A good vegan cheesecake should be the centerpiece of any celebration. And now, thanks to this creamy no-bake version from the Vegan Holiday Cooking cookbook, it’s easy, too! What you need: For the crust: 3⁄4 cup raw almonds 3⁄4 cup unsweetened shredded coconut 10 Medjool dates , pitted 1⁄2 teaspoon ground cinnamon 1⁄8 teaspoon salt 1 tablespoon almond milk For the cream layer: 3⁄4 cup raw cashews , soaked for 6 hours and drained 1⁄2 cup solid, chilled coconut cream 3 tablespoons melted coconut oil 2 tablespoons maple syrup 1⁄2 teaspoon pumpkin pie spice 2 tablespoons lemon juice For the pumpkin layer: 3⁄4 cup raw cashews, soaked 6 hours and drained 1⁄4 cup solid, chilled coconut cream 1 cup pumpkin purée 3 tablespoon melted coconut oil 2 tablespoon maple syrup 1 tablespoon lemon juice 1⁄2 teaspoon pumpkin pie spice For topping: Coconut whipped cream What you do: Line the bottom of an 8-inch round cake pan with parchment paper and grease sides. For the crust, into a food processor , place almonds and coconut and pulse a few times, until ingredients are crumbly.
Add dates, cinnamon, salt, and milk and process until a sticky dough forms. Transfer crust mixture to prepared cake pan and press down evenly. For the cream layer, into a high-speed blender , add all ingredients and blend on high for 2 minutes, until mixture is smooth.
Pour cream layer over crust and make sure layer is even. Freeze for 1 hour. For the pumpkin layer, into a high-speed blender, add.
