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This gorgeous pumpkin cheesecake with a nutty, no-bake crust is made using cashews. Serve this up with a very generous dollop of the cinnamon maple coconut whipped cream and enjoy!

Pumpkin Cashew Cheesecake With Coconut Whipped Cream [Vegan, Gluten-Free]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Calories

585

Serves

10

Ingredients You Need for Pumpkin Cashew Cheesecake With Coconut Whipped Cream [Vegan, Gluten-Free]

For the Crust:
  • 2 cups Pecans
  • 8 dates, pitted
  • 1 teaspoon salt
For the Filling:
  • 4 cups raw cashews
  • 1 cup coconut oil, melted
  • 1 cup maple syrup
  • 2 cups pumpkin puree, canned or fresh
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
For the Cinnamon Maple Coconut Whipped Cream:
  • 1 Can full fat coconut milk
  • 3 tablespoons pure maple syrup
  • 1 teaspoon cinnamon

How to Prepare Pumpkin Cashew Cheesecake With Coconut Whipped Cream [Vegan, Gluten-Free]

Pumpkin Cashew Cheesecake:
  1. Soak cashews in bowl of water for at least 6 hours. Make sure water covers the cashews, plus an inch or so because cashews will expand.
  2. To make crust, blend pecans in a food processor until gravelly
  3. Add dates and blend until everything just comes together.
  4. Place parchment paper in the bottom of a 8 or 9-inch springform pan.
  5. Press crust into bottom of pan.
  6. Place in freezer until ready to add filling.
  7. If using fresh pumpkin, slice pumpkin in half, remove seeds, and place on baking pan. Bake at 350° F for 30 minutes at to an hour, or until fork tender. Scoop out inside and blend in a food processor until smooth.
  8. Drain cashews.
  9. Place all ingredients into a high-powered blender and blend until as smooth as possible.
  10. Pour over crust and freeze.
  11. For best texture, remove from freezer one hour prior to serving.
Cinnamon Maple Coconut Whipped Cream:
  1. Refrigerate can of coconut milk for at least 4 hours.
  2. Open can and scoop out solidified coconut cream from top of can, leaving any watery liquid in the bottom.
  3. Place in stand mixer and whip on high until light and cream and whip cream holds its form a little on spoon.
  4. Add pure maple syrup and cinnamon and whip to incorporate.
  5. Store in fridge until ready to use.
  6. Dollop generously onto cheesecake.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Per Serving: Calories: 585 | Carbs: 50 g | Fat: 41 g | Protein: 10 g | Sodium: 20 mg | Sugar: 31 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Dora Daily

See My Recipes

Fun and flavorful plant-based desserts and dishes.

Dora is passionate about green living. Her passion includes creating recipes that use fresh, whole, plant-based foods. She shares her fun and flavorful vegan recipes on her blog, Dora Daily. Along with cooking and baking, Dora loves to spend time in the garden, adventuring the countryside and promoting a kinder, greener lifestyle.

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