Posted on by Laura Day

pumpkin pie cheesecake slice


Created by : @healthybodhealthymind



  • 70g dates
  • 80g oats
  • 2 tbsp almond butter


    • 200g cooked pumpkin
    • 150g coconut cream
    • 150g silken tofu
    • 1 tbsp psyllium husk
    • 1-2 tbsp agave syrup (or sweetener of choice)
    • 1 tsp vanilla
    • 1 scoop Macro Mike Snickerdoodle protein (or can sub for your Macro Mike protein flavour of choice)


Blend dates (pre-soaked in water if using dried dates), oats and almond butter until combined. Ensure mixture is wet enough to stick together (may need to add a dash of water while blending).

Press onto a lined tray and refrigerate.

Blend ‘Cheezecake’ ingredients together and layer on top of the base, top with your fave granola and place in the freezer.

Let set for a few hours then slice.

Keeps in freezer for up to 3 months but it’s best served after thawing in the fridge for a super creamy cheezecake experience



goodies in this recipe!!

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