Try this No Bake Pumpkin Chocolate Cheesecake (Vegan Gluten-Free) recipe, or contribute your own.
Suggest a better descriptionThis No Bake Pumpkin Chocolate Cheesecake is rich, chocolatey and loaded with pumpkin spices. It is made with wholesome, vegan and gluten-free ingredients, and is so smooth and delicious.
PREP TIME
20 minutes
TOTAL TIME
20 minutes
Soak the cashews for the filling: pour the cashews into a heatproof bowl and cover with boiling water. Sit for 30 minutes and then drain and rinse them.
If needed, soak the dates: de-pit the dates and soak in boiling water for 10 minutes to soften them.
Line and grease an 8 or 9-inch loose-bottomed tin with parchment paper. If making an 8-inch tart, the crust fill need to be deeper to allow for all the filling.
For the base: add the drained dates and all of the other ingredients to a food processor and process to a sticky mix that holds together when pressed between your fingers. Transfer to the tin and press down firmly to make a compact base and work your way up the sides of the tin, too. Allow to set in the fridge while you make the filling.
For the cheesecake: add the drained cashews and all of the other ingredients to a blender and process until really smooth and no lumps remain. Pour into the cookie crust to the top and tap down on the surface to remove any air bubbles. Smooth over the top and chill in the fridge for 4-6 hours, or overnight, until set. If leaving overnight, cover tightly with clingfilm.
For the chocolate top: chop the chocolate small and add to a heatproof bowl with the coconut oil. Melt together and then transfer most of the chocolate to little moulds (like these star-shapes) and set in the fridge. Keep the rest of the chocolate melted. Alternatively, only melt 20g of the chocolate and use the rest as solid squares for decorating.
To decorate: carefully remove the cheesecake from the tin and drizzle over the melted chocolate. Top with the chocolate stars and add on some pomegranate (while the chocolate is still wet).
To serve: slice with a sharp knife and enjoy straight away or keep in a sealed container for 5-7 days in the fridge or wrap well and keep in the freezer for 1 month. Allow to defrost for 1-2 hours before eating.
Notes
*or use 1 tbsp cinnamon, 1 tsp ground ginger and 1/2 tsp mixed spice or allspice and pinch each of nutmeg and cardamom.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 (1097g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 2261 | ||
Calories from Fat: 523 (23%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 58.1g | 78 % | |
Saturated Fat 29g | 145 % | |
Monounsaturated Fat 16.5g | ||
Polyunsanturated Fat 6.4g | ||
Cholesterol 1.8mg | 1 % | |
Sodium 340.7mg | 12 % | |
Potassium 3189.4mg | 84 % | |
Total Carbohydrate 406.5g | 120 % | |
Dietary Fiber 51.8g | 207 % | |
Sugars, other 354.7g | ||
Protein 46.4g | 66 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2261
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.