Happily Gluten and Dairy Free Vegan Pumpkin Cheesecake Laura Friendly

Laura Friendly Vegan Pumpkin Cheesecake

This week, I’m bringing you another pumpkin treat: Vegan Pumpkin Cheesecake.

With the holidays fast approaching, I like to create easy desserts that leave plenty of time for fun and festivities. This cheesecake is simple to make, requiring only a bit of chopping and blending. In fact, it’s pretty much an extension of my Vegan Pumpkin Cream Cheese.

After playing around with a few different crust options, I decided to stick to a no-bake method. Going with a simple nut crust created great flavor and texture. This became the perfect compliment to the tangy, yet sweet, creamy filling. With hints of lemon and maple syrup, this dessert is perfect for any holiday feast.

(If almond crust is not your flavor, try this no-bake cookie crust – it’s amazing and simple.)

Vegan Pumpkin Cheesecake
by Laura Friendly
Prep Time: 30 minutes
Chill Time: 1 hour

GF & DF Crust
by Laura Friendly
Prep Time: 15 minutes

  • 12 dates, pits removed, soaked in water for 30 minutes, drained (save water)
  • 4 to 6 tbsp date water
  • 1/2 tsp salt
  • 2 cups raw almonds
  • 1/4 cup coconut oil, melted
  1. In a blender or food processor add the dates, date water and salt. Blend until it becomes a paste. Set aside.
  2. In a food processor, add the almonds and pulse until they become a coarse meal.
  3. Add in the date paste and coconut oil and pulse until the mixture starts to mold together.
  4. Transfer mixture into a 9-in. springform pan. Press the mixture into the bottom of the pan and about 1.5-in. up the sides.
  5. Place pan into the freezer and allow to chill before adding the filling (about 10 minutes).

Pumpkin Cheesecake Filling
by Laura Friendly
Prep Time: 15 minutes

  • 2 cups raw cashews, soaked in water overnight, drained
  • 1-1/2 cups cooked pumpkin (fresh or canned)
  • 2/3 cup coconut oil, melted
  • 1/2 cup maple syrup (or to taste)
  • 1/4 cup fresh lemon juice
  • 2 tsp apple cider vinegar
  • 1 tsp vanilla
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp fresh ground nutmeg
  1. In a blender or food processor, add cashews, pumpkin, coconut oil, maple syrup, lemon juice, vinegar, vanilla, salt, cinnamon and nutmeg. 
  2. Blend until the mixture is smooth. note: if the mixture is too thick to blend, add coconut milk, 1 tbsp at a time, until the mixture thins slightly
  3. Pour mixture into the chilled pie crust, smoothing out the top. Chill in the refrigerator for about 1 hour, or overnight.
  4. Before serving, gently run a knife around the edge of the springform pan, before unlocking it.

note: this cheesecake is most flavorful the next day, so I suggest making it the night before

 

Other Laura Friendly Pumpkin Delights:
Vegan Pumpkin Cream Cheese
Vegan Pumpkin Smoothie

All Images & Content are by Laura Friendly. This post is written and based on my personal experience and opinion on food. The information is not intended to replace professional medical counsel. Always seek the advice of your physician if you have a food allergy. And don’t forget to smile!

 

comments

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  1. I hate pumpkin, but you had me at Vegan cheesecake. Being allergic to gluten, dairy and eggs I thought cheesecake was out of my life forever. Do you have a recipe with an alternate cheesecake filling, that isn’t pumpkin? Or a blog? I would just die to have something like that!

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