No-Bake Vegan Pumpkin Cheesecake (Gluten-Free, Soy-Free, Diabetic-Friendly)

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No-Bake Vegan Pumpkin Cheesecake

This cheesecake doesn’t require any baking and contains no dairy, eggs, soy, or gluten. I used erythritol, which is a natural zero-calorie sweetener, so that people with pre-diabetes/diabetes or people who want to lose fat/weight can enjoy this dessert for the holidays with no guilt. All you need to make this dessert is a food processor and blender. I made this using a high-speed blender, but a regular blender will do.

You will have some leftover pureed pumpkin from this recipe. I used it to make vegan pumpkin spice latte. I will post the recipe very soon!

Ingredients:

Crust:
1/2 cup gluten free oats
1/2 cup almond slices or almond meal
4 Tbsp coconut oil, melted
2 Tbsp erythritol, xylitol, or Lakanto

Filling:
1 3/4 cup (8 oz/227 g) raw cashew nuts
1 cup (235 g) pureed pumpkin (canned or homemade)
3/4 cup unsweetened almond or coconut milk
1/2 cup coconut oil, melted
4 Tbsp erythritol, xylitol, or Lakanto
2 tsp pumpkin pie spice (or 1 1/4 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ground clove, and 1/4 tsp ground ginger)
1 tsp vanilla extract
Pinch salt

Instructions:

  1. In a food processor, place oats and almond slices and process until they are ground. (If you are using almond meal, you only need to process oats.)
  2. In a bowl, place the ground oats, almonds (or almond meal), melted coconut oil and 2 Tbsp of sweetener. Mix well and press it onto the bottom of a 7-inch springform pan. Keep the pan in the freezer while you are making the filling.
  3. Place all the ingredients for the filling in a blender and blend until it becomes smooth and creamy. Make sure to stop the blender and scrape the sides as needed during this process.
  4. Take out the pan from the freezer. Pour the filling in the pan and refrigerate for at least 4 hours or overnight.
  5. Infuse love, slice and serve!

Servings: 6
Yield: One 7-inch cake

Comments

  1. Hi, I was just wondering if its possible to use brown rice syrup in place of the erythritol? The recipe sounds fantastic!!! Thanks so much.

  2. Hi Jenna,

    Thank you for the comment. I believe you can use brown rice syrup instead of erythritol. In that case, you might want to reduce the amount of liquid (either milk or coconut oil). I hope you will enjoy the cake.