Delicious Vegan Cheesecake Recipe your taste buds will love!
As the chill of autumn sets in, there’s nothing quite like sinking our teeth into a warm and cozy pumpkin treat. But if you’re someone who’s looking for a guilt-free indulgence, this vegan, gluten-free, and sugar-free pumpkin cheesecake recipe is the perfect choice. By using all-natural ingredients and clean alternatives, we’ve managed to put together a recipe that won’t leave you feeling weighed down or sluggish.
Not only is this pumpkin cheesecake incredibly flavorful and satisfying, but it’s also chock full of nutrients that your body will love. From vitamin A in the pumpkin puree to healthy fats in the cashews and coconut oil, this dessert packs a punch when it comes to wholesome goodness.
But perhaps the best part of this pumpkin cheesecake is how easy it is to make. With just a few simple steps and ingredients that are easy to find at your local grocery store, there’s no excuse not to indulge in this delectable treat. So what are you waiting for? Read on and start baking!
Why You’ll Love This Recipe
Darling, let me tell you why you’ll fall in love with this vegan and gluten-free pumpkin cheesecake recipe. First of all, it’s the perfect dessert to impress your guests during the cozy autumn season. Not only is it pleasing to the eye, but it has a rich flavour that will leave you satisfied and craving more!
Now, let’s talk about its health benefits. This recipe is made with pure pumpkin puree, raw cashews, coconut oil and maple syrup that are rich in antioxidants, heart-healthy fats and vitamins. It’s also refined sugar-free, so your blood sugar levels will remain stable.
If you have any dietary restrictions like being vegan or gluten intolerant, don’t worry! This recipe is completely suitable for you. I understand how tedious it can be to search for recipes that comply with your dietary needs without sacrificing taste. This pumpkin cheesecake recipe solves that problem for you as it’s free from dairy and gluten.
What I also adore about this recipe is that it’s versatile! Go ahead and switch up the nuts used in the crust or use agar agar instead of arrowroot powder for a religiously-compliant version of the cheesecake.
I highly recommend trying out this recipe because not only is it delicious but it’s guilt-free as well! Don’t miss out on indulging on this beauty this holiday season – I promise you won’t regret making this decision!
Ingredient List
Below are the star ingredients you will need to make this vegan, gluten-free, and sugar-free pumpkin cheesecake recipe that is perfect for fall season cravings:
For the crust:
- 1 1/2 cups pecans
- 1/2 cup sorghum flour
- 1/4 cup arrowroot
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- A pinch of sea salt
For the filling:
- 2 cups raw cashews (soaked at least 4 hours or overnight in hot water)
- 1 1/4 cups pumpkin puree
- 1/2 cup maple syrup
- 1/2 cup coconut milk
- 1/2 cup dairy-free cream cheese or vegan cream cheese
- 2 tablespoons fresh lemon juice
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- A pinch of sea salt
This ingredient list makes an eight-inch cheesecake. You can double the amounts for a larger cake.
The Recipe How-To
Now that we have gathered all the ingredients we need, it is time to get started on the delicious Vegan Gluten Free Sugar Free Pumpkin Cheesecake . Don your apron, fix yourself a cup of tea, and get ready for some delightful cooking in the kitchen!
Step 1: Preheat Your Oven
Before starting with the recipe, preheat your oven to 350°F (180°C).
Step 2: Prepare The Crust
In a food processor, process pecans until they are coarsely ground. Combine with sorghum flour, coconut oil, and 1/4 teaspoon of sea salt. Mix all ingredients until the pecans are fully coated.
Spread the crust mixture evenly into an 8-inch pie dish or springform pan.
Place it on a baking sheet then put it into the oven and bake for around 10 minutes or until lightly browned.
Remove from oven and let cool while you get started on your cheesecake filling.
Step 3: Make The Cheesecake Filling
In a blender or food processor, blend soaked cashews, pumpkin puree, maple syrup, water, fresh lemon juice, cinnamon, nutmeg, ginger, and 1/4 teaspoon of sea salt until it is smooth and creamy.
Pour the fillings into the cooled crust instead of the baked crust a smaller bowl lined with plastic wrap that overhangs on every side. Tap it lightly to let air bubbles escape from the fillings.
Place in refrigerator for at least 3 hours or overnight, giving it time to set.
Step 4: Assemble & Serve
Once cheesecake is chilled, prepare toppings like whipped cream or caramel sauce or leave plain; gently remove cheesecake from mold then transfer to a serving platter.
Get ready to taste your delicious vegan gluten-free pumpkin cheesecake that you will love!
Note: you may also opt for a no-bake version of this recipe. Just refrigerate your cheesecake overnight before serving.
Substitutions and Variations
When it comes to making substitutions and variations for this delicious vegan, gluten-free, and sugar-free pumpkin cheesecake recipe, you have a lot of options. Here are some ideas to switch things up:
– Crust: Instead of using pecans, you can use almonds or walnuts or even try gluten-free graham crackers for a different texture.
– Filling: If you don’t have sorghum flour on hand, you can also use almond flour or oat flour. You can also use stevia instead of maple syrup for a sugar-free version.
– Spices: While the recipe calls for ground nutmeg, ginger, and cinnamon, feel free to adjust the quantities and add other spices that you like such as pumpkin pie spice or cardamom.
– Topping: Instead of coconut whipped cream, you can use regular whipped cream or try crème fraîche.
You can play around with these substitutions and variations or get creative with your own ideas to make this pumpkin cheesecake recipe your own. Don’t be afraid to experiment and try something new!
Serving and Pairing
This pumpkin cheesecake is a perfect dessert that can be served all year round. It’s delicious on its own or with some additional toppings that can really make it shine.
When serving the pumpkin cheesecake, you might want to add a dollop of vegan whipped cream or coconut whipped cream to give it an extra layer of flavor and creaminess. Adding some pecans on top will also heighten the texture and taste.
Pairing this vegan gluten-free pumpkin cheesecake with a cup of hot tea or coffee is also a great choice. The warm and cozy flavor of the pumpkin spice enhances the spices in your drink, creating a perfect match.
For those bold enough to add complementary flavors to this rich treat, I recommend trying a fruity jam. A tangy raspberry jam drizzled over the pumpkin cheesecake adds an unexpected tartness that brilliantly complements its sweet pumpkin flavor.
This pie also pairs well with a vanilla or caramel ice cream, which balances out the richness of the cheesecake beautifully.
No matter how you choose to serve this pumpkin cheesecake, I am sure that it will be an instant hit among your family and friends. Designed to impress, it works both as a splendid finale for your festive dinner or as comfort food on an autumn night.
Make-Ahead, Storing and Reheating
After I’ve made this delicious vegan gluten-free sugar-free pumpkin cheesecake recipe, I sometimes find myself with leftovers; especially when I’m cooking for a small crowd. To make the most of these great leftovers, I have some helpful tips on making ahead, storing, and reheating this fantastic dessert.
Firstly, if you’re looking to make-ahead your cheesecake, you can store it in an airtight container in the refrigerator for up to three days or freeze it for up to one month. Before freezing, ensure that the cheesecake has cooled down completely. Additionally, wrap it around tightly using either plastic wrap or aluminum foil before storing it inside a freezer bag.
Secondly, when it comes to reheating your pumpkin cheesecake, move it from the freezer to the fridge and allow it to thaw overnight. Once defrosted completely, preheat your oven and place your cheesecake inside. Bake it for about 10-15 minutes at 325°F until its edges become slightly golden brown.
Lastly, when serving your leftover pumpkin cheesecake again after refrigerating it, there are several tips to consider. Make sure that you slice through evenly and avoid slicing it when completely cold since it tends to crack more easily. One of my personal favorite ways to serve leftover pumpkin cheesecake is by adding whipped cream or serving with berries on top.
Following these guidelines will give you tasty results every time with no wasted leftovers.
Tips for Perfect Results
Ah, perfect results! I know we all want them when we are cooking. Sometimes they can be tricky to achieve though. Fear not, my lovelies! Here are some tips for perfecting the vegan gluten-free sugar-free pumpkin cheesecake recipe.
Firstly, ensure that you do not over-bake the cheesecake. Bake it for 45 minutes, then turn off the oven and let the cheesecake cool inside for another 10 minutes. This allows it to set perfectly without overcooking.
Secondly, use creamy and smooth coconut milk for the filling. The creamier the milk, the silkier the cake will be.
Thirdly, serve the cheesecake cold. The flavors stand out when chilled, and it has a better texture too.
Fourthly, soak your cashews overnight or at least for 6 hours before making the cheesecake. This is important as it helps blend them well to create a silky smooth consistency.
Fifthly, for a thicker cheesecake layer, use an 8-inch baking pan instead of a larger one.
Sixthly: add extra cinnamon and ginger. These spices give the cake an extra kick of flavor!
Seventhly, decorate with toasted pecans before serving. It adds a nice crunch, and pecans pair very well with pumpkins.
Lastly, ensure that your arrowroot powder is fresh as it can make a difference in texture if it’s old.
There you have them – eight tips for perfecting the Vegan Gluten Free Sugar-Free Pumpkin Cheesecake recipe.
Now go forth and create magic in your kitchen!
Bottom Line
:
I hope this Vegan Gluten Free Sugar Free Pumpkin Cheesecake recipe will become a staple in your kitchen, the ultimate dessert that satisfies everyone’s taste buds. Not only is it healthy and nourishing, but it’s also incredibly easy to make, gluten-free, dairy-free, and refined sugar-free. So be sure to save this recipe for future gatherings and events!
By choosing organic, gluten-free and dairy-free ingredients, we can empower our bodies with healthy nutrients instead of consuming unhealthy additives, preservatives or chemicals. This way of eating can transform the way we feel both mentally and physically.
Remember that cooking with wholesome ingredients isn’t just good for our health but also supports ethical agriculture practices. By using organic ingredients, you are supporting local farmers who care about their products’ quality as much as you do.
Cooking with these high-quality ingredients has an impact on our environment as well. We help reduce waste, eat seasonally and locally sourced produce which lowers the carbon footprint of our meals.
Eating indulgent treats doesn’t mean sacrificing nutritional value nor indulging in animal suffering. This Pumpkin Cheesecake Recipe made from vegan cream cheese and raw cashews hits all the right notes for a satisfying dessert along with being nurturing for your body without any cholesterol or inflammation-triggering agents.
So go ahead and give this recipe a try! Share it with your friends and family too! I promise you’ll love the rich, creamy texture and satisfying pumpkin flavor that’s perfectly spiced with cinnamon, nutmeg, ginger, and fresh lemon juice.
As always, remember to cook with love and intention- because what’s better than enjoying beautiful food among friends? Eating in community is one of life’s greatest pleasures.
Happy cooking!
Vegan Gluten Free Sugar Free Pumpkin Cheesecake Recipe
Ingredients
Crust
- 1 cup superfine sorghum flour
- 1/2 cup arrowroot
- 1/2 cup pecans, finely ground
- 1 -2 teaspoon cinnamon
- 1/4 teaspoon sea salt (link)
- 4 tablespoons coconut oil (room temp)
- 5 tablespoons water
- 1 tablespoon maple syrup
Filling
- 1/2 cup millet
- 2 cups water
- 1 cup cooked mashed sugar pumpkin
- 1/2 cup raw cashews
- 1/2 cup maple syrup or 1/2 cup agave nectar
- 1 tablespoon fresh lemon juice
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Instructions
- Start by cooking the millet. Rinse millet in a fine mesh strainer under running water for a minute. Then place millet and the 2 cups of water into a small pot, cover, and bring to a boil. Turn heat to low and cook for about 45 minutes. Remove from heat.
- To make the crust, preheat your oven to 350 degrees. Line your spring form pan with parchment paper. (Trace the bottom of the pan onto the paper to form the size circle you need, then cut with a scissors).
- In a medium mixing bowl whisk together the sorghum flour, arrowroot, ground pecans, cinnamon, and sea salt. Add coconut oil and cut in with your fingers or a pastry cutter. Then add water and maple syrup. Quickly mix dough with a fork. Form into a ball. Press dough evenly into bottom of spring form pan.
- Bake for about 15 minutes. Let cool completely.
- To make the filling, place the pumpkin, cashews, maple syrup, lemon juice, and spices into a high powered blender. I use my Vita-Mix. Blend until smooth and creamy. Then add the cooked millet and blend again, scraping sides down as needed. Blend until very smooth. Pour filling into cooled crust. Spread the top if needed.
- Let cheesecake set at room temp for about an hour then cover and transfer to the fridge until completely set, at least 3 hours or overnight. Remove cheescake from spring form pan and slide off onto a platter for serving.
Add Your Own Notes
Nutrition
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