I have been making a vegan pumpkin cheesecake for years now, and it’s always a big hit even with non-vegans. This year I used my home-canned butternut squash for the “pumpkin”, and adapted the recipe to individual bites as well, so you’ll find the recipes for both the full-sized cheesecake and the individual bite versions below.
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- Fine Mesh Strainer
- Cuisinart food processor (similar)
- 9″ Springform pan (similar)
- OXO medium cookie scoop
- OXO large cookie scoop
Vegan Pumpkin Cheesecake
Ingredients
- Crust:
- 1/2 c rolled oats
- 1/2 c 1-1 gluten free baking flour
- 1/4 c sugar
- 1/4 t baking powder
- 1/4 t salt
- 1/4 c vegan butter (stick form)
- 1/4 t vanilla extract
- 1/2 c pumpkin or butternut puree (plus additional for swirl)
- 8 oz vegan cream cheese
- 24 oz plain vegan yogurt
- 1 c sugar
- 1/4 c tapioca starch
- 1/2 t pumpkin pie spice
- 1 t vanilla extract
Filling:
Directions
- To make the crust: Combine dry crust ingredients in a food processor and blend until the oats are broken up. Add the butter and vanilla and process until the butter is broken up and the mixture looks like sand.
- Press into a greased 9″ springform pan. Bake the crust at 350F for 10 minutes.
- Add all filling ingredients to the food processor bowl and process until smooth, scraping down the bowl as needed.
- Pour the filling over the crust. Tap the pan on the counter to release air bubbles and smooth the top of the cheesecake. If desired, drop additional spoonfuls of pumpkin puree around the top of the cheesecake, and use a spatula to swirl it into the filling.
- Place a pan with 1 inch of water on the bottom rack of your oven (still at 350F), and add your cheesecake on the center rack. Bake for 45-60 minutes, or until the outside is set, but the inside is still jiggly, then turn off the heat and leave the cheesecake in the oven for an additional 30 minutes. Remove from the oven and let cool to room temperature on the counter. Refrigerate overnight before serving.
If you don’t have a food processor, use oat flour instead of rolled oats to make the crust by hand, and use a blender for the filling.
From PlantcraftedPantry.com
Vegan Pumpkin Cheesecake Bites
Ingredients
- Crust:
- 1/2 c rolled oats
- 1/2 c 1-1 gluten free baking flour
- 1/4 c sugar
- 1/4 t baking powder
- 1/4 t salt
- 1/4 c vegan butter (stick form)
- 1/4 t vanilla extract
- 1/2 c pumpkin or butternut puree
- 4 oz vegan cream cheese
- 1 c plain vegan yogurt
- 1/3 c sugar
- 1 T tapioca starch
- 1/4 t pumpkin pie spice
- 1/2 t vanilla extract
Filling:
Directions
- To make the crust: Combine dry crust ingredients in a food processor and blend until the oats are broken up. Add the butter and vanilla and process until the butter is broken up and the mixture looks like sand.
- Line a muffin tin with cupcake liners. Add about 1.5 tablespoons of the crust mixture to each liner, and press down using a small cup. Bake the crusts at 350F for 5 minutes.
- Add all filling ingredients to the food processor bowl and process until smooth, scraping down the bowl as needed.
- Place 3 tablespoons of filling mixture into each cupcake liner on top of the crusts. Tap the pan on the counter to release air bubbles and smooth the tops of the cheesecakes.
- Bake for 15 minutes at 350F, then turn off the heat and leave the pan in the oven for an additional 15 minutes. Remove from the oven and let cool to room temperature on the counter. Refrigerate overnight before serving.
If you don’t have a food processor, use oat flour instead of rolled oats to make the crust by hand, and use a blender for the filling.
From PlantcraftedPantry.com
Plantcrafted Pantry 