Recipe: Vegan Pumpkin Coconut Yogurt Cheesecake

A delicious twist on a traditional pumpkin cheesecake

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I love sharing love through food. Try it out over the holidays and spread the health to your nearest and dearest.

Free of dairy, gluten, soy, refined-sugar

[Modified from this recipe by Amy Lyons]

Makes 2 medium cakes/tarts

Ingredients:

Spiced seeds

• 1/3 cup mix of raw pumpkin + sunflower seeds
• 2 tsp pure maple syrup
• 1/4 tsp sea salt
• 1/2 tsp cinnamon
• 1/8 tsp turmeric, ground [optional]
• 1 pinch black pepper [if using turmeric, to activate its properties]
• 1/8 tsp cayenne [optional]

Crust

• 2/3 cup gluten-free whole grain oats [sub: raw sprouted buckwheat groats or additional unsweetened shredded coconut]
• 1/3 cup ground flaxseed meal
• 3/4 cup unsweetened coconut shreds
• 1/8 teaspoon sea salt
• 2 tsp raw cacao powder
• 10-12 medjool dates, pitted and chopped [if they are not soft, soak them in warm water for 10-30 minutes + drain them well]
• 1-2 tsp coconut oil, melted [if necessary to help bind the crust]

Pumpkin coconut yogurt filling

• 1 1/2 cups pumpkin puree [I used baked organic kaboacha squash, cooled + mashed]
• 1 cup Anita’s coconut yogurt [sub: unsweetened non-dairy or organic Greek yogurt]
• 2/3 cup raw cashews, soaked + drained to soften [nut-free sub: raw coconut butter, warmed to liquid]
• 1 tbsp cinnamon, ground
• 1 tsp ginger, ground
• 1 tsp cardamom, ground
• 1/2 tsp nutmeg, ground
• 1/2 tsp cloves, ground
• 1/8 tsp turmeric, ground [optional]
• 1 pinch black pepper [if using turmeric, to activate its healing properties]
• 1 pinch sea salt
• 2 tsp maca [optional]
• 1/4 cup pure maple syrup [sub: raw coconut nectar or raw local honey]
• 1 1/2 tsp pure vanilla extract
• 1 tsp coconut oil, melted [if not using coconut butter]
• 1 tsp lemon juice [to taste]

Directions:

To make the seeds

1. Combine all ingredients in a bowl, and toss to coat.
2. Spread out on a lined baking sheet and bake at 325F for 10-20 minutes, then let dry until crispy.

To prepare the crust

1. Process flax, coconut, oats/buckwheat and sea salt in a food processor until they become fine crumbs.
2. Add dates and cacao powder and process until the mixture holds together when squeezed between your fingers [if not holding together, add more dates or a bit of melted coconut oil].
3. Lightly coat cheesecake pans with coconut oil [or use parchment paper] then firmly press the crust into the bottom, and set aside.
4. Place crust in the fridge until firm, approximately 1 hour.

To make the pumpkin coconut yogurt filling

1. Combine all filling ingredients in a high-speed blender [or large food processor] and blend/process until smooth.
2. Pour the filling over the crust and smooth the top, then place in the freezer for about 4 hours or overnight, garnishing finished cake/tart with spiced seeds before cake is completely firm.
3. Serve cold so the shape holds and the flavor is fresh [store extra cake in fridge or freezer].

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