Name: No-Bake Pumpkin Cheesecake
Prep time: 117 min
Cook time: 273 min
Total time: 390 min
Yield: 8 servings
Ingredients: 1 cup medjool dates (pitted and packed); 1.5 cup raw walnuts; 1 pinch sea salt; 1.5 cup raw cashews (soaked in hot water for 1 hour); 2 tbsp lemon juice (freshly juiced); 0.33 cup coconut milk (canned, full-fat preferred); 3 tbsp olive oil; 0.33 cup maple syrup (Grade A); 0.33 cup pumpkin puree; 1 pinch sea salt; 1.5 tsp pumpkin pie spice; 1 tsp vanilla extract (optional); 0.5 cup coconut whipped cream; 0.25 cup brown sugar pecans

No-Bake Pumpkin Cheesecake

This decadent no-bake pumpkin cheesecake features a rich, cashew-based filling infused with aromatic autumn spices. Set atop a naturally sweet date and walnut crust, it offers a creamy, satisfying texture without the need for an oven. Perfect for holiday gatherings, this elegant dessert can be made in individual ramekins or as a full-sized cake, garnished with airy whipped coconut cream and crunchy glazed pecans.

Instructions

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1

Soak raw cashews (1.5 cup) in boiling-hot water for 60 minutes, then drain and set aside.
2

Pulse medjool dates (1 cup) in a food processor until small bits remain or it forms a ball, then remove.
3

Process raw walnuts (1.5 cup) and sea salt (1 pinch) into a meal, then add the dates back and blend into a loose dough.
4

Divide and press the crust dough into parchment-lined ramekins or a springform pan.
5

In a high-speed blender, puree the soaked cashews with lemon juice (2 tbsp), coconut milk (0.33 cup), olive oil (3 tbsp), maple syrup (0.33 cup), pumpkin puree (0.33 cup), sea salt (1 pinch), pumpkin pie spice (1.5 tsp), and vanilla extract (1 tsp) until silky smooth.
6

Pour the filling over the crust and freeze for 300 minutes until firm.
7

Serve topped with coconut whipped cream (0.5 cup) and brown sugar pecans (0.25 cup).