Slow Cooker VEGAN Pumpkin Cheesecake | EASY Fall Dessert Recipe 🎃🍰
Craving a delicious, creamy, and plant-based cheesecake perfect for fall? This Vegan Pumpkin Cheesecake made in the slow cooker is the ultimate cozy dessert! With a graham cracker and banana crust, rich cashew-based filling, and all the flavors of pumpkin spice, it's a must-try for any autumn gathering.
Appliances:
Slow Cooker: [https://amzn.to/3MxM3qG]
Vitamix: [https://amzn.to/4h6XALK]
Compostable Parchment: [https://amzn.to/4dvneXy]
Food Processor: [https://amzn.to/407ob5w]
Small Ramkins: [https://amzn.to/4f39cxn]
Almond Cow: [https://amzn.to/48bwi2D]
Ingredients:
Crust:
18 Vegan Graham crackers - https://amzn.to/4eWs41c
2 bananas
1 tsp ground cinnamon - https://amzn.to/4eF4mGW
1.5 cup almond flour - https://amzn.to/48aD3BY
Filling:
2 cups soaked cashews
1 cup packed medjool dates (or ⅔ cup date sugar)
1-1.5 cup pumpkin purée
½ cup pumpkin syrup (sub equal parts maple syrup) - https://amzn.to/4eJG1jn
4 oz vegan cream cheese
½ cup unsweetened vegan yogurt
½ cup non-dairy milk (I like to make mine in the almond cow. Link above!)
1 tbsp vanilla extract
2 tbsp lemon juice
2 tbsp pumpkin pie spice
1.5 tsp monk fruit sweetener - https://amzn.to/3BJzg2m
Pinch of salt
1 tsp baking powder
1/3 cup arrowroot powder - https://amzn.to/48aHc99
Instructions are in the video, and trust me, this slow cooker method is a game-changer for perfect cheesecake consistency without all the fuss!
💡 Tips: Soak the cashews and dates overnight for extra creaminess, and don’t forget to use unsweetened vegan yogurt and cream cheese for the best balance of flavors.
Give this recipe a try and let me know what you think in the comments! 💬
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[ / rebeca martínez ]
#VeganCheesecake #PumpkinCheesecake #SlowCookerDessert #PlantBasedRecipes #FallDesserts #VeganFall #PumpkinSpice
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