Solving the Vegan Cream Cheese debacle with this No Bake Pumpkin Cheesecake!
Since there is no baking involved you can use any brand vegan cream cheese you love the most!
Perfectly creamy, perfectly pumpkin and guess what?
It actually tastes like cheesecake!
Unlike most no bake recipes I’ve tried which leave me feeling like I ate a creamy cashew nut cream dessert and not a cheesecake!
Which is why you see an addition of vegan cream cheese in my recipes
Gingersnap cookies are always my crust of choice when it comes to pumpkin cheesecakes
Of course you can use whatever cookie crust you prefer
No affiliation with any product or company linked below, solely for visual reference
Notes for Success:
Please do not freeze this cheesecake, it will change the texture of it drastically from creamy to dry and crumbly and it will seep moisture
Since this is a no bake cheesecake you are free to use whatever vegan cream cheese brand you love the most.
If you want to avoid vegan cream cheese altogether you can leave it out and add in one more cup of soaked cashews
Or a portion of silken tofu instead!
Vegan Lactic acid gives it that authentic tang that cheesecakes are known for
And I find it is the secret ingredient to making authentic tasting cream cheese recipes
If you cannot get vegan lactic acid you can add 2 teaspoons of apple cider vinegar instead
When using agar be sure to know what strength you are using, as even a pinch too much can be the difference between creamy delicious and rubbery inedible!
I typically use 900 strength in my recipe, but measure very conservatively!
You can leave this out completely and add one more *scant* tablespoon cornstarch
With cashew based desserts it is really important to have a high speed blender to get the cashew cream ultra smooth.
A food processor does an “okay” job but not as great as the power of a high speed blender
For the pumpkin buttercream decor simply mix 1 cup of your favorite buttercream recipe
With about ¼ cup of canned pumpkin and some pumpkin pie spice
WATCH THE VIDEO FOR HOW TO MAKE THIS PUMPKIN CHEESECAKE
No Bake Pumpkin Cheesecake
Ingredients
- 1 Recipe Gingersnap Cookies
- 2 Tbs Vegan Butter (28g)
For the Pumpkin Cheesecake
- 1 cup Raw Cashews (170g)
- 1½ cups Plant Milk (355ml)
- ¾ cup Light Brown Sugar (150g)
- 4 Tbs Cornstarch (32g)
- 1 Tbs Vegan Butter
- ½ teaspoon Agar Powder *see notes
- 2 teaspoon Pumpkin Pie Spice
- 1¼ cup Canned Pumpkin (300g)
- 12 ounces Vegan Cream Cheese
- 2 teaspoon Vegan Lactic Acid *see notes
- 1 teaspoon Vanilla Extract (5ml)
Instructions
- First you will have to soak your cashews over night or do a quick soak method by bringing them to a boil in a small sauce pot with just enough water to cover then let them sit in the hot water for 30 minutes, drain & use in your recipe right away.
- Prepare the gingersnap cookie recipe according to the instructions on that recipe post. Then in a food processor crush up about 4-5 of the baked & cooled large sized (2ounce cookies) to fine crumbs (about 1½ cups) then add the 2 tablespoons of melted vegan butter & process until the mixture resembles wet sand
- Press this firmly into the bottom of a 7" springform pan that has been lined with an acetate cake strip (not essential but the acetate helps for a clean looking cheesecake & for easier removal from the pan)
- Refrigerate or freeze while you prepare the pumpkin cheesecake batter
- First make the custard portion by combing the cornstarch, agar, sugar & spices together in a medium sauce pot, whisk to combine well.
- Next add the plant milk, pumpkin & vegan butter & bring to a boil over medium to high heat while whisking constantly
- Once it boils transfer it to a high speed blender or a food processor along with the drained cashews, vanilla extract, lactic acid & vegan cream cheese, puree smooth
- Pour over the prepared crust and refrigerate overnight to set *do not freeze
- Once set unmold the cheesecake onto your serving platter & add optional buttercream rosettes & additional ginger cookie garnish
Video
Notes
And I find it is the secret ingredient to making authentic tasting cream cheese recipes
If you cannot get vegan lactic acid you can add 2 teaspoons of apple cider vinegar instead When using agar be sure to know what strength you are using, as even a pinch too much can be the difference between creamy delicious and rubbery inedible!
I typically use 900 strength in my recipe, but measure very conservatively!
You can leave this out completely and add one more *scant* tablespoon cornstarch With cashew based desserts it is really important to have a high speed blender to get the cashew cream ultra smooth. A food processor does an "okay" job but not as great as the power of a high speed blender For the pumpkin buttercream decor simply mix 1 cup of your favorite buttercream recipe with about ¼ cup of canned pumpkin and some pumpkin pie spice Storage Pumpkin Cheesecake must be kept refrigerated and will stay fresh for up to 10 days Do not freeze because the texture will change severely. It will become dry, grainy & separate weeping moisture
Everything looks so delicious I wouldn’t know where to start.
hy
that looks delicious ???? thank uou for you amazing ricipts, you think is this possible without agar agar ? unfortunately i am allergic to agar agar ????
Will try this for sure! Do you add the cream cheese add the end with the puree? Im guessing you would but dont seem to be able to see where its added in the recipe. I might have just missed it!
Thank you for pointing that out! I will update the recipe! Yes, basically it all gets pureed int a blender/food processor and I add the vegan cream cheese last with the pumpkin
What size springform pan should we use?
Hey thanks for pointing that out! I failed to add the size! I use 7″ springform pans for my cheesecakes