Okay, so their name is a lie really and I should call them a ‘Cheeselesscake’, but, nonetheless, they are delicious.
Having seen many a pumpkin cheesecake on the internet, and whilst scrolling through pinterest pumpkin recipes, I decided that I had to give a pumpkin cheesecake a go.
These are high in protein, contain no refined sugar and are super tasty, what more could want? Well, in actual fact, they only use 4 ingredients soooo, what are you waiting for?
- 70g of Rawnola (or any granola that has a high quantity of nuts, seeds and fruit),
- 30g of unflavoured or vanilla casein,
- 100g of pumpkin puree,
- 1/2 a teaspoon of vanilla extract.
Simply blend the granola until it becomes quite sticky and then press an even amount in to the base of 6 cupcake moulds.
Now mix together the remaining ingredients and spread over the base.
Pop in to the fridge for 2-3 hours until set and voila, you have tasty pumpkin cheesecakes.