Cashew cream pumpkin spiced cheesecake with an almond flour, pecan crust.
This is the most amazing dairy free and gluten free Pumpkin Spice Cheesecake- it’s creamy, sweet, pumpkin-y and just the right amount of spice. While it is still a dessert, the whole food ingredients offer really nice nourishment too.
Why this recipe will have you feeling amazing…
Healthy Fat: cashews, pecans, almond flour & coconut oil offer beneficial fats for energy to support cells, protect and insulate organs absorb essential nutrients and produce important hormones. for minerals, plant protein and fiber are responsible for a creamy cheesecake sans dairy.
Micronutrients: beta-carotene is a nutrient found in pumpkin which is then converted into vitamin A in the body and supports a healthy immune system. Pumpkin is also rich in vitamin C, a nutrient needed for the production of collagen for healthy glowing skin.
Antioxidants: cinnamon, ginger, nutmeg oh my! Did you know that spices not only enhance the flavor but are an incredible source of powerful compounds for reducing oxidative damage from daily stressors like physical exertion, psychological-emotional stress, environmental toxins, alcohol, UV radiation.
How to make a dairy free Pumpkin Spice Cheesecake?
This dairy free version is made creamy by blending cashews, pumpkin, coconut oil and sweetened with maple syrup. The crust is light and sweet using almond flour, pecans, cinnamon, maple syrup to bind and sweeten.
Pumpkin Spice Cheesecake Preparation Tips
I recommend preparing this Pumpkin Spice Cheesecake in advance since it is best when you freeze overnight. You will need to soak the cashews at least for 15 minutes in hot water before draining they need to be softened. Also the cheesecake is no bake but requires freezer time at least 6 hours.
Share your recipes!
If you make this recipe let me know! I would love to see your creations share with me on Instagram @sidebarnutrition. Hope this Pumpkin Spice Cheesecake makes it way to your holiday table. 🙂
Pumpkin Spice Cheesecake
Ingredients
Cashew Filling
- 2 cups cashews, soaked and drained*
- 1 cup pumpkin puree
- ¼ cup maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
Nut Crust
- 1 cup almond flour
- ¾ cup pecans
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
Instructions
- Line loaf pan with parchment paper
- In a food processor blend all crust ingredients until combined, about 30 seconds.
- Spoon out crust into loaf pan and press to form an even layer, place in the refrigerator while you prepare the cashew filling.
- In clean food processor or high speed blender, add all cashew filling ingredients blend on high until smooth taking breaks every 30 seconds to scrape down the sides it will take about 4 minutes to reach ideal smoothness.
- Pour filling evenly on top of almond crust.
- Let cheesecake freeze overnight.
- Remove from freezer, store in refrigerator 2 hours before serving.
- Slice as desired into squares or slices.
- Garnish with pomegranate seeds and coconut whipped cream.
Notes
*You can soak the cashews overnight in mason jar of cool water or boil water to pour over cashews and let sit in hot water for 15 minutes before draining and using.
** Short cut if you freeze cake for ~2 hours, it will be chilled and solid enough for you to slice through.
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