Indulge in this vegan pumpkin cheesecake and enjoy the tastes of fall Its creamy, rich, and just the right amount of spiced. Its the perfect dessert for the holidays or any other special event.
Ingredients:
- 2 cups raw cashews, soaked overnight
- 1 can 15 oz pumpkin puree
- 1/2 cup coconut cream
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 1/2 cups graham cracker crumbs vegan-friendly
- 1/4 cup melted coconut oil
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions:
In a food processor, blend soaked cashews, pumpkin puree, coconut cream, maple syrup, melted coconut oil, lemon juice, vanilla extract, spices, and salt until smooth
In a separate bowl, mix graham cracker crumbs, melted coconut oil, maple syrup, cinnamon, and salt until well combined
Press the graham cracker mixture firmly into the bottom of a greased 9-inch springform pan to form the crust
Pour the pumpkin cheesecake filling over the crust and smooth the top with a spatula
Refrigerate the cheesecake for at least 4 hours, or until set
Before serving, optionally garnish with whipped coconut cream and a sprinkle of cinnamon
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