Homemade Vegan Pumpkin Cheesecake Recipe

This homemade vegan pumpkin cheesecake (Rainbow Nourishments) makes for a lovely autumn dessert, on cold nights. It’s made with a ginger biscuit base, and the filling is a blend of coconut cream and vegan cream cheese. Flavoured with pumpkin puree and pumpkin pie spice.

Before cooking, read up on food safety for people and pets (nutmeg/mace spices are toxic to pets).

Pumpkins do grow in England, but for some reason they are not as popular as in New England (where pumpkin pie is the traditional Thanksgiving dessert).

You now find pumpkin puree in many grocery stores (and Steenbergs offer a nice pumpkin pie spice in a glass jar). Or make your own pumpkin puree (and pumpkin pie spice).

Again despite not being a local food, cheesecake (invented in New York) is very popular in England. Look around the web, there are oodles of plant-based alternatives. Simple ones (like this) use vegan cream cheese (found in any supermarket).

The more advanced and ‘natural’ vegan cheesecakes are mostly based around soaked cashew nuts, for the same buttery flavour. They are simple to make (as long as you remember the soak the nuts a few hours before making the recipe!)