Only one week until Thanksgiving, which means it’s time to start thinking about the menu! And by menu, I mean dessert.
This year I’m tasked with making the gluten-free dessert for our Thanksgiving spread. And if I want to be able to eat it, dairy-free too. The odds of me making a delicious pumpkin pie without gluten or dairy are pretty low…but cheesecake I’m a pro at! So that’s what the fam is getting this year. And actually the people at Friendsgiving this weekend too. And the recipe you’re getting today!
For best results and creamiest texture, I always use my Vitamix to blend the filling. However, I’ll be using my mom’s mystery brand blender in Oregon when I make this for Thanksgiving. If you don’t have a Vitamix, don’t panic, we’re all in this together. Just blend a lot!
FYI… kitties apparently (and accidentally) like this cheesecake too…
If I don’t talk (blog) to all of you again before the big day, happy Thanksgiving! Eat some cheesecake (or whatever dessert you have) for me!
If you do make this recipe for Thanksgiving (or any other day), I’d love to know about it! Tag @somuchyumblog in a photo on Instagram, or leave a comment below!
- ½ cup unsweetened coconut shreds
- ¼ cup raw sunflower seeds
- 6 dates, soaked in hot water for 10 minutes and then drained
- 1 cup cashews, soaked overnight
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ cup maple syrup
- ¾ cup canned pumpkin puree
- ½ cup canned coconut milk*
- ⅓ cup melted and cooled coconut oil
- Line the bottom of an 8-inch springform pan with parchment paper. Set aside.
- In a food processor, add all crust ingredients and process until fully combined and a sticky meal forms. The mixture should stick together when pressed between your fingers. Firmly press mixture into bottom of prepared pan - it is meant to be a thin crust, so don't panic if it looks like you don't have a lot to spread around. Place in refrigerator to chill while you make the filling.
- For the filling, add all ingredients to a high-speed blender. Blend for several minutes, scraping down the sides as needed, until completely smooth. Pour evenly over chilled crust. Cover and refrigerate overnight (at least 12 hours is ideal) until firmly set.
- To serve, gently remove from springform pan and top with a small dollop of coconut whipped cream (optional).