Sweet Autumn 🍂🍁 with my vegan No-Bake Pumpkin Cheesecake. 🎃🥧 Free from refined sugar, low carb and gluten free. A healthy vitamin bomb! It’s easy to prepare and doesn’t have to be baked! The great thing about pumpkin is that it can be used for both salty and sweet dishes. I always make my own pumpkin puree and can then divide the quantity up for myself, either for soups or desserts. It can be kept in the fridge for 3 days and in the freezer for 6 months. So you can prepare pumpkin puree well for stock. For my pumpkin puree I am using the hokkaido or butternut and cook them with a little oil and salt in the oven, because the puree becomes so much more aromatic than if you prepare it in water. Here comes my recipe for the no-bake vegan pumpkin cheesecake.
Raw Vegan Pumpkin Cheesecake
- 120 gr. Almonds
- 50 gr. Pecan Nuts
- 12 pcs. Dates
- 1 Pinch Salt
- 1 Tsp. Ground Cinnamon
- 70 gr. Melted Coconut Oil
- 50 gr. Wholemeal oat flakes
- 2 Tbsp. Wholemeal Quinoa Pops
- 1-2 Tbsp. Water Just if the dough is too dry
- 200-250 gr. Pumpkin Puree
- 200 ml Coconut Milk Light
- 1 Pinch Salt
- 1 Tsp. Agar-Agar
- 1 Tsp. Tapioca or Corn Starch
- 1 Pinch Ground Nutmeg
- 1 Small Pack Vanilla Sugar
- 5 Tbsp. Coconut Blossom Sugar
- Some Oranges slices
- Chopped pistachios
- Wholemeal Quinoa Pops
For the tart crust put the nuts, dates, wholemeal oatmeal flour, coconut oil, cinnamon, salt into a food processor and mix everything together until a moist dough is formed. If it is still too dry, you can add 1-2 tablespoons of water.
Finally add the quinoa pops and mix again briefly.
Put the bottom into a tart mould and press it down nicely.
Let it rest in the fridge while making the pumpkin filling.
For the filling slowly heat in a pan the pumpkin puree together with the coconut milk.
Add agar agar, tapioka starch, salt, coconut blossom sugar, vanilla sugar, ground nutmeg and simmer on low heat until you have a thick consistency.
Now place the filling on the bottom and cool in the fridge for about 1-2 hour until the no-bake cake is firm.
You can take whatever you want regarding the decoration. I took orange slices, chopped pistachios and wholemeal quinoa pops.
I hope you enjoyed the recipe & I look forward to your comments on my raw vegan pumpkin cheesecake and let me know how your version of this recipe has become!
♡ Gloria Corazon Sommer
P.S. made my recipe? Mark your post with @corazonfood or #corazonfood on Instagram!