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I love all things pumpkin, and therefore, I love pumpkin baking season! I also happen to LOVE cheesecake, but it doesn’t love me back. Dairy gives me zits and makes me gassy (TMI?), which is a common reaction, especially if you have a sensitivity to casein.

So I set out to invent a vegan pumpkin cheesecake recipe– no dairy, eggs, refined sugars. And no baking! Sounds boring, right? So, so very wrong. This no-bake pumpkin faux cheesecake has a rich flavor thanks to the cashew butter, and it is thick and creamy dreamy. It also gave me an excuse to use my new favorite natural sweetener, date syrup. My sweetie brought it back for me from the Middle East.

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You don’t have to use date syrup of course, but it gives the cheesecake a more complex flavor with hints of nut. This cheesecake is crustless, but you could use a date and nut crust similar to the crust I use in my raw kay lime pie (click here to get that recipe).

No-Bake Pumpkin Cheesecake (Paleo, Vegan)

The below quantities make 2 large servings in ramekins, or you could double it to make 4 large ramekin servings, or press into an 8″ springform pan.

1/2 cup, heaping +1 Tbsp cashew butter
1/2 cup, heaping, + 1 Tbsp canned pumpkin
2.5 Tbsp Date syrup, OR 2 dates + 2 tbsp honey
1 tsp cinnamon
1/2 tsp ginger
1/8 tsp cloves
1/8 tsp nutmeg
(OR 1 1/2 tsp pumpkin pie spice)
1/2 tsp vanilla
3-4 good shakes of sea salt

Directions

Easy: put everything in the food processor and process til smooth, scraping sides as necessary. It will look smooth and creamy like this:

creamy pumpkin cheesecake

If you are using a crust, press it firmly into ramekins or springform pan. Transfer batter to ramekins, cover, and put in the freezer for a couple of hours. This yields the best cheesecakey texture if you’re eating it same day. Otherwise it can be refrigerated overnight and stored in the fridge.

This would be AMAZING topped with coconut whipped cream. Simply refrigerate a can of coconut milk for at least 4 hours, scrape the top solid part off, and beat just like regular whipped cream. I add a little coconut sugar and vanilla to mine, too. Serve & Enjoy!

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