Vegan Pumpkin Cheesecake Soy-free GF option

I made this cheesecake over Thanksgiving and I think I have found my favorite holiday dessert. It is creamy, lightly tangy, pumpkiny, spicy and all things holiday, fall and dessert. Its lighter, creamier and spicier than a pumpkin pie and oh so good. This has just the right amount of pumpkin and the cheesecake flavor balance which I like much more.

Its a simple recipe. Blend the pumpkin with soaked cashews, non dairy yogurt sweetener and pumpkin pie spice. Bake to set, then chill  until ready to serve. Serve with whipped coconut cream, or vanilla ice cream or califlornia cabin (its a fabulous flavor from local Seattle vegan ice cream shop frankie and Jos). Make this cheesecake for a party or for yourself as you might not want to share!
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This is a simple pumpkin cheesecake. You can make it fancier by swirling in some pumpkin puree (+ some sugar and cornstarch), or making an additional layer of plain cheesecake (cashews + non diary yogurt + lime + sugar). Graham cracker style crust or ginger snap, both work amazingly with the pie. The pictured crust is gluten-free vegan graham cracker style.

More holiday Desserts from the blog

• Chocolate Pecan Pie GF
• Chocolate Pumpkin Tart with Almond Crust. GF SF Grain-free.
• Salted Caramel Chocolate Pie. GF No Bake
• Classic Baked Pumpkin Pie with Rustic Crust. Cashew-free SF
• Dark Chocolate Silk Pie. GF SF
• Sweet potato Pie Bars. GF option

Giveaways!

Its the month of Giveaways to thank you all for being around, liking and trying out the recipes!

I am giving away 2 Print copies of Vegan Richa‘s Everyday Kitchen on Goodreads here,

I am also giving away my favorite Skillets (Ecolution and IKO Ceramic) that you often see in the videos! They are Teflon-free and amazing for making my recipes. You can enter those giveaways on my Instagram andfacebook.

More to come in the following days. If you bought any of my books, pick up the Bonus Recipe Bundle here!