All the cosy flavours of pumpkin pie, reimagined into creamy, no-bake cheesecake cups that feel indulgent and nourishing. Blending real pumpkin, warming spices, and a silky filling, this recipe sneaks in a gentle boost of our beef organs powder, collagen, and colostrum to support your gut, skin, joints and overall vitality.

Silky, creamy and satisfying, these no bake cheesecake pots are  the perfect balance between comfort and nourishment.

Ingredients 

For the cheesecake mousse:

• 170g organic cream cheese
• 120g organic greek yogurt
• 2 tbsp raw honey
• 1 scoop Organised 

For the pumpkin layer: 

• 400g pumpkin puree
• 120g organic greek yogurt
• 2 heaped tbsp organic cream cheese
• 1 tbsp raw honey
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger 

For the coconut crumble: 

• A generous handful of coconut chips
• 1 tsp coconut oil or butter
• 1 tsp raw honey
  
  

Method

1. To make the coconut crumble add the coconut chips to a dry pan on a medium heat.
2. Toast them for few minutes until they turn slightly golden then add in the coconut oil and honey. Stir everything really well then remove from the heat.
3. Transfer to a plate covered with parchment paper and let it cool down completely. To make the cheesecake mousse layer add all the ingredients into a food processor and blitz until smooth. You can also do this by whisking all the ingredients into a bowl until well incorporated. Repeat the same process for the pumpkin layer. 
   To assemble layer the cheesecake mousse with the pumpkin cream and top with a generous sprinkle of the coconut crumble.