VEGAN PUMPKIN SPICE CHEESECAKE – @TatyTable

PUMPKIN SEASON! Let’s start w/ a delicious and creamy NO BAKE VEGAN PUMPKIN SPICE CHEESECAKE W/ CHOCOLATE GANACHE! The perfect combo! 😋🎃🍫

🥧 PUMPKIN SPICE CHEESECAKE:
🥧 CRUST:
🥧 1 cup pecans
🥧 1 cup Medjool dates (around 10)
🥧 1/2 tsp cinnamon
🥧 1/8 tsp nutmeg
🥧 Pinch pink sea salt
🥧 water (just a bit to get sticky)
👉🏽 Pulse all the ingredients until it forms a sticky dough. Press firmly into a pan w/ parchment paper or a removable cheesecake pan.


🥧 PUMPKIN FILLING:
🥧 1 cup pumpkin puree
🥧 1 cup cashews, soaked overnight or 2h, and drained
🥧 1/2 cup Medjool dates
🥧 1/2 cup full fat coconut milk
🥧 2 Tbsp coconut butter/oil
🥧 1 tsp pumpkin pie spice
🥧 1 tsp ground cinnamon
👉🏽 Blend all ingredients until very smooth. Pour on top of the crust. Leave in the freezer to set.
🍫CHOCOLATE GANACHE:
🍫1 cup vegan dark chocolate chips
🍫1/2 cup full fat coconut milk
👉🏽 In a pan, melt the chocolate with milk on low heat. Pour on top of the PUMPKIN FILLING. I put crushed pecans on top. Then transfer to the refrigerator or freezer to set. (Keep in the refrigerator!)

Watch their How-To video here: https://www.instagram.com/p/CVVY0YEvNYd/