Make in a blender, bake and let cool overnight for an easy 10 ingredient make-ahead dessert. Perfect for Thanksgiving or Christmas. The creamy bliss of a cheesecake, with autumn pumpkin flavours, is not too sweet, just perfectly mouth pleasingly delicious.
Preheat your oven to 350F (180C). Cut a circle of parchment paper to fit the bottom of an 8 inch round baking pan, and line the sides with a strip of parchment as well so that the cake won't stick to the pan.
To make the cookie crust: grind up the cookies of your choice in a food processor. In a medium bowl mix the cookie crumbs with the melted vegan butter. Pour the crumb mixture into the pan then spread the crumbs evenly and press them down firmly. Bake for 6 - 8 minutes until the edges are lightly golden. Remove from oven but leave the oven on.
To soften the cashews: Boil them for 10 minutes until soft. OR soak the cashews for four hours or overnight. Drain before using.
To make the vegan pumpkin cheesecake: add all of the ingredients to a food processor or blender and blend until as smooth as possible stopping to scrape the sides as needed. The smoother you can get it, the better. I tried both the food processor and blender and didn't have a preference for either. The key was just to keep blending for a looong time. You want this baby smooth!
Pour the mixture over top of the cookie crust and spread evenly. Bake for 25 - 35 minutes until the edges look dry and begin to crack. Let cool at room temperature, then transfer to the fridge and allow to chill uncovered for a minimum of 4 hours or overnight until set.
Make Ahead: Bake and keep in the fridge for up to 5 days.Gluten-Free: Use gluten-free vegan cookies to make a gluten free version.