Vegan Pumpkin Cheesecake 


Vegan Pumpkin cheesecake! a simple no bake cheesecake recipe with creamy pumpkin spiced filling atop a healthy nut pie crust. Delicious thanksgiving dessert! Healthy, gluten free, No tofu/cashews!

How to make  Pumpkin Cheesecake 

For the crust, add the walnuts, almonds, coconut and salt to your food processor and process. Add dates and process until they are completely mixed in as well. Pour into the springform pan and chill in fridge until needed.

For the filling, add ingredients to high speed blender and mix until complete smooth and shiny. Stopping to stir with spatula once or twice.

Pour into the prepared crust. Spread evenly. Tap a few times. Chill uncovered in fridge for at least 3 hours before serving. Slice and Enjoy!

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