Vegan Pumpkin Cheesecake
This no-bake vegan pumpkin cheesecake is made out of cashews and pumpkin puree. A creamy, perfectly spiced filling sits atop a 2 ingredient crust made out of pecans and dates. It's wholesome, grain-free, and paleo-friendly!
Servings: 2 small cheesecakes
Equipment
- Food Processor
- High powered blender
Ingredients
Crust
- 3/4 cup raw pecans
- 1/2 cup dates
- 1/8 teaspoon salt
Filling
- 1 1/2 cups raw soaked cashews see notes below
- 1/2 cup pumpkin puree
- 1/2 cup pure maple syrup
- 3 tablespoons coconut oil melted and cooled
- 1 teaspoon pumpkin pie spice + more for topping
- 1/4 teaspoon salt
Topping
- Coconut whipped cream optional
- Roasted Pecans optional
Instructions
Crust
- To make crust, process raw pecans, dates, and salt in the bowl of a food processor on low until crumbly and just combined.
- Remove mixture and press into parchment paper lined mini spring form pans or ramekins.
- Chill while making filling.
Filling
- Add raw soaked cashews, pumpkin puree, maple syrup, melted and cooled coconut oil, pumpkin pie spice, and salt to a high powered blender (I use this Vitamix!).
- Blend until smooth.
- Pour filling over crust into prepared spring form pans.
- Chill in the freezer until set - about 4-6 hours.
- Let thaw in fridge (about 30-45 minutes) or on the counter at room temperature (about 20 minutes) until desired texture is reached.
- Top with more pumpkin spice, coconut whipped cream and roasted pecans!
Notes
- Soak cashews for 4-6 hours or overnight, or alternatively soak in boiling water for 1-2 hours.