Imagine a dessert that's not just decadent and creamy, but also packed with nutrition and bursting with autumn flavors. This Vegan Pumpkin Hemp Heart Cheesecake is the ultimate game-changer in the world of plant-based desserts, offering a luxurious treat that will satisfy your sweet tooth while nourishing your body. With its rich, velvety texture and warm spices, this cheesecake proves that vegan desserts can be just as indulgent—if not more—than traditional recipes.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 1 cup pumpkin puree
- 1 cup cashews, soaked
- 1/2 cup maple syrup
- 1/4 cup hemp hearts
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1 pre-made vegan crust
Instructions
- Drain and rinse the soaked cashews thoroughly, ensuring they are soft and plump.
- Preheat the oven to 350°F (175°C), creating an ideal baking environment for the cheesecake.
- In a high-powered blender, combine soaked cashews, pumpkin puree, maple syrup, melted coconut oil, vanilla extract, cinnamon, nutmeg, and salt. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.
- Sprinkle hemp hearts evenly across the bottom of the pre-made vegan crust, creating a nutritious base layer.
- Carefully pour the blended pumpkin mixture over the hemp hearts, ensuring an even distribution and smooth top surface.
- Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the edges are slightly firm and the center has a gentle wobble.
- Remove from oven and let cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight to set completely.
- Before serving, garnish with additional hemp hearts, a sprinkle of cinnamon, or coconut whipped cream if desired.
- Slice into 8 even portions and serve chilled for the best texture and flavor experience.
Tips
- Cashew Soaking is Key: Ensure your cashews are soaked for at least 4-6 hours or overnight for the smoothest, creamiest texture possible.
- Blend Like a Pro: Use a high-powered blender and take your time blending, stopping to scrape down the sides to achieve a completely smooth consistency.
- Room Temperature Matters: Allow ingredients like cashews and coconut oil to be at room temperature for better blending and a more uniform mixture.
- Oven Placement: Place the cheesecake in the center of the oven for even baking and to prevent burning.
- Cooling is Crucial: Patience is essential—allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours to achieve the perfect set.
- Optional Garnish: Experiment with toppings like toasted hemp hearts, a dusting of cinnamon, or a dollop of coconut whipped cream for extra flair.
- Storage Tip: This cheesecake can be stored in the refrigerator for up to 5 days, making it a great make-ahead dessert.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 8g
Fat: 26g
Saturated Fat: 12g
Cholesterol: 0mg
