Bakerita · by Rachel Conners★ 5.0 (8)
Baked Vegan Pumpkin Cheesecake (Gluten-Free)
NUTRITION · PER SERVING80M COOK
CAL 27%·PRO 22%
CARBS 34G25% OF CAL
5G FIBER0G ADDED0G INTRINSIC0G OTHER32G TOTAL SUGAR
FAT 44G73% OF CAL
14G SAT30G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy vegan pumpkin cheesecake with a gluten-free graham cracker crust and warm spices. Rich and satisfying, ideal for Thanksgiving or special occasions.
dessertbaked good⚙️ food processor🍪 sheet pan🥧 baking dish🔥 oven🌀 blendergluten freevegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1⅓ cups raw pecans
- 1⅓ cups almond flour
- ⅓ cup coconut sugar
- ⅓ cup coconut oil melted
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- 1⅓ cup raw cashews (soaked in water for 4 hours to soften, drain and rinse before using)
- 1 cup vegan coconut yogurt (any thick and tangy yogurt will work, I like Culina)
- ⅓ cup pumpkin purée
- ⅓ cup pure maple syrup
- 3 tablespoons arrowroot starch (or tapioca flour)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ¼ teaspoon vanilla bean powder or another teaspoon of vanilla extract
At a glance
PER SERVING · TIME 80M
CAL 27%·PRO 22%
CARBS 34G25% OF CAL
5G FIBER0G ADDED0G INTRINSIC0G OTHER32G TOTAL SUGAR
FAT 44G73% OF CAL
14G SAT30G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 8mg
- Total sugar
- 32g
- Added sugar
- ≥16g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 349mg
- Calcium
- 84mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 8MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.