Dairy Free Pumpkin Cheesecake with Chocolate Crust

This cheesecake is surprisingly easy to make and will fool even your biggest cheesecake fan. Packed with good-for-you ingredients and unique flavor combinations, this dessert will be a crowd pleaser.

Course Dessert

Cuisine Vegan

Prep Time 30 minutes

Servings 8

Ingredients

Crust:

1 cup walnuts
5 tbsp blackstrap molasses
1/4 cup unsweetened cocoa powder
1 tsp vanilla
Pinch sea salt

Filling:

2 cups cashews, soaked for 3-5 hours in water
1/2 cup organic maple syrup
1/4 cup fresh squeezed lemon juice
1-1/2 cup organic pumpkin puree
2/3 cup melted coconut oil
1/2 tsp cinnamon
1/4 tsp fresh grated ginger
1/2 tsp nutmeg
Pinch sea salt
1 tsp vanilla

Instructions

For the crust, blend together walnuts, blackstrap molasses, cocoa powder, vanilla, and sea salt, being careful not to over blend.
Press crust mixture into a springform pan lined with parchment paper.
Place crust into the refrigerator for 2 hours to set.
For the cheesecake filling, drain your cashews and add to a blender.
Add the rest of the filling ingredients into the blender and blend well until smooth.
Pour filling into chilled crusts and tap the pans to make sure the filling settles evenly.

Recipe Notes

I like to top my cheesecake with fresh walnuts and dark chocolate shavings!