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Pumpkin Pie Cheesecake

Serves 4

22 VEX 0770 SHOP April Web Assets 22 Pumpkin Pie Cheesecake



  1. Make the cheesecake base by placing 10g biscuits and 50g dates in a food processor and blitz to a fine crumb. Transfer to a bowl and add 40g melted vegan butter. Mix well.
  2. Take 4 x 6cm rings and place on a suitable freezer tray. Fill rings equally with the biscuit and date mix, press down and place in a fridge to set.
  3. Meanwhile make the cheesecake mix. Heat 25g sugar and 30ml maple syrup in a heavy based pan. Add the spices and cook gently for 30 seconds, before adding the pumpkin pieces and vanilla extract. Pour over 300ml water and simmer until the pumpkin is cooked and very soft and the liquid has all but evaporated.
  4. Transfer the mixture to a blender, blitz until smooth and silky and leave to go cold.
  5. Once cold, add 125g cream cheese, 100ml coconut milk, 30ml maple syrup, 50ml melted coconut oil and the 225g soaked cashews. Blitz well until very smooth and silky.
  6. Fill the biscuit rings to the top with the cheesecake mix and then place in the freezer to set completely, ideally overnight.
  7. To serve, remove the cheesecakes from their rings and leave to thaw at room temperature.
  8. Heat 100ml date syrup in a pan, add 50g chopped dates and 50g pecans.
  9. Pour some date syrup over each cheesecake and serve.

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