Description
Learn how to make healthy vegan pumpkin cheesecake with tofu that is oil-free, refined sugar free, gluten-free, and suitable on vegan Candida diet (except on cleanse). Make it with or without crust!
Ingredients
CRUST (or make it crustless)
- ½ cup (50g, 1.8oz) walnuts
- ½ cup (40g, 1.4oz) jumbo oats or rolled oats
- Pinch of Himalayan salt
- ½ tsp. date sugar or birch xylitol
- 1 tbsp. carob powder
- 1 ½ tbsp. unsweetened plant milk
FILLING
- 1 ½ cup (about 400g, 14oz) additive-free pumpkin puree (see tips)
- 349g (12.3oz) silken tofu
- ¼ tsp. Himalayan salt
- 2 tsps. cinnamon
- ½–1 tsp. turmeric (see tips)
- 1 level tbsp. mesquite powder (see tips)
- 3 level tbsps. date sugar or erythritol
- 1 level tbsp. (20g, 0.7oz) additive-free peanut butter
- 2 level tbsps. buckwheat flour (unroasted)
- 2 level tbsps. psyllium husks or 12g, 0.4oz psyllium powder
Instructions
For the Crust:
- First, process walnuts with a pinch of salt until fine crumbs. Then, add the remaining crust ingredients and process again until the batter sticks together when squeezed between fingers.
- Next, press the crust batter into 6” (15 cm) or 6.3” (16 cm) spring form cake tin lined with parchment paper and bake at 190°C (375°F) for 10 minutes. Remove from oven and let cool.
To Make Pumpkin Puree:
- Cut your Hokkaido pumpkin (or any other variety) in half and scoop out the seeds.
- Then, place the halves, face down, onto baking sheet lined with parchment paper and bake at 200°C (390°F) for about 20 minutes until tender.
- Let cool, remove the skin and blend with some water into puree. Depending on the size of your pumpkin, you’ll need to add about 2 cups of water to be able to process it.
For the Filling:
- Combine all the ingredients in a bowl and process with immersion blender until smooth. You may also use regular blender.
- Now, pour filling onto crust (or, if you’re making crustless cake, into a 6”, 15 cm or 6.3”, 16 cm spring form cake tin lined with parchment paper), smooth it out with spatula or spoon and bake at 175°C (350°F) for 50 minutes. Let cool completely before serving.
Notes
One crustless slice has the glycemic load of 2.6 whereas a slice with crust comes with 6.9 GL points.
In case you have some of the pumpkin cheesecake left over, or you’re making it ahead, cover the springform cake tin with a wax wrap or plastic and store in the fridge for up to 5 days.
Alternatively, you can also freeze the individual slices of this cheesecake. In order to do that, wrap them into parchment paper or use separate containers for every slice. Should you want to use one bigger container, make sure that the slices don’t stick together. Once frozen, they will keep for months. When you’re ready to enjoy a slice, warm it up in microwave or regular oven.
See more tips and serving options below the recipe card!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Baking
Nutrition
- Serving Size: ⅛ of the cake
- Calories: 158 kcal
- Sodium: 97.2mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 14.8g
- Fiber: 5.5g
- Protein: 5.5g
