No-Bake Vegan Pumpkin Cheesecake
A gluten & dairy free healthy crustless pumpkin "cheese"cake. The below quantities make 2 large servings in ramekins, or you could double the recipe to make 4 large ramekin servings, or press into an 8″ springform pan for slices.
Equipment
- Food processor
Ingredients
- 1/2 cup + 1 heaping TBSP cashew butter
- 1/2 cup + 1 heaping TBSP canned pumpkin
- 2.5 tbsp date syrup or maple syrup OR You can also use 2 dates + 2 tbsp honey
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/8 tsp cloves
- 1/8 tsp nutmeg
- OR just use 1.5 tsp pumpkin pie spice
- 1/2 tsp vanilla
- hefty pinch sea salt
Instructions
- If you are using a crust, make the crust. click here to get that recipe.
- put everything in the food processor and process til smooth, scraping sides as necessary.
- If you are using a crust, press it firmly into greased ramekins or springform pan.
- Otherwise, 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.
- Top with coconut whipped cream, a sprinkle of cinnamon, and enjoy!
Tried this recipe?Let us know how it was!