Vegan Pumpkin Cheesecake (oil free)
Pumpkin cheesecake is super easy to make in vegan. This dairy-free cheesecake is a great alternative to traditional cheesecake. Not only is it a great fall cake for tea time or dessert, it's also great for holidays like Thanksgiving or Christmas or just when you fancy a good old cheesecake.
Equipment
Ingredients
Dough
- ½ cup 65 g whole wheat flour
- ½ cup 50 g almond flour
- 1 tablespoon potato starch
- 2 tablespoon coconut sugar depending on how sweet you want it
- ¼ teaspoon cinnamon
- 4- 5 tablespoon almond butter
Filling:
- 1 cup + 1 tbsp 200 g plant-based yogurt, use a creamy one like soy or almond.
- 1 can 425 g pumpkin puree
- ½ cup 120 ml almond milk
- 1 ⅓ cup 200 g cashew nuts, soaked
- ¾ cup 150 g raw cane sugar or other sweetener such as maple syrup
- 1 teaspoon of pure vanilla extract
- 3 tablespoon flour
- 1 teaspoon cinnamon powder
- ½ teaspoon nutmeg ground
- ¼ teaspoon ginger ground
- ¼ teaspoon clove ground
- 1 teaspoon lemon juice
Instructions
- Start soaking the cashews.
- Prepare a springform pan with a diameter of approx. 8 inches (ca. 20 cm). To do this, I line the bottom with parchment paper.
- Now put all the ingredients for the crust in a mixing bowl and knead the dough with your hands into a crumble-like dough. The dough should just come together but not become homogeneous, e.g. a pizza dough.
- Now spread the dough on the bottom of the pan and go a little less than 1 inch (2 cm) up the edge.
- Now we are preparing the filling. To do this, add the drained cashews and the remaining ingredients except for the yoghurt in a high speed blender and mix until a super creamy cream is obtained.
- There should be no pieces left and be smooth. This can take between 2 and 4 minutes. Now put the filling in a bowl and carefully fold in the yoghurt.
- For the yogurt, make sure you buy a creamy yogurt. I think the best one to work is soy yogurt or almond yogurt. Coconut yogurt is often too fluid.
- Now bake the cake at 350°F (175°C) for about 1 hour. The middle should still wobble slightly. This becomes solid during cooling.
- Let the cheesecake cool completely before you cut it.
- So we get to the next point that I think is important.