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1 cup
Walnuts, raw, unsalted
1 cup
Pecans, unroasted
1
Dates, pitted
2 cup
Cashews, raw - soaked in hot water for at least one hour
2 tbsp
Lemon Juice
1/2 cup
Coconut Milk, canned - full-fat
3 tbsp
Coconut Oil
1/2 cup
Maple Syrup
2 tbsp
Maple Syrup
1/2 cup
Pumpkin Puree, canned
0.063 tsp
Sea Salt
1/4 tsp
Pumpkin Spice
1 tsp
Vanilla Extract
1/4 tsp
Ground Cinnamon
1/8 tsp
Sea Salt
Pumpkin, spice, and everything nice! The No-Bake Pumpkin Cheesecake is the perfect fall dessert. A rich and creamy layer of pumpkin-y goodness sits on a sweet and crunchy base of nuts and dates. This vegan and no-bake dessert is guaranteed to please at your next holiday gathering!
Per serving (8)
Nutrition facts are based on the recipe as listed. Adding protein powder or swapping any ingredients will alter nutritional content.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
To make the crust, blend walnuts and pecans until crumbled into small bits and set aside.
Blend dates until broken down to small bits.
Add dates to nut crumbles and mix to combine. Note: If it’s too sticky, add more nuts. If it’s not sticking together, add more dates.
Add the pie crust mixture to a springform pan and firmly press down to form the crust.
For the filling, add all remaining ingredients in the order listed and blend until smooth and creamy.
Pour into the springform pan and set in the freezer for 4 to 6 hours.
Top with extra pecans, walnuts, and whipped cream.
Enjoy!
NEVER use the nutribullet Cup to blend hot, warm, or carbonated ingredients. DO NOT blend for more than one minute when using the nutribullet Cup.