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.
- 2 1/2 cups walnuts or almonds
- 2 Tablespoons coconut oil melted
- 1/3 cup raw honey
- 3 cups of shredded dried organic coconut-for coconut butter-make per link above and set aside in small bowl.
- 2 cups soaked cashews
- 1 teaspoon vanilla
- 1/2 cup maple syrup
- 2 tablespoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon cloves
- 1/3 cup coconut oil melted
- 1/2 cup coconut butter-from coconut butter made earlier.
- 1 1/2 cups pumpkin
- 1/2 cup of the fat from canned coconut milk
- place nuts into food processor and blend until just slightly broken up.
- While food processor is running, add coconut oil and honey, continue to blend until it is finely ground and holding together.
- Grease pie plate with coconut oil, place nut mixture into pie plate and press firmly down, starting in middle, working your way out and up the sides of pie plate. Dip your hands in water if crust begins sticking to them.
- Place in refrigerator to chill, while making filling.
- In food processor make coconut butter.-See link in post-set aside in small bowl.
- Drain water off of cashews, and place in food processor. Add vanilla, maple syrup, cinnamon, ginger and cloves. Blend until smooth.
- Add coconut oil, 1/2 cup coconut butter, pumpkin and solid fat from coconut milk, continue to blend, until combined and smooth. Scraping sides as needed.
- Scrape into chilled crust.
- Garnish as you like with ground cinnamon and nuts.
- Chill overnight in refrigerator.
Extra coconut butter can be stored in jar. No refrigeration required.
This post was shared on the Homestead Blog Hop
Tags: cashews coconut gluten free