Vegan Pumpkin Cheesecake (WFPB)
Naturally gluten, oil, and refined sugar free.
Equipment
- 9 in. springform pan
Ingredients
Crust
- 1 1/4 cup pitted medjool dates soaked in warm water for at least 10 minutes
- 1 1/4 cup raw walnuts
- 3/4 cup rolled oats
Cheesecake Filling
- 2 cup unsweetened plain coconut yogurt
- 1 1/2 cup raw sunflower seeds soaked in boiling water for at least 10 minutes
- 3/4 cup pure maple syrup
- 2 1/2 Tbsp lemon juice
- 4 flax eggs 4 Tbsp flax + 8 Tbsp water
- 1 1/2 Tbsp vanilla extract
- 1 tsp cinnamon
Pumpkin Spice Filling
- 1 15 oz. can organic pupmkin puree canned
- 1/2 cup pure maple syrup
- 2 flax eggs 2 Tbsp flax + 4 Tbsp water
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 tsp cinnamon
Instructions
- Preheat oven to 350° F. In a small bowl, mix 4 Tbsp of ground flax with 8 Tbsp water. In another small bowl, mix 2 Tbsp of ground flax with 4 Tbsp water. Set both small bowls in the fridge for at least 10 minutes, until the consistency becomes thick and egg-like.
- Soak dates in warm water for at least 10 minutes to soften. Soak raw sunflower seeds in boiling water for at least 10 minutes to soften.
- Add dates (without the soaking water) to food processer or high speed blender and pulse to a chunky paste. Add walnuts and oats and pulse to loosely combine. Press mixture into the bottom and slighly up the sides of a 9 in. springform pan and bake 10-12 minutes until golden brown.
- Add all cheesecake filling ingredients (minus the sunflower seeds) into a food processer or high-speed blender and mix until smooth. Add in the sunflower seeds (without the soaking water) 1/2 cup at a time, mixing until smooth. Pour cheesecake filling into a large bowl and set aside.
- In a separate large bowl, mix all pumpkin filling ingredients until well-combined.
- Alternate spoonfuls of cheesecake and pumpkin filling onto the crust. This will create the swirl effect when finished.
- Use a butter knife to "swirl" the top layer of the cheesecake together. This does not have to be perfect!
- Bake cheesecake at 350° for 1 hr. 45 minutes, or until inserting a toothpick into the center comes out clean.
- For best results, cover cheesecake and allow it to cool in the fridge overnight. This will ensure cheesecake is served at the right temperature and consistency.
- Optional: Serve with vegan whipped cream. Enjoy!