A rich no-bake chocolatey cookie base filled with a luscious, vegan, gluten-free and dairy-free pumpkin cheesecake filling. This no-bake dessert is lighter, made with good-for-you ingredients and is packed with real pumpkin and pumpkin spices. Add on a drizzle of 70% Dark Chocolate for a showstopper autumnal dessert.
By Nourishing Amy
No Bake Pumpkin Chocolate Cheesecake
Prep Time: 20
Serves: 10-12 People
Ingredients
For the Cookie Crust
175g medjool dates, pitted weight
200g oats
20g cocoa powder
45ml (3 tbsp) melted coconut oil
30g (2 tbsp) almond butter
For the Cheesecake Filling
140g cashews, soaked
200g vegan cream cheese
100g pumpkin puree
90ml maple syrup
40g thick coconut yoghurt
1 tbsp lemon juice
1 tsp vanilla essence
45ml (3 tbsp) melted coconut oil
2 tbsp pumpkin pie spices
For the Chocolate Top
90g 70% Dark Chocolate
1 tsp coconut oil
1 tbsp pomegranate
Method
Step 1
Soak the cashews for the filling: pour the cashews into a heatproof bowl and cover with boiling water. Sit for 30 minutes and then drain and rinse them.
Step 2
If needed, soak the dates: de-pit the dates and soak in boiling water for 10 minutes to soften them.
Step 3
Line and grease an 8 or 9-inch loose-bottomed tin with parchment paper. If making an 8-inch tart, the crust fill need to be deeper to allow for all the filling.
Step 4
For the base: add the drained dates and all of the other ingredients to a food processor and process to a sticky mix that holds together when pressed between your fingers. Transfer to the tin and press down firmly to make a compact base and work your way up the sides of the tin, too. Allow to set in the fridge while you make the filling.
Step 5
For the cheesecake: add the drained cashews and all of the other ingredients to a blender and process until really smooth and no lumps remain. Pour into the cookie crust to the top and tap down on the surface to remove any air bubbles. Smooth over the top and chill in the fridge for 4-6 hours, or overnight, until set. If leaving overnight, cover tightly with clingfilm.
Step 6
For the chocolate top: chop the chocolate small and add to a heatproof bowl with the coconut oil. Melt together and then transfer most of the chocolate to little moulds (like these star-shapes) and set in the fridge. Keep the rest of the chocolate melted. Alternatively, only melt 20g of the chocolate and use the rest as solid squares for decorating.
Step 7
To decorate: carefully remove the cheesecake from the tin and drizzle over the melted chocolate. Top with the chocolate stars and add on some pomegranate (while the chocolate is still wet).
Step 8
To serve: slice with a sharp knife and enjoy straight away or keep in a sealed container for 5-7 days in the fridge or wrap well and keep in the freezer for 1 month. Allow to defrost for 1-2 hours before eating.
