Imagine a dessert so creamy, so rich, and so incredibly delicious that you won't believe it's completely vegan and paleo-friendly. This Vegan Pumpkin Cheesecake is the ultimate game-changer for anyone craving a luxurious dessert without compromising their dietary choices. With its silky smooth texture, warm autumn spices, and a perfectly crisp almond flour crust, this cheesecake will transport your taste buds to dessert heaven while keeping things completely plant-based and health-conscious.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: Paleo
Serves: 8 servings
Ingredients
- 1 ½ cups almond flour
- ¼ cup coconut oil, melted
- 2 tbsp maple syrup
- 1 can (15 oz) pumpkin puree
- 1 cup coconut cream
- ¾ cup maple syrup
- 3 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tsp pumpkin spice
Instructions
- Preheat the oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper, ensuring the sides are also covered.
- For the crust, combine almond flour, melted coconut oil, and maple syrup in a mixing bowl. Mix thoroughly until the ingredients form a cohesive, crumbly texture.
- Press the crust mixture firmly into the bottom of the prepared springform pan, creating an even layer. Use the back of a spoon or flat-bottomed measuring cup to compact the crust.
- In a large mixing bowl, whisk together pumpkin puree, coconut cream, maple syrup, cornstarch, vanilla extract, and pumpkin spice until smooth and fully incorporated.
- Pour the pumpkin cheesecake filling over the prepared crust, ensuring an even distribution and smooth top surface.
- Place the springform pan in the preheated oven and bake for 55-60 minutes. The cheesecake should be slightly jiggly in the center but set around the edges.
- Remove from oven and allow to cool at room temperature for 1 hour. Then refrigerate for at least 4 hours or overnight to set completely.
- Before serving, run a knife around the edges of the pan to loosen the cheesecake. Remove the springform ring and slice into 8 equal portions.
- Optional: Garnish with a sprinkle of pumpkin spice or coconut whipped cream before serving.
Tips
- Make sure your coconut cream is well-chilled and separated from the liquid for the smoothest filling possible.
- Use a springform pan to ensure easy removal and picture-perfect slices.
- Allow the cheesecake to cool completely at room temperature before refrigerating to prevent cracking.
- For the best texture, refrigerate overnight to let the flavors fully develop and the cake set completely.
- If the top begins to brown too quickly while baking, cover loosely with aluminum foil.
- Use a sharp knife dipped in hot water to get clean, smooth slices when serving.
- For extra richness, you can add a pinch of salt to the filling to enhance the flavors.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 6g
Fat: 24g
Saturated Fat: 12g
Cholesterol: 0mg
