Vegan Pumpkin Cheesecake
Ingredients
Gingerbread Crust
-
1½
cups
blanched almond flour
-
3
tablespoons
melted coconut oil
-
2
tablespoons
maple syrup
-
1
tablespoon
blackstrap molasses (optional)
-
¼
teaspoon
ground ginger (optional)
-
¼
teaspoon
fine sea salt
Pumpkin Cheesecake Filling
-
1
cup
raw cashew butter
-
½
cup
pumpkin puree
-
½
cup
maple syrup
-
¼
cup
melted coconut oil
-
2
teaspoons
pumpkin pie spice
-
1
teaspoon
lemon juice
-
¼
teaspoon
fine sea salt
Instructions
- Prepare a 7-inch springform pan by lightly spraying it with oil and lining the bottom with parchment paper.
- In a bowl, combine almond flour, melted coconut oil, maple syrup, blackstrap molasses, ground ginger, and salt to make the crust, then press it into the bottom of the pan.
- In the same bowl, mix raw cashew butter, pumpkin puree, maple syrup, melted coconut oil, pumpkin pie spice, lemon juice, and salt until smooth to create the filling.
- Pour the filling over the crust and smooth the top with a spatula.
- Freeze the cheesecake for 2 to 3 hours until firm.
- Once firm, remove from the pan, slice, and serve chilled.
Nutrition Facts (estimated)
Servings
8
Calories
493
Total fat
38g
Total carbohydrates
34g
Total protein
10g
Sodium
154mg
Cholesterol
0mg
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