Baked Vegan Pumpkin Cheesecake, (GF, Sugar-free friendly)

Baked Vegan Pumpkin Cheesecake, (GF, Sugar-free friendly) 

I missed my kitchen and my homemade cake for a long time since the long journey.

Why? Because vegan cake is not so common and popular in Asia. Although they have few but not as many as the dairy cakes that you can get it everywhere. I’m not a loyalty fan of dairy cream nor buttercreams.

You must recognize that homemade cake is far better than the shop sells one. Not only they carry the extra baking agents, preservative, sugar, butter and even additive, colouring sometimes.

In the blogging world, raw cake or raw cheesecake is the main trend and fashionable. But I like to make a difference today. I want to bake this pumpkin cheesecake a long time ago. The recipe sat in my to-do-list for a long time, forgot how long! :p Now, I can rub it off from my list now.

The crust of this cheesecake is so simple, I use the oat flour (gluten-free) instead of the plain flour for someone sensitive to gluten. For a cheaper version, you can put rolled oat (gf) in a food processor, blend until it turns flour form.

The pumpkin fillings are silky smooth after all the ingredients blend in a blender. Adjust the sweetness for more or less. The candied nuts for topping is optional. The cheesecake still so delicious without the topping anyway! Wish you like it!

 Baked Vegan Pumpkin Cheesecake, GF friendly 


For the Crust:       

  • 1/2 cup Oat flour, gf
  • 1/2 cup Walnuts
  • 1 tbsp Brown sugar  (can use maple syrup)
  • 1 1/2 tbsp Coconut oil, melted
  • Pinch of sea salt

For the Pumpkin filling:

  • 1/2 cup Raw cashews, soaked in water for 1/2 hour
  • 1/2 can of full-fat coconut milk, only need the top hardened part
  • 1/4 cup Pumpkin puree
  • 1 tbsp Potato starch, can use arrowroot starch
  • 1/4 Lemon juiced and zest
  • 1/4 cup Maple syrup or Agave nectar
  • 1/2 tsp Pumpkin spice

For the Candied walnuts:    (optional)

  • 1 tsp Coconut oil, melted
  • 1/4 cup Walnuts, roasted
  • 1 tbsp Maple syrup or agave nectar


  1. Preheat the oven to 395°F/200°C/ 180°C in fan oven.
  2. Mix all the crust’s dry ingredients for using a food processor. Add melted coconut oil to the mixture. Adjust the oil or maple syrup more or less.
  3. Press the crust mixture into the tart, use back of a spoon to press down all around. Bake for 15 minutes until edges are golden brown.
  4. Mix all the ingredients for the filling in a high-speed blender, like Vitamix. If you haven’t got one like me (the old fashion one), make a few more minutes to let all ingredients smooth.
  5. Pour the mixture on top of the baked crust and bake for 15 – 20 minutes until the center looks firm and the edges slightly dry and golden.
  6. Toast the walnuts in coconut oil and maple syrup.
  7. Decorate the top with candied walnuts. Let it cool completely before serving. But I only let it cool for an hour or less. Can’t wait to test the taste. Mmm… nice, smooth, delicious…


3 thoughts on “Baked Vegan Pumpkin Cheesecake, (GF, Sugar-free friendly)

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