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Vegan Pumpkin Cheesecake
Vegan Pumpkin Cheesecake
Vegan Pumpkin Cheesecake is a delicious dessert made without any animal products. It typically includes a crust made with ingredients like nuts and dates, and a creamy filling made with cashews, pumpkin puree, coconut milk, and sweetened with maple syrup or agave. It’s a perfect treat for anyone following a vegan diet or looking for a dairy-free alternative to traditional cheesecake.
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Ingredients
Ingredients: For the crust:
- 1 1/2 cups nuts (such as almonds, pecans, or walnuts)
- 1 cup pitted dates
- 1/4 teaspoon salt
For the filling:
- 2 cups raw cashews (soaked in water for at least 4 hours or overnight)
- 15 oz pumpkin puree 1can
- 1/2 cup full-fat coconut milk
- 1/2 cup maple syrup or agave nectar
- 1/4 cup coconut oil (melted)
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch salt
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9-inch springform pan with coconut oil or line it with parchment paper.
- In a food processor, blend the nuts, dates, and salt for the crust until well combined and sticky.
- Press the mixture into the bottom of the prepared pan to form an even crust layer. Chill in the freezer while preparing the filling.
- Rinse and drain the soaked cashews. In a blender, combine all the filling ingredients and blend until smooth and creamy.
- Pour the filling over the crust and smooth out the top with a spatula.
- Bake for about 45-50 minutes, or until the edges are set but the center is slightly jiggly.
- Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours or overnight to firm up.
- Serve chilled and enjoy!
- Feel free to customize the recipe by adding toppings like coconut whipped cream, chopped nuts, or a drizzle of caramel sauce.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 550kcal (28%)Carbohydrates: 49g (16%)Protein: 12g (24%)Fat: 38g (58%)Saturated Fat: 13g (81%)Polyunsaturated Fat: 6gMonounsaturated Fat: 17gSodium: 87mg (4%)Potassium: 684mg (20%)Fiber: 7g (29%)Sugar: 27g (30%)Vitamin A: 8280IU (166%)Vitamin C: 3mg (4%)Calcium: 80mg (8%)Iron: 5mg (28%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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