This Pumpkin Mousse Cashew Cheesecake has all the pumpkin pie flavors we all love and the creaminess and richness of a traditional cheesecake. All vegan, dairy and gluten-free!
If you can read “vegan pumpkin mousse cashew cheesecake” and don’t drool a little bit, you’re a super-human. We make it to somewhere around “pumpkin mousse” before the cravings start. This recipe will definitely be making it to our Thanksgiving table! (We’re sure that once you see how easy it is and get a peek at the photos that it’ll be a “must make” for you, too!)
The base of this delicious no-bake pumpkin mousse cheesecake is made from the ground up soaked cashews. Soaking the cashews gives the cheesecake the creamy, super-rich texture traditional dairy cheesecake is known for. A touch of cinnamon and pumpkin pie spice brings in the fall flavors everyone loves. The pumpkin mousse has the same cashew base, but with a good amount of pumpkin puree folded into it, which makes it light and reminiscent of pumpkin pie (which we absolutely love by the way!)
We made the crust by grinding up gluten-free ginger snaps for a touch of spice, and some melted coconut oil to hold it together.
Pumpkin Mousse Cashew Cheesecake
- Prep Time: 45 mins
- Total Time: 45 mins
- Yield: 1 7-inch cheesecake 1x
Description
This Pumpkin Mousse Cashew Cheesecake has all the pumpkin pie flavors we all love and the creaminess and richness of a traditional cheesecake. All vegan, dairy and gluten-free!
Ingredients
- 2 1/3 cups cashews
- 2 1/2 cups boiling water
- For the crust:
- 12 vegan gluten free ginger snap cookies
- 1 tbsp coconut oil, melted
- For the filling:
- 1/3 cup plus 2 tbsp brown sugar
- 3 tbsp coconut oil, melted
- 3 tbsp sweetened almond milk
- 1 tsp natural vanilla extract
- 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- For the pumpkin mousse:
- 1 cup canned pumpkin
- 2-3 tbsp maple syrup (to taste)
- 1 tsp natural vanilla extract
- 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- Pecan halves for garnish (optional)
- Maple syrup for garnish (optional)
Instructions
- Place the cashews in a heat proof bowl. Add the boiling water, let them soak for 30 minutes and drain them, reserving 3 tablespoons of the soaking water
- In the meantime, prepare the crust of the cheesecake. Place the cookies in the food processor and pulse until finely ground. Add melted coconut oil and pulse until well combined. Transfer the mixture to a 7-inch springform pan. Press it down, so it slightly comes up the sides of the pan. Refrigerate until it’s ready to use.
- To prepare the filling of the cheesecake, combine drained cashews, brown sugar, melted coconut oil, almond milk, reserved soaking water, vanilla extract, pumpkin pie spice and cinnamon in the food processor or high power blender. Pulse until smooth, scraping the sides occasionally. Transfer to a bowl
- To prepare the mousse, take 2/3 of a cup of the cashew mixture and place it in a separate large bowl. Using a spatula, fold in pumpkin, vanilla, pumpkin pie spice and cinnamon, until well incorporated
- To assemble the cheesecake, spread the plain cashew mixture over the prepared crust. Top with pumpkin mousse and pecan halves (if using).
- Freeze for 2 hours. Remove from the freezer and refrigerate until ready to use. Drizzle with maple syrup before serving
- Category: dessert
- Method: no bake
- Cuisine: vegan thanksgiving
Nutrition
- Serving Size: 1/8 slice
- Calories: 379
- Sugar: 27
- Sodium: 56
- Fat: 22.3
- Saturated Fat: 8.5
- Unsaturated Fat: 11.5
- Trans Fat: 0
- Carbohydrates: 41
- Fiber: 2
- Protein: 7
- Cholesterol: 0
Did you like this Pumpkin Mousse Cashew Cheesecake recipe? Share it! You didn’t? Tell us why! You want to make it, but you have questions? We’re here to help! Connect with us via Instagram, Twitter , Pinterest or Facebook or simply leave us a comment here. We want to get to know you!
Leave a Reply