No-Bake Pumpkin Caramel Cheesecake (vegan + gluten free)
A small-batch, no-bake pumpkin cheesecake recipe perfect for an intimate thanksgiving!
Ingredients
crust
- 1/2 cup pecans
- 1/2 cup oats
- 1 Tablespoon maple syrup
- 1 Tablespoon coconut oil melted
- 1/4 teaspoon cinnamon
- a pinch sea salt
filling
- 1 cup raw cashews soaked in hot water at least 15 minutes
- 1/2 cup pumpkin puree canned, unsweetened
- 1/4 cup full-fat canned coconut milk
- 3 Tablespoons maple syrup
- 1/2 teaspoon cinnamon
caramel
- 3 Tablespoons maple syrup
- 2 Tablespoons almond butter
- 1 Tablespoon coconut oil melted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cardamom
- a pinch sea salt
Instructions
- Place pecans and oats in the bowl of a food processor or high-powered blender. Pulse until a coarse, cornmeal-like texture. Add all remaining crust ingredients and pulse again until combined.
- Divide crust into four small serving dishes (ramekins, 4oz jars or small cups, etc) and press down to form a crust. Each dish should have about 2 tightly packed Tablespoons of crust.
- Drain your soaked cashews, then add them to the bowl of your food processor or blender (no need to clean in-between making the crust and filling). Add all remaining filling ingredients and blend on high until smooth.
- Pour filling on top of prepared crust; each dish should have about 1/3 cup of filling.
- Make the caramel by stirring together all caramel ingredients in a small bowl. Divide evenly over top of the cheesecake layer.
- Store cheesecakes in the fridge for at least 1 hour to set, or make up to 4 days in advance of serving. These can be eaten immediately, but will have more of a pudding texture versus a cheesecake texture.
Notes
Another nut such as walnuts or almonds could be used in place of the pecans in the crust; do not sub anything else for the cashews in the filling, though!
This recipe can be doubled and assembled in an 8-inch springform pan to cut and serve like traditional cheesecake.