Description
This Pumpkin Mousse Cashew Vegan 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
Scale
- 2 1/3 cups cashews
- 2 1/2 cups boiling water
- For the crust:
- 12 vegan ginger snap cookies (if the cookies are small use 16 cookies instead. See note 1)
- 2 tbsp coconut oil, melted
- For the filling:
- 1/3 cup plus 2 tbsp brown sugar
- 3 tbsp coconut oil, melted
- 1/3 cup 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
- 3/4 tsp pumpkin pie spice
- 1 tsp cinnamon
For the pumpkin cheesecake topping (you can skip this step and use our candied pecan recipe instead)
- 1 tbsp coconut oil
- 3/4 cup roughly chopped raw pecans
- 2 tbsp maple syrup
- 1 tbsp brown sugar
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/8 tsp ground black pepper
- 1/8 tsp salt
Instructions
- Place the cashews in a heat-proof bowl. Add the boiling water, let them soak for 30 minutes and drain them
- In the meantime, prepare the crust for the cheesecake. Place the cookies in the food processor and pulse until finely ground. Add the melted coconut oil and pulse until well combined. Transfer the mixture to a 7-inch springform pan (see note 2). Press it down, so it covers the bottom of the pan. Refrigerate until it’s ready to use
- To prepare the filling, combine the drained cashews, brown sugar, melted coconut oil, almond milk, 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. Spread the pumpkin mousse on top and freeze for 2 hours. Remove it from the freezer and refrigerate until ready to use. Sprinkle the topping on top of the pumpkin cheesecake right before serving.
- To make the pecan topping, mix all the ingredients, except the coconut oil, in a medium bowl and mix until well coated. Heat the coconut oil in a small skillet, add pecan mixture, and cook over low heat for 7 minutes, stirring often. When done place them on parchment paper and let them cool
Notes
- If you want the pumpkin cheesecake to be gluten-free use gluten-free ginger snaps.
- A 7" springform pan is pretty small. If you use a bigger pan, you may need more cookies for the crust and the cheesecake won't be as tall.
- It's better to make this cheesecake at least one day ahead of time to give it time to set in the freezer and refrigerator.
This post was originally published on November 18, 2016. We have updated the images and added some other useful information, so this recipe is a success for you!
- Prep Time: 30 mins
- Freezer time: 2 hours
- 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