Vegan No-Bake Pumpkin Cheesecake & Pesto Zucchini Noodles

Fall is here - and that means treats like pumpkin cheesecake! But guess what? I was at the beach suntanning in my bikini yesterday, October 5, isn't that crazy? It was a beautiful warm sunny day and I took full advantage because I knew it would probably be the last - and sure enough it's pouring rain today and the temperature has dropped. Regardless of summer-like weather lately I've been enjoying all things apple and pumpkin lately.

In my last post I shared 12 (mostly raw) vegan apple dessert recipes with you, and soon I'm going to do a pumpkin recipe round up (but if you're looking for recipes right away, check out my instagram as I've been posting so many pumpkin treats on there - or check out my recipe section on the blog here). In the meantime with Canadian Thanksgiving this weekend, here's a tasty pumpkin cheesecake recipe to add to your celebration!

This is actually a recipe that I shared about 4 years ago but I made a few changes and took new photos! My original was actually a pumpkin swirl cheesecake. You can see it HERE.

This recipe is really easy to make. You can dress it up as much or little as you want. I felt like getting creative so I added a caramel nut topping to mine, and did a few with coconut and chocolate drizzles. Find the CARAMEL sauce recipe HERE. Stir in as many nuts/seeds as you want for a topping. Find the CHOCOLATE sauce recipe HERE. Find the COCONUT drizzle recipe HERE.

You can make mini ones as I did in large silicone muffin cups. It gave me 5 cakes. NOTE: You will have leftover crust if you do the mini ones (I save it in the freezer for the next time I make cheesecake).  OR you can do a 6" or 7" cake.

Vegan No-Bake Pumpkin Cheesecake

Crust

3/4 cup raw almonds or pumpkin seeds

1/2 cup shredded coconut

1/2 cup raisins*

2 teaspoons of water

Grind the nuts and coconut to fine crumbs in a food processor. Add the raisins and process until they're broken down. Add the water and blend again. The mixture should easily hold together in your hand when pressed. Press into your pan of choice.

*Or 1/3 cup pitted packed dates. I like using raisins in crusts because they're much cheaper than dates and you don't even notice a difference.

Filling

1 1/4 cup cooked pumpkin puree*

1 cup raw cashew pieces

1/2 cup water

1/3 cup maple syrup

1 tablespoon pumpkin pie spice**

1 teaspoon pure vanilla extract

1/2 cup + 2 tablespoons melted coconut oil

Blend all BUT the coconut oil in a blender until smooth. Add the oil and blend again. Taste. Add a few drops of stevia if desired (I added 2 drops to boost sweetness slightly). Pour the filling over the crust. Freeze for at least 8 hours and then transfer to the fridge to thaw before slicing. If using the molds, release the cakes while they're frozen.

*From a can or make your own

**OR 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg

I promised some raw pesto zucchini noodles too!

I recently filmed some more videos with a local tv station called Shaw TV. This time we went to the local organic farmers market and I interviewed one of the farmers, picked up some ingredients and then shared my pesto zoodle recipe. You can watch it HERE on Youtube.

 

If you like the look of this recipe, please pin :))

 

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