This “cheesecake” is definitely going to be my new fall and winter favourite!! It is soooo creamy & decadent with the perfect amount of sweetness and pumpkin flavour. Its hard to believe that something this delicious is gluten, grain, dairy and refined sugar free! Oh and did I mention this cake is no-bake too! So easy to make, the whole family will absolutely love it!
What you will need:
- cashews
- 1 1/2 cups pumpkin puree
- coconut oil
- vanilla
- maple syrup
- coconut cream
- cinnamon
- water
- ground nutmeg
- ground clove
- ground ginger
- lemon juice
- dates
- pecans
Coconut whipped cream:
- 1 can coconut milk
- vanilla
- maple syrup
- sea salt
Vegan Pumpkin Pie Cheesecake | No-Bake
October 10, 2020
: 8-12
: Easy
Ingredients
- CRUST:
- 8 medium-large soft medjool dates
- 1 cup pecans
- -
- PUMPKIN PIE FILLING:
- 2 cups soaked cashews (at least 2 hours)
- 1 1/2 cups pumpkin puree (NOT pumpkin pie mix)
- 3/4 cup coconut cream (top of can)
- 1 cup water
- 1/2 cup melted coconut oil
- 1/2 cup maple syrup
- juice of 1/2 a lemon (approx 1-2 tbsp)
- 1/2 tbsp vanilla extract
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground clove
- 1 1/2 tsp ground ginger
- -
- COCONUT WHIPPED CREAM:
- 1 can chilled coconut milk (remove the top)
- 1 tsp vanilla extract
- 1 tbsp maple syrup
- pinch of sea salt
Directions
- Step 1 Use a food processor to combine the dates and pecans together for the crust. Pulse until the nuts and dates are finely chopped. Coat the insides of a 9 inch springform with coconut oil then add the crust into the pan. Press the crust very firmly into the bottom of the pan.
- Step 2 First, you will need to soak the cashews, I recommend at least 2 hours if possible (it makes the consistency nice and creamy). Use a high speed blender or food processor to make the pumpkin pie filling. Add all of the ingredients into the blender, pulse until all the ingredients are combined and the filling is completely smooth and velvety. Pour the filling into the springform pan on top of the date crust. Place the cake into the fridge to set for a minimum of 4-6 hours or overnight.
- Step 3 To make the coconut whipped cream, ensure your coconut milk has chilled in the fridge, overnight if possible. Scoop out the top of the coconut cream from the can (solid part). Use a electric hand beater or stand mixer to whip the coconut cream. Whip the cream on high for about 3-5 minutes, then add the maple syrup, sea salt and vanilla. Whip until it is completely combined. Spread the coconut cream onto the cake or have it on the side to scoop onto individual slices. ENJOY!
