Not sure what to do with your Halloween leftover pumpkin? Search no more as I’ve got just the recipe for you! This super creamy Pumpkin Cheesecake is just what you need to make this fall extra delicious. It’s not only completely vegan and hence, dairy-free, but also free of refined sugars, oils and gluten! Whether you’re still looking for an awesome Thanksgiving recipe to wow the family or simply eager to treat yourself to some creamy goodness – this one’s for you! 🙂
The recipe for this Pumpkin Cheesecake is an adaption of my Creamy Vegan Cheesecake recipe, which was very popular with you guys, so I decided to take it one step further and build it into a two-layered cheesecake that looks and tastes amazing! My boyfriend and I devoured the whole cake within a few days (as we are both obsessed with cheesecakes), and the best thing is that we didn’t even have to feel guilty since it’s all wholesome ingredients!
If you know me, then you’ll know that these are my favorite kind of desserts – the ones that are tasty as hell, but at the same time actually healthy. This beauty is no exception! Through a beautiful combination of dried fruits, oats, chickpeas, pumpkin, cashews and more, you actually get a good variety of proteins, vitamins, healthy fats and carbs in this treat! 🙂
Now I know that there are a bunch of unfortunate souls out there that are allergic to nuts and cashews in particular, so I have to apologize in advance. In my defense they really are one of the best assets in plant-based cooking to achieve that dreamy-creamy texture. I still have to master a vegan cheesecake completely without nuts, but I do have some ideas on how to achieve a similar texture (soy yogurt/silken tofu) so stay tuned for that! In the meantime, for anyone who is allergic to coconuts, you could give my Baked Cheesecake a try and simply use a different plant-based yogurt!
If you decide to give this Pumpkin Cheesecake a try, let me know! Leave a comment and rate it – it’s so helpful to me and other readers. And don’t forget to take a picture and tag me (@thetastyk) and #thetastyk on Instagram! I love seeing what you come up with. Love and enjoy! ♥
- ¾ cup rolled oats (alternatively you could also use 1 cup oats but the walnuts give the crust more moisture)
- ¼ cup walnuts
- 1 cup dried figs/Medjool dates/dried apricot
- pinch of sea salt
- dash of water
- 2 cup raw cashews (soaked in water for 6 hrs or boiled for 10 minutes until soft)
- 1 (14oz) can chickpeas, drained and rinsed
- 2 Tbsps cashew/almond butter
- 1 tsp vanilla extract/powder
- ½ cup maple syrup
- 3 Tbsps lemon juice
- zest of 2 lemons (optional but gives it that nice tangy aftertaste)
- 2 Tbsp apple cider vinegar
- 1 can (400ml) full-fat coconut milk
- 2 Tbsps corn starch
- 1.5 cups pumpkin puree (I made it myself by simply boiling pumpkin until soft and blending it)
- 1 tsp ground cinnamon
- For the crust, place the oats and almonds in your high-speed blender or food processor and pulse until you have a fine flour.
- Add the remaining crust ingredients and blend until you have a sticky dough.
- Line a round cake tin with parchment paper and press the dough into the bottom of the tin.
- Use your fingers and eventually a bit of water to evenly press it down and put in the fridge to chill.
- Prepare the filling by simply adding all ingredients (except the pumpkin puree and cinnamon) to the blender and mixing on medium/high speed until smooth (use your tamper tool to mash it down).
- Once smooth, pour a little bit over ½ of the filling over the crust and spread evenly so you have a smooth surface. Place in the freezer for 15 minutes to set.
- Preheat the oven to 175°C/350°F.
- Add the pumpkin puree and cinnamon to the remaining filling and blend until smooth.
- Carefully spoon the pumpkin filling on top of the first cheesecake layer and spread evenly (be careful otherwise the layers will mix).
- Place the cake in the oven and bake for 45-50 minutes. If your oven is very strong like mine and browns the surface too fast, make sure to turn the cake once in a while so it browns evenly.
- Once it's done, take it out, let cool down and store in the fridge for 6 hrs or overnight (it will firm up) before cutting it.
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