This Vegan Pumpkin Cheesecake is the perfect way to enjoy a creamy classic over the holidays! It's made with boiled cashews, pumpkin puree, and delicious dairy-free cream. This finger-licking good pumpkin cheesecake filling is topped over a delectable cinnamon sugar oatmeal pie crust. This is a delicious and creamy vegan holiday dessert that everyone will love!
Add the cashews to a medium pot and cover them with water. Boil for about 20 minutes uncovered until the cashews are tender and soft. Strain and set aside.
Preheat the oven to 425. Prepare 2 flax eggs by mixing the flaxseed meal and warm water together in a small bowl. Set aside for 2 minutes. The warm water and flax will form a gel.
Prepare the pie crust by mixing the melted butter, coconut sugar, cinnamon, and salt. Then, add the flax eggs and mix. Finally, mix in the oatmeal and oat flour. Pack the crust into a 9 inch springform cake pan and bake in the oven for 10 minutes. Remove, and set aside to cool.
While the crust is baking, blend the boiled cashews, powdered sugar, vegan cream cheese, creamer, pumpkin puree, cinnamon and vanilla together until creamy. Pour the filling over the cooled crust and refrigerate the pie for about 5 hours. Enjoy!!
Ingredients
Directions
Add the cashews to a medium pot and cover them with water. Boil for about 20 minutes uncovered until the cashews are tender and soft. Strain and set aside.
Preheat the oven to 425. Prepare 2 flax eggs by mixing the flaxseed meal and warm water together in a small bowl. Set aside for 2 minutes. The warm water and flax will form a gel.
Prepare the pie crust by mixing the melted butter, coconut sugar, cinnamon, and salt. Then, add the flax eggs and mix. Finally, mix in the oatmeal and oat flour. Pack the crust into a 9 inch springform cake pan and bake in the oven for 10 minutes. Remove, and set aside to cool.
While the crust is baking, blend the boiled cashews, powdered sugar, vegan cream cheese, creamer, pumpkin puree, cinnamon and vanilla together until creamy. Pour the filling over the cooled crust and refrigerate the pie for about 5 hours. Enjoy!!
2 Comments
Madeleine
Posted on: November 17, 2020Truly the best vegan dessert Ive ever made. The texture is very rich and creamy. Although it wasnt quite as firm as a non-vegan cheesecake and didnt stay too true to form, it was even more delicious. The pumpkin was super savory and not too overwhelming. Perfect dessert for any occasion. Totally a fave at Thanksgiving this year!
JillianGlenn
Posted on: November 17, 2020What a wonderful review! Thank you Madeleine!