Vegan Pumpkin Cheesecake

Ingredients needed for your Pumpkin Cheesecake

Pumpkin is one of my favourite vegetables and I really experiment almost all the time with new recipes… This wonderful cake, which is a vegan version of cheesecake, I made on my lovely mother’s birthday. I’m far away from my family but when someone of my closest people is celebrating, I do too – no matter where I am…

I’ve already made vegan cheesecake once but the one with pumpkin… Mmmm! Very aromatic and light, sugar free and heavenly tasty.

I reduced the proportion in a little as we are only two people at home and it would be too much. If you wish to make this cake for a large group of people and want it to be highen than the one on the picture – just double the ingredients fro the cream. The cake tin has a diameter of 25cm.

How to prepare your Pumpkin Cheesecake

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5 from 2 votes

VEGAN PUMPKIN CHEESECAKE

Vegan pumpkin cheesecake without baking – it’s aromatic, super fine and with nice taste. It’s sugar and gluten free but with unique taste.

Prep Time 4 minutes minutes

Cook Time 40 minutes minutes

Total Time 48 minutes minutes

Servings 10 pieces

Ingredients

For the base layer

• 100 g walnuts
• 80 g dates with pits removed
• 1 ts cinnamon

For the cream

• 150 g Cashew nuts
• 3-5 tbs maple syrup date syrup or other sweetener of choice
• 5 tbs coconut butter
• 1 cup pumpkin puree
• 1 ts cinnamon
• 1 pinch ginger powder optional
• 1-2 g agar agar optional

For decoration

• 10 walnut halves or pecans

Instructions

• Soak the cashew nuts in water for 1 hour in advance.
• Soak the dates (without pits) in warm water for 10-20 minutes. Put the base layer ingredients in a blender and mix well. Spread in baking springform pan, smooth with a spoon or spatula. Press lightly so you can get even and flat.
• If the coconut butter is hard melt it in a water bath.
• If you will use agar agar dissolve 1-2g of in a little warm water, like the package says. Mix the cashew , the pumpkin puree (or pieces of pumpkin), the coconut butter and the spices in the kitchen blender until the smooth.
• Pour the mixture in the cake tin and smooth well. Put it in the fridge for around 3 hours. Decorate with walnuts before servining-

Notes

If you wish to make this cake for a large group of people and want it to be highen than the one on the picture - just double the ingredients fro the cream.