These no bake pumpkin pie cheese cakes, are so tasty, easy and fast to make it's honestly amazing. I love being able to whip something delicious up in no time and make it look like I spent all day making it. Being no bake, you can also have fun with what you put it into. For example, I made mine in these wine glasses.

Another thing, because they are high fat, I was only able to eat half of mine. Therefore, I put the rest in the fridge for the next day.

The next morning I thought, hey these are low carb and have no sugar, so what's stopping me from having it for breakfast? I then whipped up my left over pumpkin pie cheese cake, which was only about 2 or 3 tsp, in with my morning yogurt. I threw in some walnuts, pecans, flaxseeds, sunflower seeds and coconut slices and voila breakfast was serve and absolutely delicious!

You're welcome ;) 

For the crust:

- 1 1/2 tablespoon (9g) almond flour, packed

- 1/2 teaspoon (1g) powdered erythritol (I used organic stevia) 

- 1 teaspoon (3g) butter, melted

For the cheesecake:

- 1/4 cup (30g) cream cheese, softened to room temperature

- 4-6 (12-18g) teaspoon powdered erytheritol, stevia or swerve (to taste)

- 2 tablespoon (30g) full fat plain yogurt (I used happy days goat yogurt, no you can't taste the goat)

- 1/4 teaspoon (1g) vanilla extract

(For a plain cheese cake omit the next ingredients)

- 2 1/2 teaspoon (7g) pumpkin puree

- 1 teaspoon (2g) nutmeg

- 1 teaspoon (2) cinnamon

- 1/2 teaspoon (1g) allspice

- 1/2 teaspoon (1g) ginger powdered

Enjoy!