Vegan Pumpkin Cheesecake

For the holidays, I wanted to make a healthy, no-bake pumpkin pie, but instead came across some recipes for pumpkin cheesecake that inspired me. Heather at Sweetly Raw inspired the pumpkin filling and crust. Jen at Jen's Natural Kitchen inspired the coconut cream topping. This is a very easy recipe to put together and the finished product is delicious and beautiful. I made some adjustments and changes to the recipes to make it all work.

Process the crust ingredients in the food processor and press into 9" springform pan.

Process the filling ingredients in the food processor. Pour over crust and refrigerate to set. EASY.

After cheesecake has set, slowly release side from bottom of springform. Transfer cheesecake to plate. Serve with coconut cream topping. Yum!

Vegan Pumpkin Cheesecake

From Inspired by Sweetly Raw & Jen's Natural Kitchen 

Category Dessert

Cuisine Vegan

Ingredients

Crust

2/3 C almonds
1 C pecans

1/2 C dried, unsweetened, shredded coconut

pinch of salt

2/3 C pitted, packed dates

1-2 tsp water or vanilla

Filling

2 1/2 C packed, cooked pumpkin puree

2 C cashews

1 C almond milk

1/2 C maple syrup

3 tsp cinnamon

3 tsp vanilla

1/2 tsp fresh grated nutmeg (1/4 tsp dry)

1 C melted coconut oil

Topping

1 can full-fat coconut milk, chilled

1 tsp vanilla

2 Tbsp coconut palm sugar

Directions

1. Grind the almonds to flour in food processor.

2. Add pecans, coconut and salt. Pulse a few times to chop the pecans.

3. Add dates and 1 tsp of water or vanilla. Process into a fine, but chunky consistency. Do NOT over process or oils will release from pecans.

4. Make sure crust will hold together when pressed in your hand. If still crumbly, add another 1/2 -1 tsp of water or vanilla. Pulse briefly.

5. Press into bottom of 9" springform pan. Set aside.

6. Blend all filling ingredients except coconut oil in food processor until smooth.

7. Add oil and blend thoroughly.

8. Pour mixture over crust and chill for 12 hours in fridge to set.

9. Retrieve can of coconut milk from fridge. Do not shake.

10. Open can. The cream should have separated from the water and risen to the top. Carefully spoon out cream into a bowl.

11. Whip the cream with an electric mixer. Add vanilla and sugar and continue to whip until it thickens. It should form soft peaks, but don't be concerned if it doesn't.

12. Serve cheesecake with cream topping.

What is your favorite holiday tradition?