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vegan pumpkin cheesecake


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Prep Time: 15 minutes

Servings: 6


Remove All · Remove Spices · Remove Staples

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Step 1

Place the raw cashews into a bowl/jar, cover with hot water and let soak for 1 hour.

Step 2

Start by preparing the crust.

Step 3

Add the walnuts into a food processor and process to obtain a chunky crumble.

Step 4

Add the dates and coconut oil, and process to create a sticky mixture.

Step 5

Line a round 9x13' pan with parchment paper and transfer the mixture inside.

Step 6

Press with your hands or a spoon to create an even layer. Set aside.

Step 7

Drain the cashews and place in the food processor.

Step 8

Add the silken tofu, pumpkin puree, coconut cream, coconut oil, pumpkin spice and maple syrup, and process to obtain a smooth, silky mixture

Step 9

Pour the mixture on top of the crust, and use a spoon to spread evenly.

Step 10

Freeze for at least 2 hours, until set.

Step 11

Remove from the freezer and set aside for 30 minutes before slicing.

Step 12

Top with whipped coconut cream, and garnish with pecan nuts and ground cinnamon.Cut into slices and serve.

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