Vegan Pumpkin Cheesecake

Raw vegan pumpkin cheesecake recipe made with creamy cashews, a walnut date crust and spiced up with the classic cinnamon and nutmeg fall flavors.

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No fuss, no mess, just a light dusting of nutmeg and cinnamon before serving.

[{"selector":"#anim-1e8e8d46-d007-4e8f-ba5c-242ad0b79087","keyframes":{"opacity":[0,1]},"delay":100,"duration":3000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Recipe Here!

To make things as easy as possible I used a dozen silicone muffin cups to create cute miniature cheesecakes.

[{"selector":"#anim-28cbac4e-8051-487b-b3be-5dad318af86b","keyframes":{"opacity":[0,1]},"delay":100,"duration":3000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Recipe Here!

Dessert

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Ingredients

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Drain and give the cashews another rinse then add them to the bowl of a powerful blender together with the pumpkin puree, cashew milk, vanilla, coconut nectar (or agave), nutmeg, cinnamon, sea salt and lemon juice.

[{"selector":"#anim-91a82ae7-a7ea-4f3a-b324-6e98d6e5563a","keyframes":{"opacity":[0,1]},"delay":100,"duration":3000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Recipe Here!

Remove the muffin cups from the freezer and divide the filling between them. Freeze 3 to 5 hours before serving dusted with nutmeg and cinnamon.

[{"selector":"#anim-b7f40433-a621-4da0-a040-e924cbb5442e","keyframes":{"opacity":[0,1]},"delay":100,"duration":3000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Recipe Here!

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Vegan Pumpkin Cheesecake

Raw vegan pumpkin cheesecake recipe made with creamy cashews, a walnut date crust and spiced up with the classic cinnamon and nutmeg fall flavors.

RECIPE HERE

No fuss, no mess, just a light dusting of nutmeg and cinnamon before serving.

To make things as easy as possible I used a dozen silicone muffin cups to create cute miniature cheesecakes.

Dessert

Course

Cuisine

American

Total Time

15 minutes

Calories

270 kcal

Ingredients

Dates, walnuts, sea salt, cashews, pumpkin purée, coconut nectar, cashew milk, cinnamon, nutmeg, vanilla extract, sea salt, lemon juice

Drain and give the cashews another rinse then add them to the bowl of a powerful blender together with the pumpkin puree, cashew milk, vanilla, coconut nectar (or agave), nutmeg, cinnamon, sea salt and lemon juice.

Remove the muffin cups from the freezer and divide the filling between them. Freeze 3 to 5 hours before serving dusted with nutmeg and cinnamon.

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