Vegan Pumpkin Cheesecake

4.82 from 16 votes

Vegan Pumpkin Cheesecake

Vegan Pumpkin Cheesecake with graham cracker style crust. Easy Creamy Pumpkin Cheesecake to please everyone. Gluten-free with gluten free crust. Soy-free Recipe.

Makes one 9 inch pie pan, 8 inch will work too

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: Gluten-free, Vegan

Servings:

Author: Vegan Richa

Ingredients

3/4 cup non dairy yogurt (I use plain or vanilla kite hill almond yogurt)
1/3 cup cashews , soaked for atleast an hour
1 cup pumpkin puree
3 to 4 tbsp sugar
1.5 tsp pumpkin pie spice
1 tbsp cornstarch or arrowroot or potato starch
1 tsp vanilla extract
1/4 tsp salt
1 to 1.5 tbsp lime juice (depends on your preference of tang)
1 Pie crust of choice (vegan) parbaked, use gluten-free pie crust if needed

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F. Blend the cashews and yogurt until smooth. Add the rest of the ingredients and blend until smooth. You might need to scrape the sides depending on the blender as the mixture is thick.
Taste and adjust sweet and spice (it gets slightly sweeter and spicier on baking). Pour into prepared pie crust. I use graham cracker style.
Bake for 45 to 50 minutes. Cool completely, then chill for a few hours for it to set well. Slice and serve with whipped coconut cream or ice cream.

Notes

Use other squash puree or sweet potato puree for variation.

Make it fancy: Add a layer of plain cheesecake. Blend 1/4 cup soaked cashews 1/2 cup non dairy yogurt, 1/2 tsp vanilla, 2 tbsp sugar and 1 tbsp lime juice and pour over the pumpkin layer for a plain layer, or swirl large spoonfuls. Bake 10 mins longer.

Nutfree: Use 1/3 cup silken tofu and 1 teaspoon more cornstarch. For cashew free use macadamia nuts.

I used store bought crust. My Sweet potato Pie Bars crust and the pumpkin pie's Rustic Crust will work as well.

Nutrition is 1 of 8 slices

Nutrition

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