5 from 1 vote
Pumpkin Spiced Vegan Cheesecake with Toffee Sauce drizzling over
Vegan Pumpkin Cheesecake with Toffee Sauce
Prep Time
45 mins
Cook Time
30 mins
Total Time
1 hr 15 mins

A glorious vegan baked cheese cake with all the yummy flavours of pumpkin spice, plus a delicious toffee sauce! 

Course: Dessert
Cuisine: Vegan
Servings: 6
Author: Louise-Claire Cayzer
For the Crust
  • 60 g oats use gluten free if desired
  • 65 g mixed nuts mix of almonds, walnuts, pecans and brazil nuts
  • 25 g coconut palm sugar / caster sugar
  • ½ tsp salt
  • 20 g milled linseed
  • 40 g coconut oil melted
For the Filling
  • 1.5 cups 180g cashews (soaked in hot water for an hour, then drained)
  • 100 g coconut milk full fat from a tin
  • 4 tbsp arrowroot starch / cornstarch / tapioca starch
  • 1 pack 300g silken tofu silken tofu usually comes in a tetra pack
  • 90 g coconut palm sugar
  • 200 g pumpkin puree around half a tin
  • 2 tbsp melted coconut oil
  • 2 tsp ground nutmeg
  • 4 tsp cinnamon
  • 4 tsp ground ginger
  • 2 tsp allspice
For the Toffee Sauce Drizzle
  • 150 coconut palm sugar / brown sugar
  • tin full fat coconut milk 400ml
For the Crust
  1. Make the crust by blending together all dry ingredients. You want a bread crumb consistency

  2. Once blended, add the melted coconut oil.
  3. Press the crust into pre-greased small or large pie tins. Try and use ones with a removable base.

  4. Bake the crust in the oven for 7 minutes. Once done, leave out to cool.

For the Cheesecake Filling
  1. To make the filling, blend all filling ingredients until smooth.
  2. Pour filling mix over the crusts and smooth out. 

  3. Bake cheesecakes in oven for around 25-30 minutes, until top of cheesecake is firm. You may need to adjust the timing depending on how small the cheesecake ramekins are (the smaller the size, the less time the cheesecakes will need to cook).

  4. To serve, drizzle with ample toffee sauce!
To Make the Toffee Drizzle
  1. Place sugar and coconut milk in a heavy-based saucepan. Stirring or whisking continuously, bring to the boil on a medium heat. Once boiled, turn down the heat.

  2. Let the sugar and coconut milk thicken on this low heat, stirring or whisking as much as possible. This may take around 10-15 minutes. It will be ready when it is a caramel consistency. If you want it to be thicker, boil for longer to let more liquid evaporate.

  3. Once it is cooled, it can be stored in an airtight container or jar in the fridge (if it doesn’t get eaten immediately!).