Fall flavors with a healthier twist! Robin Plotnik, certified nutritionist, personal trainer, and mom, believes in making simple choices that support a balanced life. She joined us in the Cymbiotika kitchen to create this gluten-free, dairy-free, stress-free dessert to add to your Thanksgiving spread.

Enjoy the season’s best flavors while staying balanced and mindful–without turning on the oven!

Ingredients:

Crust

• 2–3 gluten-free graham crackers
• 4 tbsp melted coconut oil
• 2 tbsp brown monk fruit sweetener
• 2 tbsp classic monk fruit sweetener
• 1 tsp cinnamon

Cheesecake

• 2 cups plant-based heavy whipping cream
• 1 ¼ cups powdered monk fruit sweetener
• 8 oz plant-based cream cheese (room temp)
• 1 cup pumpkin purée
• 1 tsp pumpkin pie spice
• 1 tsp vanilla

Instructions:

1. Whip cream with ½ cup powdered sweetener + vanilla until fluffy. Refrigerate.
2. Mix cream cheese, pumpkin, spice, vanilla, and ¾ cup powdered sweetener. Fold in half the whipped cream.
3. Blend crackers into crumbs, mix with crust ingredients, and set aside.
4. Layer the crust and cheesecake, repeat, and top with whipped cream + cinnamon.

Did you make this recipe?

Tag @cymbiotikaeats on Instagram to be featured, and make sure to use our hashtag #cymbiotikaeats! We can't wait to see your creations.

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