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Vegan Pumpkin Pie Cheesecake

Vegan Pumpkin Pie Cheesecake

  • Author: romylondonuk
  • Prep Time: 30
  • Cook Time: 20
  • Total Time: 50 minutes
  • Category: Cake
  • Cuisine: Vegan

Description

Vegan Pumpkin Pie Cheesecake – with a delicious vegan pie crust and creamy pumpkin cheesecake filling. Purely addictive!


Scale

Ingredients

The ingredients listed below are sufficient for a 9 inch tin.

For the pie crust:

  • 200g plain flour
  • 60ml water or plant milk
  • 1 tsp coconut sugar
  • 1/4 tsp salt
  • 115g vegetable shortening (I used Trex)

For the cheesecake filling:

  • 100g cashews, soaked for at least 4-6 hours or boiled in water for at least 20 minutes
  • 300g pumpkin puree (homemade or store-bought)
  • 85g maple syrup
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp ginger powder
  • 1/4 tsp salt
  • 1/4 tsp cardamom powder
  • 1/8 tsp ground cloves
  • 1/2 tsp lemon zest
  • 150ml plant milk
  • 1 tsp Agar Agar powder

Vegan Pumpkin Pie Cheesecake


Instructions

  1. To create the pie crust combine all ingredients in a Magimix with dough insert. Alternatively you can mix the ingredients by hand using a hand pastry blender until the dough forms a firm ball.  Cover the dough in cling film or parchment and place it in the fridge for 15-20 minutes.
  2. In the meantime prepare your cheesecake filling by boiling 100g cashews in a little water for 15-20 minutes or until soft. You can also soak the cashews for 4-6 hours beforehand, but if you’re short in time the boiling method works just perfectly fine.
  3. Remove the dough from the fridge, it should be nice and firm. Without holding it in your hands for too long, place it in between 2 sheets of non-stick baking parchment. Using a rolling pin, roll out the pastry dough to around 0.5 cm thickness.
  4. Carefully place the pastry sheet into a greased pie tin, cutting off any excess dough – you can use this for your pastry decoration and get creative!
  5. Pierce the dough about 4-5 times with a fork, then place a parchment sheet on the top to cover it. Fill in your baking beans (you can also use dried legumes or rice!) and bake on 180C for 15-20 minutes.
  6. For the cheesecake filling, combine all ingredients in a blender – leaving the 150ml plant milk and Agar Agar aside.
  7. Remove your pastry crust from the oven once golden, removing the baking beans and parchment. Set aside until your cheesecake filling is ready.
  8. In a small saucepan, bring the 150ml plant milk and Agar Agar powder to a light bubble whilst continuously whisking.
  9. The next steps have to happen quickly: Take the Agar mix off the heat and pour it straight into the blender with your cheesecake mix. Blend instantly until fully mixed, then pour into your pie crust immediately.
  10. Smooth out the top of your cheesecake and place in the fridge for at least 30 minutes before decorating and serving.

Notes

I love to serve this Vegan Pumpkin Pie Cheesecake with homemade pumpkin spice granola (recipe coming soon!) and a simple & delicious salted caramel drizzle.

Keywords: pumpkin pie, vegan pumpkin pie, pumpkin cheesecake, vegan pumpkin pie cheesecake, pumpkin pie cheesecake


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