No Bake Pumpkin Pie Cheesecake
Ingredients
Crust
- 200 g chocolate biscuits
- 1/4 cup raisins, soaked in warm water for 15 mins
- 1/4 cup melted coconut oil
Filling
- 1 1/2 cups cashews soaked for at least 4 hours
- 1/4 cup melted coconut oil
- 1 tablespoon lemon juice
- 3/4 cup coconut cream
- 1/2 cup maple syrup or to taste
- 1 tablespoon @botanikablends spiced pumpkin pie protein powder
Pumpkin layer
- 1 1/2 cup pumpkin purée
- 1/3 cup maple syrup or to taste
- cacao nibs, for decorating
Preparation
Drain raisins and place into a food processor with the rest of the ingredients.
Pulse until it becomes sticky and a crumbly texture.
Transfer to a 20cm tart form tin pan with a removable bottom and press firmly into the bottom of the pan.
Set aside.
Drain cashews and place into a blender with the rest of the ingredients.
Pulse until smooth and creamy.
Pour about 3/4 of the mixture into the cheesecake pan on top of the crust.
Add pumpkin purée and more of the maple syrup to the leftover cashew mixture and pulse until smooth.
Pour the mixture over the cheesecake and smooth out the top using a rubber spatula.
Place in a freezer for at least 3 hours or until set.
Decorate with cacao nibs.
Allow the cheesecake to thaw at room temperature for at least 30 minutes before serving.
Slice and enjoy!
