While I love to bake, I’m not very good at come up with my own recipes for baked goods. To me, baking seems more like a science, whereas cooking is more of an art. I’m an artist with a very unscientific brain, so when it comes to baking, I tend to follow other people’s recipes.
No-bake desserts are much easier for me though, because I can taste as I go, and I don’t have to worry about how ingredients are going to react after a few minutes in a hot oven. (And I also don’t need to worry about my old oven burning anything.)
Vegan Pumpkin Swirl Cheesecake is perfect for Thanksgiving!
This vegan Pumpkin Swirl Cheese is a very simple no-bake recipe that’s perfect for Thanksgiving. It can be made days or even weeks in advance and stored in the freezer until you’re ready to serve it. Unless you tell them, your dinner guests will never guess that this sweet treat is made with cashews!
No-Bake Pumpkin Swirl Cheesecake
- 1 ½ cups raw walnuts
- 1/4 cup raw almonds or almond meal
- 6 medjool dates pitted and chopped
- ½ teaspoon sea salt
- 1/8 teaspoon cinnamon
- 1 ½ cup raw cashews soaked for at least two hours, drained and rinsed
- 1/4 cup lemon juice
- 1/3 cup maple syrup
- 1/4 cup coconut oil melted
- 1 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- ½ teaspoon sea salt
- 1 14- ounce can pumpkin purée
Lightly brush melted coconut oil on the sides or a 9” pie, tart, or springform pan
Mix together the crust ingredients in a food processor until the mixture resembles crumbs. Press into the pie pan. Set aside until ready to use.
Mix all the cashews, lemon juice, maple syrup, coconut oil, vanilla extract, and salt together in a high-powered blender or food processer until smooth and creamy.
If you’re using a Vitamix and you’re worried about the mixture getting “stuck”, start on a low speed and gradually increase it. Turn it up the highest speed, and let it blend until completely smooth. It may struggle for a few seconds at the beginning, but once it gets going it should blend smoothly. If it seems too try, add a few teaspoons of water.
Once the filling is smooth and creamy, remove about 1/4 cup of it and set aside. Add the spices and the pumpkin purée and mix until it’s well blended.
Pour the pumpkin purée mixture into the prepared crust.
Drizzle the 1/4 cup of plain cheesecake mixture onto the cake. You can use a squeeze bottle or a piping bag, or you can use drizzle with a small spoon. If it seems too thick, add a little water, a half teaspoon at a time to thin it out.
Use a toothpick or skewer to “marble” the plain cashew cream by gently dragging it back and forth.
Place the pan in your fridge or freezer for an hour or two to let it set.
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