Healthy, Fresh, Easy-To-Make Recipes: Vegan Pumpkin Pie Cheesecake Recipe

sabrina must vegan pumpkin pie cheesecake recipe

Having grown up a mile away from the iconic Franklin Cider Mill in Franklin, Michigan, childhood fall memories are filled with the smell of pumpkin pie and cider donuts. So in the spirit of the holidays, here’s an unbelievably tasty vegan pumpkin pie cheesecake recipe that is vegan, raw, & gluten-free. Yes, you heard me right! All the ingredients are super healthy and natural, so enjoy yourself guilt-free.

Barbara from Rawsome Delights in San Diego whips up some of the freshest plant-based desserts. And I had the pleasure of experiencing the magic in her kitchen. This vegan pumpkin pie cheesecake recipe may seem involved but I promise you, with the right ingredients and blender, it’s super easy and rewarding! So let’s get started!

INGREDIENTS for Vegan Pumpkin Pie Cheesecake Recipe:

Crust/Base
sabrina must vegan pumpkin pie cheesecake recipe ingredients

  • ½ Cup Raw Pecans
  • ½ Cup Raw Almonds
  • ½ Cup Shredded Coconut
  • ¾ Cups Dates or Raisins (if you use dates, make sure all pits are removed!)
  • Pinch of Sea Salt
  • 1 Teaspoon Vanilla Extract


Filling
sabrina must vegan pumpkin pie cheesecake recipe ingredients filling

  • 1 ¼ Cup Pumpkin Puree (either bake a pumpkin or use from a can; if from a can, only use 100% pure pumpkin, no added spices or sugar)
  • 1 Cup Raw Cashews (soaked for 6 hours to soften and make more easily digestible)
  • 1 Teaspoon Cinnamon
  • ½ Teaspoon All Spice
  • ½ Teaspoon Ginger
  • ¼ Teaspoon Nutmeg
  • 1 Teaspoon Vanilla Extract
  • 1/3 Cup Maple Syrup
  • ½ Cup Water
  • ½ Cup Coconut Oil

*Feel free to omit all the spices and instead simply use 2 ½ Teaspoons of Pumpkin Spice.


Whipped Coconut Cream

  • 1 Can Coconut Milk Solids Only (this can must be refrigerated)
  • 1 Tablespoon Maple Syrup
  • 1 Teaspoon Vanilla Extract


Salted Caramel Sauce
sabrina must vegan pumpkin pie cheesecake recipe ingredients salted caramel sauce

  • 1 Cup Medjool Dates
  • ½ Cup Raw Coconut Nectar
  • 1/3 Cup Coconut Milk
  • 1 Tablespoon Tahini
  • 1 Tablespoon Vanilla Extract
  • Large Pinch Sea Salt
  • 1 Teaspoon Maca (optional but highly recommend to add caramely flavor!)

DIRECTIONS for Vegan Pumpkin Pie Cheesecake Recipe:
(Prep Time 45 minutes + 6 hours in freezer)


Crust:
sabrina must vegan pumpkin pie cheesecake recipe crust

1. Add all ingredients for the crust into food processor and blend until mixed well; you want the dough to be crumbly and sticky, so if not, add a splash of water
2. In a circular, 6-inch cake pan, pack the mixture to the bottom about a ½ inch high–choose how thick you want the crust

sabrina must vegan pumpkin pie cheesecake recipe crust


Filling:

3. Add all ingredients for the filling (except the coconut oil) into high-speed blender (like this Vitamix) and process until super smooth and creamy—this may take 60 seconds
4. After it’s pureed, then add in the coconut oil and blend a few more seconds
5. Pour the filling into the cake pan and place in freezer for at least 6 hours
sabrina must vegan pumpkin pie cheesecake recipe filling6. Always taste test!
sabrina must vegan pumpkin pie cheesecake recipe taste test


Whipped Coconut Cream:

7. Place a mixing bowl into the freezer for 10 minutes (especially on a hot day)
8. Refrigerate a can of coconut milk over night, do NOT shake the can when taking it from the fridge, turn it upside down
9. Open the can and pour the liquid out
sabrina must vegan pumpkin pie cheesecake recipe coconut milk solids10. Scoop the coconut milk solids into the cold mixing bowl
11. In a high-speed ultra power hand mixer (like this from KitchenAid), whip the cream for 1 or 2 minutes until it starts fluffing up
12. Add Maple Syrup and Vanilla Extract
13. Whip it for another 1 or 2 minutes until soft, bubbly peaks appear
sabrina must vegan pumpkin pie cheesecake recipe whipped coconut cream14. Spread the whipped cream on the frozen pie as thick as you’d like!
15. Set cake back in fridge while you make the caramel sauce
sabrina must vegan pumpkin pie cheesecake recipe


Salted Caramel Sauce:

16. Add all ingredients for the salted caramel sauce into a high-speed blender
17. Pour the caramel into a ziplock baggie and cut a corner so you can decorate the cake easily and beautifully
18. Place pecans onto the cake

19. Drizzle the caramel sauce onto the cake
sabrina must vegan pumpkin pie cheesecake recipe20. Enjoy your cheesecake with friends and family!

Want to know more about Rawsome Delights and buy their food? Contact Barbara at Barbara@RawsomeDelights.com!

*Note: You can store the cake in a freezer for weeks, and as soon as it’s taken out of the freezer, be sure to defrost it in the refrigerator for 4-5 hours. The cake can be eaten straight out of the fridge or, if you prefer it a little softer and creamy, take it out of the fridge 10-15 minutes before consuming.

For more healthy, easy-to-make, quick meals similar to this vegan pumpkin pie cheesecake recipe, check out my Sweet Potato Soup & Veggie Pesto Pasta!


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