Vegan Pumpkin Cheesecake (paleo, no-bake)
Servings 12
This vegan pumpkin cheesecake is also paleo, no-bake and super creamy. You'll struggle to tell the difference from a traditional pumpkin cheesecake!
Ingredients
For the crust:
- 2 cups (220 grams) toasted pecans see notes
- 2 tablespoons (28 grams) refined coconut oil
- 1 cup (150 grams) pitted dates
- 1/2 teaspoon cinnamon
- 2 tablespoons (25 grams) coconut sugar tightly packed
- 1/4 teaspoon salt
For the cheesecake:
- 3/4 cup (168 grams) refined coconut oil melted
- 1/2 cup (120 ml) maple syrup
- 1/2 cup (120 ml) coconut cream NOT coconut milk!
- 1 cup (240 grams) canned pumpkin puree
- 1 1/2 tablespoons lemon juice
- 1 1/2 teaspoons vanilla extract
- 1/4 cup (50 grams) coconut sugar tightly packed
- 2 1/2 teaspoons pumpkin pie spice see notes
- 2 cups (300 grams) raw cashews soaked, see notes
- 1/4 teaspoon salt
- candied pecans for garnish
Instructions
- Line the bottom and sides (all the way to the top) of an 8" circular springform pan with a piece of foil.
- In the bowl of your food processor using an S-blade, pulse all the crust ingredients until it starts to come together. Depending on your food processor, this will take about 30-60 seconds. Pinch a bit of it together - it should stick together easily. You can also use a high-speed blender to make the crust but you have to scrape the sides of the container often. I thought it was much easier with a food processor.2 cups (220 grams) toasted pecans, 2 tablespoons (28 grams) refined coconut oil, 1 cup (150 grams) pitted dates, 1/2 teaspoon cinnamon, 2 tablespoons (25 grams) coconut sugar, 1/4 teaspoon salt
- Firmly press down the mixture over the bottom of the prepared pan. Place in the fridge or freezer while you prepare the filling.
- Place all the filling ingredients, in the order listed, into a high-speed blender. Blend on high for 1-3 minutes or until it's completely smooth. You'll likely need to stop and stir it several times. You can probably use a food processor but I can't say for sure if it'd get 100% smooth.3/4 cup (168 grams) refined coconut oil, 1/2 cup (120 ml) maple syrup, 1/2 cup (120 ml) coconut cream, 1 cup (240 grams) canned pumpkin puree, 1 1/2 tablespoons lemon juice, 1 1/2 teaspoons vanilla extract, 1/4 cup (50 grams) coconut sugar, 2 1/2 teaspoons pumpkin pie spice, 2 cups (300 grams) raw cashews, 1/4 teaspoon salt
- Pour over the crust and smooth the top.
- Place in the fridge for at least 12 hours. It'll firm up as it chills (but it really does take so long!). It should be firm and not at all gooey.
- Keep covered in the fridge for up to 5 days. If freezing the whole cheesecake, move it to the fridge to defrost overnight. Then ensure that it defrosts evenly.
- Top with candied pecans immediately before serving.
Notes
- To toast pecans, bake for 7-9 minutes at 350 °F (175 °C) until they smell fragrant. Let cool.
- If you don't have pumpkin pie spice on hand, make your own using:
- 1 teaspoon cinnamon
- 3/4 teaspoon ginger
- 1/2 teaspoon allspice
- 1/4 teaspoon nutmeg
- To soak the cashews, put the cashews in a small pot (or whatever bowl you can safely pour boiling water into). Cover with boiling water and let sit for 1 hour. Drain.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. The candied pecans are not included.
Nutrition
Calories: 498kcalCarbohydrates: 35gProtein: 6gFat: 41gSaturated Fat: 19gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gSodium: 113mgPotassium: 400mgFiber: 4gSugar: 22gVitamin A: 3189IUVitamin C: 2mgCalcium: 49mgIron: 3mgNet Carbs: 31
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