Vegan Pumpkin Cheesecake {Paleo, No-Bake}
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Paleo Running Momma · by Michele★ 4.7 (89)

Vegan Pumpkin Cheesecake {Paleo, No-Bake}

NUTRITION · PER SERVING20M COOK
CAL 22%·PRO 14%
CARBS 34G32% OF CAL
4G FIBER21G SUGAR9G OTHER
FAT 32G68% OF CAL
14G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A no-bake pumpkin cheesecake with a crunchy pecan-date crust, silky cashew filling spiced with cinnamon and pumpkin pie spice, topped with coconut whipped cream. It's rich and creamy without any dairy or baking.

dessertamericangluten freepaleoveganvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 4 medjool dates (softened, if needed)
  • 1 1/4 cups raw pecans
  • 1/2 cup blanched almond flour
  • 3/4 cup coconut flakes (unsweetened)
  • 1 1/2 Tbsp organic coconut oil
  • 1/2 tsp pure vanilla extract
  • 2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 2 1/4 cups raw cashews (soaked in warm water for 2 hours)
  • 1 cup pumpkin puree
  • 1/2 cup coconut cream or full fat coconut milk
  • 1/3 cup organic coconut oil (refined, to avoid coconut flavor)
  • 3/4 cup pure maple syrup
  • 2 Tbsp lemon juice
  • 2 tsp pure vanilla extract
  • 1 Tbsp pumpkin pie spice
  • 1 tsp cinnamon
  • Coconut whipped cream (for garnish)
PREP
20M
SODIUM
6MG
ESTIMATE
COMPLETE

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