Bring on the Fall desserts! This pumpkin cheesecake has a hint of maple & spice, but is totally dairy, grain & gluten free. Bonus: you don’t have to bake.
For the pumpkin cheesecake crust:
For the pumpkin cheesecake filling:
LINE: Lightly grease the sides of a closed 8 inch / 20 cm springform pan (I used avocado oil) and line the base with parchment paper for an easy release.
FILL: Add the plantain chips to the bowl of a food processor and pulse until they resemble graham cracker crumbs. Next, add the pitted medjool dates, cinnamon, ginger and salt to the bowl. Process until you have a slightly sticky mixture that is flecked evenly through with the plantain crumbs. Pour the crust mixture into the bottom of the lined & oiled springform pan and use your fingers or the back of a measuring cup to press the mixture into an even layer on the base. Chill the crust while you make the filling.
BLOOM: Put the cold water into a bowl and sprinkle the powdered gelatin evenly across the liquid. Set aside for the gelatin to absorb the water while you get the other ingredients ready.
WARM: Pour the coconut milk into a saucepan on the stove top over low heat. You want to warm the coconut milk through very gently, without letting it boil or get hot enough to separate. When the coconut milk is warm, add the bloomed gelatin and whisk to combine. Once all the gelatin has dissolved, remove the milk mixture from the heat.
BLEND: Carefully pour the warmed milk mixture into the pitcher of your blender, then add all the remaining filling ingredients. Blend until the pumpkin cheesecake mixture is combined and smooth.
CHILL: Pour the pumpkin cheesecake mixture into the prepared springform pan. Smooth and swirl the top, then transfer it to the fridge. Chill until firm, at least 6 hours or overnight. If you like, top with whipped coconut cream and caramel sea salt coconut chips.
You can make this a few days in advance, if you like. Just keep it covered lightly with a bit of cling wrap once it’s set, to prevent it from drying out and cracking.