Thanksgiving is right around the corner, and of course that means some No Bake Pumpkin Cheesecake is going to be on the menu. I love Thanksgiving, I think I love it even more than Christmas. A time to be grateful, and a time to gather with friends and family, and of course prepare a feast. Hopefully there will be leftovers too, my goal is, always cook big and not have to cook for a few days. What are your traditional Thanksgiving dishes?
As you know if you have been reading my posts this month, I have declared November, National Pumpkin Month, or maybe I should call it the month of the Great Pumpkin. Anyway you say it, we all know that this time of year pumpkin is everywhere. Decorating our porches, our desks, and countertops, in our food, may it be soup, cheesecake, pie, cake, or Pumpkin Chocolate Chip Muffins, the cute colorful squashes are everywhere. Pumpkin Cheesecake is a great way to insert more pumpkin into your menu plan and it starts with this tempting grain free nut crust.
Pumpkin is probably one of my top two favorite foods, or at least this time of year it is, right along with chocolate. Now while there isn’t chocolate in this recipe, chocolate can’t go in everything you know, you won’t be missing it or the typical dairy in cheesecake. The creamy dairy free filling of this cheesecake will convince you that dairy isn’t necessary to make a delicious Pumpkin Cheesecake, and neither is grains, or gluten. The extra bonus is this Pumpkin Cheesecake requires no baking, it can be made a few days ahead of time, so there’s one less thing to do on the day before Thanksgiving or on Thanksgiving morning. The trick is to keep everyone out of it until the fourth Thursday in November.
This Pumpkin Cheesecake will feel like it’s melting in your mouth, and you will probably find yourself going back for a second piece. I can’t be held responsible for your increasing waistline after you eat your first piece and then end up eating half the pumpkin cheesecake. So you might as well plan on making two of these so everyone can have a second piece. Does that sound like a good plan? It’s going to be my plan.
A few do ahead tips for the night before making this recipe
*Soak 2 cups of raw cashews in filtered water in refrigerator.
*Put one can of full fat coconut milk in the refrigerator-this separates the fat from the liquid, do not shake.
*Put your can of pumpkin in the refrigerator-not necessary but good.
*You will need buy or make coconut butter prior to making this Pumpkin cheesecake-it can be done in the same food processor just prior to making the cheesecake-then use same processor to make the filling, less clean up required. This takes 3 cups of shredded dried organic coconut.
*Plan to make this cheesecake enough in advance as it needs to be refrigerated overnight before serving.
Prep Time: 60 minutes
Extra coconut butter can be stored in jar. No refrigeration required.
This post was shared on the Homestead Blog Hop