Vegan Pumpkin Cheesecake
You will need some kind of blending device to make this recipe. A high power blender should work fine, but I used my Cuisinart Food Processor. I have the 7-cup size, but if you are going to buy a new food processor, I would suggest getting the 9 or 11 cup size. It does cost more, but I often come close to overflowing my food processor. But I was able to make this recipe with what I currently have.
*Costs listed are my personal costs, they will differ upon availability, location, brands, and sales.
Vegan Pumpkin Cheesecake
- 1 cup graham cracker crumbs $1.40
- 1/3 cup vegan butter, melted $0.65
- ¼ cup granulated sugar $0.08
- 1 cup raw cashews, soaked overnight $5.00
- 2 tbsp lemon juice $0.15
- ¾ cup pumpkin puree $0.50
- 1 lb silken tofu, drained if necessary $2.50
- 2/3 cup granulated sugar $0.21
- 1 tsp vanilla extract $0.45
- 2 tsp pumpkin spice $0.50
- 1 ½ tsp baking powder $0.30
- ½ tsp cinnamon $0.15
- ¼ tsp salt $0.01
Coconut Whipped Cream
- 13.66 oz can coconut cream, chilled at least overnight (Thai Kitchen is my favorite) $3.20
- 1/3 cup powdered sugar $0.25
- ¼ tsp vanilla extract $0.12
- Additional Toppings
- ¼ cup pecans $1.00
Total Cost: $16.47
Cost per serving: $2.06
- Combine all crust ingredients and blend in a food processor. Once uniform texture is achieved, press into a spring-form pan and cook at 350 F for 10 minutes.
- Blend soaked cashews with lemon juice until you get it as smooth as possible. It’s fine if there is still some texture to it like in the picture above.
- Add the pumpkin puree and blend until combined.
- Add the silken tofu and blend until combined.
- Add the sugar, pumpkin spice, cinnamon, salt, baking powder, and vanilla extract. Blend once more until the mixture is smooth.
- Add the filling to the crust and bake at 350 F for 1 hour. Make sure to place a pan of water in the oven while you bake the cheesecake. This will prevent excessive cracking. As you could see, there was still some cracking, but not much.
- Remove from oven and let cool to room temperature. Then, chill in the refrigerator for at least five hours, but it will be best if chilled overnight. It’s ready to be served with your desired toppings. I highly suggest homemade coconut whip cream, the directions are below.
Coconut Whip Cream
- Pour the entire can of chilled coconut cream into a bowl. I used a stand mixer to beat the cream, but an electric beater should work just fine. Beat the cream on medium speed for 2 minutes. Increase speed to high and beat until light and fluffy.
- Add the powdered sugar and vanilla extract and beat until well combined. Keep stored in the refrigerator. If serving later, I would suggest re-whipping the cream for best results.
If you end up making this recipe, don’t forget to tag me on Instagram @emilymeansy