On Wednesday we decided to tease you guys a bit, and give you a sneak peak into what we’ve been
concocting baking this week…
But we were mean and we have been withholding it from you… until now!
Vegan Pumpkin Pie Cheesecake. We could end this post with just that and give you the recipe now, because really, what else needs to be said?
But we like to talk way too much for that 🙂
So you’re probably wondering- why make vegan cheesecake if you’re not vegan? Because we can. It’s a bit more of a challenge, and we like a challenge 🙂 If you remember, we made a zucchini-bread cheesecake a while back, and it turned out fabulously! We knew at that moment that we couldn’t let that be our last experiment with vegan cheesecake!
Well we’re not trying to brag, but we think that this second version turned out just as well (if not better!) than the first! Thick, creamy pumpkin over top of a chewy, oat-and-nut crust. People, food heaven lives here!
And of course, chock-full of pumpkin pie spices, this is Fall in the form of vegan cheesecake! Make that healthy, refined sugar-free cheesecake 🙂
Our initial intent was to make 1 large cheesecake, but then we thought, what’s better than having a slice of cheesecake? How about your own personal-sized cake, where you can eat the whole thing all by yourself? The choice was obvious.
So whether you’re vegan or not, make this cheesecake- you won’t be disappointed!
Vegan Pumpkin Pie Cheesecake
Prep: 20 minutes
Bake Time: 30 min
For the Crust:
1 c. dates
1 c. oats
1/2 c. walnuts
1/4 c. almonds
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
For The Cheesecake:
1 1/2 c. cashews, soaked overnight or for at least 4 hours
1 c. pumpkin puree (not pumpkin pie puree)
1/3 c. date paste
1/2 tbsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp vanilla extract
Preheat the oven to 350F
For the Crust: combine all ingredients in a food processor or high-power blender and pulse until everything is all ground up, and mixture sticks together when pinched. Divide mixture evenly between 6 large lined muffin tins and press firmly into the bottom.
For the Cheesecake: blend all ingredients in a food processor or high-power blender until smooth. Divide amoung the muffin tins and smooth with the back of a spoon.
Bake for 30 minutes, or until cheesecakes are firm to the touch.
What is your favourite cheesecake flavour? Do you ever experiment with creating dishes for specific diets, even if you’re not on that diet yourself?