September 28, 2021
From Vegnews

A good vegan cheesecake should be the centerpiece of any celebration. And now, thanks to this creamy no-bake version from the Vegan Holiday Cooking cookbook, it’s easy, too!

What you need:

For the crust:
¾ cup raw almonds
¾ cup unsweetened shredded coconut
10 Medjool dates, pitted
½ teaspoon cinnamon
⅛ teaspoon salt

1 tablespoon almond milk

For the cream layer:
¾ cup raw cashews, soaked for 6 hours and drained
½ cup solid, chilled coconut cream
3 tablespoons melted coconut oil
2 tablespoons maple syrup
½ teaspoon pumpkin pie spice

2 tablespoons lemon juice

For the pumpkin layer:
¾ cup raw cashews, soaked 6 hours and drained
¼ cup solid, chilled coconut cream

1 cup pumpkin puree
3 tablespoon melted coconut oil
2 tablespoon maple syrup
1 tablespoon lemon juice
½ teaspoon pumpkin pie spice

For topping:
Coconut whipped cream

What you do:

  1. Line the bottom of an 8-inch round cake pan with parchment paper and grease sides. For the crust, into a food processor, place almonds and coconut and pulse a few times, until ingredients are crumbly. Add dates, cinnamon, salt, and milk and process until a sticky dough forms. Transfer crust mixture to prepared cake pan and press down evenly. 
  2. For the cream layer, into a high-speed blender, add all ingredients and blend on high for 2 minutes, until mixture is smooth. Pour cream layer over crust and make sure layer is even. Freeze for 1 hour. 
  3. For the pumpkin layer, into a high-speed blender, add all ingredients and blend on high until smooth. Once cream layer has set in freezer, pour pumpkin layer on top and spread evenly. Return to freezer for 3 hours, until firm. Slice cheesecake and serve with a dollop of whipped cream. 

Photo credit: Kirsten Kaminski

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