Vegan Pumpkin Cheesecake

Want to create a simple, yet deliciously rich, fall dessert?

Look no further! 

This Vegan Pumpkin Cheesecake is the perfect dessert for holiday parties and fall gatherings. 

I mean… who doesn’t love cheesecake? And pumpkin?!

Don’t forget to save this recipe so you can find it later! 

Here’s What You’ll Need

Crust:

1/8 cup vegan butter

1 tbsp coffee granules

1/2 cup vegan oreo cookies

1/4 tsp himalayan salt

Filling:

4 oz, maple syrup, coconut nectar or honey

2 tbsp lemon juice

1 tbsp, vanilla extract

2 oz, coconut oil

1/2 cup vegan cream cheese

2/3 cup, pumpkin puree

1 1/2 cups, cashews, soaked

1/4 cup, coconut yogurt 

1 tbsp, cinnamon powder

3/4 tsp ginger powder

3/4 nutmeg powder

1/2 tsp clove powder

Additional Toppings:

vegan date caramel

vegan whipped coconut cream

crushed oreo cookies

DIRECTIONS FOR THE CRUST:

  1. Add cookies into the food processor with S-blade and process until a meal-like consistency is created.
  2. Pulse the salt and coffee granules in to combine.
  3. Add in the butter to combine. 
  4. Press the cake mixture down into a silicone pie mold or spring form. 
  5. Place in the freezer covered to set while preparing the filling.

DIRECTIONS FOR THE FILLING:

  1. Rinse cashews well.
  2. Add all ingredients into a high speed blender minus the coconut oil and process on high until an extremely creamy consistency is achieved.
  3. Stream in the coconut oil last to emulsify. 
  4. Pour the mixture into the pie crust, cover and allow a minimum of 6 hours to a maximum of overnight to set prior to serving.

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