Vegan Pumpkin Pie Cheesecake
A glorious vegan baked cheese cake with all the yummy flavours of pumpkin spice, plus a delicious toffee sauce!
Servings: 8
Calories: 460kcal
Ingredients
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 teaspoon salt
- 20 g milled linseed/flaxseed
- 40 g coconut oil melted
For the Filling
- 180 g cashews soaked in hot water for an hour, then drained
- 100 g coconut milk full fat from a tin
- 4 tablespoon arrowroot starch / cornstarch / tapioca starch
- 300 g silken tofu 1 standard pack
- 90 g coconut palm sugar
- 200 g pumpkin puree around half a tin/can
- 2 tablespoon melted coconut oil
- 2 teaspoon ground nutmeg
- 4 teaspoon cinnamon
- 4 teaspoon ground ginger
- 2 teaspoon allspice
For the Toffee Sauce Drizzle
- 100 g coconut palm sugar / brown sugar
- 400 ml full fat coconut milk 1 tin/can
Instructions
For the Crust
- Pre-heat the oven to 180°C / 350°F / Gas Mark 4.
- Make the crust by blending together all dry ingredients. You want a bread crumb consistency.
- Once blended, add the melted coconut oil.
- Press the crust into pre-greased small ramekins or one larger springform tin. Try to use ones with a removable base.
- Bake the crust in the oven for 7 minutes. Once done, leave out to cool.
For the Cheesecake Filling
- Keep oven at 180°C / 350°F / Gas Mark 4.
- To make the filling, blend all filling ingredients until smooth.
- Pour filling mix over the crusts and smooth out.
- Bake the cheesecakes in the oven for around 25-30 minutes, until the tops are 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). One larger will may need 35 minutes.
- To serve, drizzle with ample toffee sauce!
To Make the Toffee Drizzle
- Place the sugar and coconut milk in a heavy-based saucepan. Stirring or whisking continuously, bring the sauce to the boil on a medium heat. Once boiled, turn down the heat.
- 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.
- Once it is cooled, it can be stored in an airtight container or jar in the fridge (if it doesn’t get eaten immediately!). If reheating, you can add a little vegan milk to help soften it.
Nutrition
Calories: 460kcal | Carbohydrates: 49g | Protein: 10g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 214mg | Potassium: 425mg | Fiber: 5g | Sugar: 26g | Vitamin A: 3897IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 4mg