No-Bake Vegan Chocolate Pumpkin Cheesecake
This No-Bake Vegan Chocolate Pumpkin Cheesecake has layers of chocolate and pumpkin spice cashew-based cheesecake, on top of a chocolate date crust. This make-ahead raw dessert is perfect for the holidays.
Servings 10 slices
Ingredients
- ½ cup raw pecans
- ½ cup (48g) blanched almond flour
- 4 Medjool dates pitted
- 2 tablespoons cacao powder
- 1 tablespoon coconut oil melted
- ¼ teaspoon kosher salt
For the cheesecake
- 1⅔ cups (187g) raw cashews soaked in water for at least six hours or preferably overnight
- ⅓ cup canned full-fat coconut milk shaken
- ⅓ cup (81g) pure pumpkin puree
- ¼ cup (50g) coconut oil melted and cooled (use refined coconut oil if you want no coconut flavor)
- ¼ cup + 1 tablespoon (105g) pure maple syrup divided
- 1 tablespoon (20g) unsulfured molasses
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice or 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ground ginger,⅛ teaspoon ground allspice, and ⅛ teaspoon ground cloves
- ¼ cup cacao powder
For the toppings
- 1 can coconut cream whipped
- ¼ cup dark chocolate melted
Instructions
- Grease a 6” springform pan with coconut oil, or line an 6” cake pan with strips of parchment paper for easy removal, and grease well with coconut oil. Set aside.
- Add the pecans, almond flour, pitted dates, cacao powder, coconut oil, and salt to a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough, with small pecan bits remaining. Press the date dough into the bottom of the prepared pan.½ cup raw pecans, ½ cup (48g) blanched almond flour, 4 Medjool dates, 2 tablespoons cacao powder, 1 tablespoon coconut oil, ¼ teaspoon kosher salt
- In the same food processor or high-powered blender (no need to wash between - I used my Vitamix, but most powerful blenders should do the job), combine all of the filling ingredients except for the cacao powder and 1 tablespoon maple syrup and blend for about 2 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides as necessary.1⅔ cups (187g) raw cashews, ⅓ cup canned full-fat coconut milk, ⅓ cup (81g) pure pumpkin puree, ¼ cup (50g) coconut oil, ¼ cup + 1 tablespoon (105g) pure maple syrup, 1 tablespoon (20g) unsulfured molasses, 1 teaspoon vanilla extract, 2 teaspoons pumpkin pie spice
- Pour half of the filling into a separate bowl. Add the cacao powder and remaining one tablespoon of maple syrup to the other half of the pumpkin mixture, still in the blender. Blend it in until smooth.¼ cup cacao powder
- Pour the chocolate filling into the prepared pan over the crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles.
- Spread the remaining pumpkin filling over the chocolate filling and smooth out the top, tapping the pan against the counter again to release air bubbles.
- Place in the freezer to set for at least 4 hours or until completely firm.
- Let thaw at room temperature for 10-15 minutes or for an hour in the refrigerator before serving. I recommend running your knife under hot water to warm it up before cutting the cheesecake with the still-hot (dried) knife.
- Serve with coconut whipped cream and a drizzle of melted chocolate!1 can coconut cream, ¼ cup dark chocolate
