Easy, Vegan No-Bake Pumpkin Cream Cheesecake | VegNews

Ingredients

• For the crust:
• ¾ cup
• raw almonds
• ¾ cup unsweetened shredded coconut
• Medjool dates
• , pitted
• ½ teaspoon ground cinnamon
• ⅛ teaspoon salt
• 1 tablespoon
• almond milk
• For the cream layer:
• raw cashews
• , soaked for 6 hours and drained
• ½ cup solid, chilled coconut cream
• 3 tablespoons melted coconut oil
• 2 tablespoons maple syrup
• ½ teaspoon pumpkin pie spice
• 2 tablespoons lemon juice
• For the pumpkin layer:
• ¾ cup raw cashews, soaked 6 hours and drained
• ¼ cup solid, chilled coconut cream
• 1 cup
• pumpkin purée
• 3 tablespoon melted coconut oil
• 2 tablespoon maple syrup
• 1 tablespoon lemon juice
• For topping:
• Coconut whipped cream