No Bake Pumpkin Cheesecake (Vegan + Gluten-Free) | Kara Lydon
This no bake pumpkin cheesecake is ready for your Thanksgiving table. Smooth, creamy, and subtly sweet—it’s everything needed in a cozy fall dessert.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at karalydon.com.
Ingredients
- 1 cup packed pitted dates (about 10)
- 1 cup whole or halved walnuts
- ½ cup whole or halved pecans
- ½ cup almond flour
- 2 cups cashews, soaked and drained
- 1 cup pumpkin puree
- ½ cup canned coconut cream
- ¼ cup refined coconut oil
- 1/3 cup maple syrup
- 2 tablespoons lemon juice (about 1-2 lemons)
- 1 1/2 tablespoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
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