A no-bake pumpkin cheesecake made with cashews as the base and a gingerbread-inspired pecan-oat crust. Despite being made with all plant-based ingredients, these healthy treats taste surprisingly like traditional cheesecake.
*Molasses gives the crust it's gingerbread-like flavor. If you don't have any, feel free to leave it out and replace it with an extra Tablespoon of maple syrup.
**I rarely buy pumpkin pie spice, and instead opt to make my own when needed. For this recipe, I stirred together 1 Tablespoon cinnamon, 2 teaspoons ginger, and 1 teaspoon nutmeg, and used it as my 'pumpkin spice' mixture. I was left with about 2 teaspoons extra at the end, which went into a small jar in my pantry for future use.