Vegan Pumpkin Cheesecake
Ingredients
The Crust
-
1
cup
pitted dates
-
1
cup
raw pecans
The Filling
-
4
cups
raw cashews
-
¼
cup
lemon juice
-
1
cup
pumpkin puree
-
⅔
cup
coconut oil
-
¼
cup
coconut cream
-
1
cup
maple syrup
-
2
teaspoons
vanilla extract
-
½
teaspoon
sea salt
-
2
teaspoons
pumpkin pie spice
Instructions
- Blend the pecans until mealy, then add the soaked dates and blend until sticky.
- Press the crust mixture into the bottom of a lined cheesecake pan and freeze.
- Blend all filling ingredients until smooth and creamy, scraping down the sides as needed.
- Pour the filling over the crust and smooth the top.
- Freeze the cheesecake overnight.
- Remove from the freezer 15-20 minutes before serving.
Nutrition Facts (estimated)
Servings
14 servings
Calories
561
Total fat
36g
Total carbohydrates
56g
Total protein
8g
Sodium
104mg
Cholesterol
0mg
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