vegan pumpkin cheesecake

<p>Rich and decadent vegan pumpkin cheesecake packed with flavor and topped with a caramel sauce and crushed pecans!</p>

Vegan Pumpkin Cheesecake

Vegan Gingersnap Cookies (~9 ounces 255 grams)*

(112 grams) Vegan Butter (Melted)

(225 grams) Pumpkin Purée (canned or fresh)

(50 grams) Light Brown Sugar

Tbsp Pumpkin Pie Spice

(120 milliliters) Coconut Milk (Canned, Full Fat, Unsweetened)

(120 milliliters) Maple Syrup

(120 milliliters) Coconut Oil (Melted)

Lemon

tsp Vanilla Extract

(200 grams) Light Brown Sugar

(56 grams) Vegan Butter

Tbsp Vanilla Extract

Sea Salt

Pecans

Add the gingersnap cookies to a food processor and process until only crumbs remain. Add in the melted butter and process until mixed.

Prepare an 8 inch springform pan by spraying it with non-stick spray and lining the bottom with a circle of parchment paper.

Transfer the ginger cookie crumbs and vegan butter mix to the springform pan and pat down firmly with the back of a spoon. Place into the freezer to set while you prepare the filling.

Add the pumpkin purée, brown sugar and pumpkin pie spice to a saucepan and heat, stirring constantly until hot. This allows the brown sugar to melt and the flavors to blend with the pumpkin purée perfectly.

Remove from the heat when hot and add to a blender jug along with the cashews, coconut milk, maple syrup, melted coconut oil, lemon juice and vanilla extract.

Pour the filling on top of the ginger cookie crust and return to the freezer to set completely. This will take several hours, at least 4-6 hours or you can just leave it overnight.

When the cheesecake has set, remove it from the springform pan and let it sit at room temperature for about 30 minutes to thaw before serving.

Prepare the caramel sauce by adding the brown sugar, vegan butter, coconut milk, vanilla and salt to a saucepan and bringing to a simmer, stirring constantly. Continue to simmer at low heat for a few minutes (stirring constantly) until the sauce has thickened slightly. The sauce will thicken more as it cools. Remove from the heat and let it cool. You can speed up the cooling process by placing the pot into the freezer.

Once the caramel sauce has cooled, spoon it out over the top of the cheesecake and decorate with crushed pecans.

This cheesecake is the best!!!!! Even my family who is not vegan loved it. The first time I made it was for thanksgiving and they all asked me to make it again for Christmas. The texture is perfect. It isn’t the exact texture of cheesecake, it seems a little lighter but no complaints here,  the flavor delicious. The caramel sauce is phenomenal, In my opinion it tastes just like the real thing. I had leftovers and had some with apple slices. I would highly recommend trying this recipe. You won’t be disappointed.

I really like the flavor of this recipe, but i thought that there was way too much of the caramel sauce. I ended up having to clean it up off the counter after pouring it over the top of the cake. I used the wrong blender so it wasn't as smooth as it should have been, but that's my inexperience working. if you are making this as a person new to veganism, get coconut milk that has a higher fat content and cut the caramel sauce portion in half. Make sure you blend until it is completely smooth and the flavor is wonderful!!!! This recipe is totally worth a try!

I used a different oat-coconut flakes recipe for the no-bake crust. It's really tasty and creamy. Reminds me more of the pumpkin pie than a cheesecake, but I'd recommend for everyone to try. Just one question though, where should I store it for the next few days? In the fridge or in the freezer?

I made this cheesecake for Thanksgiving because two of my guests were vegan. It tasted better than I expected and although it isn’t as creamy as a regular cheesecake, the flavour was very good. I had a 9” springform pan so next time I would double the ginger snap crumbs as the base was too thin. Everyone loved the caramel sauce and I love caramel sauce so much that I wouldn’t worry about leftovers! I toasted my pecans to sprinkle over the top. 
I also sliced individual pieces before putting the caramel sauce and pecans on and put the rest of the cheesecake back in the freezer.

I have made this for this year's Halloween and it was divine, both myself and my husband devoured it in a couple of days! Really impressed with the cheesecake texture and taste and the caramel sauce was outstanding! I followed your recipe to the letter except for the ginger biscuits (I hate ginger and used normal digestives). I thought I'd take the time and write the feedback because I am really impressed with the result and it's people like you that help the world become a better place and become vegan, thank you!

Is it OK to put it back in the freezer, as it has been frozen and thawed when I took it out to serve?

Creamy, dreamy, decadent cheesecake bars infused with pumpkin spice. Plant-based, gluten-free, and just 1 blender required!

Pumpkin Swirl Cheesecake Bars (Vegan + GF)

rolled oats* ((certified gluten-free as needed))

raw almonds*

tsp sea salt

Tbsp coconut sugar ((plus more to taste))

tsp pumpkin pie spice

coconut oil, melted

raw cashews

coconut cream*

vegan cream cheese* ((Toffuti is best,

Tbsp arrowroot

maple syrup

pumpkin purée ((DIVIDED))

tsp pumpkin pie spice ((DIVIDED))

tsp salt

tsp pure vanilla extract ((optional))

Preheat the oven to 350 F (176 C) and line an 8x8-inch baking dish with parchment paper.

CRUST: Add oats, almonds, salt, coconut sugar, and pumpkin pie spice to a high-speed blender and blend on high until the mixture resembles a fine meal.

Add the lesser amount of coconut oil to the blender and pulse or blend until well combined (we find that using the tamper on our Vitamix helps this process a lot)! The mixture should hold together when squeezed in your hand. If too dry, add the extra coconut oil. Transfer the mixture to the lined 8x8 dish and spread evenly. Place parchment paper on top and press the dough into your pan using a flat-bottomed object, such as a drinking glass, to firmly and evenly distribute the crust.

Bake for 20-25 minutes or until the corners are golden and the center of the crust is lighter in color and dry to the touch. Remove from the oven and set aside to cool.

CHEESECAKE FILLING: While the crust is cooling, rinse your blender and make your cheesecake batter. Add raw cashews, coconut cream, vegan cream cheese, arrowroot or cornstarch, maple syrup, 1/2 cup (100 g) pumpkin purée, 1 tsp pumpkin spice blend, salt, and vanilla (optional), to the blender (if altering batch size, adjust amounts accordingly). Blend on high until the mixture is smooth and creamy.

Set aside 1/2 cup of the cheesecake batter you just blended, then pour the remaining cheesecake batter on top of the slightly cooled crust. To the now empty blender, add your reserved 1/2 cup (120 ml) cheesecake batter, your remaining 1/2 cup (100 g) pumpkin purée, and your remaining 2 tsp pumpkin pie spice (if altering batch size, adjust amounts accordingly). Blend until smooth and creamy.

Gently tap the 8x8 dish on the counter a few times to remove air bubbles from the cheesecake layer, then dollop ~1/4 cup-sized scoops of the darker pumpkin cheesecake mixture you’ve just blended to the top of the filling and use the back of a knife or a toothpick to swirl.

Bake for 50-60 minutes — until the edges are slightly brown and the center is still slightly jiggly. Remove from the oven and allow to cool.

Cover the pan loosely with a kitchen towel or parchment paper and place in the refrigerator to chill for 6-8 hours or (preferably) overnight. After chilling, the top should have a glossy texture and the swirls will appear distinct.

To serve, gently lift the cheesecake out of the pan and cut into 16 equal squares. Store leftovers in a sealed container in the refrigerator for 3-4 days or in the freezer for up to 1 month.

https://www.youtube.com/watch?v=4iqdOXv3b8U

Creamy, dreamy, decadent cheesecake bars infused with pumpkin spice. Plant-based, gluten-free, and just 1 blender required!

Full Recipe: https://minimalistbaker.com/pumpkin-swirl-cheesecake-bars-vegan-gf/
 
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Pumpkin Swirl Cheesecake Bars (Vegan + GF) | Minimalist Baker Recipes

This easy &amp; healthy Vegan Pumpkin Cheesecake recipe only takes 10 minutes to prepare. It&#39;s paleo, gluten-free &amp; dairy-free! It&#39;s the most delicious no-bake vegan pumpkin cheesecake ever and the perfect dessert to make for Thanksgiving!

dates (pitted 1 cup cashews, roasted & unsalted)

coconut (unsweetened)

½ tsp pure vanilla extract

sea salt

TBS almond butter (creamy)

cinnamon

TBS almond milk (unsweetened vanilla)

cashews (unsalted, roasted,

TBS coconut oil (melted)

coconut cream

pumpkin puree

TBS maple syrup

tsp vanilla extract

lemon juice

Soak 1 cup of roasted, unsalted in hot water for at least 1 hour. After 1 hour, drain and set aside to use in this recipe.

Soak the Cashews for the filling:

Lightly grease an 8”or 9” round cake pan, set aside.

Put the dates and cashews in the container of your Vitamix blender (or food processor fitted with the “S” blade)

Blend on low speed (or process), increasing to medium, using the tamper to press the ingredients into the blades, until the mixture is crumbly.

Add the rest of the crust ingredients and blend, starting on low speed increasing to medium-high, until the mixture just holds together when pinched. (Or process in a food processor until the same texture is reached).

Transfer crust from the container of your Vitamix to the prepared cake pan, and press into the pan. Set aside.

Make the Cashew Crust:

Put all the ingredients in the order listed into your Vitamix (or high powered blender).

Turn blender on low, gradually increasing to high speed. Blend until all ingredients are combined and mixture is smooth (about 1 minute).

Make the Vegan Pumpkin Cheesecake Filling:

Pour the pumpkin cheesecake filling over the prepared crust and use a spatula to smooth it out.

Refrigerate for at least 3 hours (or overnight). You can also freeze the cheesecake to hurry the process along, but be sure to remove it from the freezer before serving!

Serve with coconut whipped cream and a sprinkle of cinnamon!

Putting it together.

https://embed.mediavine.com/videos/ttkeogedk434e7a80nu2

This easy & healthy Vegan Pumpkin Cheesecake recipe only takes 10 minutes to prepare. It's paleo, gluten-free & dairy-free! It's the most delicious no-bake vegan pumpkin cheesecake ever and the perfect dessert to make for Thanksgiving!

No-Bake Vegan Pumpkin Cheesecake (Paleo)

This Vegan Pumpkin Cheesecake is creamy, full of flavor and so easy to make!  It tastes just like regular cheesecake but is made with cashews and contains no dairy!

walnuts

dates

salt

(15 pumpkin puree

coconut milk

coconut sugar

coconut oil, use refined for no coconut taste

vanilla extract

ginger

cloves

nutmeg

Add the walnuts, dates and pinch of salt to a food processor and blend until mixture is broken down and will stick together in your fingers, 1-2 minutes.

Place a circle of parchment paper in the bottom of a 9 inch springform pan (you can use a smaller one if you want the cheesecake to be taller).  Pour the crust mixture into the pan and press down in an even layer with your fingers or the bottom of a glass.

Add all of the cheesecake filling ingredients to a high powered blender and blend until creamy, about 1 minute.

Pour the filling into the pan and smooth the top with a spoon or spatula.  Cover the pan with plastic wrap and freeze for at least 6 hours, overnight is best.

Let cheesecake thaw for about 15 minutes before cutting.  Top with whipped cream and candied walnuts, if desired.

https://www.youtube.com/watch?v=gh47D8d6qa4

How to make the best No Bake Vegan Pumpkin Cheesecake is so flavorful and creamy!  It's the perfect dessert for your holiday table!  It's also vegan and gluten free!  

Get the recipe here:https://www.shelikesfood.com/no-bake-vegan-pumpkin-cheesecake/

No Bake Vegan Pumpkin Cheesecake

The bottom layer of this vegan cheesecake is lightly flavored with lemon, while the top layer is pumpkin-flavored without being heavy; eaten together, they’re just plain heaven.

Vegan Double-Layer Pumpkin Cheesecake

vegan cream cheese

extra-firm silken tofu (Mori-nu brand in aseptic package)

agave nectar (or sugar)

cornstarch

vanilla

pumpkin puree (canned, not pumpkin pie mix)

rum (optional)

brown sugar sugar

pre-made 8-inch graham cracker crust (or oatmeal cookie crust)

Preheat the oven to 350F.

Put the &quot;Cheesecake&quot; ingredients (cream cheese through vanilla) in a food processor and puree until completely smooth. It should be silky smooth–not chalky or lumpy.

Remove a heaping cup of this mixture from the processor and spread it in the bottom of the crust.

Add the "Pumpkin" ingredients (pumpkin through nutmeg) to the ingredients remaining in the food processor and process until well blended. Smooth it carefully over the white layer in the crust, heaping it slightly in the middle.&nbsp;

Bake until the center is almost set, about 50-60 minutes. (Insert a toothpick. If it comes out liquidy and cold, give it more time, until the center is firm.) Remove from the oven and allow to cool. Refrigerate until completely chilled, at least 3 hours. Serve to delighted guests. (Don’t tell them it’s vegan, and they won’t know!)

This is our family favorite! I've found that when making a crust from scratch, it is better NOT pre-baked. Bake it with the filling instead.
A common substitution here is to use 1 cup nuts/seeds plus enough water to fill the cup (with the nuts in it) instead of the cream cheese. A favorite is pumpkin seeds. Must have a high speed blender for smoothness.
Also bake in muffin tins and store in the freezer for a single serving of yum when needed. Tasty!

I used Violife Cream Cheese. I had to bake about double-time, because it wasn't setting. Absolutely delicious! It's our new Thanksgiving tradition! Thank you so much for sharing!

Hello ,

I made this recipe and it is a 5 star.  I made 2 cheesecakes and wanted to know if one could be frozen?

Because it doesnt contain fat it isnt as rich as the normal cheesecake which might be a + or -. Either way it is a tasty, very light and healthy cake! I would recommend a pan smaller than 8 inches because the layers arent as tall as in the pictures even though I followed the recipe as stated. If you are making pumpkin puree yourself, then firstly peel the pumpkin so you dont have chunks of skin in the cream.

Okay I am preheating the oven. I have come to terms that mine isn't going to have the pretty layers like yours. There isn't enough pumpkin puree even when I added 2 heaping tbsps of pumpkin puree. It's still only barely covering the cheesecake layer. I used Daiya cream cheese and after racking my brain and reading up a ton on agar agar powder, I saw hope and I was excited. But then there's simply not enough pumpkin puree. I don't know how you got that thick layer in your pictures. The batter is really good though! I'll keep looking for a recipe for next year

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