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Vegan Pumpkin Cheesecake
This raw vegan cheesecake will surprise you with its festive flavor and just how much it will satisfy your sweet tooth!
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Prep Time:
15
minutes
Resting time:
2
hours
Servings:
6
Calories:
676
kcal
Author:
Ligia Lugo
Ingredients
For the Base/ Crust
½
cup
Pitted Dates
dry
2
cups
Walnuts
raw
1
tbsp
Coconut Oil
For The Filling
2
cups
Cashews
raw
1
cup
Boiling hot Water
⅓
cup
Silken Tofu
2
tbsp
Coconut Oil
½
cup
Coconut Cream
1
tbsp
Maple Syrup
½
cup
Pumpkin Puree
1
tsp
Pumpkin Pie Spice
To Garnish
Pecan Nuts
lightly toasted
Ground Cinnamon
Whipped Coconut Cream
Instructions
Place the raw cashews into a bowl/jar, cover with hot water and let soak for 1 hour.
Start by preparing the crust.
Add the walnuts into a food processor and process to obtain a chunky crumble.
Add the dates and coconut oil, and process to create a sticky mixture.
Line a round 9x13' pan with parchment paper and transfer the mixture inside.
Press with your hands or a spoon to create an even layer. Set aside.
Drain the cashews and place in the food processor.
Add the silken tofu, pumpkin puree, coconut cream, coconut oil, pumpkin spice and maple syrup, and process to obtain a smooth, silky mixture
Pour the mixture on top of the crust, and use a spoon to spread evenly.
Freeze for at least 2 hours, until set.
Remove from the freezer and set aside for 30 minutes before slicing.
Top with whipped coconut cream, and garnish with pecan nuts and ground cinnamon.Cut into slices and serve.
Nutrition
Calories:
676
kcal
|
Carbohydrates:
33
g
|
Protein:
16
g
|
Fat:
59
g
|
Saturated Fat:
18
g
|
Sodium:
9
mg
|
Potassium:
679
mg
|
Fiber:
6
g
|
Sugar:
15
g
|
Vitamin A:
3196
IU
|
Vitamin C:
2
mg
|
Calcium:
79
mg
|
Iron:
5
mg
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@DaringKitchen
or tag
#thedaringkitchen
!