Pumpkin Cheesecake Squares

Ingredients

• Crust: 140g plain flour, 75ml sunflower oil, 70g icing sugar, a pinch of salt
• 170g cashews, soaked overnight and drained
• 285g soya or plain yogurt
• 225g pumpkin puree
• 125g brown sugar
• Juice of 1 lemon
• 2 tbsp maple syrup
• 2 tbsp cornflour
• 1 tbsp vanilla extract
• 1 tsp cinnamon
• 1 tsp nutmeg
• A pinch of salt

Method

1. Mix the crust ingredients to a dough and press evenly into a lined tin.
2. 165°C for 7-9 minutes until the edges just colour. Don't overbake it.
3. Blend everything else in a powerful blender until completely smooth. The cashews must be soaked overnight or it stays gritty.
4. Pour over the crust, smoothed level.
5. 165°C for 1 hour 20 minutes. The centre should still wobble slightly.
6. Cool completely, then chill several hours before cutting.