Delicious and Creamy Pumpkin Cheesecake Recipe
Greetings my lovely readers! I am thrilled to be sharing this no-bake dairy-free pumpkin cheesecake recipe with you. It’s the perfect dessert to impress your guests without having to spend long hours in the kitchen.
As a nutritionist and food blogger, I always look for ways to make scrumptious meals that are both healthy and nutritious without compromising on taste. Dairy-free desserts can be challenging to find, but this pumpkin cheesecake is packed with creamy goodness that will satisfy even the fussiest of eaters.
Autumn is here, and what better way to celebrate it than with a delicious pumpkin treat? This vegan-friendly recipe is perfect for those who enjoy gluten-free, low-carb, keto or paleo diets. However, don’t let these dietary requirements fool you: the flavors are rich, deep, and full of sweet spice!
The crust is crunchy and delectable while the cheesecake filling is smooth, creamy, and perfectly tangy. All of this is infused with warm spices such as nutmeg, cinnamon and ginger to give the dessert an autumnal feel. Trust me; your taste buds will thank you!
So, whether you are planning a dinner party or looking for something quick and easy to serve your family, this no-bake dairy-free pumpkin cheesecake recipe has got you covered. Let’s get started!
Why You’ll Love This Recipe
Are you searching for a guilt-free dessert option to add to your repertoire of fall dishes? If so, then look no further than this delectable No-Bake Dairy Free Pumpkin Cheesecake recipe.
First and foremost, it’s incredibly easy to make! With only a few ingredients, minimal clean up and zero bake time, this gluten-free and vegan pumpkin cheesecake is the lightest, fluffiest and most delicious recipe out there.
Not only is it a perfect dessert for those with dietary restrictions, but also for anyone looking for a healthier alternative that satisfies their autumn cravings. The combination of cinnamon, nutmeg, ginger and vanilla spices in the creamy pumpkin filling creates an unforgettable taste that will leave you wanting more.
The graham cracker crust made with coconut oil provides a crispy contrast that enhances the richness of the cheesecake filling. This dish is perfect either as a mini pumpkin dessert or as full-sized cheesecake bars.
If that wasn’t enough to convince you, then think about how easy it is to customize according to your taste preference. Whether it’s using pure maple syrup instead of honey or altering the nut milk used, there are endless possibilities for substitutions and variations that will make this recipe your own.
In summary, this No-Bake Dairy Free Pumpkin Cheesecake recipe presents a compelling argument for being at the top of your must-try list! Not only is it simple and straightforward to follow but the resulting dish is guaranteed to delight with its luscious taste and unique fall flavors. So why not indulge in some guilt-free indulgence today?
Ingredient List
Here’s what you need to make this delicious no-bake dairy-free pumpkin cheesecake:
For the Graham Cracker Crust:
- 2 cups of gluten-free graham cracker crumbs
- 1/2 cup of melted coconut oil
- 2 tablespoons of honey
- 1 teaspoon of cinnamon
- 1/4 teaspoon of ginger
- A pinch of nutmeg
- 1 teaspoon of apple cider vinegar
For the Cheesecake Filling:
- 4 cups of raw cashews (soaked overnight and drained)
- 1 cup of full-fat coconut milk
- 8 oz vegan cream cheese
- 1/2 cup pumpkin puree
- 1/2 cup canned coconut cream
- 3/4 cup pure maple syrup
- 2 tsp vanilla extract
- 2 tsp pumpkin pie spice
Note: Make sure to use raw cashews instead of roasted ones to achieve the right consistency. Also, make sure that your canned goods are unsweetened and do not contain any additives.
The Recipe How-To
Now that we have all our ingredients ready, let’s dive into making this luscious No-Bake Dairy-Free Pumpkin Cheesecake Recipe.
Step 1: Prep the Crust
In a food processor, pulse 1 ¾ cups of graham cracker crust until they form into fine crumbs. Add 6 tablespoons of melted coconut oil and blend it again with the crumbs. Transfer the mixture to a greased 9-inch springform pan and use the bottom of a measuring cup to press down and even out the crust.
Step 2: Prep the Filling
In a blender, combine 2 cups raw cashews (previously soaked for at least four hours), 1 ¼ cups pure pumpkin puree, ¾ cup full-fat coconut milk, ⅓ cup pure maple syrup, 1 tablespoon apple cider vinegar, 2 teaspoons vanilla extract, 2 teaspoons pumpkin pie spice, and a pinch of salt. Blend it until you achieve a very smooth, creamy texture.
Step 3: Pour the filling
Transfer the cheesecake mixture onto the crust in the springform pan. Smooth it out using an offset spatula or spoon. Tap down the pan gently on a counter to remove air bubbles trapped in between.
Step 4: Chill
Place the cheesecake in your refrigerator and allow it to set for about four hours or overnight if desired.
Step 5: Garnish and serve
Slice thin lemon wedges or orange slices and sprinkle with some cinnamon, nutmeg, or ginger dust over every slice before serving. Enjoy this gluten-free, dairy-free and vegan pumpkin cheesecake with friends and loved ones during fall festivities or holiday season!
Substitutions and Variations
When it comes to substitutions and variations, this No-Bake Dairy-Free Pumpkin Cheesecake is quite versatile. Here are some of my favorite tweaks that you can make to the recipe:
– Gluten-free crust: If you want to make this cheesecake recipe completely gluten-free, you can use gluten-free graham crackers or cookies for the crust. You can also try using almond flour or coconut flour instead.
– Paleo option: For a paleo-friendly version of the crust, try using almond flour, coconut flour, or even crushed nuts like pecans or walnuts.
– Nut-free option: If you have a nut allergy, you can swap out the cashews in the filling for an equal amount of sunflower seeds that have been soaked and drained.
– Sugar-free option: To make this dessert sugar-free, use sugar substitutes like erythritol or stevia instead of honey. You can also skip the honey and use pure maple syrup instead.
– Mini pumpkin desserts: For a fun twist on this recipe, you can make mini pumpkin cheesecakes using a mini muffin tin. Simply press a small amount of crust mixture into each compartment and top with the cheesecake filling. Bake for 10-15 minutes at 350°F until set.
– Flavor variations: If you want to switch up the flavors, try adding different spices to the filling such as cardamom, allspice, or cloves. You can also add in some chocolate chips or swirl in some caramel sauce.
So don’t be afraid to get creative with this recipe and make it your own!
Serving and Pairing
This dairy-free, gluten-free No-Bake Pumpkin Cheesecake is a versatile dessert that will hit the spot no matter the occasion. It’s perfect for Thanksgiving, Christmas or any other special event that calls for a luscious treat. You can serve it as a whole cake, or slice it into smaller portions, making it an ideal choice for sharing with family and friends.
This recipe pairs perfectly with hot beverages like coffee, tea or hot chocolate for an autumnal twist. If you prefer something cold to contrast the creamy texture of the cheesecake, you can pair it with a refreshing glass of iced tea or lemonade.
For an extra touch of decadence, you can top your pumpkin cheesecake with whipped coconut cream and sprinkle some cinnamon powder on top. Alternatively, you might add crushed nuts like almonds or pecans to the graham cracker crust for more refined texture.
If you’re looking to elevate this recipe further, try serving it with homemade caramel sauce drizzled on top. The rich flavour of the caramel and its deep amber colour will be a tantalizing complement to the delicate pumpkin notes of the cheesecake.
No matter how you choose to serve it, this pumpkin cheesecake is sure to impress even the most ardent foodies in your circle!
Make-Ahead, Storing and Reheating
Now that you have made this delicious no-bake dairy-free pumpkin cheesecake, you might be wondering how best to store and reheat it. Don’t worry, I’ve got you covered!
Make-Ahead: This pumpkin cheesecake is perfect for making ahead of time since it needs to chill for at least 4-6 hours to set properly. You can make the cheesecake the night before and keep it in the refrigerator until ready to serve.
Storing: If you have leftovers or just want to prepare a bigger batch, this pumpkin cheesecake can be stored in an airtight container in the refrigerator for up to 5 days. Just make sure it stays chilled so that it doesn’t go bad.
Reheating: Since this is a no-bake recipe, there is no need for reheating! You can serve it right from the refrigerator. However, if you prefer a slightly softer texture, leave the cheesecake at room temperature for about 10 minutes before serving.
This cheesecake also freezes well. To freeze, wrap individual slices tightly in plastic wrap and place them in an airtight container or freezer bag. Frozen slices will keep for up to 2 months.
Now that you know how best to store and reheat this delicious pumpkin cheesecake, there’s no reason not to make it ahead of time for any occasion. Whether you’re hosting a Halloween party or just looking for a delicious autumn dessert, this recipe is sure to satisfy your cravings.
Tips for Perfect Results
Now that you have all the ingredients for this delicious and healthy No-Bake Dairy Free Pumpkin Cheesecake Recipe, let me share some tips with you to ensure perfect results every time.
1. Soak Cashews Overnight
Soaking cashews overnight ensures a smooth texture for the cheesecake filling. If you’re in a rush, soak them in hot water for an hour, and you’ll see a significant difference in the outcome.
2. Use High-Speed Blender
To ensure that your cheesecake filling is silky smooth, use a high-speed blender. Make sure to blend the ingredients until the mixture is creamy and free of lumps.
3. Use Full-Fat Coconut Milk
For optimal results, use full-fat coconut milk from a can instead of coconut cream. The milk will provide enough creaminess without being too heavy.
4. Substitutions
If you don’t have cashew butter, try using almond butter or peanut butter instead. If allergic to nuts, sunflower seed butter serves as a great substitute.
5. Keep it Cool
To set the cheesecake properly, refrigerate it for at least 4 hours before serving. You want to ensure that it has hardened enough before slicing it into servings.
6. Thawing Instructions
If you’re serving leftovers or have frozen slices from earlier, thaw the cheesecake in the refrigerator overnight for best results.
7. Optional Garnish
For additional flavor and visually appealing aesthetics, top your cheesecake slices with whipped coconut cream, toasted pecans or pumpkin seeds and drizzle with maple syrup on top.
Follow these tips to create an exceptional No-Bake Dairy Free Pumpkin Cheesecake that’s sure to be a crowd-pleaser!
Bottom Line
In conclusion, this No-Bake Dairy Free Pumpkin Cheesecake Recipe is a perfect dessert option for anyone who is health-conscious and loves delicious, autumn-inspired flavors. It combines the creaminess of pumpkin puree, the sweetness of maple syrup and honey, and the cozy spices like cinnamon and nutmeg to create a tasty, satisfying dessert that you’ll love.
This recipe is not only dairy-free and vegan-friendly, but it’s also easy to make and can be customized to suit your taste preferences. Whether you want to keep it gluten-free or add a little bit of crunch with some chopped nuts, this recipe has got you covered.
So don’t hesitate to try out this No-Bake Dairy-Free Pumpkin Cheesecake Recipe and treat yourself to a delightful dessert that’s both healthy and delicious. Trust me; you won’t regret it!
No-Bake Dairy Free Pumpkin Cheesecake Recipe
Ingredients
- 1 1/2 cups pumpkin puree
- 1/2 cup honey
- 3/4 cup smooth cashew butter
- 1/2 cup coconut oil
- 3 tablespoons apple cider vinegar
- 1 1/2 teaspoons cinnamon
- 1 teaspoon vanilla
- 1 teaspoon ginger
- 1 teaspoon nutmeg
- 1 graham cracker crust
Instructions
- Bake crust according to package instructions.
- Combine all ingredients in a high powered blender or food processor. Blend on high until smooth and creamy.
- Pour mixture into crust.
- Place in freezer to set (at least 2 hrs).
- Keep in fridge until you are ready to serve.
Add Your Own Notes
Nutrition
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