Tag Archive


About.com Amazing Gluten Free Chocolate Art of Gluten Free Baking breakfast celiac disease Chef Amber Shea chia seeds chocolate Christmas Cookies coconut Coconut Aminos coconut milk cookies Dairy Free Diet, Health and Gluten Dr. Mark Hyman Dr. Vikki Petersen entree flexitarian gluten free gluten free grains Gluten Free Pasta Salad Gluten Free Vegan gluten free vegan recipe Gluten free vegan recipes Happy Herbivore Holiday Cookies Jane Anderson Jules Gluten Free Jules Shepard Jules Shephard Lindsay Nixon Living Without meat substitutes new products pumpkin quinoa raw food Salad Sandy's recipe Sandy's recipes snacks vegan vegenaise where to eat gluten free

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!

If you like this recipe or this blog, please share it with your friends by clicking one of the links below.

 

Share