NKD Living Pumpkin Swirl Cheesecake Squares

NKD Living Pumpkin Swirl Cheesecake Squares

Spice up your life with these Keto Pumpkin Swirl Cheesecake Squares made with NKD Living's Powdered Erythritol! 
For the Crust:
100g Almond Four
2 tbsp Coconut oil or vegan butter, melted
20g NKD Living Powdered Erythritol 
For the Cheesecake:
150g Almond Cream Cheese
3 tbsp Coconut oil, room temperature
2 tbsp Lemon juice
125g tinned Pumpkin puree
1 tsp Cinnamon, 1/2 tsp Ginger, 1/4 tsp Nutmeg


  1. Mix together the ingredients for the crust until combined.
  2. Line a 6inch square baking tin or a loaf with parchment paper leaving an overhang over the sides (to make removal easier). 
  3. Press the crust mixture into the tin until compact. Bake for 15 mins at 180°C.
  4. Add the cream cheese, NKD Living Powdered Erythritol, coconut oil and lemon juice to a mixing bowl and whisk until smooth.
  5. Set aside a quarter of the cream cheese mixture and add the pumpkin and spices to the rest. Mix until well combined.
  6. Spoon the pumpkin mixture onto your crust and smooth it out.
  7. Dollop the leftover cream cheese mixture on top and swirl around with a knife to create a pretty pattern.
  8. Freeze for an hour then remove from the tin and slice with a sharp knife.

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