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MOD/bod Pumpkin Spice (PSLean) Cheesecake Bombs

When October hits this in no doubt the BEST dessert to take along to festive fall gatherings or share with the family after a cozy homemade meal! One of my best tips with these is to make them in individual serving cupcake liners so there is no guessing about how many macros you are counting.

Did I mention these treats are No-Bake? Yep! Beautifully spiced and ready in no time, these are sure to become a favorite that will have you coming back for more all season long guaranteed! Feel good about eating and serving these delectable individual Pumpkin Spice Cheesecake bites to your kids too!

Easy-to-make & No-need-to bake!

Ok, so you want the trick to these treats? In order to get that rich holiday flavor of pumpkin (without baking) Simply simmer the pumpkin puree on the stove for a few minutes. Raw pumpkin = no bueno guys!

These little fat bombshells make 12 bite sized beauties perfect to keep in the freezer and lovely enough for the holiday treats table!

Prep Time: 25 Minutes

Cook Time: 5 Minutes

Chilling Time: 1 Hour

-(NO-BAKE) PSLean Spice Cheesecake Bombs-


2 Cups Almond Flour

1 Scoop Pumpkin Spice Lean Shake

4 Tbsp Coconut Oil

1/2 Tsp Sea Salt


1/3 Cup Organic Pumpkin Puree

2 Tbsp Powdered sweetener ( I like Lakanto)

1 Scoop Pumpkin Spice Lean Shake

1 Tsp Sea salt

3 Tbsp Organic full fat sour cream

5 Tbsp Organic full fat cream cheese ( room temp)

2 Tbsp unsalted Kerry Gold Butter (room temp)

1/2 Tsp Good Vanilla


Whipping Cream beaten with powdered sweetener (again I choose Lakanto)


Mix Crust ingredients, pat a TBSP in the bottom of each cupcake liner.

Simmer Pumpkin, PSLean, Salt, and Sweetener over medium heat until fragrant ( about 4 minutes).

Cool Completely.

Beat in a large bowl with remaining ingredients. spoon atop crust.

Pipe whipping cream mixture over top. Sprinkle with sugar free sprinkles or pumpkin pie spice (my choice) . Freeze one hour before serving.

ENJOY the heck outta these babies!