Gluten Free, No Crust, NSA Pumpkin Cheesecake
8 Servings
Ingredients
1 can pure pumpkin
1/2 cup tapioca flour
2 eggs
1 cup cottage cheese blended until smooth
1/2 cup tapioca flour
2 eggs
1 cup cottage cheese blended until smooth
3/4 brick softened cream cheese
Pecans, walnuts or your favorite nut
Pumpkin spice
1/2 cup Viva La Olive Balsamic (Flavor options are endless!)
Pecans, walnuts or your favorite nut
Pumpkin spice
1/2 cup Viva La Olive Balsamic (Flavor options are endless!)
Directions
- Mia's crustless, gluten-free, no added sugar pumpkin cheesecake! May not be for everyone, but it's a treat for me. I measure from the heart so exact amounts can vary by flavor preference 😋
- And finally for the flavor, add about 1/2 cup of one or more of your favorite balsamic from Viva la Olive to mix and match as you like. I used Bourbon Maple, but next time, I will also add one of these: Apricot, Cranberry Pear, Cinnamon Pear, Elderflower, Mango fruit, Bourbon Peach or Wild Raspberry to name a few.
- Blend all the ingredients and mix well. Bake at 350 for about 55 min. You could top with whipped cream cheese or a shot of canned whip cream. (See also the recipe for balsamic whipped cream on the recipes page) Yum! 💛
