Vegan Pumpkin Swirl Cheesecake

Vegan Pumpkin Swirl Cheesecake
(Makes 1 Large 9-inch cheesecake)

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So about that cheesecake… I hope everybody had a great Thanksgiving Day. We ate so much food. I feel so bleh right about now. This cheesecake recipe was experimental, meaning I just threw it together ‘by feel.’ It came out rather delicious but a little soft. We didn’t mind it at all since the texture and taste was still there. Maybe next time I’ll freeze it or add cornstarch or something to make it a bit more firm. I hope you try this one, pumpkin and great for the season. Enjoy!

Ingredients:
3 Pkgs (8oz) Tofutti’s Cream Cheese (vegan cream cheese)
1 (1 lb) Pkg Silken Tofu (I used Nasoya brand)
1 Cup Sugar
1 Tbsp Vanilla Extract
1 Cup Pumpkin Puree
½ Tsp Ground Cinnamon
¼ Tsp Nutmeg
½ Tsp Pumpkin Pie Spice
¼ Cup Brown Sugar
1 Prepared Graham Cracker Crust (Extra Large 9-Inch)

Directions:
-Preheat oven 375 degrees.
-Blend together Cream Cheese, Tofu, Sugar and Vanilla extract with mixer.
-Remove 1 Cup of Cream Cheese mixture into a separate small bowl. Pour the rest of the cream cheese mixture into prepared graham cracker crust.
-To the 1 Cup of Cream Cheese mixture add: pumpkin puree, brown sugar, cinnamon, nutmeg and pumpkin pie spice. Mix until blended.
-Layer in the pumpkin mixture over the cream cheese and swirl or keep it layered. Bake for 45 minutes. Let stand and refrigerate overnight. Enjoy!

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Pumpkin Swirl Cheesecake

  • Servings: 1 9-inch pie
  • Difficulty: Easy
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Credit: http://www.veganrescue.com

Ingredients:
3 Pkgs (8oz) Tofutti’s Cream Cheese (vegan cream cheese)
1 (1 lb) Pkg Silken Tofu (I used Nasoya brand)
1 Cup Sugar
1 Tbsp Vanilla Extract
1 Cup Pumpkin Puree
½ Tsp Ground Cinnamon
¼ Tsp Nutmeg
½ Tsp Pumpkin Pie Spice
¼ Cup Brown Sugar
1 Prepared Graham Cracker Crust (Extra Large 9-Inch)

Directions:
-Preheat oven 375 degrees.
-Blend together Cream Cheese, Tofu, Sugar and Vanilla extract with mixer.
-Remove 1 Cup of Cream Cheese mixture into a separate small bowl. Pour the rest of the cream cheese mixture into prepared graham cracker crust.
-To the 1 Cup of Cream Cheese mixture add: pumpkin puree, brown sugar, cinnamon, nutmeg and pumpkin pie spice. Mix until blended.
-Layer in the pumpkin mixture over the cream cheese and swirl or keep it layered. Bake for 45 minutes. Let stand and refrigerate overnight. Enjoy!

 

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Raw Peaches & Strawberry Cheesecake

Raw Strawberry & Peach Cheesecake
(Serves 12-16) – Vegan, Gluten-Free, Raw, Dairy-Free, Soy-Free
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I promised you more cheesecake, here’s another recipe for you to try. Even more amazing than the last – the peaches and strawberries pair very well in this recipe. This recipe is very simple, please be sure to add the pinch of sea salt in the crust layer, trust me it truly makes a difference. Please try this one and enjoy!
Are you smiling yet?
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Ingredients
Cheesecake:
1 Cup Raw Cashews, soaked overnight
1 Young Coconut (Meat Only)
1 ½ Cup Finely Raw Shredded Coconut
½ Cup Coconut Oil, slightly melted/room temp. if it’s warm (plus addt’l)
3 Tbsp Raw Agave Nectar
1 Tsp Pure Vanilla Extract (or Vanilla Bean equivalent)
2 Peaches, peeled/pitted
Strawberry Layer:
2 Cups Strawberries, hulled (about 12)
1 Tbsp Raw Agave Nectar
Crust:
2 Cup Walnuts
1 Cup Pitted Dates (about 20)
2 Tbsp Coconut Oil
1-2 Tbsp Raw Agave Nectar
A pinch of Course Sea Salt or reg. sea salt

Directions:
-In a food processor pulse peaches, coconut meat and cashews until blended. Add remaining ingredients and continue to blend until smooth.
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(Notes: If you have a high speed blender with a large capacity, just blend all the cheesecake ingredients in the blender until smooth). However, I used the food processor in combination with my nutribullet. I blended the mixture in my nutribullet in batches until smooth, adding additional melted coconut oil to smooth as needed.
-For the Crust: Pulse together in a food processor until combined. The mixture should stick together.
-Press crust in bottom of springform pan.
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-Add cheesecake mixture on top and smooth
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-Blend strawberry & agave mixture together, smooth over the cheesecake mixture. I just used my spatula to work it in the top layer.
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-Freeze for an hour and enjoy! You can transfer to the refrigerator overnight also.
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Raw Strawberry & Peach Cheesecake

  • Servings: 12-16 ~ Vegan, Raw, Gluten-Free, Soy-Free
  • Difficulty: Easy
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Ingredients
Cheesecake:
1 Cup Raw Cashews, soaked overnight
1 Young Coconut (Meat Only)
1 ½ Cup Finely Raw Shredded Coconut
½ Cup Coconut Oil, slightly melted/room temp. if it’s warm (plus addt’l)
3 Tbsp Raw Agave Nectar
1 Tsp Pure Vanilla Extract (or Vanilla Bean equivalent)
2 Peaches, peeled/pitted
Strawberry Layer:
2 Cups Strawberries, hulled (about 12)
1 Tbsp Raw Agave Nectar
Crust:
2 Cup Walnuts
1 Cup Pitted Dates (about 20)
2 Tbsp Coconut Oil
1-2 Tbsp Raw Agave Nectar
A pinch of Course Sea Salt or reg. sea salt

Directions:
-In a food processor pulse peaches, coconut meat and cashews until blended. Add remaining ingredients and continue to blend until smooth. (Notes: If you have a high speed blender with a large capacity, just blend all the cheesecake ingredients in the blender until smooth). However, I used the food processor in combination with my nutribullet. I blended the mixture in my nutribullet in batches until smooth, adding additional melted coconut oil to smooth as needed.
-For the Crust: Pulse together in a food processor until combined. The mixture should stick together.
-Press crust in bottom of springform pan.
-Add cheesecake mixture on top and smooth
-Blend strawberry & agave mixture together, smooth over the cheesecake mixture. I just used my spatula to work it in the top layer.
-Freeze for an hour and enjoy! You can transfer to the refrigerator overnight also.

Raw Pineapple Coconut Cheesecake

Raw Pineapple Coconut Cheesecake
(Serves 12-16) – Vegan, Gluten-Free, Raw, Dairy-Free, Soy-Free
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This cheesecake is deliciously creamy with a great texture. It seems there were some mixed feelings about this cheesecake, I’m thinking because of the acidity. I really enjoyed it as did Jasmine, I thought it was fresh and light. My husband although he liked the flavor he didn’t care for the acidity too much. If it makes you feel better coconut oil is neutral, young coconuts are alkaline while the pineapple is acidic, so I like to think there is some balance. 🙂 More raw cheesecake recipes to come. You be the judge, enjoy!
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Ingredients
Cheesecake:
1 Cup Raw Cashews, soaked
1 Pineapple, peeled/cored, chopped
1 Young Coconut (Meat Only)
1 ½ Cup Finely Raw Shredded Coconut
½ Cup Coconut Oil, slightly melted (room temp. it’s summertime here!)
3 Tbsp Raw Agave Nectar

Crust:

1 ½ Cup Walnuts
1 Cup Pitted Dates (about 20)
2 Tbsp Coconut Oil
1 Tbsp Raw Agave Nectar

Directions:
-In a food processor pulse pineapple, coconut meat and cashews until blended. Add remaining ingredients and continue to blend until smooth.
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Notes: If you have a high speed blender with a large capacity, just blend all the cheesecake ingredients in the blender). However, I used the food processor in combination with my nutribullet. I blended the mixture in my nutribullet in batches until smooth.
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-For the Crust: Pulse together in a food processor until combined. The mixture should stick together.
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-Press crust in bottom of springform pan. Add cheesecake mixture on top – smooth and refrigerate until firm. I refrigerated overnight.

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