Easy Vegan Pumpkin Cheesecake
Make in a blender, bake and let cool overnight for an easy 10 ingredient make-ahead dessert. Perfect for Thanksgiving or Christmas. The creamy bliss of a cheesecake, with autumn pumpkin flavours, is not too sweet, just perfectly mouth pleasingly delicious.
Nutrition Facts
Ingredients
Instructions
Preheat your oven to 350F (180C). Cut a circle of parchment paper to fit the bottom of an 8 inch round baking pan, and line the sides with a strip of parchment as well so that the cake won't stick to the pan.
To make the cookie crust: grind up the cookies of your choice in a food processor. In a medium bowl mix the cookie crumbs with the melted vegan butter. Pour the crumb mixture into the pan then spread the crumbs evenly and press them down firmly. Bake for 6 - 8 minutes until the edges are lightly golden. Remove from oven but leave the oven on.
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Continue Reading at Itdoesnttastelikechicken →Chef's Notes
NotesMake Ahead: Bake and keep in the fridge for up to 5 days.
Gluten-Free: Use gluten-free vegan cookies to make a gluten free version.
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Reviews from the Original Source
I added one teaspoon of vegan lactic acid and it gave it a slightly sour taste. The structure held up fine. Baked it in two small spring form pans - diameter about 4 inches. Also I was making it gluten-free and didn't use any crust. It turned out perfectly like a New York cheesecake.
This recipe was so amazing. I actually subbed the cashews for a pack of silken tofu and it still came out amazing. Was a spur of the moment bake and was just using what was on hand. Will make this again and again!
This recipe is so delicious! I made two changes. I made 12 small individual cheesecakes. I used small cupcake liners in a muffin pan and placed a gingersnap cookie in the bottom of each, instead of making crust.
I don’t like pumpkin could I make this with sweet potatoes?
Thanks for all your recipes!
This is our family's new favorite pumpkin pie recipe! The texture and flavor are more like a smooth, rich, creamy pumpkin pie than a cheesecake but, regardless of what you call, it is DELISH! (I blended the ingredients in a Nutribullet for one minute and it came out silky smooth.) Will definitely be making this one again as it is so much simpler and better than the vegan pumpkin pie recipe I had been using for years that was tofu-based.) I think I followed the recipe pretty much exactly, except I used my own blend of pumpkin pie spices (cinnamon, allspice, nutmeg, ginger) since I didn't have a ready-made one on hand. The flavor of the cheesecake seemed a little bland the day I made it so I was tempted to add a splash of vinegar or lemon or a little more salt, but I resisted and was glad I did because the next day it was PERFECT after the spices had time to really develop.
How do you get it out of the plan cleanly so you can make nice slices? I see that you don’t recommend a springform pan. That’s what I would normally use in a case like this.
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