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Vegan Pumpkin Cheesecake with Silken Tofu

Vegan Pumpkin Cheesecake Recipe


  • Author: Nele Liivlaid
  • Cook Time: 60 minutes
  • Total Time: 1 hour
  • Yield: 8 slices 1x

Description

My vegan pumpkin cheesecake recipe is plant-based, oil-free, refined sugar free, gluten-free and suitable on vegan Candida diet (except on cleanse).


Ingredients

Scale

CRUST

FILLING


Instructions

  1. 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.
  2. 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.
  3. To make the filling, combine all ingredients in a bowl and process with immersion blender until smooth. You may also use regular blender.
  4. 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.

Notes

One slice has 6.9 GL points.

  • Method: Baking

Nutrition

  • 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

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