Pumpkin Swirl Cheesecake

Published Date
February 24th 2022
#No Bake Desserts #Pumpkin Desserts #Sweet Desserts #Lacto Vegetarian #Pescetarian #Vegan
Whole Pumpkin Swirl Cheesecake on top of wooden board
Pumpkin Swirl Cheesecake bars in a plate
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Everyone loves cheesecake. Just because you're a vegan does not mean you should deprive yourself of a delicious slice of Pumpkin Swirl Cheesecake. Even cheesecake can be turned into a vegan recipe. Swap the cream cheese for cashews and make this delightful pumpkin swirl cheesecake. 

Equipment Needed
Blender Blender
Bread Knife Bread Knife
Food Processor Food Processor
Medium Mixing Bowl Medium Mixing Bowl
Medium Pot Medium Pot
Plastic Wrap Plastic Wrap
Refrigerator Refrigerator
Springform Cake Pan 10 inch Springform Cake Pan 10 inch
Author: Sarah Leadon
Average: 5 (2 votes)
Prep Time
30 mins
Cook Time
0 mins
Total Time
30 mins
Serves
12 persons

Ingredients

Almond Fruit Crust
Cashew Cheesecake Filling
Pumpkin Filling

Instructions

Almond Fruit Crust
Place the dates, apricots, peaches, almond flour, cocoa powder, cinnamon, nutmeg into a food processor and pulse until combined.   
Place the crust into a spring form pan lined with parchment paper. Chill the crust in the fridge while you make the cheesecake filling. 
Cashew Cheeescake Filling
Place the water into a medium pot and let it boil. Place cashew into a medium bowl. Add boiling water and soak them for 1 hour. Drain cashews. 
Place the cashews into a high-speed blender along with the coconut cream, maple syrup, brown sugar, coconut oil, lemon juice, vanilla extract, and lemon extract. Blend until combined. 
Pour the cheesecake filling into the crust. 
Pumpkin Filling
In a clean blender, blend the pumpkin purée, coconut cream, cinnamon, nutmeg, ginger, cloves, and brown sugar until smooth. 
Add tablespoonfuls of the pumpkin filling on top of the cheesecake, leaving 1-inch space between each dollop. 
Add one teaspoon of the chocolate spread between each pumpkin dollop.
To Assemble
Make circles and swirls in the cheesecake with a butter knife. 
Loosely cover the pumpkin swirl cheesecake with plastic wrap. Freeze for 2 hours. 
When ready to serve, let pumpkin swirl cheesecake sit for 20 minutes at room temperature before slicing. 
Garnish with chocolate frosting if desired

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Keywords
pumpkin swirl cheesecake, recipe, bars, muffins, mini, easy, best, chocolate, no-bake

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