With fall season just around the corner, it's time to start preparing how to make the most of the seasonal produce. We're going to show you how to make a vegan pumpkin cheesecake, which is guaranteed to be a crowd pleaser.
Pumpkins and fall go hand in hand, so what better way to celebrate the changing of the seasons than by using some seasonal produce in your baking and cooking! Everyone knows pumpkin pie as a Thanksgiving staple, and pumpkin muffins and scones seem to be stocked at every bakery from September nearly through til Christmas. For a slightly different way to use up the delicious squash, we’re going to show you how to make vegan pumpkin cheesecake. As always, we recommend using organic ingredients to support sustainable agricultural practices.
Vegan Pumpkin Cheesecake Recipe
How to Make the Crust
- 1½ cups rolled oats
- ½ cup organic walnuts
- 1 tbsp raw cane sugar
- ¼ tsp salt
- 3 tbsp organic coconut oil, melted
How to make vegan pumpkin cheesecake crust:
- In a blender or food processor, add oats, walnuts, sugar, and salt, and blend until you have a fine flour.
- Add the flour to a medium bowl, then stir in the melted coconut oil until a ball of dough forms.
- Press the dough into the bottom of a 9-inch springform pan – aim for ½ inch thickness for the crust.
- Bake the crust in the oven at 350F for approximately 15 minutes, then allow to cool while you prepare the cheesecake filling.
Making the Filling
- 1½ cups raw cashews
- 2 tbsp. freshly squeezed lemon juice
- ⅓ cup plant-based milk
- 3 tbsp. olive oil
- ⅓ cup maple syrup
- ⅓ cup pumpkin purée
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- a pinch of salt
How to make the filling:
- Add the raw cashews to a bowl and cover them with boiling water. Let them soak for approximately 1 hour, then drain well.
- Once the cashews are soaked, add all of the above ingredients to a blender or food processor and blend until completely smooth. If the mixture is too thick, add a bit more milk.
- Pour your filling into the springform pan with your crust, giving it a few taps to make sure all the air bubbles are out.
- Place your vegan pumpkin cheesecake in the freezer, and allow it to chill for approximately 5 hours, or until firm.
Tip: If you manage to have some leftover, it can be stored in the freezer for about 3 days. When you’re ready to eat it, just let it come up to room temperature for about 20 minutes first.
Making Your Own Pumpkin Purée
Skip the canned pumpkin and make your vegan pumpkin cheesecake with homemade purée. It’s much easier than you think.
- Cut a small pumpkin in half, and scoop out the pulp and seeds (save the seeds to roast later!)
- Place the pumpkin pieces on a baking sheet and roast in the oven for 45 minutes at 350F. The skin will be nice and golden when finished, and you’ll be able to easily pierce the skin with a fork.
- Peel the skins off and add the pumpkin to a blender or food processor, then pulse until smooth.
- If it’s too thick, you can add a small bit of water to help loosen it up. If it’s too watery, strain through a sieve or cheesecloth to get rid of any extra moisture.
- Use it in a recipe straight away, or you can freeze it for later use.
Can’t get enough of baking? Then try this healthy cheesecake recipe – vegan and no bake.
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