Vegan Pumpkin Cheesecake

by Milena
veganer Kürbis Käsekuchen

Ingredients needed for your Pumpkin Cheesecake

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

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

Print Recipe
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.
Kürbis Käsekuchen
Votes: 2
Rating: 5
You:
Rate this recipe!
Prep Time 4 minutes
Cook Time 40 minutes
Passive Time 4 hours
Servings
pieces
Ingredients
For the base layer
For the cream
For decoration
Prep Time 4 minutes
Cook Time 40 minutes
Passive Time 4 hours
Servings
pieces
Ingredients
For the base layer
For the cream
For decoration
Kürbis Käsekuchen
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Soak the cashew nuts in water for 1 hour in advance.
  2. 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.
  3. If the coconut butter is hard melt it in a water bath.
  4. 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.
  5. Pour the mixture in the cake tin and smooth well. Put it in the fridge for around 3 hours. Decorate with walnuts before servining-
Recipe 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.

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