VEGAN PUMPKIN CHEESECAKE

Amazing vegan pumpkin cheesecake made with just 10
ingredients! Creamy, rich, perfectly sweet, and perfect for fall and holiday gatherings!

Author: Minimalist Baker

Recipe type: Dessert

Cuisine: Vegan, Gluten Free

Serves: 8

Ingredients

CRUST

• 1 cup packed medjool dates, pitted (about 20 dates or 275 g | pitted before measuring)
• 1 1/2 cups (180 g) raw walnuts
• Pinch sea salt

FILLING

• 1 1/2 cups (180 g) raw cashews (soaked in very hot water for 1 hour)
• 1 lemon, juiced (2 Tbsp or 30 ml )
• 1/4 cup + 1 Tbsp (73 ml) light or full fat coconut milk (or sub unsweetened almond milk)
• 3 Tbsp (45 ml) olive oil (or sub melted coconut oil, though it will add coconut flavor)
• 1/2 cup (120 ml) grade A maple syrup* or light agave nectar, plus more to taste
• 1/4 cup + 1 Tbsp (63 g) pumpkin puree
• Pinch sea salt
• 3/4 tsp pumpkin pie spice
• optional: 1 tsp vanilla extract
• optional: 1/4 tsp ground cinnamon

FOR SERVING optional

• Coconut whipped cream
• Brown sugar pecans

Instructions

1. Cover cashews with boiling hot water. Let rest, uncovered, at room temperature for 1 hour. Then drain thoroughly and set aside.
2. In the meantime, add dates to a blender and blend until small bits remain, or it forms a ball. Remove and set aside.
3. Add walnuts and salt to blender and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If too crumbly, add a few more dates. If too sticky, add more crushed walnuts. Set aside.
4. If using a springform pan, line with parchment paper. If using ramekins or muffin tins, cut parchment paper into circles the size of the base of your ramekins or muffin tins. Also, cut out two long strips of parchment paper per ramekin and lay them in an "X" shape at the base. Top with circle shape. This creates little tabs that make removing the cheesecakes easier to pop out once set. (For muffin tins, you can also just use cupcake liners.)
5. Divide crust evenly among ramekins or tins (or springform pan), and press down with fingers to evenly distribute. Use a small glass wrapped in parchment paper, or the back of a spoon, to press down firmly, allowing some crust to come up the sides. Set in freezer.
6. Once cashews are soaked and drained, add to blender with remaining filling ingredients and puree until very smooth - 2-3 minutes. If it has trouble blending add a touch more coconut milk (or almond milk). Taste and adjust flavor/sweetness as needed.
7. Divide filling evenly among the ramekins or tins (or pour into a parchment-lined springform pan). Tap a few times to release any air bubbles, then cover loosely with plastic wrap and freeze until firm - about 4-6 hours, depending on size of dish.
8. Once set, run a butter knife along the edge and gently remove by tugging on the tabs in an upward motion. They should pop right out. If they aren't quite set, pop them back in the freezer until firm. If using a springform pan, simply pop open and remove cheesecake.
9. Serve with a touch of coconut whipped cream and brown sugar pecans (optional | recipe links above).
10. Store leftovers in the freezer for 7-10 days, though best when enjoyed within the first 3-4 days. Let thaw at room temperature 15-20 minutes before serving for best texture.

http://minimalistbaker.com/vegan-pumpkin-cheesecake/