*I prefer to use reduced-fat cream cheese in this recipe because it's already pretty rich.
**If using a beef gelatin such as THM Just Gelatin or Great Lakes brand, add an extra ¾ tsp. I find that Knox gelatin dissolves a bit better, so I prefer it for this recipe.
To make this recipe nut free, you could try adding 2-3 T. cocoa powder to the crust recipe from my
No-Bake Pumpkin Cheesecake and replace the unsweetened almond milk with carton (not canned) coconut milk. Most people with nut allergies can handle coconut products, but check with your doctor first to make sure.