Jessica in the Kitchen · by Jessica Hylton★ 5.0 (8)
Vegan Pumpkin Cheesecake
NUTRITION · PER SERVING795M COOK
CAL 25%·PRO 15%
CARBS 41G32% OF CAL
4G FIBER11G OTHER26G TOTAL SUGAR
FAT 38G68% OF CAL
20G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A no-bake cheesecake with pumpkin, coconut cream, and a walnut-date crust. Creamy and rich with autumn spices, it holds its shape without baking.
dessertamericanbaked good🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 14- 1 cup pitted dates (soaked in hot water for 10 minutes, then drained)
- 1 cup raw pecans or walnuts (you can substitute with almonds or macadamia nuts)
- 4 cups raw cashews (soaked overnight or in hot water for one hour, then drained, OR just easily boiled for 5 minutes*)
- ¼ cup lemon juice
- 1 cup pumpkin puree
- ⅔ + ¼ cup coconut oil (solidified)
- 1 ¼ cups coconut cream
- 1 cup maple syrup
- 2 teaspoons vanilla extract
- ½ teaspoon sea salt
- 2 teaspoons pumpkin pie spice
At a glance
PER SERVING · TIME 795M
CAL 25%·PRO 15%
CARBS 41G32% OF CAL
4G FIBER11G OTHER26G TOTAL SUGAR
FAT 38G68% OF CAL
20G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h 15m
- Sodium
- 6mg
- Total sugar
- 26g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 359mg
- Calcium
- 56mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 75M
- SODIUM
- 6MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.