Healthy Halloween PUMPKIN SMORES CHEESECAKE with a vegan chocolate web!

  • Servings : 10
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m


  • ½ c chocolate protein powder
  • ½ c almond meal
  • ¼ c raw cacao powder
  • ¼ c coconut oil
  • ¼ tsp baking soda
  • ¾ tsp salt
  • 2-3 tbsp natural sweetener
  • 2 tbsp water
  • 1 s’mores quest bars roughly chopped
  • 1 c extra light cream cheese
  • 1/2 c pumpkin puree
  • 1/2 c light Greek yogurt
  • 2 egg whites (can use whole eggs)
  • 1 ½ scoops vanilla protein powder
  • 1-2tbsp natural sweetener
  • 1/2-1 tsp pumpkin spice
  • 20-30 marshmallows (sugar free & fat free)
  • 3 tbsp of vegan choc chips


Step 1

Preheat oven to 175C. Line a baking tray with baking paper.

Step 2

Mix the crust ingredients in a bowl and then press into a 8″ spring formed baking tin lined with baking paper. Bake for 12 minutes.

Step 3

In a food processor mix the filling ingredients. Once blended pour the filling over the crust.

Step 4

Decrease the oven temperature to 150C and bake for a further 25-30mins. I left the cheesecake in the tin to cool in the fridge for 2-3hours.

Step 5

Place the marshmallows over the top once the cheesecake has cooled. And grill (broil) on high for 2-3 minutes, make sure you are checking frequently to ensure they don’t burn. The marshmallows should be slightly browned on top.

Step 6

Chocolate web:

Step 7

Melt down the choc chips.

Step 8

I used a small syringe (about 5ml) to make the web. I started by filling the syringe with chocolate.

Step 9

First create the straight lines of the web and then applying curved lines starting in the centre and working outwards.

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Nutritional Info

This information is per serving.

  • Cals

  • Carbs

  • Protein

  • Fat


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