No-Bake Vegan Pumpkin Cheesecake

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This delicious pumpkin cheesecake recipe has one very surprising ingredient…

Ready for it? Cauliflower!

You won’t taste it, but cooked cauliflower adds a creamy texture when blended with the other ingredients. More importantly, it offers a healthy dose of fiber. “Getting fiber in your dessert is really great because it binds with excess fat to pass through your GI tract more easily,” says Sarah Greenfield, RD.

Pumpkin isn’t only a delicious seasonal ingredient for fall. It’s high in vitamin A and beta-carotene, which are great for eye health and keeping skin hydrated. “Your body absorbs vitamin A more readily when it’s eaten with fat, so the combination of pumpkin, cashews, and coconut works really well together,” Sarah adds. “Also, the fact that you’re not baking this pumpkin cheesecake will preserve the nutrients.” Sweet!

The best part? It’s easy and quick to make. See for yourself!

No-Bake Vegan Pumpkin Cheesecake

No-Bake Vegan Pumpkin Cheesecake

PREP
10
COOK
10
SERVES
6

INGREDIENTS

  • 1/4 cup pecans
  • 1 1/2 cups graham cracker crumbs
  • 3 dates
  • 6 tbsp coconut oil
  • 2 tbsp coconut butter
  • 2 cups soaked cashews
  • 2 cups cooked cauliflower rice
  • 1 cup coconut milk
  • 1/2 cup coconut butter
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup
  • 1 cup canned pumpkin
  • 1 tsp pumpkin spice

SUPPLIES

  • 1 blender or food processor
  • 9-inch springform pan

INSTRUCTIONS

  1. Add crust ingredients (the first five on this list) to a food processor and blend well. Spread the mixture evenly to the bottom of your pan. Set aside.
  2. Blend cashews, cauliflower rice, coconut milk, lemon juice, vanilla extract, and maple syrup together until smooth. Remove 1/2 cup of this mixture and set aside. Spread the remaining mix over the graham cracker crust layer in the pan. Set aside.
  3. Mix 1/2 cup of cashew mix with pumpkin, pumpkin spice, and remaining maple syrup until evenly incorporated. Evenly spread this mixture over the top of your cheesecake and refrigerate overnight.

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