Completely dairy-free, this Vegan Pumpkin Cheesecake is a showstopping dessert. With a cookie crumb crust, a creamy cashew pumpkin cheesecake layer, and finally a good dollop of coconut whipped cream, this raw treat is such a fun fall cake.
Add cookie crumbs, coconut oil and sugar to a medium bowl and mix together. Depending on the type of cookies you use, you may have to play around with the recipe. If it's too moist, add in more crumbs. If it's too dry, add in a teaspoon more of melted coconut oil at a time until it's the right consistency to easily pat into the bottom and up the sides of a 9" springform pan.
Drain and rinse soaked cashews. Add the cashews to the basin of a high speed blender, along with pumpkin puree, coconut cream, coconut sugar, coconut oil, vanilla, maple syrup, lemon juice, pumpkin pie spice, cinnamon and salt. Blend until completely smooth, about 3-5 minutes, scraping down the sides as needed.
Pour the filling on top of the crust and smooth it down. Transfer to the refrigerator for 4 hours, or the freezer for 2, to set.
When ready to serve, make coconut whipped cream, using these instructions. Serve cheesecake with a dollop of whipped cream and a sprinkle of cinnamon.
We tested this with gluten free chocolate sandwhich cookies (also known as oreos!), and a combination of oreo cookies and crunchy chocolate chip cookies. Basically, use whatever crunchy type cookie you’d like. It could be anything from a gingersnap cookie, a graham cracker or an oreo cookie. Just make sure to check the ingredient list of the pre-made cookie if you have dietary restrictions.Don’t forget to put your coconut cream in the refrigerator a day before whipping it up! For a firmer textured cheesecake, store in the freezer. Let it sit out for 10-15 minutes before slicing. For a softer texture, store in the refrigerator.