Vegan Pumpkin Cheesecake

Vegan Pumpkin Cheesecake

1 min
Веган тиквен чийзкейк
Ingredients for the crust:
 
  • 1 cup dates
  • 1 cup almonds
  • 1 tsp vanilla
  • 1 teaspoon cinnamon
  • 2 teaspoons coconut oil

    For the pumpkin layer:
     
  • 2 cups cashews, soaked overnight
  • 1 cup pumpkin puree (step 2)
  • ½ cup maple syrup
  • 1 teaspoon ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ginger
  • ¼ tsp allspice
  • 1 tsp vanilla
  • 2 tablespoons coconut oil

    How to make Vegan Pumpkin Cheesecake:

    First, prepare the main crust by blending the almonds, dates, coconut oil, vanilla, and cinnamon. The mixture will be crumbly, so press it down evenly with the back of a spoon into the bottom of a springform pan. Place in the freezer while you prepare the middle layer.

    To make the pumpkin puree, use 1/4 of a small pumpkin, cut into cubes, and steam until soft. Once soft enough, blend until smooth, place in a bowl and let cool.

    To make the "cheesecake" layer, blend the cashews, maple syrup, cinnamon, nutmeg, ginger, allspice, cloves and coconut oil until smooth.

    Divide the mixture into two parts. Leave half of the mixture in the blender, and spread the other half over the prepared crust and return to the freezer for about half an hour.

    Add the pumpkin puree to the other half of the mixture in the blender and spread the resulting mixture as the top layer of the cake.

    For best results, remove the cake from the freezer 1 hour before serving and let it come to room temperature.


    Enjoy!

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