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Pumpkin & Cauliflower Cheesecake
28’s Home Nutrition Program (portions based on our Women's 'Healthy Weight Maintenance' Eating Plan)
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Prep Time
2
hours
hrs
20
minutes
mins
Cook Time
1
hour
hr
Total Time
3
hours
hrs
20
minutes
mins
Course
Dessert, Treat
Cuisine
Mediterranean
Servings
8
Calories
336.3
kcal
Ingredients
1
cup
almond meal
2
tablespoon
desiccated coconut
1/3
cup
butter
2
tablespoon
pure maple syrup
1
pinch
salt
Ingredients for Filling
250
g
Birds Eye pumpkin & cauli mash
250
g
cream cheese
2
free range eggs
1/4
cup
pure maple syrup
1/2
teaspoon
ground cinnamon
1
teaspoon
vanilla extract
1
tablespoon
lemon juice
Instructions
Preheat oven to 170 degrees Celsius and line or lightly grease a cake tin.
Add all filling ingredients to a blender or food processor and blitz until it forms a dough. Press dough into the base of the prepared cake tin.
Add all filling ingredients to a blender or food processor and blitz until smooth.
Pour the filling over the base and bake for 1 hour or until set.
Allow to cool completely then place in the fridge for minimum 2 hours or overnight to set.
Top cheesecake with fresh berries to serve.