No Bake Vegan Pumpkin Cheesecake

No Bake Pumpkin Cheesecake made gluten free with vegan option

5 from 7 votes

No Bake Vegan Pumpkin Cheesecake

This No Bake Pumpkin Cheesecake is made gluten free with a delicious spiced biscuit base and it's also dairy free and vegan too. A delicate pumpkin flavour topping with that tell-tale warmth of Pumpkin Spice. Dairy-filled option available too.

Prep Time20

Chilling Time4

Total Time4 20

Course: Dessert, Tea Time

Cuisine: Vegan

Keyword: Cheesecake, Dairy Free, Egg Free, Gluten Free, Halloween, Pumpkin, Pumpkin Spice, Vegan

Servings: slices

Calories: 417kcal

Author: Glutarama

Equipment

Ingredients

For the biscuit base

300 g Schar Spekulatius biscuits or you can use digestives with cinnamon & ginger
80 g butter I use Flora Plant Butter blocks

For the cheesecake topping

150 ml whipping cream I use Elmlea Plant Cream
170 g cream cheese I use own brand dairy free cream cheese
150 g pumpkin puree [see below] I use tinned/canned pumpkin for the colour
50 g butter Flora Plant Butter
50 g fat (I use Trex white vegetable fat) white solid vegetable fat/shortening
100 g icing/confectioners sugar confectioners sugar
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg

For the cream decoration (optional)

50 ml whipping cream DF Heavenly Cream
50 g white chocolate drops I use own brand DF chocolate drops

For the caramel shards (optional)

50 g caster sugar

Metric - US Customary

Instructions

To make the biscuit base

Add the biscuits to a food processor and blitz into crumbs. If you don't have a processor you could use a plastic bag and a rolling pin or like I do sometimes and use a large bowl and the end of the rolling pin
Melt the 80g of 'butter' and add to the biscuit crumbs and mix to combine.
Pour butter crumb mixture into a 20cm loose bottom cake tin that you've lined with a circle of greaseproof paper.
Using the back of a spoon or spatula smooth the crumbs until you have a solid flat biscuit base. Then pop into the fridge to chill whilst you crack on with the cheesecake topping.

To make the pumpkin cheesecake topping

In a mixing bowl whip the 'cream' until light a fluffy.
Melt the TREX and 'butter' in the microwave and set aside to cool a little.
Using a separate large bowl, combine the cream cheese, pumpkin puree, icing sugar and spices.
Now add the melted fat to the cream cheese bowl and whisk to combine.
Finally, add the pumpkin cream cheese mixture to the whipped 'cream' and whisk until thick and smooth.
Remove the base from the fridge and pour your pumpkin cheesecake topping into the cake tin, smoothing the mixture with a spatula
Return to the fridge while for at least 4 hours - however, I try to make my cheesecake the day before so it's in the fridge overnight.

Optional cream topping

Whip together the 'cream' and melted dairy free white chocolate. Next fill a piping bag with your favourite nozzle and stand in a glass in the fridge to harden.

Optional caramel shards

In a heavy non stick frying pan add the 50g caster sugar and shake to even the crystals out. Heat on a medium heat.
DO NOT STIR! it takes about 5mins for the sugar crystals to start to melt.
When 50% of the sugar is melted you can gently shake the pan to encourage the rest of the crystals to melt.
Pour the molten sugar onto a silicone baking sheet and leave on the side to cool and harden. When ready to use simply cut into the caramel with a knife to get random shards.

Nutrition