Best 4 Pumpkin Cheesecake Vegan Recipes
Indulge in the delightful symphony of flavors with our extraordinary Vegan Pumpkin Cheesecake recipe. This delectable treat combines the comforting warmth of pumpkin with the creamy richness of a cheesecake, all while being entirely plant-based. Savor the perfect balance of sweet and savory as you embark on a culinary journey that caters to both your taste buds and your ethical values.
In this comprehensive guide, we'll take you through the process of creating this irresistible dessert, presenting a variety of recipes that offer unique twists on the classic. From a gluten-free option that caters to those with dietary restrictions to a luscious raw version that maintains the nutrients and freshness of its ingredients, we've got you covered. Additionally, discover a mouthwatering chocolate pumpkin cheesecake recipe that seamlessly merges two beloved flavors into one extraordinary confection.
Whether you're a seasoned baker or just starting out, our detailed instructions and helpful tips will ensure your success in creating this exceptional dessert. Impress your friends and family with a stunning centerpiece that showcases your culinary prowess and commitment to ethical eating. Get ready to delight in the harmony of flavors and textures as you embark on this delightful vegan pumpkin cheesecake adventure.
VEGAN PUMPKIN CHEESECAKE WITH GINGERSNAP PECAN CRUST
It takes a side-by-side comparison to prove that this cheesecake is vegan! It has a wonderful pumpkin flavor and a delightful texture. Your non-vegan guests will never suspect that it is dairy free!
Provided by SarahRosenkrantz
Categories Fruits and Vegetables Vegetables Squash
Time 7h40m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place gingersnaps and pecans in a food processor; blend into fine crumbs. Pour in margarine gradually, pulsing until crumbs are well combined. Cover the bottom of a 9-inch springform pan with about 1/2 inch of the crumbs. Pack down crumbs to form a crust.
- Place cream cheese, pumpkin, sugar, tofu, flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt in a food processor. Puree until very smooth. Pour into the crust.
- Bake in the preheated oven until cheesecake is set but still jiggles in the middle when gently tapped, 50 to 55 minutes. Let cool for 30 minutes. Cover and refrigerate to let flavors mingle, 6 hours to overnight.
Nutrition Facts : Calories 451.2 calories, Carbohydrate 47.2 g, Fat 27.5 g, Fiber 3.8 g, Protein 6.5 g, SaturatedFat 5.6 g, Sodium 520.6 mg, Sugar 27.7 g
PUMPKIN CHEESECAKE - VEGAN
Light and fluffy, yet rich and creamy. Perfect if your looking for a change from plain pumpkin pie for Thanksgiving. The rum extract adds a really nice flavor to this too. The brand of tofu cream cheese I prefer to use is Tofutti brand, the non-hydrogenated kind comes with a YELLOW lable, and is available in Whole Foods, or most well stocked supermarkets. Also, I like the technique of leaving the baked cheesecake in the oven to cool. There were NO CRACKS!! Basic recipe from The Vegetarian Meat and Potatoes Cookbook
Provided by Kozmic Blues
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Lightly oil an 8-inch springform pan or coat with nonstick spray.
- Place the crumbs directly into the pan, add the melted margarine and toss with fork to combine.
- Press the crumbs evenly against the bottom and side of the pan and set aside.
- Place the tofu cream cheese in a food processor and process until smooth. Add the pumpkin and process until blended.
- Add the sugar, rum extract, cinnamon, allspice, and nutmeg and process until well blended.
- Spread the filling evenly into the prepared crust.
- Bake for 45 minutes, or until firm.
- Turn off the oven and allow cheesecake to cool in the oven for 30 minutes to an hour without opening the oven door.
- Remove from oven and allow to cool completely at room temperature. Refrigerate for several hours before serving.
VEGAN PUMPKIN TOFU CHEESECAKE
Categories Fruit Dessert Bake Thanksgiving Quick & Easy Vegan
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 350 degrees. Process all ingredients in a food processor or blender until smooth and creamy. Pour into pie crust and bake for 45 to 50 minutes. Allow cheesecake to cool slightly, then refrigerate. Cheesecake will set more upon chilling.
VEGAN PUMPKIN CHEESECAKE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, raw cashews, graham cracker, coconut oil, silken tofu, unsweetened pumpkin puree, granulated sugar, cornstarch, pumpkin pie spice, vanilla extract, lemon juice, salt, non-dairy whipped cream
Provided by Rachel Gaewski
Categories Desserts
Yield 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F (180°C). Line a 10-inch (25-cm) springform pan with parchment paper and grease the sides with nonstick spray.
- Bring a small pot of water to a boil. Add the cashews and boil for 10 minutes, until fork-tender. Drain and set aside.
- Add the graham crackers to a food processor and pulse until they break down into crumbs. Pour in the coconut oil and pulse until combined. Transfer to a medium bowl and clean out the food processor.
- Add the cashews, tofu, pumpkin puree, sugar, cornstarch, pumpkin pie spice, vanilla extract, lemon juice, and salt to the food processor. Puree for 5-8 minutes, or until the mixture is completely smooth and not at all gritty.
- Add the graham cracker crumbs to the prepared pan. Use a flat-bottomed measuring cup to help pack the crust in an even layer.
- Using a spatula, spread the filling over the crust in an even layer.
- Bake for 20-25 minutes, until the cheesecake is set.
- Refrigerate uncovered for at least 4 hours, or overnight.
- Unmold the cheesecake, then slice and serve with non-dairy whipped cream.
- Enjoy!
Nutrition Facts : Calories 367 calories, Carbohydrate 37 grams, Fat 21 grams, Fiber 2 grams, Protein 9 grams, Sugar 18 grams
Tips:
- Use canned coconut milk: It's the best vegan substitute for cream cheese in this recipe, and it gives the cheesecake a rich and creamy texture.
- Don't overmix the batter: Overmixing can make the cheesecake tough, so mix just until the ingredients are combined.
- Bake the cheesecake in a water bath: This helps to prevent the cheesecake from cracking and also helps it to cook evenly.
- Chill the cheesecake for at least 4 hours before serving: This allows the cheesecake to set and firm up.
Conclusion:
This vegan pumpkin cheesecake is a delicious and festive dessert that is perfect for any occasion. It's made with a creamy coconut milk filling and a graham cracker crust, and it's topped with a swirl of pumpkin puree. The cheesecake is gluten-free and can be made dairy-free by using a vegan cream cheese alternative. With its rich flavor and creamy texture, this cheesecake is sure to be a hit with everyone who tries it.
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