No Thanksgiving dinner would be complete without dessert, and my Vegan Pumpkin Graham Cracker Cheesecake is the ULTIMATE dessert. A rich, creamy, pumpkin-y cheesecake situated atop a perfectly-crisp graham cracker crust is the perfect combination. Say "bye-bye" to pumpkin pie, because this recipe takes the cake!
Ingredients
For the Graham Cracker Crust
- 2 Cups Crushed Graham Cracker Crumbs about two sleeves
- ¼ Cup Coconut Sugar
- ¼ Cup Melted Coconut Oil
- 1 Teaspoon Vanilla Extract
- 1 Tablespoon Non-Dairy Milk
For the Pumpkin Filling
- 1 ½ Cups Raw Cashews soaked overnight or in boiling water
- ⅔ Cups Non-Dairy Milk
- ½ Cup Maple Syrup
- 1 Lemon juiced
- ¾ Cup Refined Coconut Oil melted and cooled
- ¼ Cup Pumpkin Puree
- 2 Teaspoons Pumpkin Pie Spice
- 1 Teaspoon Vanilla Extract
- ¼ Teaspoon Salt
Instructions
- Heat your oven to 350F and spray a 9-inch pie plate or springform pan with nonstick cooking spray. I like using a coconut oil spray, but use what works for you!
- In a food processor, add the graham crackers and coconut sugar pulse until crumbs form. The key here is to make sure it’s not finely pulsed, and that there’s still some texture left in the crumbs! This should only take about a minute or so. Once done, remove the blade from your food processor.
- Add the melted coconut oil, vanilla extract, and milk, and stir into your crumb mixture until a crumbly dough forms.
- Transfer the crumb mixture to your pie dish and use your fingers to press the crumbs down and up the sides of the dish/pan. This is how we’ll form our crust!
- Bake your crust for 10 minutes. Then, remove from the oven and let cool.
- Next, prepare your filling. Soak your cashews overnight, or in very hot, boiling water for an hour. Then, drain them and let them dry.
- Once the cashews are soaked and drained, add them to a high speed blender with the rest of the filling ingredients. You want this to be VERY smooth, it should take about 3 minutes or so. You might need to scrape down the sides a few times to make sure that they’re all incorporated. Then, do a taste test and add more pumpkin spice/sweetness as desired.
- Pour the pumpkin mixture on top of the crust, using a spatula or knife to smooth and make sure that there are no air bubbles.
- Freeze for 45 minutes or until solidified.
- Garnish with whipped cream and more crushed graham cracker, if desired.
- Let thaw for 20 minutes, slice, and enjoy!
Calories: 430kcal | Carbohydrates: 35g | Protein: 5g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 0.2mg | Sodium: 140mg | Potassium: 236mg | Fiber: 2g | Sugar: 18g | Vitamin A: 1022IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 2mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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