No Bake Pumpkin Cheesecake
Creamy pumpkin pie cheesecake is a NO BAKE recipe which means you can use ANY brand Vegan Cream Cheese! I used gingersnap cookies for the base but feel free to sub in your fav cookie crust instead!
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
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 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
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
Tried this recipe?Let us know how it was!