SWEET LIFE

Vegan pumpkin cheesecake with cocoa croissants Dulcesol

This vegan pumpkin cheesecake is a no-bake treat that combines the creaminess of pumpkin with the crunchy texture of pumpkin cocoa croissants. Dulcesol. Ideal to surprise your guests with a healthy and delicious dessert.

✨Benefits ✨
  • This cheesecake is vegan and no-bake, making it a healthier option compared to traditional cheesecakes.
  • It does not require baking, which simplifies the process and saves time.
  • The combination of pumpkin and cocoa croissants offers a unique and delicious flavor.
Principal ingredient: Petit croissants cocoa
Difficulty: Easy

INGREDIENTS FOR THE VEGAN PUMPKIN CHEESECAKE WITH DULCESOL COCOA CROISSANTS

  • Base:
  • 1 package of petit cocoa croissants Dulcesol
  • 3 tablespoons coconut oil, melted
  •  
  • Filling:
  • 1 ½ cups raw cashews (soaked in hot water for 1 hour)
  • 1 lemon (juice)
  • ⅓ cup coconut milk (can be light or unsweetened)
  • 3 tablespoons olive oil (or melted coconut oil)
  • ⅓ cup light agave nectar (or maple syrup)
  • ⅓ cup pumpkin puree
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract (optional)

PREPARATION

Steps to make the vegan pumpkin cheesecake with cocoa croissants Dulcesol

  1. To prepare the base tritura the petit croissants cocoa Dulcesol in a food processor until fine crumbs.
  2. Mix the crumbs with the melted coconut oil and press the mixture into the bottom of a springform pan. Refrigerate while you prepare the filling.
  3. Next, for the filling, drain the soaked cashews and place them in a high-powered blender.
  4. Add the lemon juice, coconut milk, olive oil, agave nectar, pumpkin puree, pumpkin pie spice and vanilla extract.
  5. Blend until smooth and creamy, adjusting sweetness to taste.
  6. To assemble the cheesecake, pour the filling onto the croissant base and smooth the surface with a spatula.
  7. Refrigerate for at least 4-6 hours, or until firm.
  8. Unmold the cheesecake and decorate with coconut whipped cream and caramelized pecans if desired.
  • And voilà! Enjoy this vegan pumpkin cheesecake with cocoa croissants from Dulcesol, a perfect combination of flavors and textures!✨
 
Tips
  • Make sure to soak the cashews in hot water for a creamier texture.
  • Taste the filling before pouring it over the base and adjust the sweetness to your preference.
  • Add a special touch by decorating with coconut whipped cream and caramelized pecans.
 
 
 
Remember that you can find more recipes in our blog. And don't forget to share it with us!
 
  • We hope you enjoy this recipe as much as we enjoyed creating it. Enjoy! ✨ Go ahead and try it and share your photos with us on social media using the hashtag #DulcesolRecipes! 📸✨
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  • What do you think of this recipe? Do you have any other creative ideas for using the products of Dulcesol? Leave your comments below! 👇

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