No Bake Pumpkin “Cheesecake”
I love all things pumpkin. Whether it’s sweet like this No Bake Pumpkin “Cheesecake” or savory like this fast & easy Pumpkin Truffle Soup, if it’s got pumpkin in it, I want it!
The great thing about this No Bake Pumpkin “Cheesecake” is that it can be made completely dairy free! For people who have allergies to dairy, it can sometimes be difficult to find really good desserts. And bonus… It only takes about 15 minutes to put this whole thing together. Just plan ahead a little, because once you get this cheesecake into it’s springform pan, it needs to go into the fridge (instead of the oven!) for at least 6 hours. Serve it with some yummy Coconut Whipped Cream.
No Bake Pumpkin “Cheesecake”
INGREDIENTS
for the crust:
3 cups pecans
10 large medjool dates
3 tablespoons ghee or butter, melted *
1/2 teaspoon cinnamon
1/4 teaspoon salt
for the filling:
2 cups raw cashews, soaked in hot water 1 hour
1 can full fat coconut milk
1 cup puréed pumpkin
1/2 cup maple syrup
1 tablespoon lemon juice
1 tablespoon + 2 teaspoons gelatin
2 teaspoons vanilla extract
1 teaspoon apple cider vinegar
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
*use non-dairy butter or coconut oil for dairy free
DIRECTIONS
make the crust first by placing the pecans & dates in a food processor & process until the size of rice grains.
sprinkle the cinnamon & salt over the mixture & pulse a couple of times. pour in the melted butter (or butter alternative) & pulse several more times until completely mixed.
line an 8” springform pan with parchment paper & pour the crust mixture into it. press the mixture evenly up to the edges of the pan, making sure that it is level & firm in the bottom.
then make the filling by draining the cashews & placing them in a high speed blender with all the other filling ingredients, except the gelatin.
process on high 1 minute or until the filling mixture is completely smooth. add the gelatin to the blender & blend about 20 more seconds on high.
pour the filling over the crust & refrigerate 6 hours or overnight.
keep refrigerated until ready to serve.