Vegan Pumpkin Cheesecake with Gluten-Free Chocolate Crust

The holidays can be tricky if you have dietary restrictions or try to eat a clean diet. All of the butter, cream, and sugar in everything is typically traditional but not great for people who try to avoid refined sugars and dairy. Many baked treats also contain wheat which is a no go if you’re gluten-free. No worries, though- this super yummy vegan and gluten free pumpkin cheesecake is sure to please everyone.

Recipe courtesy of Karissa Besaw from The Crunchy Chronicles.

 

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Servings 12Cheesecakes
Prep Time 15Minutes
Cook Time 25Minutes
Submitted By Karissa Besaw from The Crunchy Chronicles.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 12Cheesecakes
Prep Time 15Minutes
Cook Time 25Minutes
Submitted By Karissa Besaw from The Crunchy Chronicles.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
For the Crust
  1. Preheat oven to 350 degrees and grease a mini cheesecake pan. If you don't have a mini cheesecake pan, a muffin tin with liners will also work.
  2. Blend all crust ingredients in a blender until well combined.
  3. Press into mini cheesecake pan, making each individual cheesecake crust about a 1/4 inch thick.
  4. Bake for 5 minutes.
For the Cheesecake Filling
  1. Blend all cheesecake filling ingredients together in a blender until creamy and smooth.
  2. Pour filling evenly over the crust (leaving about a half inch of space at the top of the pan).
  3. Bake in the oven for 20 minutes.
  4. Let cool down to room temperature, and then place the pan in the fridge to set for 3-4 hours.
  5. Carefully pop out the mini cheesecakes from the pan.
  6. Optional: Top with chocolate syrup, chocolate chips and/or whipped coconut cream.
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