Minimalist Baker · by Minimalist Baker★ 4.5 (72)
Vegan Pumpkin Cheesecake (No-Bake!)
NUTRITION · PER SERVING390M COOK
CAL 23%·PRO 15%
CARBS 46G41% OF CAL
5G FIBER0G ADDED0G INTRINSIC8G OTHER34G TOTAL SUGAR
FAT 30G60% OF CAL
5G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A no-bake vegan pumpkin cheesecake made with cashew cream and natural sweeteners. Creamy, rich, and perfectly spiced for fall and holiday gatherings.
dessertamericanbaked good⚙️ food processor🥧 baking dish🌀 blendergluten freeveganvegetarian
View the full recipe on Minimalist Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup packed medjool dates ((pitted // about 20 dates per 1 cup or 275 g // pitted before measuring))
- 1 1/2 cups raw walnuts
- 1 pinch sea salt
- 1 1/2 cups raw cashews ((soaked in very hot water for 1 hour))
- 1 lemon, juiced ((1 lemon yields ~2 Tbsp or 30 ml ))
- 1/3 cup light or full-fat coconut milk, canned ((or sub unsweetened almond milk))
- 3 Tbsp olive oil ((or sub melted coconut oil, though it will add coconut flavor))
- 1/3 cup grade A maple syrup* or light agave nectar ((plus more to taste))
- 1/3 cup pumpkin purée
- 1-2 tsp pumpkin pie spice
- 1 tsp vanilla extract ((optional))
- Coconut whipped cream
- Brown sugar pecans
At a glance
PER SERVING · TIME 390M
CAL 23%·PRO 15%
CARBS 46G41% OF CAL
5G FIBER0G ADDED0G INTRINSIC8G OTHER34G TOTAL SUGAR
FAT 30G60% OF CAL
5G SAT25G 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
- 6h 30m
- Sodium
- 5mg
- Total sugar
- 34g
- Added sugar
- ≥8g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 520mg
- Calcium
- 70mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 390M
- SODIUM
- 5MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.