Vegan No Bake Pumpkin Cheesecake

No bake pumpkin cheesecake

Vegan No Bake Pumpkin Cheesecake Pie

Ingredients: Crust

Instructions: Crust

Line baking pan or cupcake tins with parchment paper.( I used 2 strips of parchment paper layer out like a cross to get handles to help me lift the cheesecake out.)
Mix graham crumbs, sugar, salt, and pumpkin spice in a large bowl. Add melted butter and stir well.
Spread crust mixture into the bottom of prepared pan. Pack it tightly with the bottom of a measuring cup or glass. Set aside.

Ingredients: Filling

1/2 cup (65g) raw cashews, soaked either in cold water overnight or in boiled hot water for 30 minutes, rinsed and well drained
1 cup pumpkin puree (NOTE: if using homemade pumpkin puree, be sure that it is thick and not watery. Remove excess water)
1/2 cup coconut cream, thick/solid part only. (You can also just use the cream that rises to the top of a chilled can of coconut milk if you can’t find canned coconut cream.)
1/2 cup (62g) soft, pitted dates*
1/2 teaspoon vanilla extract, optional
1 teaspoon cinnamon
1/2 teaspoon dried ground ginger
1/4 teaspoons sea salt
1/8 teaspoons dried ground cloves

Instructions: Filling

If you haven’t soaked your cashews overnight, soak them now in boiled hot water for 30 min, rinse, and drain well. Also check your dates for both the crust and the filling and see if them seem dry or hard. If so, soak them in warm water for 20 minutes, then drain.
Add the ingredients for the filling to the food processor (no need to wash it in between – hurray!). Pulse until roughly combined and then blend on high speed until smooth.
Transfer the filling to the pan and even it out using a rubber spatula.
Cover the pie and put it in the refrigerator for 4-5 hours to fully chill and set.
Garnish with whipped coconut cream, cinnamon, and enjoy !

Vegan No Bake Pumpkin Cheesecake Mini bites

Ingredients: Crust

Instructions: Crust

Put the ingredients for the crust in a food processor and pulse until evenly chopped. Use high speed until the mixture starts to pull away from the sides and collect towards the middle.
Line baking pan or cupcake tins with parchment paper.( I used 2 strips of parchment paper layer out like a cross to get handles to help me lift the cheesecake out.)
Spread crust mixture into the bottom of prepared pan. Pack it tightly with the bottom of a measuring cup or glass. Set aside.

Ingredients: Filling

1/2 Cup (65g) raw cashews, soaked either in cold water overnight or in boiled hot water for 30 minutes, rinsed and well drained
1 Cup Pumpkin puree (NOTE: if using homemade pumpkin puree, be sure that it is thick and not watery. You can remove excess water)
1/2 Cup Coconut Cream, thick/solid part only. (the cream that rises to the top of a chilled can of coconut milk if you can’t find canned coconut cream.)
1/2 cup (62g) soft, pitted dates *Note: if your dates are dry or hard, soak them in warm water for 20 minutes to soften them, then drain them well.
1/2 teaspoon vanilla extract, optional
1 teaspoon cinnamon
1/2 teaspoon dried ground ginger
1/4 teaspoons sea salt
1/8 teaspoons dried ground cloves

Instructions: Filling

Add the ingredients for the filling to the food processor (no need to wash it in between – hurray!). Pulse until roughly combined and then blend on high speed until smooth.
Transfer the filling to the pan and even it out using a rubber spatula.
Cover the dish and freeze it for an hour (or longer if desired).
Garnish with whipped Coconut Cream and enjoy !

Ingredients: Whipped Coconut Cream

Use the rest of what you opened for the pie filling if you have some left over, or use a new can of coconut cream or two cans of full fat coconut milk

Instructions:

Simply chill well and put the solid parts of the coconut cream or milk into a food processor, leaving behind any liquid
Whip it on high speed, stopping a few times to scrape down the sides of the bowl
Leaving the cream unsweetened works as a nice contrast to the sweetness of the pie.

Storage:

If frozen for longer than an hour, remove the pan from the freezer about 10-15 minutes
Uneaten bites can be stored in the refrigerator for 2-3 days.

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