Vegan Pumpkin Cheesecake

This recipe is a no-bake, dairy-free, gluten-free with a nut-free option. I have made both versions and love it! It can be made ahead and freezes well. Satisfy everyone at your holiday table with this recipe!

Crust

• 1 cup of pitted dates

• 1 cup walnuts (nut-free: pumpkin seeds/pepitas), roasted & unsalted

• 1 cup shredded coconut, unsweetened

• 1/2 tsp pure vanilla extract

• 1/4-1/2 tsp sea salt

• 2 Tbsp creamy almond butter (nut-free: 3 tbsp tahini)

• 1/2 tsp ground cinnamon

• 1 Tbsp plant milk (optional - use if the crust doesn't come together when pinched)

Vegan Pumpkin Cheesecake Filling

• 1 cup cashews (nut-free: sunflower seeds) unsalted, roasted and soaked for at least an hour; sunflower seeds soak for at least 2 hours

• 6 Tbsp coconut oil, melted

• 1/4 cup coconut cream

• 3/4 cup pumpkin puree

• 6 Tbsp pure maple syrup

• 1 tsp vanilla extract

• 1 tsp pumpkin pie spice

• 1/2 tsp ground cinnamon

• 1/2 tsp lemon juice

• 1/4 tsp sea salt

INSTRUCTIONS

• Soak 1 cup of cashews in hot water for at least 1 hour. After 1 hour, drain and set aside to use in this recipe. If using sunflower seeds, soak for at least 2 hours

Make the Crust

• Lightly grease 8" or 9" round cake pan, set aside (I used coconut oil)

• Put the dates and walnuts (or pumpkin seeds/pepitas) in a food processor with the "S" blade. Pulse to get a crumbly texture.

• Add the rest of the crust ingredients and process until the mixture holds together when pinched. Add a splash of plant milk, if needed.

• Transfer crust mixture to the prepared cake pan and press into the pan. Set aside.

Make the Vegan Pumpkin Cheesecake Filling

• Put all the ingredients in the order listed into your Vitamix or high speed blender

• Turn blender on low, gradually increasing to high speed. Blend until all ingredients are combined and smooth.

Putting it together

• Pour the pumpkin cheesecake filling over the prepared crust and use a spatula to smooth it out.

• Refrigerate for at least 3 hours (or overnight). You can also freeze the cheesecake. Remove from freezer for 30 minutes before serving.

• Option : Serve with coconut whipped cream and cinnamon