Because my oven doesn’t work all that well I looked for non-bake alternatives and so I made pumpkin cheese cake. I found this vegan alternative recipe to give it a healthy twist. I made this last year too and it was very nice. Plus you can keep this in the freezer for a few months. You can make a big match and keep it for when you feel like having a healthy snack later on.
Ingredients for the “crust”:
175 grams of pitted dates
100 grams of almond flour
1 TBSP of cacao powder
2 TSP vanilla extract
1 TBSP almond milk (sweetened/unsweetened)
Ingredients for the “cheese”cake layer:
225 grams of cashew nuts
80 ml of maple syrup (or agave syrup will do too)
75 grams of canned pumpkin (pumpkin puree)
1 TSP pumpkin spice
You will also need a blender, a dish, non stick baking paper and a spatula. Here’s what you’ll need to do:
First soak the cashews in water for an hour. This will make them softer and easier to blend which results in the blended mixture being more “creamy”. After one hour discard the water. In the mean time line your dish with non stick baking paper and set this aside.
Place all the crust ingredients in the blender and blend everything together until the mixture is nicely blended well. Once everything is mixed grab your spatula and spread your mixture out into the prepared dish evenly. Once this is done place it into the freezer.
Now lets prepare the cheesecake part. Place all the cheesecake ingredients into your blender and mix until smooth. Now take out the crust from the freezer and evenly cover it with the creamy cheesecake mixture. Place your dish back into the freezer for another few hours.
When serving make sure your take your cake out the freezer about an hour to thirty minutes before serving. When the cake is soft enough cut into desired sized pieces. You can keep the cake up to three months in your freezer so you enjoy your pumpkin treats even after Halloween.