I really can’t imagine any of your Thanksgiving guests complaining about the lack of dairy in this cheesecake — it is seriously rich, creamy and satisfying. It also doesn’t require an oven. Easy peasy. Tweet me (@erinireland) if you have any questions on the process.
1 c. coconut cream (full fat coconut milk will do, but cream is best)
1/2 c. coconut oil (I love Naked Coconuts)
3/4 c. roasted pumpkin (canned pumpkin will work)
1 c. soaked cashews (soaked in water for at least 4 hours)
2-3 tbsp fresh lemon juice (depending on how “cheesy/sour” you like it)
1/2 c. maple syrup (or honey if not vegan)
1/2 c. chickpeas
1.5 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/4 tsp cloves
1/2 tsp sea salt
1 c. dates (soaked for 10 min in warm water if too hard)
1 c. nuts of your choice or cereal of your choice
2 tbsp vegan butter or coconut oil
1 tsp sea salt
1. Soak cashews in water for at least four hours. Roast your sugar pumpkin (at 400F for about 25 minutes, until soft).
2. To make the crust: add dates to a food processor and blend until they become a ball. Remove from food processor and add nuts or cereal. Chop those until fine. Gradually, re-incorporate your dates to the food processor. Now add vegan butter/coconut oil and salt. Your crust should stick together when you pinch it. If too sticky, add more cereal or nuts.
3. In a springform pan (mine is 5″ in diameter, but you can use any size to create any number of little cheesecakes you want, or one big one) cut parchment paper to fit the base, and then cut two long strips of parchment which you can lay along the bottom and up the sides – these serve as little tabs and will help you remove the cheesecake once it sets. Now press your crust into the base of your pan – make it as thick or thin as you like.
4. Add all filling ingredients to a high powered blender and puree until silky smooth. Pour filling into your moulds and let chill uncovered in the fridge for about 12 hours. Garnish with coconut whip, cinnamon and pecans.