I’ve gone from a no bake cheesecake hater to an absolute lover!
This No Bake Pumpkin Cheesecake is no exception!
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 for garnish are optional
But since I already had to make them for the crust, Why Not!?
Also, gingersnap cookies are always my crust of choice when it comes to pumpkin cheesecakes
Of course you can use whatever cookie crust you prefer
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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.
You will notice the recipe lists 12-14 ounces of vegan cream cheese which is not an exact, since 2 packages of Violife cream cheese is 14 ounces
But other brands vary in quantity so I have used a range of 12 – 14 ounces at various times in this recipe with no problems
Additionally when I did not have enough vegan cream cheese I substituted tofu to make up the small difference!
If you want to avoid vegan cream cheese altogether you can leave it out and add in one more cup of soaked cashews
Also I have removed the yogurt ingredient from the recipe list since I thought this was just an added ingredient that was not necessary
By using the lactic acid and replacing the original ¼ cup yogurt with more plant milk the result was just perfect!
Vegan Lactic acid gives it that authentic tang that cheesecakes are known for and I find it is really a 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
Agar is not 100% necessary if you do not have it or don’t want to buy it simply add 1 more tablespoon of cornstarch to the custard portion of the recipe
However if you do use the 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 recipes SPECIFICALLY THIS BRAND BY Landor Trading Co *not sponsored
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
- 1 Recipe Gingersnap Cookies
- Vegan Butter 2 Tablespoons (28g)
For the Pumpkin Cheesecake
- Raw Cashews 1 cup (170g)
- Plant Milk 1½ cups (355ml)
- Light Brown Sugar ¾ cup (150g)
- Cornstarch 4 Tablespoons (32g)
- Vegan Butter 1 Tablespoon *optional
- 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)
- 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 them, then let them sit in the hot water for 30 minutes, drain and use in your recipe right away.
- Prepare the gingersnap cookie recipe according to the instructions on that recipe post
- In a food processor crush up about 4-5 of the baked large sized (2ounce cookies) to fine crumbs and add the 2 tablespoons of melted vegan butter and processor until it resembles wet sand
- Press this firmly into the bottom of a 7" spring form pan that has been lined with an acetate cake strip for easy removal of the no bake cheesecake
- Refrigerate or freeze while you prepare the pumpkin cheesecake batter
- First make the custard portion by combing the cornstarch, agar, sugar and spices together in a medium sauce pot and whisk to combine well.
- Next add the plant milk, pumpkin, optional vegan butter and 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 and vegan cream cheese and puree smooth
- Pour over the prepared crust and refrigerate overnight to set *do not freeze
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 & separate & weep moisture