Easy, Vegan No-Bake Pumpkin Cream Cheesecake
This layered cheesecake is a healthier, but still indulgent, take on a holiday classic.
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Cooking tools:
- Cake pan
- Parchment paper
- Food processor
- Blender
- Freezer
- Measuring cup
- Measuring spoon
- Chef's knife
- Spatula
- Cutting board
- Mixing bowl
- Pastry brush
Ingredients
- ¾ cup
- raw almonds
- ¾ cup unsweetened shredded coconut
- Medjool dates
- , pitted
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1 tablespoon
- almond milk
- 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
- ¾ cup
- , soaked 6 hours and drained
- ¼ cup solid, chilled coconut cream
- 1 cup
- pumpkin purée
- 3 tablespoons melted coconut oil
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- Coconut whipped cream
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