Vegan No-Bake Pumpkin Cheesecake Recipe

Vegan No-Bake Pumpkin Cheesecake Recipe

Picture: Alyssa and Maria Tosoni / Life by Day by day Burn

This vacation season, whipping up a pumpkin dessert simply acquired simpler and more healthy. On this vegan-friendly pumpkin cheesecake recipe, we maintain the crust gluten-free with pecans, almond flour and dates. And the key to making ready the deliciously clean pumpkin filling? Vegan cream cheese (similar to cashew or almond cream cheese). Heat fall spices, like pumpkin pie spice, cinnamon and nutmeg, improve the flavour of the dessert, so that you don’t want a lot sweetener. The perfect half: There’s no baking in any respect, so it can save you extra room within the oven for the turkey and different sides. Your vegan and Paleo friends aren’t the one ones that’ll thanks for this guilt-free deal with. Even your dairy-eating pals will like it, too!

RELATED: 7 Scrumptious Pumpkin Recipes Below 200 Energy

Vegan No-Bake Pumpkin Cheesecake Recipe

Serves 8


For the crust:
3/four cup pecans
1/four cup almond flour
1 teaspoon cinnamon
1 tablespoon coconut oil
1/2 heaping cup comfortable pitted dates
Sprint of sea salt

For the filling: 
Eight ounces vegan cream cheese (similar to Kite Hill) or cashew cream cheese (see under)
1 (15-ounce) can natural pumpkin puree
1/2 teaspoon pumpkin pie spice
1/four teaspoon nutmeg
1/2 cup coconut palm sugar

For the topping:
1 can natural coconut cream


  • Add the pecans, almond flour and cinnamon to a meals processor or high-speed blender and pulse the combination a number of occasions till the pecans are damaged down.
  • Add the coconut oil, dates and sea salt, and course of the components till a sticky dough types.
  • Grease the underside of a seven-inch springform pan, after which press the dough into the underside of the pan till it’s even.
  • Rinse out the blender and add all the filling components. Mix the components on low till they’re well-combined.
  • Pour the filling into the pan, cowl and set it within the freezer for no less than three hours.
  • Permit the cheesecake to thaw barely earlier than serving. Prime the cheesecake with dollops of coconut cream. Retailer leftovers within the freezer.
  • Cashew Cream Cheese Recipe

  • Soak 1 1/2 cups of cashews in water for no less than 4 hours.
  • Drain the cashews and add them to a meals processor or blender with two tablespoons of coconut oil, two tablespoons of lemon juice and a touch of sea salt.
  • Course of the cashews till they’re clean and creamy. Add a tablespoon of water if you might want to skinny it out.
  • Vegan No-Bake Pumpkin Cheesecake Recipe

    Picture: Alyssa and Maria Tosoni / Life by Day by day Burn

    The Skinny

    Need extra meal concepts for canned pumpkin? Take a look at these scrumptious and wholesome pumpkin recipes.

    Show More

    Related Articles

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Back to top button

    Adblock Detected

    Please consider supporting us by disabling your ad blocker