Good morning!! So excited to finally share this recipe with you! I can’t believe it’s already Fall season and the year is almost gone! It’s crazy when you look back and see that really months go by so fast and suddenly it hits you, winter is coming!!
Today’s recipe is SO SEASONAL, you seriously have to make it for Thanksgiving or whatever excuse you find to make it asap!
I think that one of my favorite things about creating new recipes is to share them with others, not just physically but online too. I think that the more options available we have, the easier it is to make healthy choices. Healthy eating doesn’t mean sacrificing flavor, but rather choosing the right foods that will nourish your body and soul!
So here it is, my super delish, Vegan NO BAKE Pumpkin Cheesecake, that seriously tastes like a piece of heaven!
Gastrawnomica’s Vegan NO BAKE Pumpkin Cheesecake
Makes 1 large cheesecake
3/4 cup pitted dates or raisins
1/2 cup almonds
1/2 cup pecans
1 tsp cinnamon
2 Tbsp water if needed
2 1 /2 cups soaked raw cashews
1 cup pumpkin puree, no sugar or salt added
1/2 cup coconut oil, melted + 1 Tbsp coconut butter, melted
2 tsp vanilla extract
1 Tbsp lucuma powder
1/4 cup plant-based milk (soy or almond, unsweetened)
1/2 cup maple syrup or coconut nectar
1 tsp pumpkin spice (add more to taste)
Mulberries or cinnamon cookies (using the same recipe from the crust)
Prepare the crust by processing the dates and nuts in your food processor or vitamix. Add the water if needed, until you have a sticky consistency. Transfer mixture to a cheesecake pan and leave in the fridge while you make the filling.
Blend the cashews, pumpkin, maple syrup, milk, vanilla, spices until you have a very creamy consistency. Add melted coconut oil and blend again.
Spread mixture over the crust and freeze for at least 12 hours. Once ready, leave outside the freezer for 15 minutes and remove from pan while still frozen. Take back to the fridge and leave for another 8 hrs before slicing, trust me, you CAN’T skip this step!
Top cheesecake with your favorite fruits or any other topping you want. This holds really well if left in the fridge but you can also put it back on the freezer if you won’t eat it too quickly.
I can’t wait for you guys to try this amazing dessert, I’m telling you, you’re absolutely going to love it! It’s so great for this season and pumpkin fever you don’t want to miss on trying it. Plus it’s so easy to make, it only takes about 15 minutes but yes, waiting is the hard part for sure, although really worth it!
Hope you all have an amazing week and enjoy the lovely weather!
Lots of love!