In this dairy and gluten-free pumpkin cheesecake recipe, you’ll find a sweet and healthy treat that’s easy to make. Each ingredient used is beneficial for your well-being. If you’re curious about the ingredients used, read on to discover how to make this wholesome dessert.
Vegan Pumpkin Cheesecake Recipe
Looking for a delicious and healthy vegan dessert recipe? Try this irresistible vegan pumpkin cheesecake that’s full of flavour and nutrients.
Ingredients
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1.5 cups mixed walnuts and pecans
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20-22 pitted dates
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2 tbsp coconut flakes (or substitute with coconut oil)
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1.5 cups cashews, soaked
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1/2 cup pumpkin puree
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3 tbsp full-fat coconut milk
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3 tbsp carob molasses (or any other liquid sweetener)
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1 tsp pumpkin spice
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A pinch of cinnamon and turmeric (optional)
Instructions
For the crust:
1. In a food processor, blend 1.5 cups of mixed nuts, pitted dates, and coconut flakes until they form a sticky mixture.
2. Press the mixture into a pyrex dish and place it in the freezer.
For the cheesecake layer:
1. In a food processor, blend soaked cashews, pumpkin puree, coconut milk, carob molasses (or agave), pumpkin spice, and optional cinnamon and turmeric until smooth.
2. Pour the cheesecake mixture over the frozen crust.
Final steps:
1. If possible, leave the cheesecake in the freezer overnight for best results.
2. When ready to serve, let it thaw for a few hours. Serve with a scoop of vanilla nice cream for a delightful combination.
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