This Vegan Pumpkin Cheesecake is so delicious, rich and creamy, the perfect dessert for your holiday table this fall. It’s a definite crowd pleaser!
I am so happy to team up with the Immaculate baking company, to share my Thanksgiving dessert. I love this brand because they have a great line of wholesome products, many of which are certified organic, or gluten-free.
When I think of Thanksgiving, three words come to mind- Fun, Food, and Friendship. Thanksgiving is my favorite time of year for many reasons:
- My birthday is the week before, so I have a lot of things to be thankful for!
- I get to spend quality time with family and friends.
- I get to prepare delicious dishes that I reserve for special occasions, like this yummy Vegan Pumpkin Cheesecake recipe!
I bought Immaculate Baking company’s gluten-free sugar cookie mix and I was amazed at how delicious and spot on the cookies was in taste and texture. I knew I had to include them in my holiday recipes!
I wanted a change from the traditional pumpkin pie. Instead, I wanted a more decadent dish that was creamy smooth and one that was eye-catching. I am beyond excited to introduce to you this Awesome Company and their amazing line of products,
How To Make Vegan Pumpkin Cheesecake
I first made a batch of cookies, because I wanted to use them as the crust. These cookies tasted so good, I decided to use half of them for my crust so we could enjoy the other half! That’s such a win-win situation!
I then added a creamy ‘cheesecake’ layer followed by a pumpkin layer. The results were exceptionally great, My hubby and my guests who are here for the weekend were very impressed. One of my guests said it wasn’t too sweet and that it was very flavorful.
I’m such a fan of pumpkin! As a matter of fact, I like to use different varieties of pumpkin as well. My Jamaican Pumpkin Soup (Pureed) is also great.
Note; If you can’t find the sugar cookies, substitute with a gingersnap crust or Graham cracker crust:
Gingersnap Crust – 2 cups of gingersnap cookie crumbs (about 32 cookies) and 1/4 cup non-dairy butter melted (Earth Balance).
Graham Cracker Crust -1 1/2 cups Graham crackers process in a food processor (about 12) – 1/4 cup sugar- 5 tablespoons non-dairy butter melted (Earth Balance).
- Energy: 300 kcal / 1254 kJ
- Fat: 15 g
- Protein: 3 g
- Carbs: 34 g
- Preparation: 20 min
- Cooking: 15 min
- Ready in: 1 h 10 min
- For: 16 Servings
- 1/2 cup pumpkin puree
- 2 tablespoons ground flaxseeds
- 2 teaspoons vanilla
- 1 package classic sugar cookie mix
- 1 cup cashews, soaked for at least one hour
- 1 cup coconut cream
- 1/4 cup maple syrup
- 3 tablespoons coconut oil
- 2 teaspoon lemon juice
- 1 teaspoon vanilla
- 1 cup cashews
- 1 cup pumpkin puree
- 1/4 cup coconut milk
- 1/4 cup maple syrup
- 3 tablespoons coconut palm sugar
- 2 tablespoons coconut oil
- 1 teaspoon vanilla
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
Coconut Whipped Cream
To Make Pumpkin Cookies
- Preheat oven 350 degrees F.
- Line baking sheet with parchment.
- In a medium bowl, mix pumpkin puree, flaxseeds and vanilla.
- Stir in sugar cookies mix and mix until fully combined.
- Spoon dough onto cookie sheet, 2 inches apart. Bake for 15 minutes or until golden brown. Makes 18 cookies.
To Make Cookie Crust 1
- Cool until able to handle, about 8 minutes. Crumble half of the cookies and press the base of a 9-inch spring-form pan, using the palm of your hand. Set aside.
To Make White Layer
- Rinse cashew, drain and place into a high-speed blender with the remaining ingredients.
- Process until smooth. Pour mixture on top of cookie crust. Tap spring-form pan to release air bubbles.
- Transfer pan to a freezer until pumpkin layer is ready.
To Make Pumpkin Layer
- Rinse and drain cashews and place in a high-speed blender with all the remaining ingredients until smooth and creamy.
- Pour the pumpkin mixture over the cheesecake layer. Transfer spring-form pan into the freezer and freeze for about 5 hours.
- To serve, thaw 30 minutes before serving. Garnish with coconut whipped cream and sprinkle coconut flakes on top.
To Make Coconut Whipped Cream
- Place canned coconut milk in the refrigerator over night in an upright position.
- The following day, open the can and scoop out the thickened coconut cream into a mixing bowl, being careful not to scoop out the liquid below.
- Reserve liquid for curries, stews, soups or smoothies.
- Add maple syrup and vanilla. Using a hand mixer, process whip cream until light and fluffy, about 20 seconds.
- Place in refrigerator for 20 minutes to firm up if it is too soft.
- This whipped cream is pipeable as seen in photos above!
Soak cashews overnight to speed up the process.
Coconut cream can be purchased at health food stores or online. Make sure you get one without added sweeteners.