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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.
Prep Time
30 mins
Cook Time
0 mins
Total Time
30 mins
Serves
12 persons
Ingredients
Almond Fruit Crust
- 1 1/2 cup Pitted Dates
- 1/2 cup Dried Peaches
- 1/2 cup Dried Apricots
- 1 cup Almond Flour
- 2 tablespoons Cocoa Powder
- 1 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 1/4 teaspoon Sea Salt
Cashew Cheesecake Filling
- 1 1/2 cups Cashews
- 2 cups Boiling Water
- 1 cup Coconut Cream
- 1/4 cup Maple Syrup
- 1/4 cup Brown Sugar
- 1/3 cup Coconut Oil, melted
- Juice of 2 Lemons
- 1 teaspoon Vanilla Extract
- 1 teaspoon Lemon Extract
Pumpkin Filling
- 1 (15 oz) can Pumpkin Purée
- 2 tablespoons Coconut Cream
- 1/4 teaspoon Cinnamon
- 1/8 teaspoon Nutmeg
- 1/8 teaspoon Ginger
- 1/8 teaspoon Ground Cloves
- 1 tablespoon Brown Sugar
- 2 tablespoons Chocolate Spread

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