Homemade Vegan Pumpkin Cheesecake
Ingredients
Crust
- 1 cup oats
- 1 cup dried figs/Medjool dates/dried apricot
- pinch of sea salt
- dash of water
Filling
- 2 cup raw cashews (soaked in water for 6 hrs or boiled for 10 minutes until soft)
- 1 (14oz) can chickpeas, drained and rinsed
- 2 Tbsps cashew/almond butter
- 1 tsp vanilla extract/powder
- 1/2 cup maple syrup
- 3 Tbsps lemon juice
- zest of 2 lemons (optional but gives it that nice tangy aftertaste)
- 2 Tbsp apple cider vinegar
- 1 can (400ml) full-fat coconut milk
- 2 Tbsps corn starch
- 1.5 cups pumpkin puree
- 1 tsp ground cinnamon
Preparation
Process the oats until they become flour-like, then add the rest of the crust ingredients and pulse until you have a sticky dough.
In a lined tin, use your fingers and a bit of water to evenly press the crust down and put it in the fridge to chill.
Prepare the filling by adding all ingredients except the pumpkin puree and cinnamon to the blender and mixing on medium/high speed until smooth.
Pour half of the filling over the crust and spread evenly to have a smooth surface. Place in the freezer for 15 minutes to set.
Add the pumpkin puree and cinnamon to the remaining filling and blend until smooth. Spoon it on top of the first cheesecake layer, spread evenly, and bake at 175°C/350°F for 45-50 minutes.
Once done, take it out, let it cool down, and store in the fridge for 6 hours or overnight before cutting.
