Oh My Veggies · by Nicole★ 5.0 (2)
Vegan Pumpkin Cheesecake
NUTRITION · PER SERVING260M COOK
CAL 19%·PRO 11%
CARBS 34G35% OF CAL
5G FIBER6G OTHER23G TOTAL SUGAR
FAT 28G65% OF CAL
11G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A no-bake cheesecake made from cashews, coconut oil, and pumpkin with a pecan-date crust. Creamy and dairy-free with warm fall spices.
dessertamericanbaked good⚙️ food processor🥧 baking dishgluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 ½ cups pitted dates (coarsely chopped and soaked in hot water for 10 minutes)
- 1 ½ cups pecans (chopped )
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- Pinch salt
- 2 cups raw cashews (soaked in water 4 to 8 hours and drained)
- 1 cup pumpkin puree
- 2/3 cup coconut oil (melted )
- 1/3 cup maple syrup
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- Coconut whipped cream
- Ground cinnamon
At a glance
PER SERVING · TIME 260M
CAL 19%·PRO 11%
CARBS 34G35% OF CAL
5G FIBER6G OTHER23G TOTAL SUGAR
FAT 28G65% OF CAL
11G SAT17G 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
- 4h 20m
- Sodium
- 84mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 182mg
- Calcium
- 52mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 260M
- SODIUM
- 84MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.