Description
A deliciously rich and creamy fall dessert that’s great anytime and elegant enough for the holidays. It has a sweet almond-date crust with a silky smooth pumpkin cashew filling.
Ingredients
Almond Date Crust
- 1 cup almond flour
- 3 medjool dates, pitted and softened
- 2 tablespoons refined coconut oil, melted (28 grams)
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
- Pinch of Celtic sea salt
Pumpkin Cheesecake Filling
- 2 cups raw cashews, (300 grams), soaked overnight or at least 4 hours
- 1 1/4 cups pumpkin puree, (325 grams)
- 1/2 cup organic coconut oil, melted, (112 grams)
- 1/2 cup pure maple syrup
- 1 1/2 tablespoons lemon juice
- 1 tablespoon pure vanilla extract
- 1 tablespoon pumpkin pie spice
- Cinnamon for garnish
Instructions
Almond Date Crust
- Place all ingredients in a food processor and pulse, scraping the sides a couple of times, until a crumbly sticky mixture forms.
- Press crust evenly into the bottom of a 7” springform pan*. Use a piece of parchment to spread it evenly on the bottom. I like to push the crust down with an empty measuring cup to flatten the bottom evenly.
- Refrigerate while you prepare the filling.
Pumpkin Cheesecake Filling
- Wipe out your food processor of excess crust mixture, then process soaked cashews to form a paste.
- Add the remaining ingredients and process 2-3 minutes until smooth.
- Optional Step: Transfer to a high-speed blender and blend until super smooth. This is an optional step that makes the filling super creamy, recommended but not necessary.
- Pour the pumpkin mixture over the crust, spread out evenly.
- Cover and refrigerate for at least 5 hours, or overnight, until firm.
- Dust with cinnamon.*
- Serve chilled for a nice and creamy texture. Don’t let it sit out of the refrigerator for more than 2 hours, it will get too soft.
- The cake can also be frozen, allow it to thaw in the refrigerator for at least an hour prior to serving.
Notes
*Optional step: Line the bottom of your 7” springform pan with parchment paper and lightly oil the sides. It makes it easier to remove it from the pan.
If you’re planning to freeze the cheesecake, line the bottom of the springform pan with parchment paper so you can remove it whole from the pan.
To dust put a little cinnamon into a fine strainer and tap/shake it over the cake.
Cooking time means chilling time.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Dessert, Snack
- Method: Food Process, Blender
- Cuisine: Vegan, Paleo, No Bake, Naturally Sweetened