No-Bake Vegan Pumpkin Cheesecake Trifle
This no-bake Vegan Pumpkin Cheesecake Trifle features layers of a spiced pecan-date crumble, creamy pumpkin “cheesecake” filling, and coconut whipped cream for the ultimate fall treat.
Ingredients
Pecan-Date Crumble
- 1 cup pecans
- 5 medjool dates, pitted
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- pinch of salt
Pumpkin "Cheesecake" Filling
- 1 cup cashews, soaked in hot water for 15 minutes, then drained
- ⅓ cup pumpkin puree
- ¼ cup coconut cream
- ¼ cup plant milk
- ¼ cup maple syrup
- ½ tsp vanilla extract
- 1 tsp pumpkin pie spice
- coconut whipped cream
Instructions
Prepare the Pecan-Date Crumble
- In a food processor, add the pecans, pitted medjool dates, pumpkin pie spice, vanilla extract, and a pinch of salt. Pulse until a crumbly mixture forms, then transfer to a bowl and set aside.
Make the Pumpkin "Cheesecake" Filling
- Wipe down the food processor, then add the soaked and drained cashews, pumpkin puree, coconut cream, non-dairy milk, maple syrup, vanilla extract, and pumpkin pie spice. Blend until creamy and smooth, about 2-3 minutes.
Assemble the Trifles
- Grab four or six individual-sized jars (depending on the size of the jars, I used 3-inch tall jars and got six trifles). Layer the pecan-date crumble, pumpkin cheesecake filling, and coconut whipped cream. Repeat the layers until the jars are full. Enjoy right away, or place in the fridge to allow the layers to set more fully.
Calories: 367kcal, Carbohydrates: 35g, Protein: 6g, Fat: 25g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 12g, Sodium: 6mg, Potassium: 445mg, Fiber: 4g, Sugar: 24g, Vitamin A: 2159IU, Vitamin C: 1mg, Calcium: 56mg, Iron: 3mg
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