Vegan Pumpkin Pie Cheesecake | @dailyclove


If the seasons changed and the leaves fell but you never had a taste of pumpkin pie, then did Fall even really happen? 🤔🍁 --------------------------------------
This Pumpkin Pie Cheesecake was light, nostalgic, and easy to make with not too many ingredients 🎃 I got the recipe from @minimalistbaker and just made an adjustment or two 👇🏼 .
1.5 cups raw cashews, soaked minimum 4 hours
1/4 cup maple syrup
Juice from 1 large lemon
1 tsp vanilla
1 cup pumpkin purée
1 tbsp pumpkin spice (cinnamon, ginger, Clove, nutmeg, allspice) 
Pinch sea salt
For the Crust
1/2 cup dates
1/2 cup almonds
*optional 2 tbsp rolled oats. I found this helped the crust stay together
1. Blend all of the cheesecake ingredients together until smooth in a blender. You may need to scrape down the sides and add in a splash or two of almond milk as you go to help with the process ** to make a 2 layer or marble effect cheesecake, reserve half of the cashew mixture before adding in the pumpkin purée. Then you can have one layer taste like vanilla cheesecake and the pumpkin pie layer on top, if you catch my drift**
2. Taste and adjust flavours depending on if you need it sweeter, more lemon, or more pumpkin spice
3. Meanwhile process the crust ingredients in a food processor until you have tiny crumbs
4. Press into a 6 inch spring form pan, or smaller ring molds/muffin tin if making individual pies
5. Freeze for 2 hours and then thaw in the fridge before serving