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Vegan Luscious Cream Cheesecake Decadent Vegan Cream Cheesecake with Berries Ingredients: 2 cups vegan graham cracker crumbs 1/2 cup melted vegan butter 3 cups vegan cream cheese 1 cup powdered sugar 2 teaspoons vanilla extract 1/4 cup lemon juice 1 tablespoon cornstarch 1/4 cup coconut cream Fresh berries (raspberries, blackberries) for topping Fresh mint leaves for garnish Directions: Preheat oven to 350°F (175°C). Grease a 9-inch springform pan. In a mixing bowl, combine the graham cracker crumbs and melted vegan butter. Press the mixture into the bottom of the springform pan to form the crust. In a large bowl, beat the vegan cream cheese until smooth. Gradually add the powdered sugar, beating until well combined. Mix in the vanilla extract, lemon juice, and cornstarch until the mixture is smooth and creamy. Gently fold in the coconut cream until fully incorporated. Pour the cream cheese mixture over the crust in the springform pan. Smooth the top with a spatula. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight. Before serving, top with fresh berries and garnish with mint leaves. Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 4 hours 20 minutes (including chilling time) Kcal: 320 kcal | Servings: 10 serving

Vegan Luscious Cream Cheesecake Decadent Vegan Cream Cheesecake with Berries Ingredients: 2 cups vegan graham cracker crumbs 1/2 cup melted vegan butter 3 cups vegan cream cheese 1 cup powdered sugar 2 teaspoons vanilla extract 1/4 cup lemon juice 1 tablespoon cornstarch 1/4 cup coconut cream Fresh berries (raspberries, blackberries) for topping Fresh mint leaves for garnish Directions: Preheat oven to 350°F (175°C). Grease a 9-inch springform pan. In a mixing bowl, combine the graham cracker crumbs and melted vegan butter. Press the mixture into the bottom of the springform pan to form the crust. In a large bowl, beat the vegan cream cheese until smooth. Gradually add the powdered sugar, beating until well combined. Mix in the vanilla extract, lemon juice, and cornstarch until the mixture is smooth and creamy. Gently fold in the coconut cream until fully incorporated. Pour the cream cheese mixture over the crust in the springform pan. Smooth the top with a spatula. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight. Before serving, top with fresh berries and garnish with mint leaves. Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 4 hours 20 minutes (including chilling time) Kcal: 320 kcal | Servings: 10 serving

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Pumpkin seeds are rich in heart-healthy lipids, antioxidants, and fiber; eat them to keep your heart healthy. The heart, blood pressure, and cholesterol levels may all benefit from these ingredients.

Improve Your Body’s Defenses: Pumpkin seeds, which are rich in zinc, are a great way to strengthen your immune system. Because zinc is essential for cell proliferation, immunological cell differentiation, and the inflammatory response, eating pumpkin seeds is a great way to keep your immune system strong.

A spoonful of raw or roasted pumpkin seeds, eaten an hour or two before bed, will help you get the most out of pumpkin seeds. This lets your body break down the tryptophan and produce the sleep-inducing chemicals you need.

ENJOY AND PLEASE SHARE THIS RECIPE WITH YOUR FAMILY AND FRIENDS FOR MORE EASY RECIPESTHANK YOU SO MUCH

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Eating a handful of pumpkin seeds before bed isn’t only good for you; it may also help you sleep better and promote other health benefits. Incorporating this easy-to-understand ingredient is a natural and effortless approach to get the health benefits of pumpkin seeds, setting you up for a rejuvenating night’s sleep and morning. So, think about grabbing a handful of these nutrient powerhouses the next time you get ready for bed!