I was so very excited to make and eat a WHOLE pumpkin cheesecake-esque dessert (and not have a reaction to it). Although, it doesn’t come anywhere close to my dairy-laden spiced pumpkin cheesecake, it’s a great dessert nonetheless. It was gone within 3 days, and it was just me eating it!
The base/crust is made with oats, walnuts. coconut oil, maple syrup and spices, and is sooooooooooo delicious; similar to a really good oat cookie. The filling is made with cashews, pumpkin, coconut oil, maple syrup, coconut sugar, lemon juice, vanilla and spices, and is creamy, lightly spiced and tangy/citrusy (in a sort of strange, but addictive way). The cheesecake is packed full of fiber and protein. I really wanted to use molasses as the sweetener, but, hey, it’s pretty refined – boohoo!
As a side note: this cheesecake maybe “healthier” then traditional cheesecake, but if you’re the calorie counting type, this cheesecake is more calorific than my dairy-laden version. But to me, it doesn’t matter, because the ingredients are wholesome and nutritious. I’d rather have high calorific foods that are nutritionally dense, than high calorie food that are nutritionally wasted. It’s also not low in fat, due to the nuts and coconut oil, but they are good fats. So go ahead and happily indulge!
I’d like to add more spices to make this cheesecake a little “warmer” next time…
VEGAN SPICED PUMPKIN CHEESECAKE (gluten-, refined sugar-, soy-, dairy-free)
makes 1 – 20 cm/8 inch cheesecake, serves 8-10
For the base/crust
- 125 g (1-1/4 c) gluten-free oats
- 55 g (1/2 c) walnuts
- 1 small pinch salt
- 40 g (3 tablespoons) melted coconut oil
- 50 g (3 tablespoons) maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
For the spiced pumpkin filling
- 350 g (2-1/2 c) cashews, soaked overnight, then drained
- 310 g (1-1/4 c) pumpkin puree
- 110 g (1/2 c) melted coconut oil
- 200 g (3/4 c) maple syrup
- 35 g (1/2 c) coconut sugar
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract (sugar-free)
- 1-1/2 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 pinch salt
- Coconut whipped cream (optional)
1. Preheat oven to 180 C/350 F. Line the bottom and sides of one 20 cm/8 inch round springform tin/pan with parchment paper.
2. To make the base/crust, blitz the oats, walnuts and salt in a food processor until you have medium-fine crumbs. Add the remaining ingredients: coconut oil, maple syrup, cinnamon and ground ginger. Process until the mixture sticks together.
3. Press the base/crust mixture into the bottom of the prepared tin/pan. Bake for 15 minutes, and let cool.
4. Meanwhile, make the filling by blitzing together all of the filing ingredients together until smooth (note: if using an “ordinary” food processor, there will be little cashew bits suspended in the mixture, this is normal). Pour mixture into the base/crust and freeze for 1-2 hours, or until set.
5. Cover with cling film (plastic wrap) and chill overnight (ideally for 24 hours). Slice and serve with whipped coconut cream, if desired. Enjoy!!