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Pumpkin Praline Cheesecake (No-Bake, Vegan)

November 21, 2018

Pumpkin  Praline  Cheesecake  (No-Bake,  Vegan) by Plantbased Baker

It's the season of gratitude, and while I'm thankful for many things, vegan cheesecake definitely ranks near the top of the list! More specifically, this Pumpkin Praline Cheesecake. It tastes just like Fall in a dish, and makes the perfect addition to your Thanksgiving table!

Pumpkin  Praline  Cheesecake  (No-Bake,  Vegan) by Plantbased Baker Pumpkin  Praline  Cheesecake  (No-Bake,  Vegan) by Plantbased Baker Pumpkin  Praline  Cheesecake  (No-Bake,  Vegan) by Plantbased Baker

Pumpkin Praline Cheesecake (No-Bake, Vegan)

November 21, 2018

Makes: 1 6-in. cheesecake

Ingredients:

Pecan Crust

  • 1½ cup raw pecans
  • ½ cup unsweetened coconut flakes
  • ⅛ tsp. sea salt
  • 1 tsp. ceylon cinnamon
  • 1 cup (12 large) medjool dates, soaked and drained

Pumpkin Cheesecake Filling

  • 2 cups raw cashews, soaked and drained
  • 1 cup organic pumpkin puree
  • ¼ cup + 2 Tbsp. pure maple syrup
  • ¼ cup coconut oil, melted
  • ¼ cup unsweetened vanilla cashew milk, or other non-dairy milk of choice
  • 2 Tbsp. fresh squeezed lemon juice
  • 1 tsp. pure vanilla extract
  • 1 tsp. ceylon cinnamon
  • 1 tsp. pumpkin pie spice, optional
  • ⅛ tsp. sea salt

Pecan Praline Topping

  • 1 cup raw pecans
  • ½ cup brown sugar
  • 2 Tbsp. water
  • ½ tsp. ceylon cinnamon
  • ½ tsp. pure vanilla extract
  • ⅛ tsp. sea salt

Directions:

For the Pecan Crust

  • Soak dates in warm water to soften for about 30 minutes.
  • Grease a 6-in x 3-in spring form pan and line bottom with parchment paper.
  • Place pecans, coconut flakes, cinnamon, and salt in a food processor and process into a crumble.
  • Add the dates, after soaking and draining, and blend into a sticky dough, scraping down the sides when necessary.
  • Press mixture into bottom of spring form pan and set aside.
  • Clean out the food processor to prepare the filling.

For the Pumpkin Cheesecake Filling

  • Soak cashews in warm water for 4-6 hours. Drain and place in food processor with the rest of the pumpkin cheesecake ingredients. Blend until creamy and smooth. Taste and adjust spices as needed.
  • Pour the filling over the crust, then tap pan on counter to release air bubbles.
  • Cover and place in the freezer to set for 4-6 hours, or overnight for best results.

For the Pecan Praline

  • After the cheesecake has set, preheat oven to 350° F and line a baking sheet with parchment paper.
  • Spread pecans out on parchment paper and bake for 6 minutes, or until lightly toasted. Cool on wire rack while preparing brown sugar mixture.
  • Place brown sugar, water, cinnamon, vanilla, and salt in a small saucepan over medium heat. Continuously stir until mixture begins to bubble, about 3-4 minutes.
  • Add the toasted pecans and toss until thoroughly coated, about 2-3 minutes.
  • Spread pecan praline out on parchment paper and let cool completely, about 15 minutes.

Remove cheesecake from spring form pan and top with pecan praline. Allow to thaw at room temperature for 20-30 minutes before slicing and serving. Store in the freezer for up to two weeks.

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About Me

Hi there! I’m Sara – a twenty-something marketing professional with a passion for plant-based baking on the side.

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