No-Bake Vegan Pumpkin Cheesecake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy no-bake vegan cheesecake with pumpkin and warming spices, made from cashews, coconut, and maple syrup. A wonderful plant-based alternative to traditional pumpkin pie.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 cup packed, soft pitted dates (220 g )
- 1.5 cups walnuts (225 g )
- 1/2 tsp sea salt
- 1 tsp vanilla extract
- 2 cups raw cashews, soaked overnight or at least 10 hours (300 g )
- 3/4 cup canned pumpkin puree (180 g )
- 1/2 cup maple syrup (150 g )
- 1/3 cup full-fat canned coconut milk (shake well before opening)
- 1/4 cup melted coconut oil (45 g )
- 1/4 cup lemon juice
- 1.5 tsp pumpkin pie spice
At a glance
PER SERVING · TIME 195M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 6mg
- Total sugar
- 28g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 544mg
- Calcium
- 73mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 6MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.