Vegan Pumpkin Cheezecake With Pecan Cookie Crust
Prep Time
20 mins
Cook Time
10 mins
Chill Time
4 hrs
Total Time
4 hrs 30 mins
Servings: 9 bars
Calories: 242 kcal
Ingredients
Pecan Cookie Crust
- 1 box Simple Mills Crunchy Toasted Pecan Cookies finely crushed
- 3 Tbsp. melted vegan butter
- Pinch sea salt
Vegan Cheezecake Filling
- 1/2 cup canned pumpkin
- 1/2 cup canned coconut cream white solids from the can
- 2/3 cup maple syrup
- 1-1/2 cups raw cashew pieces soaked in water overnight and drained
- 4 Tbsp. coconut oil melted
- 2 tsp. pumpkin pie spice or cinnamon, ginger, nutmeg, allspice
- Dairy-free whipped cream to top
Instructions
-
Preheat oven to 350 degrees F. Line 8x8 baking dish with parchment paper. (Note: Make sure the parchment is hanging over sides for easy removal.) Spray with nonstick cooking spray and set aside.
-
In bowl, mix together crushed cookies, butter and salt until a wet, sand-like texture forms.
-
Transfer crust mixture to baking dish, pressing down using bottom of a cup. Bake 10 minutes. Set aside.
-
In high speed blender, blend cashews, coconut cream, coconut oil, maple syrup, pumpkin and pumpkin pie spice until smooth and creamy.
-
Into baking dish, pour filling over crust. Freeze 4 hours or overnight until set.
-
Thaw 30 minutes, remove from pan, slice into 9 bars and top with whipped cream.
Recipe Notes
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Nutrition Facts
Vegan Pumpkin Cheezecake With Pecan Cookie Crust
Amount Per Serving
Calories 242
Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g55%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 1mg0%
Sodium 37mg2%
Potassium 181mg5%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 15g17%
Protein 2g4%
Vitamin A 2309IU46%
Vitamin C 1mg1%
Calcium 41mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.