold the whipped cream gently into the pumpkin mixture.
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Once incorporated, blend in the liquified gelatin mixture.
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Remove the crust from the fridge, then pour the pumpkin filling and spread it evenly using a silicone spatula.
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Once the cheesecake is set, it’s ready to be sliced and savored!
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ENJOY!!
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SWIPE UP FOR THE FULL RECIPE AND EXTRA TIPS!!
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