No-bake Vegan Pumpkin Cheesecake
A creamy & decadent, pumpkin-infused filling layered on a chewy, sweet and salty date crust! This simple dessert is a no-brainer for your next fall gathering.
Servings: 8
Ingredients
Base
- 1 1/2 cup (225g) pitted dates
- 1 1/2 cup desiccated coconut
- 1/4 tsp salt
Pumpkin cheesecake filling
- 1 1/2 cup (220g) raw cashews
- 345 g raw pumpkin 2 cups diced
- 1/4 cup maple syrup
- 1 pinch salt
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
Instructions
- Line a cake tin that has a removable a base with baking paper on the sides and base.
- Place diced pumpkin and cashews in a pot with 2 cups of water. Bring to boil and simmer for about 6 min or until pumpkin is soft and cashews are tender. Set the pot aside to cool (do not drain.)
- Meanwhile, in a blender or food processor, blend the base ingredients together until you can form it into a dough texture with your hands. Press mixture into the base of the lined tin and smooth out with the back of a spoon (or the base of a drinking glass.)
- Pour the contents of the pot (pumpkin, cashews and water) into a blender and add the remaining filling ingredients. Blend on high until as smooth as possible. Adjust flavours to taste (add more cinnamon, maple, salt, vanilla etc. if desired.)
- Pour cheesecake filling onto the base and smooth out the top. Place cheesecake in the freezer for 2-3 hours or overnight* until firm. Store cheesecake in the freezer and take out to leave at room temperature for about 20-30 minutes before serving.