Delicious and healthy vegan pumpkin cheesecake with a silky-smooth texture. It is low-glycemic, gluten-free, oil-free and refined sugar free.
It was my mother-in-law’s birthday and I planned to bake my Tofu Cheesecake with Purple Yams. However, as you might have noticed, I’m totally into everything with pumpkin at the moment. So, I created a totally new recipe – vegan pumpkin cheesecake with silken tofu.
As many times before, I was afraid I’d need to give the recipe at least several tries before a satisfactory outcome. However, my concerns were unfounded. Instead, when I took the first slice of my vegan pumpkin cheesecake, I was pleasantly surprised as the silky-smooth texture was just perfect.
Now, I’d strongly recommend pairing this vegan pumpkin cheesecake with my healthy chocolate sauce, as it really is a match made in heaven.
As you already might know, I’m not into overly sweet things. Therefore, also my vegan pumpkin cheesecake is only mildly sweet. So, feel free to add more sweetener, if you need to. Actually, I’d add a bit more myself, if I had the cheesecake plain, i.e. without the chocolate sauce. However, with the sauce the combination of tastes is ideal.
Needless to say, this vegan pumpkin cheesecake is made of whole plant foods. The only exception is a small amount of low-glycemic sweetener, in this case xylitol or erythritol.
Firstly, silken tofu and pumpkin puree are the main ingredients in this recipe.
Next, I thicken the batter using psyllium husks and raw buckwheat flour.
The sweetness comes from mesquite powder and xylitol. Feel free to add more of the latter if you are a big sweet tooth.
And finally, some Himalayan salt to balance the flavours, a bit of cinnamon and turmeric, and peanut butter for heartiness. The turmeric mainly enhances the colour of the cheesecake.
The crust is made of walnuts, rolled oats, carob powder, plant milk and some Himalayan salt.
To be honest, my vegan pumpkin cheesecake is not something you could mindlessly munch on. It’s still a cheesecake! The reason is that it is not a low-fat food. In fact, half of its calories come from fat. However, pair it with low-fat dinner with no added oils or other high-fat foods (tofu, nuts, seeds, avocados or olives) and your total numbers would be balanced. See tips on my vegan pumpkin cheesecake below for leaner version.
To sum it all up, my vegan pumpkin cheesecake recipe is plant-based, oil-free, refined sugar free, gluten-free and suitable on vegan Candida diet (except on cleanse).
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My vegan pumpkin cheesecake recipe is plant-based, oil-free, refined sugar free, gluten-free and suitable on vegan Candida diet (except on cleanse).
- ½ cup (50g, 1.8oz) walnuts
- ½ cup (40g, 1.4oz) jumbo oats or rolled oats
- Pinch of Himalayan salt
- ½ tsp. date sugar or birch xylitol
- 1 tbsp. carob powder
- 1 ½ tbsp. unsweetened plant milk
- 1 ½ cup (about 400g, 14oz) additive-free pumpkin puree (see tips)
- 400g (14oz) silken tofu
- ¼ tsp. Himalayan salt
- 2 tsps. cinnamon
- ½–1 tsp. turmeric (see tips)
- 1 tbsp. mesquite powder (see tips)
- 3 tbsps. date sugar or birch xylitol
- 1 tbsp. (20g, 0.7oz) additive-free peanut butter
- 2 tbsps. buckwheat flour (unroasted)
- 2 tbsps. psyllium husks or 12g, 0.4oz psyllium powder
- First, process walnuts with a pinch of salt until fine crumbs. Then, add the remaining crust ingredients and process again until the batter sticks together when squeezed between fingers.
- Next, press the crust batter into 6” (15 cm) or 6.3” (16 cm) spring form cake tin lined with parchment paper and bake at 190°C (375°F) for 10 minutes. Remove from oven and let cool.
- To make the filling, combine all ingredients in a bowl and process with immersion blender until smooth. You may also use regular blender.
- Now, pour filling onto crust, smooth it out with spatula or spoon and bake at 175°C (350°F) for 50 minutes. Let cool completely before serving.
One slice has 6.9 GL points.
- Method: Baking
- Serving Size: ⅛ of the cake
- Calories: 158 kcal
- Sodium: 97.2mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 14.8g
- Fiber: 5.5g
- Protein: 5.5g
Keywords: vegan pumpkin cheesecake
Tips on my vegan pumpkin cheesecake:
- The cake is absolutely amazing with my Healthy Chocolate Sauce.
- Check my Pumpkin Muffins Recipe for directions on how to make homemade pumpkin puree.
- If you don’t have mesquite powder, add 1 more teaspoon of sweetener.
- Now, the sweetness of this cake greatly depends on your pumpkin. For example, should you use a very mild/light variety, you might need to add more sweetener. I usually go for butternut squash, which is the sweetest and creamiest.
- Should your turmeric have very strong flavour, add only half a teaspoon.
- It’s important that you measure level tablespoons of flour and psyllium husks. Otherwise the cake will be too firm.
- Finally, ditch peanut butter and/or make the cheesecake crustless to have a leaner version.
Disclaimer: the recipe and tips contain links to products that I recommend and that meet my requirements.