Vegan Pumpkin Cheesecake
An easy raw vegan pumpkin cheesecake that requires no baking or soaking cashews. Creamy and delicious this will sure to be a hit!
Ingredients
Crust
- 1 cup packed pitted dates
- 3/4 cup rolled oats
- 3/4 cup walnuts
- 1/2 tsp salt
Pumpkin Cheesecake
- 3/4 cup cashew butter
- 1/2 cup maple syrup
- 1/3 cup pumpkin puree
- 1/2 cup coconut cream
- 1/2 lemon juiced
- 1/2 tsp vanilla extract
- 1/2 t pumpkin pie spice
Instructions
- Slice dates in half and remove the pits
- Add dates, oats, walnuts, and salt to a food processor and blend until it forms a dough-like consistency
- Form into 12 small balls and place in a muffin tin or silicone muffin cups
- Press to flat to form the crust for each mini cheesecake
- Store in the freezer while you make the pumpkin cheesecake filling
- Add cashew butter, pumpkin puree, maple syrup, coconut cream, lemon juice, and vanilla extract into the food processor and blend till smooth and creamy
- Pour or spoon cheesecake mixture into each muffin cup
- Place back in the freezer to set the cheesecake filling
- Remove from freezer and allow to soften before serving and enjoy as is or top with ice cream or whip cream
Notes
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