No Bake Pumpkin Cheesecake (Vegan & Gluten Free)

Thanksgiving Day is getting CLOSE! Here’s another “pumpkin spice” recipe.

I can’t take any credit for this recipe. My daughter-in-law, Jamie, found it. Then she offered to shop for the ingredients and make it. A greatly appreciated offer, cooking vegan/gluten free has it’s challenges and if she was up to it, I was happy to let her do it.

They turned out great! Not too sweet, crust has a nice texture and the filling was light and creamy. Not too filling, which was good, because I was able to eat two of these cheesecakes without feeling too full. 😉

You’re going to like these, a lot, and you’ll need time to run to the grocery store and pick up the ingredients, so without further delay, here’s the recipe.

NO BAKE PUMPKIN CHEESECAKE (VEGAN & GLUTEN FREE)

For the crust:

  • 1 cup packed pitted dates (about 10)
  • 1 cup whole or halved walnuts
  • 1/2 cup whole or halved pecans
  • 1/2 cup almond flour

For the cheesecake:

  • 2 cups cashews, soaked and drained
  • 1 cup pumpkin puree
  • 1/2 cup canned coconut cream
  • 1/4 cup refined coconut oil
  • 1/3 cup maple syrup
  • 2 Tbsp lemon juice
  • 1.5 Tbsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt

Optional toppings: Coconut whipped cream, candied pecans

INSTRUCTIONS

  1. Pour boiling water over cashews and let soak for 1 hour uncovered.
  2. In a food processor, blend dates, walnuts, pecans and almond flour until a sticky dough forms; about 2-3 minutes.
  3. Evenly divide the crust between 12 lined muffins tins (about 1.5 -2 Tbsp of crust per cheesecake). Press down with fingers or the back of a spoon. Set aside in the freezer.
  4. In a high speed blender, blend all cheesecake ingredients until smooth, about 5 minutes. Adjust spices and sweetness to taste.*
  5. Spoon batter into muffin tins and fill to the rim. You can use the back of a spoon or butter knife to smooth out the top surface.
  6. Place in the freezer to set for about 3-5 hours. (If freezing for longer, remove from freezer at least 30 minutes before serving.) Serve with coconut whipped cream and/or candied pecans.

NOTES:

*These cheesecakes are subtly sweet, but feel free to add more maple syrup if you prefer a sweeter dessert.

Because I didn’t make this recipe, I don’t have any prep pics, but you’re going to enjoy the pics I have. I can tell you that Jamie said this was not difficult to make.

The finished product. – No Bake Pumpkin Cheesecakes.
Check out the crust and the topping. (And yes, I really like my Coco Whip!)
This was SO good! I ate two of them!

Enjoy!

Thanks for stopping!

Brenda

(I’ve pasted the original recipe below my disclaimer because I couldn’t get their link to work.)

Disclaimer:                                 

These recipes and tips are not guaranteed to work or be safe for everyone. Allergies are extremely complicated and vary for each individual. It is still your responsibility to read labels to ensure your safety. I cannot be held liable for any ill effects from using my tips to avoid your allergies. (Sorry guys, I don’t foresee any problems, but Momma’s gotta cover her backside, ya know?) Just read your labels! Do your research!

Here’s the recipe Jamie found: