Description
Creamy, spiced pumpkin cheesecake on a crunchy pecan-date crust. A deliciously rich and festive dessert that’s completely plant-based.
Ingredients
Scale
For the Crust:
- 1 cup pitted dates, soaked
- 1 cup raw pecans
- 1 ½ cups raw cashews, soaked
- 1 cup canned pumpkin puree
- ½ cup maple syrup
- ⅓ cup coconut oil, melted
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ¼ tsp sea salt
Instructions
1. Prepare the Crust:
- Line an 8×8 inch baking dish with parchment paper. In a food processor, blend the dates and pecans until a sticky crumb forms. Press this mixture firmly into the bottom of the prepared dish to form the crust.
- To the cleaned food processor, add the soaked cashews, pumpkin puree, maple syrup, melted coconut oil, lemon juice, vanilla, pumpkin pie spice, cinnamon, and salt. Blend until the mixture is completely smooth and creamy.
- Pour the pumpkin cheesecake filling over the prepared crust and spread it into an even layer. Tap the dish gently on the counter to remove any air bubbles. Cover and freeze for at least 4 hours, or until firm.
- Once firm, remove the cheesecake from the freezer and let it thaw for 10-15 minutes. Use the parchment paper to lift the entire block out of the dish. Slice into bars and serve.
Notes
You can customize the seasonings to taste.