No-Bake Pumpkin Cheesecake
Pumpkin, spice, and everything nice! The No-Bake Pumpkin Cheesecake is the perfect fall dessert. A rich and creamy layer of pumpkin-y goodness sits on a sweet and crunchy base of nuts and dates. This vegan and no-bake dessert is guaranteed to please at your next holiday gathering!
Ingredients
120g Walnuts, raw, unsalted
100g Pecans, unroasted
240g Dates, pitted
300g Cashews, raw – soaked in hot water for at least one hour
2 tbsp Lemon Juice
125ml Coconut Milk, canned – full-fat
3 tbsp Coconut Oil
2 tbsp Maple Syrup
115g Pumpkin Puree, canned
A pinch of Sea Salt
1/4 tsp Pumpkin Spice
1 tsp Vanilla Extract
1/4 tsp Cinnamon, ground
1/8 tsp Sea Salt
Directions
1
To make the crust, blend walnuts and pecans until crumbled into small bits and set aside.
2
Blend dates until broken down to small bits.
3
Add dates to nut crumbles and mix to combine.
Note: If it’s too sticky, add more nuts. If it’s not sticking together, add more dates.
4
Add the pie crust mixture to a springform pan and firmly press down to form the crust.
5
For the filling, add all remaining ingredients in the order listed and blend until smooth and creamy.
6
Pour into the springform pan and set in the freezer for 4 to 6 hours.
7
Top with extra pecans, walnuts, and whipped cream.
8
Enjoy!
Nutritional information
|
Calories: 572.1 kcal |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
