No-Bake Pumpkin Cheesecake

In one of my last posts, I included a list of Gluten Free Vegan Pumpkin Pie recipes.  Well, today, I found this No-Bake Pumpkin Cheesecake recipe!!  And it does not include soy or tofu!!

The recipe is from Laura Friendly‘s Gluten and Dairy free blog/website.

No-Bake Pumpkin Cheesecake

Recipe Type: Holiday Dessert
Author: Laura Friendly
Prep time:
Total time:
Ingredients
  • GF & DF Crust: 12 dates, pits removed, soaked in water for 30 minutes, drained
  • (save water)
  • 4 to 6 tbsp date water
  • 1/2 tsp salt
  • 2 cups raw almonds
  • 1/4 cup coconut oil, melted
  • Pumpkin Cheesecake Filling: 2 cups raw cashews, soaked in water overnight, drained
  • 1-1/2 cups cooked pumpkin (fresh or canned)
  • 2/3 cup coconut oil, melted
  • 1/2 cup maple syrup
  • (or to taste)
  • 1/4 cup fresh lemon juice
  • 2 tsp apple cider vinegar
  • 1 tsp vanilla
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp fresh ground nutmeg
Instructions
  1. GF & DF Crust: In a blender or food processor add the dates, date water and salt. Blend until it becomes a paste. Set aside.
  2. In a food processor, add the almonds and pulse until they become a coarse meal.
  3. Add in the date paste and coconut oil and pulse until the mixture starts to mold together.
  4. Transfer mixture into a 9-in. springform pan. Press the mixture into the bottom of the pan and about 1.5-in. up the sides.
  5. Place pan into the freezer and allow to chill before adding the filling (about 10 minutes).
  6. Pumpkin Cheesecake Filling: In a blender or food processor, add cashews, pumpkin, coconut oil, maple syrup, lemon juice, vinegar, vanilla, salt, cinnamon and nutmeg.
  7. Blend until the mixture is smooth. note: if the mixture is too thick to blend, add coconut milk, 1 tbsp at a time, until the mixture thins slightly
  8. Pour mixture into the chilled pie crust, smoothing out the top. Chill in the refrigerator for about 1 hour, or overnight.
  9. Before serving, gently run a knife around the edge of the springform pan, before unlocking it.

 

My husband is a big pumpkin and a big cheesecake lover!!  I’ll bet I will be making this recipe soon!

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