Our gluten-free vegan no-bake pumpkin cheesecake is a perfect Thanksgiving dessert, although of course no time is a bad time for pumpkin cheesecake! This is a variation on our other vegan pumpkin cheesecake (yes, also gluten-free). The differences are primarily in the crust, and in the preparation. Either will be a wonderful addition to your Thanksgiving or other holiday table, or just because!
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(Our other gluten-free vegan cheesecake recipe is here. We’re sure that whichever you decide to make, you’ll be delighted with the results. And, of course, this is why this second vegan pumpkin cheesecake is called “Vegan Gluten-free Pumpkin Cheesecake #2”!)
This no-bake pumpkin cheesecake is also really easy to make, so don’t let the list of ingredients daunt you! In fact the hardest part of making this cheesecake is waiting for it to firm up before you can dive in!
And to make it even easier, it works very well with one of those pre-made gluten-free graham cracker crusts that you can get at just about any grocery store these days (you can also order them on Amazon, but we haven’t tried the brand that they carry). But you can also make our included macadamia nut crust if you want to go ultra-fancy.
Thank you! ❤️
*Receipts will come from ISIPP.
Vegan Gluten-Free No-Bake Pumpkin Cheesecake #2
2 3/4 cups macadamia nuts
dash of salt
1 vegan, gluten-free graham cracker-style pie crust of your choosing (we like Mi-Del)
1 1/2 cups raw cashews, soaked in water overnight OR soaked for 1 hour in boiling water
1/3 cup pumpkin puree
pinch of salt
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 teaspoon pure vanilla extract
2 Tablespoons fresh lemon juice
1/3 cup full-fat coconut milk
1/2 cup maple syrup or brown rice syrup
4 Tablespoons tapioca flour (also called tapioca starch)
To make the crust, blend macadamia nuts with dash of salt until finely ground, but do not go to the point of making a paste or nut butter! The crumbs should be fine, and should hold together when pressed together. Press into 9″ pie pan and chill in refrigerator while preparing the filling.
Drain the cashews, then place them into a food processor fitted with the ‘S’ blade, or into a strong blender.
Mix the lemon juice, coconut milk, and maple syrup together and pour half of the mixture into a separate bowl and set aside. Add the other half, along with the pumpkin, vanilla and spices to the cashews and process until smooth.
Pour the liquid that you set aside into a small saucepan, reserving two tablespoons in the bowl. Do not heat the saucepan yet.
Mix the tapioca flour (starch) into the reserved liquid in the bowl and mix until no longer lumpy (it will be quite thick).
Heat the saucepan, and when the liquid in the saucepan is warmed (don’t let it boil) remove it from the heat, pour a bit of it into the tapioca mixture, mix it until it is smooth, and then scrape it all back into the saucepan and heat over low heat until smooth and the consistency of peanut butter.
Scrape the mixture from the saucepan into the food processor/blender, and blend everything together until smooth and creamy. Pour into prepared pie shell.
Refrigerate for at least a few hours, although it will get firmer if you refrigerate it overnight.
Sorry that the below picture isn’t prettier, we forgot to take a picture until it was almost all gobbled up! But at least you can see the consistency!
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