A rich and decadent vegan pumpkin cheesecake packed with lots of fall flavors and topped off with a vegan tahini caramel sauce. Sounds and taste like heaven. The perfect treat to impress family and friends.
Feeling all the fall vibes with this gorgeous vegan pumpkin cheesecake. This one has been on my to-do’s for the longest time this fall, but I finally got around to it.
It’s one of the easiest recipes to make and you’ll be set to impress big time.
This vegan cheesecake has a thin gluten-free fall spiced crust that works beautifully with the smooth pumpkin cheesecake filling. The filling is made out of cashews, coconut cream, pumpkin, maple and some pumpkin spices. What makes this cheesecake even better is that decadent smooth salted tahini caramel. It is one of my favorite vegan caramels to use in recipes and elevates each dish.
If you love all things pumpkin give these recipes a try:
Maple Pumpkin Donuts
Gluten-Free Pumpkin Bread
Paleo Pumpkin Donut Holes
What you need to prepare this delicious vegan pumpkin cheesecake filling
Cashews: Cashews are the perfect flavor carrier in dairy-free desserts/meals. They add a ton of health benefits and a silky texture without much additional flavor. They are an absolute must when preparing vegan cheesecakes. Make sure to soak the cashews overnight or for at least 4 hours before preparing the recipe. That way they are easy to blend and provide a smooth consistency for your cheesecake.
Coconut cream: Coconut cream adds another rich and creamy element to the cheesecake which helps it get thick and smooth. Make sure to use full-fat and unsweetened coconut cream.
Pumpkin purée: Make your life easier and add some canned pumpkin purée. 🙂
Maple syrup: As a sweetener I used maple syrup, but free to naturally sweeten it with softened dates.
Coconut oil: Coconut oil holds everything together in a cheesecake, I you really want to make sure no coconut flavor seeps through, make sure it’s reined coconut oil.
Pumpkin spice: Fortunately you can get pumpkin spice at the store now and don’t need to worry about getting each spice individually. Having said that, if you don’t have any at hand you can pulverize the following in. a food. processor: nutmeg, cinnamon, ground gloves, allspice and ginger.
Toppings: This is optional for you but I love to top off my pumpkin cheesecake with whipped coconut cream and tahini caramel. It’s makes for a sweet but wholesome dessert, and who doesn’t like to add some caramel here and there 😛 Plus don’t forget to add some pecans, if you have some in your pantry.
If you want to make the cheesecake ahead ahead of time, it’s best to store it in the freezer and let it sit at room temperature for about 30-40 minutes before serving.
If you happen to make this delicious vegan pumpkin cheesecake, please let me know! I’d love to see how it turns out. As always, don’t forget to tag @delight.fuel or simply comment below.
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Vegan Pumpkin Cheesecake
A rich and decadent vegan pumpkin cheesecake packed with lots of fall flavors and topped off with a vegan tahini caramel sauce. Sounds and taste like heaven. The perfect treat to impress family and friends.
Ingredients
Crust:
- 1 ½ cups gluten-free oats
- ½ cup pecans
- 5 tbsp coconut oil (melted)
- 2 tbsp date syrup (sub with maple syrup)
- 1/2 tsp pumpkin pie spice!
Cheesecake:
- 2 ½ cups cashews (soaked in water for a minimum of 4 hours or overnight)
- ½ cup coconut cream
- ½ cup pumpkin puree
- ⅔ cup coconut oil (melted and cooled)
- 2 tbsp maple syrup
- 2 ½ tsp pumpkin pie spice
Toppings
- vegan tahini caramel
- whipped coconut cream
- pecans
Instructions
1. Preheat the oven to 350 degrees Fahrenheit. Grease the bottom of an 8 inch springform pan with coconut oil and set aside.
2. For the crust add oats and pecans into a food processor and pulse until combined. Add date syrup, coconut oil and pumpkin pie spice. Process into a moist mixture.
3. Firmly press dough into the bottom of the springform. Bake for about 12-15 minutes until the crust appears golden brown. Set aside to cool and grease the sides with coconut oil.
4. Into a high speed blender add cashews, coconut cream, pumpkin puree, coconut oil, maple syrup and pumpkin pie spice. Process until completely smooth for about 5-10 minutes.
5. Pour into springform and freeze for about 4 hours. Take out of the freezer 20 minutes before serving.
6. Garnish with whipped coconut cream, pecans and a drizzle of vegan tahini caramel.
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