Vegan Vanilla & Pumpkin Layer Cheesecake

This Vegan Vanilla & Pumpkin Layer Cheesecake features a delicious pumpkin spice crust and two layers of cheesecake! The perfect vegan Thanksgiving dessert, great for Christmas too.

Vegan | Gluten-free | Soy-free

This Vegan Vanilla & Pumpkin Layer Cheesecake is a variation of last year’s recipe: Vegan Pumpkin Pie Cheesecake. I changed up the crust & added an extra layer. This double layer pumpkin cheesecake is the perfect alternative to pumpkin pie for Thanksgiving or any fall get-together. It looks fancy with little effort on your part, and is sure to impress! 

Notes:

• To soften the cashews, soak in water overnight, or place in hot water for at least 4hrs. 
• A high-speed blender works best for this recipe.
• Store in the freezer for up to 2 weeks.

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Vegan Vanilla & Pumpkin Layer Cheesecake

Rating: 5.0/5

( 1 voted )

Serves: 4-8 Prep Time: 20 minutes Cooking Time: 1 hour 1 hour Nutrition facts: 200 calories 20 grams fat

Ingredients

Crust

• 1 ½  cups raw walnuts
• 1 cup rolled oats
• 3/4 cup shredded coconut, unsweetened
• 10-15 Medjool dates, pitted
• ¼ tsp salt
• ½ tsp pumpkin spice

Pumpkin Layer

• 2 cups raw cashews, softened
• 1 cup coconut milk
• 1 cup pumpkin puree
• ⅓ cup maple syrup
• ¼  cup coconut oil
• 1 tbsp pumpkin pie spice mix

Vanilla Layer

• 1 ½ cups raw cashews, softened
• 1 cup coconut milk
• ½  cup maple syrup
• 3 tbsp lemon juice
• 1  tsp pure vanilla extract

Salted Date Caramel Sauce

• 15 Medjool dates, pitted
• ¼  cup coconut milk
• ¼  tsp salt

Procedure

1. Place all crust ingredients together in a food processor and pulse several times, until you have a crumbly & sticky texture, but not a paste.
2. Line an 8x8 square pan with parchment paper. Pour the crust mixture into the bottom of the pan and flatten it into an even layer.
3. Add all pumpkin layer ingredients to your high-powered blender. Blend on high for 1-2 minutes, until smooth and creamy. Pour on top of the crust layer and gently shake the pan to flatten.
4. Place the pan in the freezer for 30-40 minutes or until the top is firm.
5. While the first layer is freezing, wash & dry your blender, and prepare the other layer.
6. Add all vanilla layer ingredients together in a high-powered blender. Blend on high for 1-2 minutes, until smooth and creamy. Pour on top of your pumpkin layer and gently shake the pan to flatten.
7. Place back in the freezer and let the cheesecake completely firm up for 3-4 hours.
8. For the salted caramel, place all ingredients into a clean food processor or bullet blender and pulse until a thick paste forms.
9. Before serving, remove the cheesecake from the freezer and let thaw at room temperature for 20 minutes. Drizzle salted caramel sauce on top, serve and ENJOY!

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