Simple, Vegan 3-Step No-Bake Pumpkin Cheesecake

vegan cheesecake must be the centerpiece of any celebration. And now, due to this creamy no-bake model from the Vegan Vacation Cooking cookbook, it’s simple, too!

What you want:

For the crust:
¾ cup uncooked almonds
¾ cup unsweetened shredded coconut
10 Medjool dates, pitted
½ teaspoon cinnamon
⅛ teaspoon salt

1 tablespoon almond milk

For the cream layer:
¾ cup uncooked cashews, soaked for six hours and drained
½ cup stable, chilled coconut cream
3 tablespoons melted coconut oil
2 tablespoons maple syrup
½ teaspoon pumpkin pie spice

2 tablespoons lemon juice

For the pumpkin layer:
¾ cup uncooked cashews, soaked 6 hours and drained
¼ cup stable, chilled coconut cream

1 cup pumpkin puree

3 tablespoon melted coconut oil
2 tablespoon maple syrup
1 tablespoon lemon juice
½ teaspoon pumpkin pie spice

For topping:
Coconut whipped cream

What you do:

  1. Line the underside of an 8-inch spherical cake pan with parchment paper and grease sides. For the crust, right into a meals processor, place almonds and coconut and pulse just a few occasions, till components are crumbly. Add dates, cinnamon, salt, and milk and course of till a sticky dough varieties. Switch crust combination to ready cake pan and press down evenly. 
  2. For the cream layer, right into a high-speed blender, add all components and mix on excessive for two minutes, till combination is easy. Pour cream layer over crust and ensure layer is even. Freeze for 1 hour. 
  3. For the pumpkin layer, right into a high-speed blender, add all components and mix on excessive till easy. As soon as cream layer has set in freezer, pour pumpkin layer on prime and unfold evenly. Return to freezer for 3 hours, till agency. Slice cheesecake and serve with a dollop of whipped cream. 

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