Originally I’d planned to post this No-Bake, Dairy-Free Pumpkin Pie Cheesecake as my very first post on my brand new membership website, however, today I felt like I wanted to give this as a gift to you all to thank you for your support over the years! I’ll release more exciting details on this new membership site coming SOON, so stay tuned for that!
I was SO stoked to finally nail this recipe for my No-Bake, Dairy-Free Pumpkin Pie Cheesecake! My husband’s favorite dessert ever is pumpkin pie, and he also loves cheesecake! I decided that for his birthday this year (which was yesterday!) I would create a brand new recipe that would combine the two, AND make it dairy-free, refined sugar-free, as well as paleo-friendly! This cheesecake is LEGIT!
This recipe is super easy to make, and perfect for Thanksgiving or any holiday gathering! No one will know that this dessert isn’t loaded with any dairy, gluten, or refined sugar, as they’ll only know that it’s completely delicious! This recipe can easily be made ahead of time and kept in the fridge until it’s ready to serve.
Enjoy this recipe for my Dairy-Free Pumpkin Pie Cheesecake!
Place the cashews in a clean bowl. Bring a small pot of water to a boil, and then pour the water over the cashews to soak. The cashews should be fully immersed in the water. Set aside for at least 30 minutes - 1 hour if possible.
Line each mold of a muffin tin with (2) 1” strips of parchment paper . This will serve as tabs to make the cheesecake easy to remove from the tray.
Place all of the ingredients for the crust into your food processor . Process until a dough forms and all of the ingredients are combined. Scoop 1 tablespoon of the dough into each parchment lined muffin tin and use your fingers to flatten the dough to the bottom of each mold. Place the muffin tin in your refrigerator while you prepare the filling.
Drain and rinse the cashews. Place the melted and hot coconut oil, butter or ghee in a small bowl and sprinkle the gelatin on top. Whisk for a few seconds, until the gelatin is dissolved.
Place the cashews, pumpkin puree and coconut oil mixture (or ghee/butter mixture) into your food processor and process until the cashews have completely broken down, scraping down the sides as needed, approximately 2 minutes. Add the remaining filling ingredients to the food processor and process for 1-2 minutes more, or until all of the ingredients are completely smooth. Scoop ¼ cup of the filling into each of the muffin tin molds.
Place the muffin tin in your refrigerator to set for at least 4-6 hours, or overnight. To remove each cheesecake, simply run a sharp knife around the entire outside of the cheesecake, and then pull on the parchment tabs to lift the cheesecake out of the individual mold. Enjoy chilled, topped with my coconut whipped cream !
If you don’t have a food processor, simply mix the crust in a medium sized bowl, using a spatula and blend the filling in a blender.
This can also be easily made in a springform pan to create one large cheesecake. It’s best if you line the bottom of the springform pan with parchment paper to prevent sticking.
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