PUMPKIN CHEESECAKE – NO-BAKE, GLUTEN, GRAIN AND DAIRY FREE

This cashew “cheesecake” is a great alternative to traditional cheesecake and there’s no baking!

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MAKES: 6″ CAKE (Double the ingredients for a 9″ cake)

Crust Ingredients:

1¼ cups         raw almonds (or another nut)

6                       soft medjool dates, pitted

1 tbsp               maple syrup

1 tbsp               coconut oil

 

Top White Layer Ingredients:

1½ cups         raw cashews, presoaked and strained (soak overnight for best results, or soak in boiling water for 20 minutes)

3 tbsp             lemon juice

2 tbsp             non-dairy milk

6 tbsp             maple syrup

2 tsp               pure vanilla extract

dash of salt

 

Pumpkin Layer Ingredients:

White layer mixture, less ¾ cup of it, which should be set aside (see step 4)

2 tbsp              maple syrup (or liquid sweetener of your choice)

2 tbsp             coconut oil, liquified

1¼ cups         pumpkin puree, room temp

2 tsp                cinnamon

¼ tsp              allspice

¼ tsp              cloves

⅛ tsp              nutmeg

⅛ tsp              ground ginger

 

1.Place all crust ingredients into a food processor and process into a sticky crumble. Transfer into a springform pan and shape into a crust pushing it up the sides. Set aside.

2.Add pumpkin layer ingredients to the blender with the remaining white mixture and blend until mixture is smooth and uniform.

3.Pour pumpkin cheesecake mixture into the crust in the springform pan. Smooth out the mixture a little using a spatula.

4.Pour white layer mixture (the ¾ cup that was set aside earlier) on top of the pumpkin layer, being careful not to mix the two layers in the process. Gently smooth out the surface.

5.Freeze the cheesecake for 4-5 hours (or overnight) to set, and then transfer and store in the fridge until ready to serve.

Sue Taggart