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 hold the crust gluten-free with pecans, almond flour and dates. And the key to making ready the deliciously easy pumpkin filling? Vegan cream cheese (equivalent 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 visitors aren’t the one ones that’ll thanks for this guilt-free deal with. Even your dairy-eating associates will adore it, too!

RELATED: 7 Scrumptious Pumpkin Recipes Underneath 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
half heaping cup smooth pitted dates
Sprint of sea salt

For the filling: 
Eight ounces vegan cream cheese (equivalent to Kite Hill) or cashew cream cheese (see under)
1 (15-ounce) can natural pumpkin puree
half teaspoon pumpkin pie spice
1/four teaspoon nutmeg
half 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 instances till the pecans are damaged down.
  • Add the coconut oil, dates and sea salt, and course of the elements till a sticky dough varieties.
  • 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 elements. Mix the elements on low till they’re well-combined.
  • Pour the filling into the pan, cowl and set it within the freezer for a minimum of three hours.
  • Permit the cheesecake to thaw barely earlier than serving. High the cheesecake with dollops of coconut cream. Retailer leftovers within the freezer.
  • Cashew Cream Cheese Recipe

  • Soak 1 half cups of cashews in water for a minimum of 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 easy and creamy. Add a tablespoon of water if you could 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? Try these scrumptious and wholesome pumpkin recipes.

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