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No Bake Pumpkin "Cheesecake", Dairy-free, Egg-free, Gluten-free

Author Sonja

Ingredients

The Crust Ingredients:

  • 1/2 cup heaping raw pecans other nuts like walnuts or almonds will work
  • 1/2 cup heaping dates soaked in water for 2 hours will make them easier to work with, but not necessary

The Filling Ingredients:

  • 1 1/2 cups pumpkin puree
  • 1 cup raw cashews soaked in water for at least 2 hours (overnight is fine)
  • juice of 2 lemons 4-5 T
  • 1 t vanilla extract
  • 1/3 cup coconut oil melted
  • 1/3 cup honey warmed (agave for vegan)
  • 1 1/2 t ground cinnamon
  • 1/2 t ground ginger
  • 1/4 t ground nutmeg
  • 1/4 t ground cloves
  • 1/4 cup water if needed

Instructions

  1. Process the nuts and dates. The longer they process, the finer the crust, so it’s up to you. Add more dates if the nuts and dates don’t stick together.
  2. Fill a pie plate, 8x8 pan (for bars) or muffin liners with your crust, and press it down well. I use a bottom of a glass to smash the crust into the pie plate and my fingers to press it into the muffins liners.
  3. Melt the coconut oil (30-60 seconds in the microwave). **10/13 update. I no longer melt the coconut oil because the high powered blender works its magic.
  4. Put all filling ingredients in a high powered blender, and blend until smooth and creamy. If the filling is too thick, add more water tablespoon by tablespoon to thin if desired.
  5. Pour filling mixture into the pie crust(s-if you are making mini “cheesecakes”).
  6. Smooth out the filling. I used a spatula.
  7. Freeze to solidify (about 2 hours), take out of the freezer about 15 minutes before serving, and enjoy!
  8. Keep refrigerated 3-4 days or in the freezer for up to a month.