1 cup pumpkin puree
1/2 cup coconut oil, not melted
1/2 cup canned coconut milk (full fat)
1/2 tbsp. pumpkin pie spice
1 container Kite Hill plain vegan cream cheese
1/2 cup maple syrup
3 bags of Hu Kitchen Grain-Free Gingersnap Cookies
1/2 cup neutral nut butter of choice (I used Trader Joe’s Mixed Nut Butter but any regular almond butter would work well!)
Place all cheesecake ingredients in a high speed blender and blend on high until creamy and smooth. Pour mixture into a bowl and set aside.
Wash out the blender (or use a food processor!) and place cookies and almond butter in it. Blend on high until fully combined and and thick crumbly consistency is achieved.
Line a 9 inch springform pan with a circle of parchment paper. Press down cookie/nut butter into the pan and make sure it is evenly distributed. Pour cheesecake mixture on top and use a the back of a spoon or a frosting knife to spread it evenly over the crust layer.
Place pan in the freezer for about an hour to set. Remove pan from freezer, release the out ring of the springform pan, slice cheesecake in to 8 pieces and serve!
Store in the refrigerator for up to 5 days…this dessert gets even better with time!