Low-Calorie Pumpkin Cheesecake

Name: Low-Calorie Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: American Cuisine
Ingredients: For the base; oat biscuits - 1 packet (200 g); hot water - 1/2 cup; cocoa - 3 tbsp.; coconut oil - 1/2 tsp.; For the cream; pumpkin - 7 oz (200 g) sliced; agave syrup - 2 tbsp.; yogurt - 14 oz (400 g); vanilla - 1 packet (2 g); gelatin - 4 tsp (20 g); water - 2 tbsp.; chocolate topping - for decoration (optional)

05.01.2022 | 14:04

Kristian Aleksandrov

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Translated by

Nadia Galinova

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Preparation

15 min.

Cooking

30 min.

Тotal

45 min.

Servings

"Delicate pumpkin cheesecake, which on top of everything is low in calories and will bring you a lot of joy"

Ingredients

For the base
oat biscuits - 1 packet (200 g)
hot water - 1/2 cup
cocoa - 3 tbsp.
coconut oil - 1/2 tsp.
For the cream
pumpkin - 7 oz (200 g) sliced
agave syrup - 2 tbsp.
yogurt - 14 oz (400 g)
vanilla - 1 packet (2 g)
gelatin - 4 tsp (20 g)
water - 2 tbsp.
chocolate topping - for decoration (optional)

measures

Pumpkin Cheesecake

How to make

Pour the biscuits and cocoa in a blender and grind them. Add hot water and coconut oil and blend.

Pour them mixture into a mold with a detachable bottom, which we have previously covered with transparent foil. Level out the mixture and shape the base.

Boil the pumpkin until it softens and strain it. Mash it and mix it with agave syrup, vanilla and yogurt.

Dissolve the gelatin in the water, leave it to swell up, heat it for 2 seconds to melt and pour it into the cream. Stir and pour it over the biscuit base.

Leave the pumpkin cheesecake in the fridge overnight.

Decorate the low-calorie pumpkin cheesecake with chocolate topping, cut it and serve it.

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