For the crust:
- 1 cup packed pitted dates (about 10)
- 1 cup whole or halved walnuts
- ½ cup whole or halved pecans
- ½ cup almond flour
For the cheesecake:
- 2 cups cashews, soaked and drained
- 1 cup pumpkin puree
- ½ cup canned coconut cream
- ¼ cup refined coconut oil
- 1/3 cup maple syrup
- 2 tablespoons lemon juice (about 1–2 lemons)
- 1 1/2 tablespoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
Optional Toppings: Coconut whipped cream, candied pecans
- Pour boiling water over cashews and let soak for 1 hour uncovered.
- In a food processor, blend dates, walnuts, pecans, and almond flour until a sticky dough forms, about 2-3 minutes.
- Evenly divide the crust between 12 lined muffin tins (about 1.5-2 Tbsp of crust per cheesecake). Press down with fingers or the back of a spoon. Set aside in the freezer.
- In a high-speed blender, blend all cheesecake ingredients until smooth, about 5 minutes. Adjust spices and sweetness to taste.*
- Spoon batter into muffin tins and fill to the rim. You can use the back of a spoon or butter knife to smooth out the top surface.
- Place in the freezer to set for about 3-5 hours. If freezing for longer, remove from freezer at least 30 minutes before serving. Serve with optional coconut whipped cream and/or candied pecans.
*These cheesecakes are subtly sweet, but feel free to add more maple syrup if you prefer a sweeter dessert.
- Category: Dessert
- Method: No Bake
- Cuisine: Holiday
Keywords: no bake, pumpkin, cheesecake, holiday, thanksgiving, vegan, gluten free, dairy free