Vegan Pumpkin Cheesecake
Vegan Pumpkin Cheesecake Bars are an easy, healthy Thanksgiving recipe you will love! If you need gluten free and grain free dessert recipes, this one’s for you! It's the best no bake and raw pumpkin dessert.
Servings: 12 squares
For the crust
- 2 cups raw unsalted pecans
- 1 1/4 cups pitted dates 8-10 dates
- ¼ teaspoon sea salt
- 1 tablespoon of water if needed
For the cheesecake
- 2 cups raw unsalted cashews soaked for at least 6 hours or overnight
- ½ cup full fat canned coconut milk cream only
- ⅓ cup pumpkin puree
- ¼ cup coconut oil melted and cooled
- ⅓ cup pure maple syrup
- 1 tablespoon molasses
- 2 teaspoons vanilla extract
- 1/2 teaspoon sea salt
- 1 ½ teaspoons cinnamon
- 1/2 teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1/8 teaspoon nutmeg
- OR 2 teaspoons pumpkin pie spice
To make the crust, line an 8” or 9” square pan with parchment paper. Set aside.
In a high-powered food processor or blender, blend the pecans, pitted dates and salt until it comes together into a sort of sticky dough and starts to pull away from the edges, about 1-2 minutes. If it's not coming together add one tablespoon of water.
Press the dough evenly into the bottom of the prepared pan, spreading evenly to the edges. Set aside.
To make the cheesecake, in a high-powered blender, combine all of the ingredients and blend for at least 2 full minutes, or until the mixture is smooth and creamy and no visible cashew pieces are left.
Pour the cheesecake filling into the pan over the prepared crust. Smooth out the top to the edges of the pan and tap the pan against the counter a couple times to release any air bubbles.
Place in the freezer to set for at least 2.5 hours or until completely firm. Cut and serve frozen. Store in the freezer for up to 3 weeks.
Serving: 1square | Calories: 393kcal | Carbohydrates: 30.4g | Protein: 5.7g | Fat: 30.2g | Sodium: 152mg | Fiber: 3.9g | Sugar: 19.4g