Vegan Pumpkin Cheesecake (No-Bake!)
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5.0
18 reviews
Excellent
Vegan Pumpkin Cheesecake (No-Bake!)
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This Vegan Pumpkin Cheesecake is an easy no-bake dessert, with hints of Fall flavor. It's naturally sweetened and dairy-free, and you don't need any special equipment to make it.
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Ingredients
Gingerbread Crust
- 1.5 cups blanched almond flour (172 grams)
- 3 tablespoons melted coconut oil (31 grams)
- 2 tablespoons maple syrup (28 grams)
- 1 tablespoon blackstrap molasses (16 grams; optional)
- 1/4 teaspoon ground ginger (optional)
- 1/4 teaspoon fine sea salt (2 grams)
Pumpkin Cheesecake Filling
- 1 cup raw cashew butter (273 grams)
- 1/2 cup pumpkin puree (136 grams)
- 1/2 cup maple syrup (168 grams)
- 1/4 cup melted coconut oil (54 grams)
- 2 teaspoons pumpkin pie spice (4 grams)
- 1 teaspoon lemon juice (5 grams)
- 1/4 teaspoon fine sea salt (2 grams)
Instructions
- Lightly spray a 7-inch springform pan with oil, then press a square of parchment paper into the bottom. To make the crust, stir together the almond flour, coconut oil, maple syrup, molasses, ginger, and salt. Press it firmly into the bottom of the prepared pan.
- In the same bowl to prepare the cheesecake filling. Stir together the cashew butter, pumpkin, maple syrup, coconut oil, pumpkin spice, lemon juice, and salt. Mix until totally smooth, then pour it into the pan, over the crust.
- Smooth the top with a spatula, then place the cheesecake on a flat surface in the freezer to chill until firm, about 2 to 3 hours.
- When the cheesecake feels totally firm to the touch, remove it from the pan and slice. Serve chilled for the best texture; it will melt if you leave it at room temperature for too long, but after it's firm you can store it in the fridge if you'd prefer a softer texture. Leftovers can be stored in the freezer for up to 3 months when tightly covered.
Notes
- Nutrition is for one of 8 slices, but this is just an estimate, not a guarantee. For a lower-calorie dessert, you can slice this into 16 more narrow pieces. It's very rich, so a little goes a long way.
- If you don't have pumpkin on hand, I've also made with with pureed carrots and pureed butternut squash. I imagine sweet potatoes would work well, too.
Nutrition Information
Show Details
Calories
493kcal
(25%)
Carbohydrates
34g
(11%)
Protein
10g
(20%)
Fat
38g
(58%)
Saturated Fat
14g
(70%)
Sodium
154mg
(6%)
Potassium
299mg
(9%)
Fiber
3g
(12%)
Sugar
18g
(36%)
Vitamin A
2383IU
(48%)
Vitamin C
1mg
(1%)
Calcium
98mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Calories | 493kcal | 25% |
| Carbohydrates | 34g | 11% |
| Protein | 10g | 20% |
| Fat | 38g | 58% |
| Saturated Fat | 14g | 70% |
| Sodium | 154mg | 6% |
| Potassium | 299mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
| Vitamin A | 2383IU | 48% |
| Vitamin C | 1mg | 1% |
| Calcium | 98mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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