Baked Pumpkin Cheesecake (Dairy-Free)

Baked Pumpkin Cheesecake (Dairy-Free)

This indulgent Baked Pumpkin Cheesecake (Dairy-Free) is a creamy, rich dessert that's perfect for autumn gatherings, ensuring everyone can enjoy a seasonal treat.

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Prep Time 30

Cook Time 1 10

Total Time 1 40

Servings: 8 slices

Course: Dessert

Cuisine: American, Vegan

Calories: 300

Ingredients Method Notes

Ingredients

For the crust

1.5 cups raw cashews Lightly toasted for better flavor (optional).
8 pieces soft medjool dates, pitted Adds natural sweetness.

For the filling

2 tbsp cashew butter Enhances creaminess.
1 cup pumpkin puree Gives seasonal flavor.
0.5 cup unsweetened non-dairy yogurt Adds tanginess.
0.5 cup coconut nectar Can substitute with maple or agave.
2 tbsp whole psyllium husk Acts as a binding agent.
1 tsp pure vanilla extract Provides aromatic flavor.
1 tsp cinnamon Infuses warmth.
1 tsp pumpkin spice Enhances the pumpkin flavor.
0.25 tsp salt Balances flavors.
as needed topping coconut whip cream For serving.

Method

Preparation

Preheat your oven to 350°F and oil a 6-inch springform pan.
In a food processor, combine all crust ingredients until a fine sticky crumble forms, then press into the springform pan.
In a high-powered blender, blend all filling ingredients until smooth and creamy.

Baking

Pour the filling into the prepared crust and smooth the top with a spatula.
Bake in the preheated oven for 70 minutes, until the top is golden.

Cooling and Serving

Allow the cheesecake to cool on a wire rack completely.
Once cooled, remove from the pan, slice, and serve with coconut whip cream.

Notes

For better flavor, toast cashews lightly before use. To alter texture, consider adding crushed nuts to the crust. For a firmer filling, increase psyllium husk slightly.