Best Vegan Pumpkin Cheesecake Recipe By Tasty Recipes

Vegan Pumpkin Cheesecake Bars Recipe by Tasty image

Provided by Rachel Gaewski

Yield 9 servings

Number Of Ingredients 14

1 cup pitted date
¾ cup rolled oats
½ cup almond
1 pinch salt
1 tablespoon water
1 ½ cups cashews
15 oz coconut cream, 1 can, chilled
¼ cup coconut oil
½ cup maple syrup, plus 2 tablespoons, divided
1 teaspoon vanilla extract
1 cup pumpkin puree
1 teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon ginger

Steps:

Line an 8-inch (20 cm) square baking dish with parchment paper.
Add the dates, oats, almonds, and salt to a food processor and pulse until crumbly. Add the water and pulse again until the mixture is sticky enough to hold together.
Transfer the crust to the prepared baking dish and spread in an even layer. Freeze while you prepare the rest of the recipe.
Bring a medium pot of water to boil. Add the cashews and boil for 10 minutes. Remove with a slotted spoon and transfer to a food processor.
Process until smooth.
In a medium bowl, spoon out the coconut cream from the top of the can of coconut milk (making sure to take only the cream and not the liquid). Beat with an electric hand mixer until soft peaks form. Add the coconut oil, maple syrup, and the vanilla and beat until well combined.
Add the cashew paste and stir with a spatula until well combined, using a whisk if necessary to smooth out any stubborn lumps. Set aside.
In a separate, medium bowl, combine the pumpkin puree, remaining 2 tablespoons of maple syrup, cinnamon, allspice, and ginger and mix until well combined.
Remove the crust from the freezer and pour in the cashew mixture. Smooth evenly.
Add small dollops of the pumpkin mixture on top of the cashew mixture. Using a wooden skewer, swirl the pumpkin mixture into the cashew mixture.
Freeze for at least 2 hours, or overnight.
Remove from freezer and slice into 9 even bars.
Enjoy!

Nutrition Facts : Calories 441 calories, Carbohydrate 40 grams, Fat 31 grams, Fiber 4 grams, Protein 7 grams, Sugar 44 grams

Vegan Pumpkin Cheesecake Recipe by Tasty image

Provided by Rachel Gaewski

Categories Desserts

Yield 10 servings

Number Of Ingredients 13

nonstick cooking spray, for greasing
2 cups raw cashews
2 cups graham cracker
6 tablespoons coconut oil, melted
16 oz silken tofu
1 cup unsweetened pumpkin puree
¾ cup granulated sugar
1 tablespoon cornstarch
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 tablespoon lemon juice
¼ teaspoon salt
non-dairy whipped cream, for serving

Steps:

Preheat the oven to 350°F (180°C). Line a 10-inch (25-cm) springform pan with parchment paper and grease the sides with nonstick spray.
Bring a small pot of water to a boil. Add the cashews and boil for 10 minutes, until fork-tender. Drain and set aside.
Add the graham crackers to a food processor and pulse until they break down into crumbs. Pour in the coconut oil and pulse until combined. Transfer to a medium bowl and clean out the food processor.
Add the cashews, tofu, pumpkin puree, sugar, cornstarch, pumpkin pie spice, vanilla extract, lemon juice, and salt to the food processor. Puree for 5-8 minutes, or until the mixture is completely smooth and not at all gritty.
Add the graham cracker crumbs to the prepared pan. Use a flat-bottomed measuring cup to help pack the crust in an even layer.
Using a spatula, spread the filling over the crust in an even layer.
Bake for 20-25 minutes, until the cheesecake is set.
Refrigerate uncovered for at least 4 hours, or overnight.
Unmold the cheesecake, then slice and serve with non-dairy whipped cream.
Enjoy!