Why Make This Recipe
Vegan Pumpkin Cheesecake is a delicious and healthy dessert that everyone can enjoy. It’s not only vegan but also paleo and requires no baking. This means you can whip it up quickly without needing a hot oven. The creamy pumpkin filling combined with a crunchy nut crust makes it a perfect treat for any occasion, especially during the fall season. Plus, it’s free from dairy and refined sugars, making it a great option for those with dietary restrictions.
How to Make Vegan Pumpkin Cheesecake
Ingredients
- 3/4 cup coconut flakes (unsweetened)
- 1 cup pumpkin puree
- 4 medjool dates (softened if needed)
- 1/2 cup coconut cream or full-fat coconut milk
- 1/2 cup blanched almond flour
- 1/2 tsp pure vanilla extract
- 3/4 cup pure maple syrup
- 1 1/2 tbsp organic coconut oil
- 1/3 cup organic coconut oil (refined to avoid coconut flavor)
- 2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 1/4 cups raw pecans
- 2 1/4 cups raw cashews (soaked in warm water for 2 hours)
- 2 tbsp lemon juice
- Coconut whipped cream (for garnish)
Directions
- In a food processor, blend the raw pecans and coconut flakes until they are coarse.
- Add almond flour, dates, and a pinch of salt, then pulse until mixed.
- Add melted coconut oil and blend until the mixture sticks together.
- Press this mixture into the bottom of a greased springform pan.
- In another bowl, combine soaked cashews, pumpkin puree, coconut cream, maple syrup, vanilla extract, lemon juice, pumpkin pie spice, and cinnamon. Blend until smooth.
- Pour the pumpkin mixture over the crust and smooth it out evenly.
- Freeze the cheesecake for at least 4-6 hours or until set.
- Once set, remove from the springform pan and serve topped with coconut whipped cream.
How to Serve Vegan Pumpkin Cheesecake
You can serve this cheesecake chilled, straight from the freezer. Top each slice with coconut whipped cream for an extra touch of sweetness and creaminess. It pairs well with a cup of coffee or tea. This dessert can also be garnished with some chopped pecans or a sprinkle of cinnamon for added flavor.
How to Store Vegan Pumpkin Cheesecake
Keep the Vegan Pumpkin Cheesecake in the freezer if you have leftovers. Make sure to cover it with plastic wrap or place it in an airtight container. It will stay fresh for up to a month. Just remember to allow it to thaw in the fridge for a few hours before serving again.
Tips to Make Vegan Pumpkin Cheesecake
- Soak the cashews for at least two hours to ensure a smooth and creamy texture.
- Use refined coconut oil if you do not want a strong coconut flavor in your cheesecake.
- For a healthier crust, try replacing almond flour with ground oats.
- If you want to make it sweeter, feel free to adjust the amount of maple syrup to your taste.
Variations
You can customize your Vegan Pumpkin Cheesecake by adding different spices like nutmeg or ginger for added flavor. You can also experiment with different nuts in the crust—walnuts or hazelnuts could be a delicious alternative to pecans. Another fun variation is to swirl in some chocolate or caramel before freezing for a unique twist.
FAQs
1. Can I make this cheesecake ahead of time?
Yes! This cheesecake is great for making ahead. You can prepare it a few days in advance and keep it in the freezer.
2. Is this cheesecake gluten-free?
Yes! This recipe is gluten-free, making it perfect for those with gluten sensitivities.
3. Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! Just make sure it is cooked and pureed smoothly before using it in the recipe.
Vegan Pumpkin Cheesecake
Ingredients
For the crust
- 3/4 cup coconut flakes (unsweetened)
- 1/2 cup blanched almond flour
- 4 pieces medjool dates (softened if needed)
- 1 1/2 tbsp organic coconut oil (melted)
- 1 1/4 cups raw pecans
- pinch of salt
For the filling
- 1 cup pumpkin puree
- 1/2 cup coconut cream or full-fat coconut milk
- 3/4 cup pure maple syrup
- 2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 2 tbsp lemon juice
- 2 1/4 cups raw cashews (soaked in warm water for 2 hours)
- 1/3 cup organic coconut oil (refined to avoid coconut flavor)
- 1/2 tsp pure vanilla extract
For serving
- Coconut whipped cream (for garnish)
Instructions
Preparation
- In a food processor, blend the raw pecans and coconut flakes until they are coarse.
- Add almond flour, dates, and a pinch of salt, then pulse until mixed.
- Add melted coconut oil and blend until the mixture sticks together.
- Press this mixture into the bottom of a greased springform pan.
Filling
- In another bowl, combine soaked cashews, pumpkin puree, coconut cream, maple syrup, vanilla extract, lemon juice, pumpkin pie spice, and cinnamon. Blend until smooth.
- Pour the pumpkin mixture over the crust and smooth it out evenly.
Freezing
- Freeze the cheesecake for at least 4-6 hours or until set.
- Once set, remove from the springform pan and serve topped with coconut whipped cream.