Pumpkin Cheesecake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan pumpkin cheesecake with a cashew filling and oatmeal crust, topped with cinnamon sugar. It's creamy and rich with autumn spice flavors, perfect for holiday dessert tables.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1/2 cup melted vegan butter
- 2 tbsp flax seed meal
- 4 tbsp warm water
- 3/4 cup coconut sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 cup quick oats
- 1/2 cup oat flour
- 3 cup boiled raw cashews
- 1 1/4 cup powdered sugar
- 16 oz regular or vegan cream cheese
- 3/4 cup pumpkin puree
- 1/4 cup regular or vegan heavy cream or coconut milk
- 1 tsp vanilla extract
At a glance
PER SERVING · TIME 345M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 5h
- Sodium
- 161mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 232mg
- Calcium
- 52mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 161MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.