VEGAN PUMPKIN CHEESECAKE #healthy #cakes #vegan #diet #keto

VEGAN PUMPKIN CHEESECAKE #healthy #cakes #vegan #diet #keto

I am authoritatively wild about this cheesecake!

Last time we made a cheesecake we got some input on facebook that, despite the fact that it was wanton as hell, people could do with a veggie lover cheesecake that was less on the solid side.

They were needing to see some veggie lover treats and vegetarian spread for the outside layer, none of this nuts and dates stuff!

I like a decent treats and vegetarian spread covering the same amount of as anyone else!

So this vegetarian pumpkin cheesecake has a ginger treat hull that mixes so well with the pumpkin enhances in the cheesecake.

For the filling we warmed pumpkin purée, darker sugar and pumpkin pie flavor on the stove to liquefy the dark colored sugar and truly get the sugar and flavors mixed brilliantly with that pumpkin.

VEGAN PUMPKIN CHEESECAKE #healthy #cakes #vegan #diet #keto

Also try our recipe : Lemon Slice-and-Bake Cookies #healthydiet #paleo #easy #bars #keto


For the Ginger Cookie Crust:

  • 30 Vegan Gingersnap Cookies (~9oz/255g)*
  • 1/2 cup (112g) Vegan Butter (Melted)

For the Vegan Pumpkin Cheesecake:

  • 2 cups (300g) Raw Cashews (soaked in boiling water for 15 mins)*
  • 1 cup (225g) Pumpkin Purée (canned or fresh)
  • 1/4 cup (50g) Brown Sugar
  • 1 Tbsp Pumpkin Pie Spice
  • 1/2 cup (120ml) Coconut Milk
  • 1/2 cup (120ml) Maple Syrup
  • 1/2 cup (120ml) Coconut Oil (Melted)
  • 2 Tbsp Lemon Juice
  • 1 tsp Vanilla Extract


  1. Add the gingersnap cookies to a food processor and process until only crumbs remain. Transfer to a mixing bowl and add in the melted butter and mix in with a spoon.
  2. Prepare an 8 inch springform pan by spraying it with non-stick spray and lining the bottom with a circle of parchment paper.
  3. 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.
  4. Pour boiling water over the cashews and let them soak for 15 minutes.
  5. 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 coconut milk, maple syrup, melted coconut oil, lemon juice and vanilla extract.

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