Creamy No-Bake Vegan Pumpkin Cheesecake
Indulge in the rich and velvety texture of this No-Bake Vegan Pumpkin Cheesecake, a delightful and guilt-free dessert that's perfectly suitable for gluten-free and diabetic-friendly diets. Crafted with wholesome ingredients like raw cashew nuts, pumpkin puree, and coconut oil, this cheesecake is not just a treat for your taste buds but also a nutritious choice for your body. Its crust combines the nuttiness of almonds and the heartiness of gluten-free oats, providing a satisfying base that complements the luscious filling. Perfect for fall gatherings or any occasion, this cheesecake is sure to impress your guests while keeping their dietary needs in mind. For more healthy recipes, visit my blog at www.innerharmonynutrition.com.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Gluten Free Oats
1/2 cup (Ground)
Sliced Almonds or Almond Meal
1/2 cup (Ground (if using sliced almonds))
Coconut Oil
4 tablespoons (Melted (for the crust))
Erythritol or Xylitol Sugar Substitute
2 tablespoons (Sweetener for the crust)
Raw Cashew Nuts
8 ounces (Soaked for at least 4 hours)
Pumpkin Puree
1 cup (Canned or homemade)
Unsweetened Almond Milk or Coconut Milk
3/4 cup (Liquid base)
Coconut Oil
1/2 cup (Melted (for the filling))
Erythritol or Xylitol Sugar Substitute
4 tablespoons (Sweetener for the filling)
Pumpkin Pie Spice
2 teaspoons (Spice mixture)
Vanilla Extract
1 teaspoon (Flavoring)
Salt
1 pinch (For seasoning)
Instructions
1
In a food processor, combine gluten-free oats and sliced almonds (or almond meal). Blend until finely ground. If using almond meal, just process the oats.
2
In a mixing bowl, combine the ground mixture with melted coconut oil and 2 tablespoons of your chosen sugar substitute (erythritol or xylitol). Mix thoroughly until everything is well combined.
3
Press the mixture firmly into the bottom of a 7-inch springform pan to create an even crust. Place the pan in the freezer while you prepare the filling.
4
In a high-speed blender, add the soaked raw cashew nuts, pumpkin puree, almond (or coconut) milk, melted coconut oil, sweetener (4 tablespoons), pumpkin pie spice, vanilla extract, and a pinch of salt. Blend until the mixture is completely smooth and creamy, pausing to scrape down the sides as necessary.
5
Remove the crust from the freezer and pour the creamy filling over it, spreading evenly with a spatula.
6
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to set and allow the flavors to meld.
7
Once set, remove from the springform pan, slice, and serve chilled. Enjoy every slice infused with love!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
Is this cheesecake vegan?
Yes, it is entirely plant-based, using cashews, pumpkin puree, and plant milk.
Is the recipe gluten-free?
Yes, the crust uses gluten-free oats and almonds to accommodate gluten-free diets.
Is this dessert diabetic-friendly?
Yes, it uses sugar substitutes like erythritol or xylitol which are suitable for diabetics.
Do I need to bake this cheesecake?
No, this is a no-bake recipe that sets in the refrigerator.
How long should the cashews soak?
Raw cashew nuts should be soaked for at least 4 hours before blending.
What size pan should I use?
A 7-inch springform pan is recommended for this recipe.
Can I use almond meal instead of sliced almonds?
Yes, almond meal can be substituted for sliced almonds in the crust.
What type of milk can I use?
Unsweetened almond milk or coconut milk are both excellent choices for the liquid base.
How long does the cheesecake take to set?
It needs to refrigerate for at least 4 hours, though overnight is preferred for the best texture.
Why is coconut oil used?
Melted coconut oil helps both the crust and the creamy filling firm up and set properly.
Can I use homemade pumpkin puree?
Yes, you can use either canned or homemade pumpkin puree.
What spices give it the fall flavor?
The recipe uses 2 teaspoons of pumpkin pie spice for that classic seasonal flavor.
Is this cheesecake considered low GI?
Yes, the ingredients used make it a low glycemic index dessert option.
How should the cheesecake be served?
It should be served chilled directly from the refrigerator.
Do I need a high-speed blender?
A high-speed blender is recommended to achieve a completely smooth and velvety filling.
How do I prepare the oats for the crust?
The gluten-free oats should be ground in a food processor until fine.
What sweeteners are recommended?
The recipe suggests using erythritol or xylitol as the primary sweeteners.
What is the texture of the filling?
The filling has a rich, creamy, and velvety texture.
Is there vanilla in this recipe?
Yes, one teaspoon of vanilla extract is added for extra flavor.
Should I cover the cheesecake while it sets?
Yes, cover it with plastic wrap before placing it in the refrigerator.
Is this suitable for holiday gatherings?
Yes, its pumpkin profile makes it perfect for fall holidays and parties.
What if I don't have a food processor?
You can use a blender to grind the oats, though a food processor is usually more efficient for crusts.
Why do I freeze the pan initially?
Placing the crust in the freezer helps it stay firm while you prepare the filling.
Is there salt in the recipe?
A pinch of salt is added to the filling to enhance and balance the flavors.
How much pumpkin puree is required?
The recipe calls for exactly 1 cup of pumpkin puree.
Is this recipe considered raw?
Since it is no-bake and uses raw cashews, it fits into many raw food dietary patterns.
Where can I find similar recipes?
More healthy recipes can be found at www.innerharmonynutrition.com.
How many ingredients are needed in total?
This recipe requires 12 total ingredients including seasonings.
Can I use coconut oil for both the crust and filling?
Yes, coconut oil is used in both components to provide structure.
How do I get clean slices?
Using a sharp knife and wiping it between cuts while the cheesecake is chilled will result in clean slices.