Dessertscoleycooks5.0
Vegan Pumpkin Cheesecake with Pecan Date Crust
This plant based pumpkin cheesecake tastes so rich and creamy, you’d never guess it’s made without refined sugar, dairy or gluten. It’s assembled entirely in a blender or food processor and requires no baking, so it’s much easier than a traditional cheesecake, yet just as delicious.
👥 14 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 30 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- food processor
- blender
- spatula
📝 Preparation Steps
1
Make the Crust
2
Spray a 9-inch springform pan with nonstick spray.
3
Add the pecans, dates, salt, cinnamon, and ginger to the bowl of a food processor. Process for a few minutes until the mixture begins to stick together. It should be mostly blended, with some small chunks remaining.
dates (loosely packed)1 cup½ teaspoon ground gingerground ginger1 teaspoon
4
Transfer the mixture to the prepared pan. Press it firmly into the bottom and about 2 inches up the sides, using a flat-bottomed glass to help press evenly. Refrigerate while you prepare the filling.
5
Make the Filling
6
In a high-powered blender, combine the cashews, pumpkin purée, coconut milk or cream, raw cane sugar, maple syrup, coconut oil, lemon juice, salt, vanilla, cinnamon, ginger, clove, and nutmeg.
½ teaspoon ground gingerground ginger1 teaspoon
7
Blend on high until the mixture is completely smooth and creamy. This may take several minutes. Stop as needed to scrape down the sides and use a spatula to move the mixture around so it blends evenly. Continue until there is no trace of grittiness—this step is very important for the right texture.
8
Assemble
9
Pour the filling over the prepared crust and smooth the top. Refrigerate for at least ⏱️ 6 hours, preferably overnight, until set.
10
Garnish with pecan halves arranged around the edge of the cake, if desired.
Nutrition Facts
calories
493 kcal
fat Content
39 g
serving Size
1 serving
fiber Content
5 g
sugar Content
21 g
sodium Content
298 mg
protein Content
8 g
carbohydrate Content
35 g
saturated Fat Content
16 g
unsaturated Fat Content
21 g
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