No-Bake Vegan Pumpkin Cheesecake
This vegan cheesecake
has all the creamy delicious flavor, and none of the dairy. Bonus: it doesn’t
even require use of an oven!
§ Prep Time: 4 hours 20 minutes
§ Total Time: 4 hours 20 minutes
§ Yield: 8
Ingredients
For the pecan-date crust:
§ 1
½ cups pitted dates, coarsely chopped and soaked in hot water for 10 minutes
§ 1
½ cups chopped pecans
§ 1
teaspoon ground cinnamon
§ 1
teaspoon powdered ginger
§ Pinch
of salt
For the vegan pumpkin cheesecake
filling:
§ 2
cups raw cashews, soaked in water 4 to 8 hours and drained
§ 1
cup pumpkin puree
§ 2/3
cup melted coconut oil
§ 1/3
cup maple syrup
§ 2
teaspoons vanilla extract
§ 2
teaspoons ground cinnamon
§ 1
teaspoon ground ginger
§ ½
teaspoon ground nutmeg
§ ¼
teaspoon ground cloves
§ ¼
teaspoon salt
For serving:
§ Ground
cinnamon
Instructions
1.
Lightly oil the bottom of a 9-inch springform pan.
2.
Make the pecan-date crust first by placing all ingredients into
the bowl of a food processor fitted with an S-blade. Pulse until the pecans and
dates are finely chopped. Press the mixture very firmly into the bottom of a
the pan.
3.
Make the vegan pumpkin cheesecake filling by placing all
ingredients into the food processor bowl, then blend until smooth, stopping to
scrape down sides of bowl as needed.
4.
Pour the pumpkin cheesecake filling mixture over the crust and
smooth out the top with a rubber scraper. Place the pan into the refrigerator
and chill until set, about 4 hours, or freeze for about 1 hour.
5.
Slice and divide onto plates. Top each slice with a dollop of
coconut whipped cream and a sprinkle of cinnamon. Serve.
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