Vegan Pumpkin Cheesecake
Vegan Pumpkin Cheesecake - A delicious dairy-free, vegan and gluten-free option for Thanksgiving dessert!
Ingredients
Crust:
- 2 1/2 cups chocolate granola we used Purely Elizabeth
- 2 cups medjool dates pitted and cut into chunks
Pie Filling:
- 1 cup raw cashews soak in water overnight
- 8 oz vegan cream cheese I recommend Tofutti
- 1/8 teaspoon kosher salt
- 1 tablespoon arrowroot powder
- 2 tablespoon lemon juice
- 2/3 cup maple syrup
- 2 teaspoons vanilla extract
- 1/2 cup coconut cream
- 2 tablespoons pumpkin pie spice
- 1 1/3 cup pumpkin puree
Instructions
- Preheat oven to 325 degrees F.
- Place granola in food processor and pulse a few times to break up the chunks.
- Put the crushed granola in a medium bowl and add dates; use your hands to combine.
- Take a 10-12 inch springform pan and coat the inside with non-stick cooking spray.
- Pour granola mixture into pan and press down firmly with hands, spreading it evenly.
- Bake on the middle rack of the oven for 10 minutes.
- In a high powered blender or food processor, add the filling ingredients (drain cashews) and blend until smooth.
- Taste and add additional pumpkin pie spice, as desired.
- Pour filling into pie crust and spread out evenly.
- Bake for 55 minutes of cooking time.
- Cheesecake should be firm on the outer ring and only slightly jiggly in the very center.
- Let cool completely and then place in refrigerator overnight to allow it to fully cool.
- Serve with whipped coconut cream, marshmallow whip, or your choice of topping.
Notes
- Pie filling recipe adapted from The Minimalist Baker.
- Storage: any leftover pumpkin cheesecake can be stored in an airtight container in the fridge for 3-4 days.
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