Vegan Pumpkin Cheesecake with Coconut Whip
Serves: 6
Prep Time: 30 minutes | Bake Time: 43 minutes | Passive Time: 2.5 hours
Directions
- First, prepare the cashews. In a bowl, cover the cashews in water and soak them overnight or if you are short on time, soak them in very hot water for at least 30 minutes.
- Preheat the oven to 350ºF.
- Combine all the crust ingredients together in a bowl and stir to combine. The crust batter should be crumbly in texture but still stick together.
- Lightly grease (with coconut oil) an 8” springform pan. Add the crust to the pan, pressing it firmly into the bottom of the pan. Option to press some of the crust mixture up the sides of the pan.
- Bake in the oven for 8 minutes.
- Prepare the filling while the crust is baking.
- Drain the water from the cashews and place the cashews in a high-speed blender. Add the rest of the filling ingredients. Blend the filling mixture until it is thick, but extremely smooth. If you have trouble blending, use a tamper or add a splash more of soy milk.
- When the crust is done remove it from the oven and lower the oven temperature to 325ºF. Let the crust cool for a few minutes on the counter, then add the filling to the pan. Place back in the oven for 35 minutes.
- When the cheesecake is done, the filling should look a little jiggily in the centre but it won’t be runny at all.
- Turn off the oven and leave the cheesecake in the oven with the door opened halfway for 1 hour. Then transfer it to the fridge for at least 1 hour (longer than that is fine). Leave it in the fridge until you are ready to serve it. Top the cheesecake with coconut whip.
- Store in the fridge.
Robin is the creator of the blog Greens, Eggs and Yams. Her passion is creating vegan and gluten-free foods that don’t compromise on taste. She loves being in the kitchen, creating recipes that everybody can enjoy!
IG: @greenseggsandyams
