A Deliciously Seasonal Cheesecake
With Autumn in the air, it’s time to treat ourselves to all the deliciousness this season has to offer. This vegan pumpkin cheesecake is just that. It has all the elements of a classic cheesecake. But, without the…cheese!
Yes, this entire cheesecake is vegan. Did you know cashews could do such extraordinary things? Like, make a cheesecake just as luscious as the classic? Why, yes. Cashews are just a life-saver. Plus, they give us an extra boost of healthy fats and energizing minerals.
This cheesecake also has another sneaky ingredient: tofu. Tofu may seem like a strange addition to dessert but have no fear! Tofu works magic. Also, tofu is chock full of protein, making this cheesecake great for those on a fitness regime.
In this recipe, I used silken tofu. This type of tofu is loved for its ‘silky’ quality. When you blend this with soaked cashews, it lends that smooth creaminess required in cheesecake. Using a bit of coconut cream, you instantly create a vegan cheesecake base just as good as the regular.
To savor all the Fall flavor, I couldn’t resist making this a pumpkin cheesecake. This season is so special and goes by quickly! Might as well eat all the pumpkin spiced desserts you can. By adding pumpkin puree and pumpkin pie spice, this cheesecake instantly turns into an epic Fall treat.
Both Gluten-Free and Refined Sugar-Free!
This is one of the friendliest desserts around. It is free of gluten and refined sugar. It will not weigh you down like the usual cheesecake. That means you can easily sneak in another slice – no one is judging!
Maple syrup is such a brilliant sweetener in this recipe. It is a fantastic table sugar substitute, especially this time of year. Its natural nutty flavors just go perfectly with pumpkin pie spice. Since maple syrup is pretty sweet on its own, a little goes a long way. Just a tablespoon is all you need in your pumpkin cheesecake base!
Also, this cheesecake pleases everyone. Today, many people struggle with gluten intolerances and dairy intolerances. With this cheesecake, everyone can enjoy one of the most beloved desserts.
No Oven Necessary
It is not often that you don’t have to preheat an oven while baking. This vegan pumpkin cheesecake is ‘raw.’ This doesn’t mean it is undercooked – it means it does not have to be cooked! With no heating element, you preserve a lot of the nutrition in the ingredients. This not only makes it extra healthy but simplifies the baking process as well. Once you assemble its incredible layers, you just need to freeze it for a few hours. That is it!
This cheesecake is also great to make ahead, making it a party favorite. Whether you make it the night before or the morning before, this cheesecake can rest in your freezer while you do everything else. When its time to dig in, just let your cheesecake rest on the counter for at least a half-hour.
Cheesecake Toppings Galore
I love toppings. They let you put your own spin on a dessert. Don’t you love feeling impressed by your own sweet creation?
You can decorate this cheesecake however you want. I chose to use whipped coconut cream, pecans, and ground cinnamon. But, that’s just me! Fall is full of various flavors. I encourage you to play around with it. Whether its pumpkin seeds or a little maple syrup drizzle, it is hard to go wrong with your decorations.
Just make sure you share them with me – I love to see all the decoration inspo!
How to Make Vegan Pumpkin Cheesecake
Well, we already know that we don’t need to preheat the oven! That takes out one step. So, here are the rest of the simple steps you need to take to make this delicious vegan pumpkin cheesecake.
- First, you need to prep your cashews. Place them in a bowl big enough to cover the cashews with hot water. Soak the cashews for at least one hour.
- With an hour on your hands, it’s time to prep your layers! Starting with your crust, use a handy food processor to chop your walnuts until they look like crumbles. Slowly add in your dates and coconut oil. You want to create a mixture that almost resembles a granola bar.
- Line a round 9×13 baking pan with parchment paper. To help the paper stick, rub coconut oil on the base of the pan. Or, if you have vegan cooking spray, even better!
- Add your walnut mixture to the pan. Press it down so that it fills the entire base.
- Now, it’s time for your cheesecake layer. Drain your cashews and put them in your food processor. Then, add all your other filling ingredients. Blend them all together until creamy and smooth.
- Using a baking spatula, pour the cheesecake filling over your crust. Then, find room in your freezer. Place your cheesecake in there for at least an hour.
- Once your layers are set, you can take your cheesecake out and get to decorating!
Time to enjoy every bite of Fall flavor! I know I am!
For the Base/ Crust
- 1/2 cup Pitted Dates dry
- 2 cups Walnuts raw
- 1 tbsp Coconut Oil
For The Filling
- 2 cups Cashews raw
- 1 cup Boiling hot Water
- 1/3 cup Silken Tofu
- 2 tbsp Coconut Oil
- 1/2 cup Coconut Cream
- 1 tbsp Maple Syrup
- 1/2 cup Pumpkin Puree
- 1 tsp Pumpkin Pie Spice
- Pecan Nuts lightly toasted
- Ground Cinnamon
- Whipped Coconut Cream
- Place the raw cashews into a bowl/jar, cover with hot water and let soak for 1 hour.
- Start by preparing the crust.
- Add the walnuts into a food processor and process to obtain a chunky crumble.
- Add the dates and coconut oil, and process to create a sticky mixture.
- Line a round 9x13' pan with parchment paper and transfer the mixture inside.
- Press with your hands or a spoon to create an even layer. Set aside.
- Drain the cashews and place in the food processor.
- Add the silken tofu, pumpkin puree, coconut cream, coconut oil, pumpkin spice and maple syrup, and process to obtain a smooth, silky mixture
- Pour the mixture on top of the crust, and use a spoon to spread evenly.
- Freeze for at least 2 hours, until set.
- Remove from the freezer and set aside for 30 minutes before slicing.
- Top with whipped coconut cream, and garnish with pecan nuts and ground cinnamon.Cut into slices and serve.