Post by Loupy on Nov 30, 2016 22:51:41 GMT -7
No-Bake Vegan Pumpkin Cheesecake with Pecan-Date Crust
From: Alissa @ ohmyveggies.com/
At some point along my journey of veganizing everything, I became the designated dessert provider among my friends and family. It gives me a place to pass of all of my dessert experiments, and I can always count on an unbiased opinion, especially since I’m usually feeding vegan and non-vegans alike. If the non-vegans gobble it up as readily as the vegans, I know I’ve got a hit. This vegan cheesecake has all the creamy delicious flavor, and none of the dairy. Bonus: it doesn't even require use of an oven!
Prep time: 4 hours, 20 min
Total time: 4 hours, 20 min
Serves: 8
Ingredients
For the pecan-date crust:
1 ½ cups pitted dates, coarsely chopped and soaked in hot water for 10 minutes
1 ½ cups chopped pecans
1 teaspoon ground cinnamon
1 teaspoon powdered ginger
Pinch of salt
For the vegan pumpkin cheesecake filling:
2 cups raw cashews, soaked in water 4 to 8 hours and drained
1 cup pumpkin puree
2/3 cup melted coconut oil
1/3 cup maple syrup
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
For serving:
Coconut whipped cream
Ground cinnamon
Instructions
Lightly oil the bottom of a 9-inch springform pan.
Make the pecan-date crust first by placing all ingredients into the bowl of a food processor fitted with an S-blade.
Pulse until the pecans and dates are finely chopped.
Press the mixture very firmly into the bottom of a the pan.
Make the vegan pumpkin cheesecake filling by placing all ingredients into the food processor bowl, then blend until smooth, stopping to scrape down sides of bowl as needed.
Pour the pumpkin cheesecake filling mixture over the crust and smooth out the top with a rubber scraper.
Place the pan into the refrigerator and chill until set, about 4 hours, or freeze for about 1 hour.
Slice and divide onto plates.
Top each slice with a dollop of coconut whipped cream and a sprinkle of cinnamon.
Serve.
Notes
You can substitute a pre-made crust or your favorite homemade crust for the pecan-date crust if you'd like. Prep time does not include soak time for the cashews.
From: Alissa @ ohmyveggies.com/
At some point along my journey of veganizing everything, I became the designated dessert provider among my friends and family. It gives me a place to pass of all of my dessert experiments, and I can always count on an unbiased opinion, especially since I’m usually feeding vegan and non-vegans alike. If the non-vegans gobble it up as readily as the vegans, I know I’ve got a hit. This vegan cheesecake has all the creamy delicious flavor, and none of the dairy. Bonus: it doesn't even require use of an oven!
Prep time: 4 hours, 20 min
Total time: 4 hours, 20 min
Serves: 8
Ingredients
For the pecan-date crust:
1 ½ cups pitted dates, coarsely chopped and soaked in hot water for 10 minutes
1 ½ cups chopped pecans
1 teaspoon ground cinnamon
1 teaspoon powdered ginger
Pinch of salt
For the vegan pumpkin cheesecake filling:
2 cups raw cashews, soaked in water 4 to 8 hours and drained
1 cup pumpkin puree
2/3 cup melted coconut oil
1/3 cup maple syrup
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
For serving:
Coconut whipped cream
Ground cinnamon
Instructions
Lightly oil the bottom of a 9-inch springform pan.
Make the pecan-date crust first by placing all ingredients into the bowl of a food processor fitted with an S-blade.
Pulse until the pecans and dates are finely chopped.
Press the mixture very firmly into the bottom of a the pan.
Make the vegan pumpkin cheesecake filling by placing all ingredients into the food processor bowl, then blend until smooth, stopping to scrape down sides of bowl as needed.
Pour the pumpkin cheesecake filling mixture over the crust and smooth out the top with a rubber scraper.
Place the pan into the refrigerator and chill until set, about 4 hours, or freeze for about 1 hour.
Slice and divide onto plates.
Top each slice with a dollop of coconut whipped cream and a sprinkle of cinnamon.
Serve.
Notes
You can substitute a pre-made crust or your favorite homemade crust for the pecan-date crust if you'd like. Prep time does not include soak time for the cashews.
