Incredibly delicious vegan cheesecake with only 10 ingredients. Creamy, rich, perfectly seasoned and naturally sweet. Ideal for Sunday coffee or holidays!
Prep Time 6 hourshours
Cook Time 30 minutesminutes
Total Time 6 hourshours30 minutesminutes
Servings 1Piece
Calories 2150kcal
Ingredients
crust:
275gDatesweighed before pitting Medjool dates
180gWalnuts
A pinch of sea salt
filling:
180gCashewssoaked in very hot water
30mlLemon juice
73mlAlmond milk
45mlOlive oil
63gPumpkin puree
A pinch of salt
¾tbspnPumpkin spice **
Optional: 1 tsp bourbon vanilla powderground
Optional: ¼ tsp cinnamonground
*For the pumpkin puree preheat oven to 175 degreesCut a Hokkaido pumpkin in half and place in a roasting pan. Pour a small mange of water into it until the ground is covered. Fry for about 1 1/2 hours until the pumpkin is completely soft. Remove and leave to cool. Peel off the skin and remove the core meat. Put the flesh in a high-sugar blender and mix until a creamy puree has been formed. Alternatively, press through a hair sieve. Place in a mason jar and store in the freezer.
**If you do not have pumpkin spice at homeyou can mix your own: mix 2 tsp cinnamon, 2 tsp ginger, 1 tsp nutmeg and ½ tsp cloves (all ground) and put in a small spice jar.
FOR THE COCONUT CREAM:
400mlCoconut milk*Put in the refrigerator overnight
28gPowdered sugar
Optional: ½ tsp bourbon vanillaground
*here not every coconut milk worksas the total fat content must be correct. I have had very good experiences with the coconut milk of Alnatura (necessarily put in the fridge overnight). If you know of other brands that work well, feel free to email me.
Put the cashews in a heat-resistant bowl and pour over boiling water. DO NOT cover and let it draw for an hour.
180 g Cashews
In the meantime, prepare the soil, add dates, walnuts and sea salt to a high-performance blender (here I like to take my MagiMix /see accessories) and mix until a uniform, supple dimension has been created. If the blender is not as powerful, it is recommended to mix the dates finely first and then add the walnuts in the second step.
275 g Dates, 180 g Walnuts, A pinch of sea salt
Line the bottom of a baking dish (20cm diameter) with baking paper. Add the date-walnut mass and press the mould with your fingers until an evenly flat bottom has formed. The edges can be pushed up a little. Place in the freezer.
Once the cashews are ready, drain and add to a high-performance blender (here I take my Blendtec) and mix to a creamy size. Remove the cake base from the freezer and pour in the filling. Smooth, cover and return to the freezer. Leave for at least 4-6 hours.
180 g Cashews, 30 ml Lemon juice, 73 ml Almond milk, 45 ml Olive oil, 63 g Pumpkin puree, ¾ tbspn Pumpkin spice **, Optional: 1 tsp bourbon vanilla powder, Optional: ¼ tsp cinnamon, A pinch of salt
Remove and carefully remove the springform pan, swipe along the edge with a knife if necessary to make the cheesecake easier to get out of the mould. However, it should loosen relatively easily from the mold.
Defrost for 20 minutes, cut into pieces and serve with coconut cream.
Store the remaining pieces of cake in the freezer for up to 10 days, preferably not in the fridge, as the cheesecake becomes too soft.
For the KOKOSNUSSAHNE, place the mixing bowl in the freezer for 10 minutes. Then remove coconut milk from the fridge and open the tin. Use a spoonful to remove the cream (not the liquid coconut water) and add to the chilled bowl. Beat creamy with a hand stirrer, add icing sugar and optional vanilla and continue beating. Use immediately or put in the fridge.
400 ml Coconut milk*, 28 g Powdered sugar, Optional: ½ tsp bourbon vanilla