Easy Vegan Pumpkin Cheesecake

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Easy Vegan Pumpkin Cheesecake

Make in a blender, bake and let cool overnight for an easy 10 ingredient make-ahead dessert. The creamy bliss of a cheesecake, with pumpkin flavours, is not too sweet, just perfectly mouth pleasingly delicious. 
My Notes:
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Meal Type: Dessert
Special: 10 Ingredients or Less, Freezer-Friendly, Gluten-Free, Kid-Friendly, Seasonal (Cold Weather), Soy-Free
Ingredient: Cashews, Pumpkin
Servings: 1 8" cheesecake (about 12 servings)
Calories: 222kcal
Ingredients
For the cookie crust:
  • 1 1/2 cup(s) cookie crumbs (graham crackers, ginger snaps, or any hard vegan cookie), gluten-free if preferred
  • 1/4 cup(s) vegan butter melted
For the vegan pumpkin cheesecake:
  • 1 1/2 cup(s) raw cashews, softened (see step 3)
  • 1 cup(s) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup(s) plant-based milk (such as soy or oat)
  • 1/2 cup(s) white sugar
  • 1 tablespoon(s) corn starch
  • 1 teaspoon(s) pumpkin pie spice
  • 1 teaspoon(s) vanilla extract
  • 1/4 teaspoon(s) salt
Instructions
  • Preheat your oven to 350F (180C). Cut a circle of parchment paper to fit the bottom of an 8 inch round baking pan, and line the sides with a strip of parchment as well so that the cake won't stick to the pan.
  • To make the cookie crust: grind up the cookies of your choice in a food processor. In a medium bowl mix the cookie crumbs with the melted vegan butter. Pour the crumb mixture into the pan then spread the crumbs evenly and press them down firmly. Bake for 6 - 8 minutes until the edges are lightly golden. Remove from oven but leave the oven on.
  • To soften the cashews: Boil them for 10 minutes until soft. OR soak the cashews for four hours or overnight. Drain before using.
  • To make the vegan pumpkin cheesecake: add all of the ingredients to a food processor or blender and blend until as smooth as possible stopping to scrape the sides as needed. The smoother you can get it, the better. I tried both the food processor and blender and didn't have a preference for either. The key was just to keep blending for a looong time. You want this baby smooth! 
  • Pour the mixture over top of the cookie crust and spread evenly. Bake for 25 - 35 minutes until the edges look dry and begin to crack. Let cool at room temperature, then transfer to the fridge and allow to chill uncovered for a minimum of 4 hours or overnight until set. 
Notes
Make Ahead: Bake and keep in the fridge for up to 5 days.
Gluten-Free: Use gluten-free vegan cookies to make a gluten free version.
Soy-Free: To keep this recipe soy-free, choose almond or oat milk rather than soy milk. 
 
Nutrition
Serving: 1serving (recipe makes 12 servings) | Calories: 222kcal | Carbohydrates: 23g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 147mg | Potassium: 160mg | Fiber: 1g | Sugar: 11g | Vitamin A: 3370IU | Vitamin C: 0.9mg | Calcium: 17mg | Iron: 1.7mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan