No-Bake Vegan Chocolate Pumpkin Cheesecake
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Bakerita · by Bakerita | Rachel Conners★ 4.8 (4)

No-Bake Vegan Chocolate Pumpkin Cheesecake

NUTRITION · PER SERVING30M COOK
CAL 20%·PRO 13%
CARBS 28G29% OF CAL
4G FIBER8G OTHER17G TOTAL SUGAR
FAT 32G72% OF CAL
17G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A no-bake vegan cheesecake with layers of chocolate and pumpkin spice on a chocolate date crust. A make-ahead raw dessert ideal for fall and holiday entertaining.

dessertbaked gooddairy freegluten freepaleoveganvegetarian
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Nutrition & ingredients

Ingredients

serves 10
  • ½ cup raw pecans
  • ½ cup (48g) blanched almond flour
  • 4 Medjool dates (pitted)
  • 2 tablespoons cacao powder
  • 1 tablespoon coconut oil (melted)
  • ¼ teaspoon kosher salt
  • 1⅔ cups (187g) raw cashews (soaked in water for at least six hours or preferably overnight)
  • ⅓ cup canned full-fat coconut milk (shaken)
  • ⅓ cup (81g) pure pumpkin puree
  • ¼ cup (50g) coconut oil (melted and cooled (use refined coconut oil if you want no coconut flavor))
  • ¼ cup + 1 tablespoon (105g) pure maple syrup (divided)
  • 1 tablespoon (20g) unsulfured molasses
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • ¼ cup cacao powder
  • 1 can coconut cream (whipped)
  • ¼ cup dark chocolate (melted)
PREP
30M
SODIUM
55MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.