Pumpkin Cheesecake (Vegan and GF)


For the crust-

  • 1 cup walnuts or almonds

  • 1 cup dates

  • 2 Tbsp oats

For the cheesecake-

  • I cup of soaked cashews

  • ½ pumpkin puree

  • 2 Tbsp plant milk of your choice

  • 3 Tbsp of maple syrup

  • ½ tsp of cinnamon or pumpkin spice

  • ¼ tsp vanilla


  1. Blend all the crust ingredients until you get a sticky crumble. Place parchment paper on a sheet and press crumble into the sheet in a square. Place in the freezer for 45 minutes or until hardened.

  2. Blend all cheesecake ingredients and until you get a creamy smooth texture. Pour on top of crust and smooth out.

  3. Freeze for 2 hours and EAT.