I’ve gone from staunch no bake cheesecake hater to an absolute lover!
This No Bake Pumpkin Cheesecake is not any exception!
Completely creamy, completely pumpkin and guess what?
It truly tastes like cheesecake!
In contrast to most no bake recipes I’ve tried which depart me feeling like I ate a creamy cashew nut cream dessert and never a cheesecake!
Which is why you see an addition of vegan cream cheese in my recipes
Gingersnap cookies for garnish are elective
However since I already needed to make them for the crust, Why Not!?
Additionally, gingersnap cookies are all the time my crust of alternative on the subject of pumpkin cheesecakes, however in fact you need to use no matter cookie crust you favor
WATCH THE YOUTUBE VIDEO FOR HOW TO MAKE NO BAKE PUMPKIN CHEESECAKE
Notes for Success:
Please don’t freeze this cheesecake, it is going to change the feel of it drastically from creamy to dry and crumbly and it’ll seep moisture
Since this can be a no bake cheesecake you might be free to make use of no matter vegan cream cheese model you’re keen on essentially the most.
You’ll discover the recipe lists 12-14 ounces of vegan cream cheese which isn’t a precise
Since 2 packages of Violife cream cheese is 14 ounces however different manufacturers range in amount I’ve used a variety of 12 – 14 ounces on this recipe with no issues
Moreover when I didn’t have sufficient vegan cream cheese I substituted tofu!
Vegan Lactic acid offers it that genuine tang that cheesecakes are identified for
In the event you can not get vegan lactic acid you possibly can add 2 teaspoons of apple cider vinegar as a substitute
Agar just isn’t 100% crucial if you happen to wouldn’t have it or don’t need to purchase it. You possibly can merely add 1 extra tablespoon of cornstarch to the custard portion of the recipe
Nonetheless if you happen to do use the agar make sure you know what power you might be utilizing, as even a pinch an excessive amount of might be the distinction between creamy scrumptious and rubbery inedible!
I usually use 900 power in my recipes SPECIFICALLY THIS BRAND BY Landor Buying and selling Co *not sponsored
With cashew primarily based desserts it’s actually vital to have a excessive pace blender to get the cashew cream extremely easy.
A meals processor does an “okay” job simply not as nice as the facility of a blender
Final, if you wish to add the pumpkin buttercream decor like I did, merely combine 1 cup of your favourite buttercream recipe with about ¼ cup of canned pumpkin and a few pumpkin pie spice
For extra of the most effective vegan pumpkin recipes click on the hyperlinks under!
Yield: serves 12 ppl
No Bake Pumpkin Cheesecake
Prep Time
quarter-hour
Cook dinner Time
quarter-hour
Whole Time
half-hour
Components
For the Pumpkin Cheesecake
- Uncooked Cashews 1 cup (170g)
- Plant Milk (355ml)
- Mild Brown Sugar ¾ cup (150g)
- Cornstarch 4 Tablespoons (32g)
- Agar Powder ½ teaspoon *see notes
- Pumpkin Pie Spice 2 teaspoons
- Canned Pumpkin 1¼ cup (300g)
- Vegan Cream Cheese 12oz or 14oz *see notes
- Vegan Lactic Acid 2 teaspoons *see notes
- Vanilla Extract 1 teaspoon (5ml)
Directions
- First you’ll have to soak your cashews over night time or do a fast soak technique by bringing them to a boil in a small sauce pot with simply sufficient water to cowl them, then allow them to sit within the sizzling water for half-hour, drain and use in your recipe straight away.
- Put together the gingersnap cookie recipe in keeping with the directions on that recipe publish
- In a meals processor crush up about 4-5 of the baked massive sized (2ounce cookies) to wonderful crumbs and add the two tablespoons of melted vegan butter and processor till it resembles moist sand
- Press this firmly into the underside of a spring type pan that has been lined with an acetate cake strip for straightforward removing of the no bake cheesecake
- Refrigerate or freeze when you put together the pumpkin cheesecake batter
- First make the custard portion by combing the cornstarch, agar, sugar and spices collectively in a medium sauce pot and whisk to mix properly.
- Add the plant milk and convey to a boil over medium to excessive warmth whereas whisking consistently
- As soon as it boils switch it to a excessive pace blender or a meals processor together with the soaked and drained cashews and puree easy
- Then add the vegan lactic acid, vanilla extract & pumpkin and puree once more to a easy batter
- Pour over the ready crust and refrigerate in a single day to set *don’t freeze
Notes
Pumpkin Cheesecake should be stored refrigerated and can keep recent for as much as 10 days
Don’t freeze as a result of the feel will change severely. It can turn into dry & separate & weep moisture
