Vegan Pumpkin Cheesecake

This week, I’m bringing you another pumpkin treat, Vegan Pumpkin Cheesecake.

With the fast approaching Holidays, I like to create easy desserts that leave plenty of time for fun and festivities. This cheesecake is simple to make, requiring only a bit of chopping and blending. In fact, it’s pretty much an extension of my Vegan Pumpkin Cream Cheese.

After playing around with a few different crust options, I decided to stick to a no-bake method. Going with a simple nut crust, created great flavor and texture. This became the perfect compliment to the tangy, yet sweet, creamy filling. With hints of lemon and maple syrup, this dessert is perfect for any Holiday Feast.

(If almond crust is not your flavor, try this no-bake cookie crust, it’s amazing and simple.)

GF & DF Crust
by Laura Friendly
Prep Time: 15 minutes

1. In a blender or food processor add the dates, date water and salt. Blend until it becomes a paste. Set aside.
2. In a food processor, add the almonds and pulse until they become a coarse meal.
3. Add in the date paste and coconut oil and pulse until the mixture starts to mold together.
4. Transfer mixture into a 9-in. springform pan. Press the mixture into the bottom of the pan and about 1.5-in. up the sides.
5. Place pan into the freezer and allow to chill before adding the filling (about 10 minutes).

Pumpkin Cheesecake Filling
by Laura Friendly
Prep Time: 15 minutes

1. In a blender or food processor, add cashews, pumpkin, coconut oil, maple syrup, lemon juice, vinegar, vanilla, salt, cinnamon and nutmeg. 
2. Blend until the mixture is smooth. note: if the mixture is too thick to blend, add coconut milk, 1 tbsp at a time, until the mixture thins slightly
3. Pour mixture into the chilled pie crust, smoothing out the top. Chill in the refrigerator for about 1 hour, or overnight.
4. Before serving, gently run a knife around the edge of the springform pan, before unlocking it.

note: this cheesecake is most flavorful the next day, so I suggest making it the night before