This is the BEST Vegan Pumpkin Cheesecake that is packed with delicious pumpkin flavour and spices, has a buttery biscuit base and whipped cream ghosts, perfect for adding a spooky touch for Halloween.
Ingredients for the base
- 300g of plain biscuits (you can use gluten-free)
- 100g of dairy-free butter / margarine
- 1 teaspoon of pumpkin spice
Ingredients for the cheesecake filling
- 300g of cashew nuts (see step 1 for details)
- 400g of dairy-free cream cheese
- 500g of silken tofu
- 200g of caster sugar
- 1 teaspoon of vanilla extract
- 2 teaspoons of pumpkin spice
- 2 heaped tablespoons of pumpkin puree
- 300g of dairy-free whipping cream
- 2 tablespoons of vegan chocolate spread / 50g of melted dairy-free dark chocolate
- Line an 8” loose base / spring-form round cake tin with grease-proof paper. Set aside.
- Set the Panasonic on the microwave setting. Add the dairy-free butter / margarine into a microwave safe bowl, melt in 20 second intervals. Once melted, remove the bowl from the microwave and add into a medium sized, heat-proof mixing bowl.
- Add the biscuits into a blender / food processor and blend until fine. Pour the biscuit crumbs into the melted butter along with the pumpkin spice and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers, should hold its shape.
- Press the mixture into the lined tin, making sure to compact it using clean hands. The more compact it is, the less likely it will crumble. Place into the fridge whilst you make the cheesecake filling.
Method (cheesecake filling)
- Pre-heat the Panasonic combi oven to the oven setting at 180 degrees c fan. Wash, then drain the cashew nuts and place them into a high speed blender along with the cream cheese, tofu, sugar, vanilla, pumpkin spice and pumpkin puree. Blend on high until smooth.
- Pour the filling over the base. Tap the tin on the worktop to remove any air bubbles and to level out.
- Bake the cheesecake in the centre of the pre-heated oven for 45-50 minutes, or until the edges of the cheesecake turn slightly golden in colour. To check the cheesecake is ready, using oven mitts, gently jiggle the cheesecake. If the cheesecake looks nearly set and only the middle of the cheesecake jiggles slightly, it’s done. If it jiggles too much / looks wet, it needs more time to bake!
- Once baked, remove from the oven and place the cheesecake (still in the tin) on a wire rack to cool fully.
- When the cheesecake is cool, place into the fridge and allow to sit in the fridge overnight to fully set. Keep the cheesecake in the tin to help retain the shape.
- Add the cream into a large bowl and whip to stiff peaks. This can be done in a stand mixer with a balloon whisk attachment, or electric hand whisk.
- Once thick, transfer into a piping bag fitted with a large open round tip nozzle.
- Pipe swirls of cream to the top edge of the cheesecake.
- Decorate the ‘ ghosts ‘ with some chocolate eyes and mouth. You can either use a chocolate spread in a piping bag and snip off the tip. Pipe on the face details. Alternatively, melt some dairy-free dark chocolate in the microwave of the combi oven, allow to cool for a few minutes then transfer to a piping bag, snip off the tip and pipe on the details.
- Use a sharp knife to slice the cheesecake, tuck in and enjoy!
To store: This baked vegan Pumpkin Cheesecake should be stored in a sealed / air tight container in the refrigerator until ready to serve. Leftovers should also be stored in the refrigerator. Enjoy within 2 to 3 days.
- Prep Time: Overnight
- Cook Time: 45-50 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Keywords: vegan baked cheesecake, pumpkin spice cheesecake, vegan pumpkin spice cheesecake, pumpkin spice, halloween baking