↠ Vegan Pumpkin Cheese Cake

Millennial Motherhood - Vegan Pumpkin Pie Cheesecake

Vegan Pumpkin Cheese Cake
Here to save your pumpkin craving.


Now that Autumn, Fall.. Whatever you want to call it is around the corner. TWO days away! So many amazing looking pumpkin recipes have come out! Are you all pumpkined-out though and it’s only September 20th? I hope not, because I have this perfect pumpkin pie cheese cake contribution! I made this because I was craving pumpkin pie so badly but I have yet to make a pie! Whole Foods makes an unreal pumpkin pie, but also Be Love Local here in Victoria, BC makes the best of the best pumpkin pie. I will never forget it! Just look at it!

This recipe combines traditional pumpkin pie and a cashew no bake cheesecake. Even with the cashews. it’s still a lot lighter than cheesecake, or even traditional pumpkin pie. It’s spicy yet fresh, and if you wanted to eat a slice for breakfast, I don’t think that anyone would hold it against you.


INGREDIENTS:

CRUST

  • 1 cup packed medjool dates.
    Pitted approx 20 dates per 1 cup or 275 g (PIT BEFORE MEASURING)

  • 1 1/2 cups raw walnuts


FILLING

  • 1 1/2 cups raw cashews (quick soak for 20 minutes)

  • 1 lemon (2tbsp of lemon juice)

  • 1/3 cup light or full-fat coconut milk or if you can get your hands on the Califia Farms Pumpkin Spice Latte Cold Brew!

  • 3 Tbsp avocado oil

  • 1/2 cup grade A maple syrup* or light agave nectar (plus more to taste)

  • 1 can of pumpkin puree 425g

  • 1 pinch sea salt

  • 3/4 tsp pumpkin pie spice or to preferred taste, I personally like mine with a little spice.

  • 1 tsp vanilla extract 

  • 1/4 tsp ground cinnamon (optional)

INSTRUCTIONS

  1. Cover cashews with boiling-hot water. Let rest, uncovered, at room temperature for 20 minutes. Then drain thoroughly and set aside!

  2. Add walnuts to blender and process into a meal. Remove from blender & add the PITTED dates to the blender. Blend until small bits remain, or you notice a paste forming on the bottom.

  3. Add in the walnut meal & blend. Once you are satisfied with the dated and walnut mix. It should stick together when you squeeze a bit between your fingers. If too crumbly, add a few more dates. If too sticky, add more crushed walnuts. Set aside.

  4. Using a springform pan, line with parchment paper. Also, cut out two long strips of parchment paper to create an "X" shape at the base. Top with circle shape. This creates little tabs that make removing the cheesecakes easier to pop out once set. Thank you to Erin Ireland for teaching me this nifty trick!

  5. Divide crust evenly int he spring form pan, and press down with fingers to evenly distribute. Use a small glass wrapped in parchment paper, or the back of a spoon, to press down firmly, allowing some crust to come up the sides. Set in freezer.

  6. Once cashews are soaked and drained, add to blender with remaining filling ingredients and puree until very smooth. You will notice it is smooth but thick. If it has trouble blending add a touch more milk alternative or a splash of water. Taste and adjust flavour/sweetness as needed.

  7. Divide filling evenly. Tap a few times to release any air bubbles, then cover loosely with plastic wrap and freeze until firm - about 4-6 hours, depending on size of dish.

  8. Once set, run a butter knife along the edge and gently remove by tugging on the tabs in an upward motion. They should pop right out. If they aren't quite set, pop them back in the freezer until firm. If using a springform pan, simply pop open and remove cheesecake.

  9. Serve with a touch of coconut whipped cream. My favourite!

  10. Store leftovers in the freezer for 7-10 days, though best when enjoyed within the first 3-4 days. Let thaw at room temperature 15-20 minutes before serving for best texture.