Name: Pumpkin Swirl Cheesecake Recipe
Prep time: 30 min
Total time: 30 min
Yield: 12 persons
Cuisine: American
Ingredients: 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; 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; 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

Whole Pumpkin Swirl Cheesecake on top of wooden board

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.

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#No Bake Desserts #Pumpkin Desserts #Sweet Desserts #Lacto Vegetarian #Pescetarian #Vegan

Blender

Bread Knife

Food Processor

Medium Mixing Bowl

Medium Pot

Plastic Wrap

Refrigerator

Springform Cake Pan 10 inch

Author: Sarah Leadon

Total rating includes sum of all comments and anonymous votes.

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Click to avoid screen dimming during cooking.

Time & Serves

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

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

Nutrition Disclosure