Gluten Free Pumpkin Cheesecake Vegan Recipe

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Want to enjoy your vegetables and eat cake too? Try this gluten free pumpkin cheesecake vegan recipe. It’s delicious and quick; from start to finish, it can be served in less than one hour!

Pie Crust Ingredients:

Makes enough to fill a 10 inch pie plate.

Place dates in a bowl of water to soak. Add the other ingredients to food processor. Puree for a few minutes, until reduced to a sand-like consistency. Add dates (remove the pits!) and mix until a sticky ball forms. Press into pie plate.


Pumpkin Cheesecake Ingredients:

Preheat oven to 350 degrees.  Soak cashews in water for a minimum of 2 hours (overnight is fine!). Add all ingredients to food processor or high-powered blender. Puree until creamy (4-5 minutes).
Taste it with your finger. If you prefer a more pungent flavor, add another 1/4 cup yeast flakes. If you’d like it sweeter, add more maple powder. Another tsp each of lemon and vinegar will increase the tartness.
Bake for 25 minutes. Allow to cool. Serve warm, or refrigerate and serve chilled. Leftovers freeze well.
Top with homemade whipped cream. Click here to see three easy options!



I made the decision to become vegan impulsively. I boarded a plane with a ham sandwich and a copy of Alicia Silverstone’s “The Kind Diet”. I devoured the book and tossed the sandwich and I’ve never looked back. Becoming vegan has changed my body, my mind and my spirit, and together, we can change our communities, our nation and our planet. Eating a vegan meal doesn’t require a commitment ceremony, a press release or applause. So don’t over-think it. Just try it…one bite at a time.
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