Cookie Crust Pumpkin Cheesecake (Vegan, No Bake)
I am a summer girl through and though. I love wearing shorts and soaking up the sunshine ☀️. The days are long and there are so many adventures to be had outdoors. Keep in mind I live in Seattle, so our summers are not unbearable like some other places I’ve lived (Hi Texas and Arizona!).
So when fall rolls around, I tend to get a little sad and end up spending most of September in denial that summer is over.
Only one thing can brighten my mood: PUMPKIN EVERYTHING! Also skinny jeans and booties.. gotta love a cute bootie!
If you’ve been around here a while, you know I LOVE my no-bake dairy-free cheesecakes! They are so easy and fun to make and honestly crazy delicious. This one is no exception! This dessert would be perfect for your next Gals-giving or Friends-giving celebration! Or you know.. for no particular occasion at all. It’s perfect for that too 😉.
Without further ado (sp?)…. vegan pumpkin cheesecake with a cookie crust everyone!!!
Cookie Crust Pumpkin Cheesecake (Vegan, GF, No Bake)
Equipment
- High-Powered Blender
- Food Processor
- 8×8 Baking Dish
Ingredients
For the Cookie Crust
- 10 oz crunchy cookies such as Simple Mills Toasted Pecan, but any crunchy cookie will do! Think: gingersnap, graham cracker, oreo, etc
- 3-4 Tb refined coconut oil
For the Pumpkin Cheesecake
- 3 cups raw cashews soaked in water overnight (or in boiled water for at least 1 hour)
- 1 cup pumpkin puree
- ¾ cup coconut milk from the can
- ½ cup granulated sugar white, brown, coconut, xylitol, etc – whatever you prefer!
- ¼ cup maple syrup
- 3 Tb refined coconut oil
- 2 tsp fresh squeezed lemon juice
- 2 tsp vanilla
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- ¼ tsp sea salt
Instructions
- AHEAD OF TIME: Soak your cashews in water overnight, or in boiling water for at least one hour (if you're short on time).
- Prepare your baking dish with a parchment sling (for easy future cheesecake removal).
- For the cookie crust: Pulse your cookies and 3 tablespoons coconut oil in a food processor until you've got fine crumbs. If the mixture does not stick together when pinched, add the remaining Tb coconut oil and pulse again until combined.
- Press your cookie mixture evenly into the bottom of the pan. You'll want the cookie crust layer to be compact, so press firmly! I like to use the flat bottom of a measuring cut to help me out with this step.
- For the cheesecake: Add all cheesecake ingredients to a high-powered blender. Blend until VERY smooth on the highest setting, about 3-5 minutes.
- Pour the cheesecake batter on top of the cookie layer. Spread evenly with a spatula and transfer to the freezer for a few hours to set.
- To cut the frozen bars: Carefully lift the cheesecake out of the pan with the sling and place on a cutting board. Run your chef's knife under hot water and then dry off with a towel. Make your first cut, then rinse, dry, and repeat again. This will make for the cleanest edges! (Fun fact: This is a tip I learned while working in a professional bakery when I was in high school!).
- Store in the freezer long term (up to 2 weeks in an airtight container), or in the fridge short term (up to 5 days). They are best served right out of the fridge if you ask me! Garnish with some whipped cream or extra cookie crumbs if you're feeling it 🙂
As always, if you make this , let me know about it! I love hearing from you guys!
💚Katy