7 Whole30 Lavender & Black Bean Pumpkin Cheesecake Recipes

Classic Lavender & Black Bean Pumpkin Cheesecake

This Whole30-approved Classic Lavender & Black Bean Pumpkin Cheesecake combines the rich and creamy flavors of traditional cheesecake with the nutritious benefits of black beans and pumpkin. The infusion of lavender adds a unique floral note that beautifully complements the dessert, making it a delightful treat to enjoy during the fall season or any time of year!

Cooking Steps:

1. Preheat the oven to 350°F (175°C) and lightly grease a 9-inch springform pan.
2. In a blender or food processor, combine the pumpkin puree, black beans, coconut cream, maple syrup, egg, vanilla extract, cinnamon, ginger, lavender, baking powder, and salt. Blend until smooth and well combined.
3. Pour the mixture into the prepared springform pan and smooth the top with a spatula.
4. Bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly. Let cool at room temperature, then refrigerate for at least 4 hours or overnight for the best texture.
5. Serve chilled, garnished with additional lavender or coconut cream if desired. Enjoy!

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No-Bake Lavender & Black Bean Pumpkin Cheesecake

The No-Bake Lavender & Black Bean Pumpkin Cheesecake is a creamy and satisfying dessert that captures the fall flavors of pumpkin while remaining Whole30 compliant. This version eliminates the need for baking, making it quick and easy to prepare. The combination of black beans and coconut cream creates a velvety texture, while the addition of lavender offers a delightful aromatic twist.

Cooking Steps:

1. In a mixing bowl, combine almond flour, melted coconut oil, and maple syrup to form the crust. Press this mixture into the bottom of a springform pan.
2. In a blender or food processor, blend the pumpkin puree, black beans, coconut cream, maple syrup, egg, vanilla extract, cinnamon, ginger, lavender, and salt until smooth.
3. Pour the pumpkin filling over the crust in the springform pan and smooth the top.
4. Cover and refrigerate for at least 4 hours or until set.
5. Slice and serve chilled, garnished with additional lavender or coconut cream if desired. Enjoy!

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Chocolate Swirl Lavender & Black Bean Pumpkin Cheesecake

The Chocolate Swirl Lavender & Black Bean Pumpkin Cheesecake is a delightful twist on the classic pumpkin cheesecake. This dessert combines the rich flavors of chocolate with the aromatic essence of lavender, all while staying compliant with Whole30 guidelines. With its creamy texture and visually appealing chocolate swirls, this cheesecake is sure to impress at any gathering.

Cooking Steps:

1. Prepare the crust by combining almond flour, melted coconut oil, and maple syrup in a bowl and pressing the mixture into the bottom of a springform pan.
2. In a blender or food processor, blend the pumpkin puree, black beans, coconut cream, maple syrup, egg, vanilla extract, cinnamon, ginger, lavender, and salt until smooth.
3. Reserve 1/4 of the filling and mix in the cocoa powder to create the chocolate swirl mixture.
4. Pour the pumpkin filling over the crust, then dollop the chocolate mixture on top and swirl with a knife to create a marbled effect.
5. Cover and refrigerate for at least 4 hours until set, then slice and serve chilled. Enjoy!

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Mini Lavender & Black Bean Pumpkin Cheesecakes

Mini Lavender & Black Bean Pumpkin Cheesecakes are a delightful and individual-sized take on the classic pumpkin cheesecake, perfect for gatherings or as a sweet treat for yourself. These mini cheesecakes combine the creamy richness of pumpkin with the subtle floral notes of lavender, while remaining compliant with Whole30 guidelines. Their bite-sized portions make them easy to serve and enjoy.

Cooking Steps:

1. Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners.
2. For the crust, combine almond flour, melted coconut oil, and maple syrup in a bowl; press the mixture into the bottom of each muffin liner.
3. In a blender or food processor, blend pumpkin puree, black beans, coconut cream, maple syrup, egg, vanilla extract, cinnamon, ginger, lavender, and salt until smooth.
4. Pour the filling evenly into the muffin tins over the crusts.
5. Bake for 20-25 minutes, or until the filling is set; let cool before transferring to the refrigerator to chill.
6. Serve chilled, and enjoy these delightful mini cheesecakes!

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Lavender Infused Black Bean Pumpkin Cheesecake Bars

Lavender Infused Black Bean Pumpkin Cheesecake Bars are a delectable and health-conscious dessert that brings together the rich flavors of pumpkin and black beans with the delicate fragrance of lavender. This dish not only adheres to Whole30 guidelines but also offers a creamy and satisfying treat that is perfect for those who enjoy nutritious yet indulgent desserts.

Cooking Steps:

1. Preheat your oven to 350°F (175°C) and prepare a baking dish by lining it with parchment paper.
2. In a bowl, combine almond flour, melted coconut oil, and maple syrup to create the crust; press into the bottom of the prepared baking dish.
3. In a blender, mix the pumpkin puree, black beans, coconut cream, maple syrup, eggs, vanilla, cinnamon, ginger, lavender, and salt until smooth.
4. Pour the filling over the crust in the baking dish.
5. Bake for 30-35 minutes, or until the center is set; let it cool before refrigerating.
6. Once chilled, cut into bars and enjoy your Lavender Infused Black Bean Pumpkin Cheesecake Bars!

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Spiced Lavender & Black Bean Pumpkin Cheesecake

Spiced Lavender & Black Bean Pumpkin Cheesecake is a unique and luscious dessert that combines the earthy flavors of pumpkin and black beans with aromatic spices and a touch of lavender. This Whole30-friendly dish provides a creamy cheesecake experience without processed sugars or dairy, making it a delightful and health-conscious option for any occasion.

Cooking Steps:

1. Preheat your oven to 350°F (175°C) and line a springform pan with parchment paper.
2. Prepare the crust by mixing almond flour, melted coconut oil, and maple syrup in a bowl; press it into the bottom of the springform pan.
3. Blend pumpkin puree, black beans, coconut cream, maple syrup, eggs, vanilla, cinnamon, nutmeg, lavender, and salt in a blender until smooth.
4. Pour the cheesecake filling over the crust in the springform pan.
5. Bake for 30-40 minutes or until the center is set; allow it to cool before refrigerating.
6. Once chilled, slice and serve your Spiced Lavender & Black Bean Pumpkin Cheesecake!

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Frosted Lavender & Black Bean Pumpkin Cheesecake

Frosted Lavender & Black Bean Pumpkin Cheesecake is a decadent dessert that elevates the classic pumpkin cheesecake experience by incorporating a rich, velvety frosting made with coconut cream and a hint of lavender. This Whole30-compliant treat is both dairy-free and refined sugar-free, making it an indulgent yet health-conscious option for fall festivities or any occasion.

Cooking Steps:

1. Preheat your oven to 350°F (175°C) and prepare a springform pan with parchment paper.
2. Combine almond flour, melted coconut oil, and 2 tablespoons of maple syrup; press the mixture into the bottom of the springform pan to form the crust.
3. In a blender, combine pumpkin puree, black beans, coconut cream, 1/4 cup maple syrup, eggs, vanilla, cinnamon, nutmeg, lavender, and salt, blending until smooth.
4. Pour the filling over the crust and bake for 30-40 minutes or until the center is set. Allow it to cool and then refrigerate for at least 4 hours.
5. For the frosting, whip the additional coconut cream with 2 tablespoons of maple syrup until smooth and creamy; spread it over the cooled cheesecake.
6. Garnish with optional dried lavender before slicing and serving your Frosted Lavender & Black Bean Pumpkin Cheesecake!