If I didn’t tell you the pumpkin cheesecake was vegan, you’d never believe me. It’s creamy, sweet and tastes like fall itself with all the pumpkin and the cinnamon. The only reason why the cake is not considered raw is because pumpkin puree is a cooked ingredient. Here’s how to make your own pumpkin puree.
We had this cake at a family birthday party for my twins. The next day, was their “real” birthday party with tons of friends and other cake and tons of cupcakes. My goal with this particular cake was “fast, delicious, fall-like” and that goal was fully accomplished.
Vegan Pumpkin Cheesecake Recipe
By October 16, 2013Published:
- Yield: 1 cake (6-8 Servings)
- Prep: 10 mins
If I didn't tell you the pumpkin cheesecake was vegan, you'd never believe me. It's creamy, sweet and tastes like fall itself with …
- 1.5 cups Raw cashews presoaked for at least 3 hours, drained
- 2.5 cups Pumpkin puree
- 1/2 Lemon juice only
- 1 cup Coconut oil or butter melted
- 1 tablespoon Cinnamon
- 1 pinch Nutmeg
- 1 pinch Cloves
- 1/3 cup Coconut palm or brown sugar
- 1 pinch Sea salt
- 1 cup+ 3 tablespoons Almond slices
- For decoration: Ccooca powder or cinnamon
- Blend all ingredients, except for almond slices, until smooth.
- Put 1 cup of almond slices on the bottom of a 9 inch cheesecake pan.
- Pour the pumpkin mixture over the almonds.
- Put the cake in the freezer for 2 hours to set.
- 45 minutes prior to serving, take the cake out of the freezer and let it defrost.
- Decorate with remaining almonds and ground cinnamon or raw cocoa powder.