No-Bake Pumpkin Cheesecake
THM:S, low carb, sugar free, gluten/egg/nut free
Serves: 9
  1. Mix the crust ingredients together with a hand mixer until crumbs form. Press into a greased 8"x8" pan.
  2. Beat the first set of cheesecake ingredients together until smooth.
  3. Whisk the gelatin into the hot water, then immediately add it to the cheesecake mixer and beat with a hand mixer until smooth.
  4. Add the cream and beat until thick. Pour the cheesecake mixture over the crust and smooth it out. Refrigerate for several hours until firm (or overnight).
*If using a different baking mix/blend, add enough to form crumbs, not a dough.
**If using a beef gelatin such as THM Just Gelatin or Great Lakes brand, add an extra ½ tsp.
Recipe by Briana Thomas at