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vegan pumpkin cheesecake


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Prep Time: 15 minutes

Total: 15 minutes

Servings: 10

Cost: $7.34 /serving


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Step 1

Soak 1 cup of roasted, unsalted in hot water for at least 1 hour. After 1 hour, drain and set aside to use in this recipe.

Step 2

Lightly grease an 8”or 9” round cake pan, set aside.

Step 3

Put the dates and cashews in the container of your Vitamix blender (or food processor fitted with the “S” blade)

Step 4

Blend on low speed (or process), increasing to medium, using the tamper to press the ingredients into the blades, until the mixture is crumbly.

Step 5

Add the rest of the crust ingredients and blend, starting on low speed increasing to medium-high, until the mixture just holds together when pinched. (Or process in a food processor until the same texture is reached).

Step 6

Transfer crust from the container of your Vitamix to the prepared cake pan, and press into the pan. Set aside.

Step 7

Put all the ingredients in the order listed into your Vitamix (or high powered blender).

Step 8

Turn blender on low, gradually increasing to high speed. Blend until all ingredients are combined and mixture is smooth (about 1 minute).

Step 9

Pour the pumpkin cheesecake filling over the prepared crust and use a spatula to smooth it out.

Step 10

Refrigerate for at least 3 hours (or overnight). You can also freeze the cheesecake to hurry the process along, but be sure to remove it from the freezer before serving!

Step 11

Serve with coconut whipped cream and a sprinkle of cinnamon!

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