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No-Bake Vegan Pumpkin Cheesecake

A gluten & dairy free healthy crustless pumpkin "cheese"cake. The below quantities make 2 large servings in ramekins, or you could double the recipe to make 4 large ramekin servings, or press into an 8″ springform pan for slices.
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Course: Dessert
Ingredients Equipment Method

Ingredients
  

  • 1/2 cup + 1 heaping TBSP cashew butter
  • 1/2 cup + 1 heaping TBSP  canned pumpkin
  • 2.5 tbsp date syrup or maple syrup OR You can also use 2 dates + 2 tbsp honey
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/8 tsp cloves
  • 1/8 tsp nutmeg
  • OR just use 1.5 tsp pumpkin pie spice
  • 1/2 tsp vanilla
  • hefty pinch sea salt

Equipment

  • Food processor

Method
 

  1. If you are using a crust, make the crust. click here to get that recipe.
  2. put everything in the food processor and process til smooth, scraping sides as necessary.
  3. If you are using a crust, press it firmly into greased ramekins or springform pan.
  4. Otherwise, transfer batter to ramekins, cover, and put in the freezer for a couple of hours. This yields the best cheesecakey texture if you’re eating it same day. Otherwise it can be refrigerated overnight and stored in the fridge.
  5. Top with coconut whipped cream, a sprinkle of cinnamon, and enjoy!

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