Cheesecake is a pretty magical food.
I’ll be honest, though. I never ate much cheesecake before I stopped eating dairy. I mean, if one was around, I would partake, but I had never made one. Ever. But the second I quit eating diary, I wanted cheesecake. PRONTO. Shortly there after, I found this ‘Raw Cashew DreamCake’ Recipe. And, it is just that – dreamy. I make it frequently in the summer, with strawberries. This pumpkin cheesecake is a spin off of the Dream Cake recipe, and I would consider it a fall dream cake. Mainly because I dream about eating it – like every day.
Pumpkin Cheesecake [Vegan/Gluten Free]
- 1 cup walnuts (pecans or almonds would work too)
- 1 cup dates (soaked for about an hour and then drained if dry)
- 1/2 teaspoon sea salt
- 1/4 teaspoon cinnamon
- 1 + 1/2 cups unsalted cashews, soaked for at least 2 hours and then drained
- juice of 2 lemons
- 1 teaspoon vanilla extract
- 1/3 cup coconut oil, melted
- 1/3 cup maple syrup
- 1 cup pumpkin butter*
* Pumpkin Butter Note: I used the recipe attached, subbing 3/4 a cup of maple syrup for the honey. I made it on the stove top. You could substitute store bought pumpkin butter, or you could do a combination of 3/4 cup pumpkin, 1/4 cup maple syrup, 2 + 1/2 teaspoons pumpkin pie seasoning.
Let’s Make It:
- First we’ll make the crust: place all of the ‘crust’ ingredients into a food processor with an ‘S’ blade
- Blend until crumbly, but sticking together. Use the ‘pulsing’ blend as to not over-blend. You’ll know it’s ready when you can stick the crust together with your fingers
- Dump the crust into a 9 inch pie plate, and press into the bottom, forming a crust. Set aside
- Melt the coconut oil and the maple syrup together over low heat, stirring often. Turn off the heat as soon as the coconut oil melts
- Add all of the ‘filling’ ingredients to a high powered blender (or the food processor if you don’t have a high powered blender – if so – clean it well to remove all of the crust first)
- Blend until creamy and no lumps remain (this could take a few seconds)
- Pour pie filling on top of pie crust and smooth out evenly
- Refrigerate for at least 4 hours before serving, but overnight is best
- Serve cold, store leftovers tightly covered and refrigerated
What sweet foods remind you of Fall?
I added this recipe to a fall recipe roundup here!