Vegan Pumpkin Cheesecake (No Bake)

🧂 Ingredients

• 1 ½ cups graham cracker crumbs

  (about 12 whole graham crackers)
• 6 tablespoons vegan butter

  (melted)
• 2 tablespoons light brown sugar
• 2 ½ cups raw cashews

  (soaked)
• 1 ⅓ cups pure pumpkin puree

  (packed pumpkin)
• ½ cup + 2 tablespoons refined coconut oil

  (melted)
• ⅔ cup pure maple syrup
• ⅓ cup light brown sugar
• 3 tablespoons fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1 tablespoon pumpkin pie spice
• ½ teaspoon salt

Instructions

• 1 If you’re starting with whole graham crackers, pulse them in a food processor
  until they turn into fine crumbs.
• 2 Combine the graham cracker crumbs, melted vegan butter, and brown sugar in a
  bowl. Make sure the crumbs are evenly coated in the butter and sugar.
• 3 Press the mixture firmly into the bottom of an 8” springform pan, making sure
  it’s evenly distributed.
• 4 Place the crust in the freezer for 15 minutes to set.
• 5 In a high-powered blender or food processor, combine the drained raw cashews,
  pumpkin puree, melted coconut oil, maple syrup, and brown sugar. Blend on high
  until velvety smooth and creamy, scraping down the sides as needed.
• 6 Add the lemon juice, vanilla extract, pumpkin pie spice, and salt, and blend
  again until well incorporated.
• 7 Pour the pumpkin filling over the chilled crust and spread it evenly.
• 8 Place the assembled cheesecake in the freezer for 2 to 3 hours, or until fully
  set.
• 9 Once set, cover the cheesecake with plastic wrap and transfer it to the
  refrigerator until ready to serve. If serving directly from the freezer, let it
  thaw for about 20 to 30 minutes before slicing.
• 10 The vegan cheesecake will keep for about 4 to 5 days in the refrigerator. You
  can also store it in the freezer for up to 2 months.

Nutrition Info