Ahhhh fall! It is definitely feeling like fall over here in Michigan and I have the perfect Pumpkin Spice Cheesecake recipe to make your heart and soul happy. Attention all pumpkin spice lovers… you will love the no-bake, gluten-free, paleo, and vegan Pumpkin Spice cheesecake that I created. I honestly do love and prefer this over your average pumpkin pie.
This cheesecake is chockful of healthy ingredients and does not contain any added sugars. In this recipe, you will be using quite a few almonds and cashews. Believe it or not, this method works to make a dairy-free cheesecake. That little bit of lemon juice that you will add magically transforms these ingredients into cheesecake heaven! This dessert would be perfect to serve after a Thanksgiving Day feast. I have confidence that it would please even the pickiest guest will be full of bliss devouring this tasty treat.
Paleo & Vegan Crust Is Your Base
First things first! You need to work on your crust for your Pumpkin Spice Cheesecake. This crust is a no-bake crust and it is gluten-free. You will need to have a decentÂ food processor to create this recipe. You will also need some raw almondsÂ for the crust.
You will also need some pitted MedjoolÂ dates. If you can not find the pitted dates you can purchase dates and remove the pits. For this crust recipe, I suggest soaking your dates in hot water to soften them. The pitÂ will be easy to remove.
This crust will also need some almond flour. I suggest going with Bob’s Red Mill because they always produce an excellent, high-quality product. Even though you will not be baking this crust the flour acts as a binder.
This recipe will also require a good amount of extra virgin coconut oil. Nothing wrong with some healthy fats!
Speaking of healthy fats, you will need some finely shredded and unsweetened coconut as well. I also used Bob’s Red Mill for this. If you are not a coconut fan, fear not! It does not have a taste of coconut to it.
Some pure maple syrup will also be needed and this will be a big part of the filling as well. Since there are no added, refined sugars in this cheesecake recipe you will need to sweeten it with something.
Pumpkin Spice Cheesecake Spices
If you have a bottle of pumpkin pie spice on-hand you can use that to spice up your paleo & vegan cheesecake. If not there are only 4 essential ingredients and you probably already have them in your spice cabinet.
These spices will give you the essence of fall in your pumpkin cheesecake dessert. Both the crust and the filling will require these spices.
Pumpkin Spice Cheesecake Filling
Time to get nutty!
Here’s the part where will be getting really nutty! You will need four cups of raw cashews that are soaked overnight to soften them. This is an important step that will result in a smooth as silk filling. Raw cashews do tend to cost more. You can get away with using more affordable LIGHTLY SALTED cashews but the preferredÂ ingredient to use here is raw. Cashews mimic the texture of a traditional cheesecake quite well. You will be surprised when you cut that first slice out of the cheesecake and give it a whirl!
Pumpkin cheesecake has to have pumpkin, right?
Obviously, you are going to need some pumpkin for the guts of this cheesecake. For the filling, you will need a can of pure pumpkin puree. Make sure there are no added ingredients. You just want to find a can of puree that is straight up pure pumpkin and nothing else. If you want to use an actual pie pumpkin just make sure you have two whole cups of pumpkin.
Let’s sweeten this up!
You will need some pure maple syrup to sweeten this recipe up. This filling uses nearly a cup of maple in the filling and you will get some autumn vibes from this natural sweetener. When I say pure maple syrup, this is not to be confused with a bottle of Aunt Jemima pancake syrup. In paleo cooking, you have to use the real deal straight from the try and not full of high fructose corn syrup.
Lemon juice is essential for a paleo/vegan cheesecake
It is strange how this works, but combining the cashews with a couple tablespoons of lemon juice will give you the cheesecakeÂ flavor that is found in a traditional cheesecake. Do not skip out on this part. You can either use a fresh lemon or lemon juice found in a bottle.
I enjoyed this pumpkin spice cheesecake soooooooooo much that I do believe I will be whipping one of these up for the Thanksgiving Day feast that I am hosting at my home. I would be proud to serve this paleo dessert to my family and I think it would be the perfect way to end a gigantic turkey feast. I have never actually had a pumpkin cheesecake until last night and I feel as though I enjoy it more than traditional pumpkin pie. If you are a nut lover, you will go nutty for this recipe!
Have you ever had a paleo & vegan cheesecake? What is your favorite flavor? Leave me a comment and let me know. I would love to hear from you!
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