Tuesday, October 8, 2013

No-Bake Mini Pumpkin “Cheesecake” with Vanilla Bean Coconut Cream Topping (dairy free, grain free, cane-sugar free)

Last month I gave a little teaser about this recipe on Facebook.  I’m so excited to finally share!  Angel from Wellness Angel put together a week-long fall inspired blog series.  To kick things off, yesterday Angel shared a wonderful vegan lentil loaf, a must try recipe.  Please visit Angel’s blog when you get a chance – I simply adore her wellness philosophy.

This no-bake pumpkin cheesecake is fabulous.  It’s light, super creamy, and bursting with fall flavors.  I had several traditional eaters test this recipe and they all gave it rave reviews, with the pumpkin flavor and sweetness spot on.  This is my pumpkin pie for the holidays.  No bake means easy peasy and there are minimal ingredients.  It can be made the day before which is always very convenient.  I hope you and your family enjoys this recipe as much as we do.    
No-Bake Pumpkin Cheesecake 
with Vanilla Bean Coconut Cream Topping 
and Pumpkin Seed Crust 

Ingredients:

Crust
-1 cup raw pumpkin seeds 
-1 cup Medjool dates (about 7 regular size), seeded and chopped 
-1 tablespoon maple syrup* 
-2 tablespoons carob powder 

Pumpkin Filling 
-1 cup raw cashews soaked 4 to 6 hours 
-1 cup cooked plain pumpkin puree 
-1/3 cup maple syrup* 
-1/2 cup melted coconut oil
-1 teaspoon vanilla extract 
-1 teaspoon ground cinnamon
-1/2 teaspoon ground ginger
-1/8 teaspoon ground nutmeg

Vanilla Bean Coconut Cream Topping
-3/4 cup cashews soaked 4 to 6 hours 
-Cream from 1 can of full fat coconut milk*
-2 tablespoons maple syrup*
-1 vanilla bean
-1 teaspoon vanilla extract 

How To:

Crust
In a food processor add the pumpkin seeds and blend for 10 seconds.  Add in the chopped dates and blend with the pumpkin seeds until incorporated.  With the food processor running, add in the maple syrup and carob.  Blend until incorporated.  Press the mixture into baking cups or a spring form pan.

Pumpkin Filling 
1.  Drain and rinse the cashews.  
2.  In a high speed blender (or high quality blender, such as a Ninja), add in the cashews, pumpkin puree, vanilla extract, and maple syrup and blend on medium speed. Use the tamper to encourage the mixture to move around.  
3.  Turn the blender on low and drizzle in the melted coconut oil. Repeat with the tamper, encouraging the mixture to flow, and turn on high.  
4.  Turn down to low and add in the spices, then continue blending.  
5.  The mixture is ready when it’s creamy and smooth.  
6.  Add this mixture to the top of the crust. Then place in the refrigerator.

Vanilla Bean Coconut Cream Topping
1.  Drain and rinse the cashews.  
2.  In a high speed blender (or high quality blender, such as a Ninja), add in the cashews, coconut cream, vanilla extract, and maple syrup and blend on medium speed. Use the tamper to encourage the mixture to move around.  
3.  Scrape out inside of the vanilla bean and add this to the mixture. Blend until incorporated.  
4.  Add this mixture to the top of the pumpkin mixture.  Sprinkle with cinnamon (optional).  Place in the refrigerator for at least 2 hours to firm up.

This recipe makes 18 mini cheesecakes or one 8 inch spring-form pie.    

Notes
*Vegans use maple syrup or coconut nectar.  SCD use only honey.  Paleo use coconut nectar or honey. SCD omit carob and use 2 tablespoons of coconut flour.
*For the coconut cream, place a can of full fat coconut milk in the refrigerator for at least 3 days (I always have 4 or 5 in there).  It’s okay if the coconut cream doesn’t separate well after 3 days.  Just be sure to NOT shake the can.  Gently open the can and pour the coconut cream into the blender.  Stop when you get to the watery part.  The coconut cream doesn’t need to be super thick for this recipe, you just want the cream and water to be separated so you can get the cream out.  

This recipe also works great in a spring form pan.  
Here is the process
Press crust into baking cups
Fill with the pumpkin mixture 
Then the coconut cream topping 
My kiddos love to help press the crust into the baking cups 
Other “Cheesecake” recipes from The Tasty Alternative 



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Posted by Amber at

Labels: dessert, fall cuisine, grain free, Paleo.

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