No-Bake Vegan Pumpkin Spice Cheesecake

Photography By Brittyn Howard | October 25, 2017

Ingredients

Crust
  • 2 cups medjool dates (pitted)
  • 2 cups raw pecans
  • ¼ cup gluten-free oats
  • ¼ cup unsweetened coconut shred
  • ½ teaspoon pumpkin pie spice
CHEESECAKE FILLING
  • 2 cups raw cashews, soaked in water overnight
  • ⅓ cup coconut oil, melted
  • ½ cup full fat coconut milk
  • 2 large lemons, juiced (or ½ cup lemon juice)
  • ½ cup maple syrup
  • ½ cup pureed pumpkin
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¼ tablespoon sea salt
COCONUT WHIPPED CREAM
  • 1 13.5 ounce can full-fat coconut milk, chilled overnight
  • 3 tablespoons powdered sugar, add more to taste
  • ½ teaspoon pure vanilla extract

Preparation

Begin by making the crust. Add pecans to a food processor and process until finely ground. Remove pecans and set aside. Add dates to the food processor and process until it becomes a paste and begins to form a ball. Add processed pecans, oats, and coconut shred back into date paste. When mixed, a sticky dough should form. If it is too sticky, add more oats or coconut, and if too dry, add a few more dates. Add in pumpkin pie spice and cinnamon and pulse until well combined. Lightly spray a glass pie baking dish. Remove the “dough” from the food processor and add to glass dish. Using your hands, push the crust down and coat the entirety of the glass to pack it down as compact as possible. If needed, you can place a piece of wax paper over the crust and use a large Mason jar to roll it out to make it smooth and flat. Place crust in freezer to firm until ready for filling. Drain cashews and place in high speed blender. Add the remainder of the cheesecake ingredients and blend on high until creamy and silky smooth. If needed, add more lemon juice or coconut milk to help it liquify and blend better. Remove crust from freezer and pour in cheesecake filling. Smooth filling evenly with a wooden spoon. Cover and place in the freezer overnight. Serve frozen or let sit out and thaw for 15-20 minutes to serve chilled. If you want to use homemade coconut whipped cream to top your cheesecake, stick a can of full fat coconut milk in the refrigerator overnight. Spoon out the hardened coconut cream off the top of a refrigerated can of full fat coconut milk and use a hand blender to blend together coconut cream, powdered sugar, and vanilla extract. Place in refrigerator to chill overnight and use to top off your pumpkin cheesecake! Sprinkle pumpkin pie spice or nutmeg on top for extra spice!

Enjoy!

Ingredients

Crust
  • 2 cups medjool dates (pitted)
  • 2 cups raw pecans
  • ¼ cup gluten-free oats
  • ¼ cup unsweetened coconut shred
  • ½ teaspoon pumpkin pie spice
CHEESECAKE FILLING
  • 2 cups raw cashews, soaked in water overnight
  • ⅓ cup coconut oil, melted
  • ½ cup full fat coconut milk
  • 2 large lemons, juiced (or ½ cup lemon juice)
  • ½ cup maple syrup
  • ½ cup pureed pumpkin
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¼ tablespoon sea salt
COCONUT WHIPPED CREAM
  • 1 13.5 ounce can full-fat coconut milk, chilled overnight
  • 3 tablespoons powdered sugar, add more to taste
  • ½ teaspoon pure vanilla extract
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60