Vegan Pumpkin Cheesecake (Nut Free)

Are you tired of pumpkin yet? I’m not! Hehe! I’ve been playing and playing with pumpkin but I still enjoy each and every treat.

Last week I received three emails from different people asking for alternatives for the cashews in my pumpkin chocolate swirl cheesecake. Children must be becoming allergic to them or something? Two of the gals said their kids can’t have them. So I decided to come up with a nut free pumpkin cheesecake! That’s right, this entire cake is nut free – crust, filling, and topping.
I made this recipe and tweaked it three times just to get it right – or at least how I wanted it to be.

Vegan Pumpkin Cheesecake
Semi Raw, Nut Free

Note that you can use canned pumpkin (which is what I used) OR baked and pureed pumpkin however fresh pumpkin will be much more watery and the result will be a bit different. I always keep soaked, dehydrated buckwheat on hand for occasions like this – I recommend making a large batch. It’s a great topping on its own for any dessert if you like an extra nut free crunch.

I made a few 4″ cheesecakes and mini ones that I topped with coconut whipped cream (same one from my pumpkin pie cream squares).

Crust

3/4 cup soaked, dehydrated buckwheat
4 1/2 dates, pitted
6 tablespoons shredded coconut
3 tablespoons hemp seeds
1 1/2 tablespoon warm water
3 teaspoons melted coconut oil

Grind the buckwheat, dates, coconut, and hemp seeds in a food processor.
Add the warm water (to keep oil from ceasing) and coconut oil. Process briefly into a dough.
The dough should hold together when pressed in your hand. If not add a touch more water.
Press into the bottom of several mini cheesecake pans, or a larger pan (double the crust recipe if needed). Set aside.

Filling

1 1/3 cup cooked pumpkin puree (canned or baked/pureed)
1/2 cup full fat coconut milk
1/2 cup coconut sugar
4 tablespoons melted coconut butter
1 teaspoon vanilla
1/2 – 3/4 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
10 tablespoons melted coconut oil

Blend all but the coconut oil in a high speed blender until smooth.
Add the coconut oil and blend briefly to incorporate.
Pour over the crust.
Chill in the fridge for at least 6 hours or in the freezer for less time.

White Chocolate Buckwheat Crunch Topping

1 tablespoon melted cacao butter
1 tablespoon coconut oil
2 1/2 teaspoons maple syrup
1 teaspoon melted coconut butter
3 tablespoons dehydrated buckwheat
2 tablespoons shredded coconut

In a bowl stir together the cacao butter, oil, maple, and butter.
Add the buckwheat and coconut. Stir in.
Spread a thin layer on a parchment lined tray.
Freeze for at least 30 minutes.
Break up and spread over the top of the chilled cheesecake.

Try mini ones too using mini silicone muffin cups! 

I drizzled the this one with caramel sauce which does have nuts but that’s optional.

It’s the best topped with coconut whipped cream too! Mmmm, the perfect bite!

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