Dairy Free Pumpkin Cheesecake with Chocolate Crust

Dairy Free Pumpkin Cheesecake with Chocolate Crust

Did you think pumpkin treats ended with Thanksgiving? Think again! This Dairy Free Pumpkin Cheesecake will dazzle your friends and your taste buds while offering amazing health benefits! Did I mention there is a CHOCOLATE crust? Oh, baby!

So let’s break down why it’s so healthy: The cocoa and walnuts in the crust are full of antioxidants, the pumpkin has tons of vitamin A, fiber and beta-carotene, and the blackstrap molasses contains iron, calcium, and magnesium. What the what?! I’m not even mentioning all the healthy fats in this thanks to the coconut oil, cashews, and walnuts!

Bonus points: because this cheesecake is made without eggs or dairy, it’s vegan! Also, the crust is gluten-free since it’s made without any flour. This is a dream dessert for anyone with a food allergy or just looking to cut back on some of those items. This is one dessert you can feel good about eating!

I prepared this recipe in three mini springform pans, but you could also make this into one large cheesecake using an 8-inch springform pan instead.

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Dairy Free Pumpkin Cheesecake with Chocolate Crust

Prep Time

30 mins

 

This cheesecake is surprisingly easy to make and will fool even your biggest cheesecake fan. Packed with good-for-you ingredients and unique flavor combinations, this dessert will be a crowd pleaser.

Course: Dessert

Cuisine: Vegan

Servings: 8

Ingredients

Crust:

• 1 cup walnuts
• 5 tbsp blackstrap molasses
• 1/4 cup unsweetened cocoa powder
• 1 tsp vanilla
• Pinch sea salt

Filling:

• 2 cups cashews, soaked for 3-5 hours in water
• 1/2 cup organic maple syrup
• 1/4 cup fresh squeezed lemon juice
• 1-1/2 cup organic pumpkin puree
• 2/3 cup melted coconut oil
• 1/2 tsp cinnamon
• 1/4 tsp fresh grated ginger
• 1/2 tsp nutmeg
• Pinch sea salt
• 1 tsp vanilla

Instructions

1. For the crust, blend together walnuts, blackstrap molasses, cocoa powder, vanilla, and sea salt, being careful not to over blend. 

2. Press crust mixture into a springform pan lined with parchment paper.     

3. Place crust into the refrigerator for 2 hours to set.  
   

4. For the cheesecake filling, drain your cashews and add to a blender. 

5. Add the rest of the filling ingredients into the blender and blend well until smooth.

6. Pour filling into chilled crusts and tap the pans to make sure the filling settles evenly.
   

7. 
   

Recipe Notes

I like to top my cheesecake with fresh walnuts and dark chocolate shavings!  

copy by Marci West