Healthier Vegan Pumpkin No Bake Cheesecake with Lotus Biscoff Cookies

This Healthier Vegan Pumpkin No Bake Cheesecake with Lotus Biscoff Cookies is incredibly creamy and full of cosy fall spices, just like how a pumpkin pie should be!! Except this pumpkin dessert has a luscious creamy pumpkin cheesecake filling, and a cake base made of Biscoff cookies which adds even more cinnamon deliciousness!! Dreamy! This recipe is so easy too. It comes together in no time and it feels like a real fancy dessert even though it requires minimal effort. I made these pumpkin cheesecakes for Thanksgiving this weekend and they were a big hit!!

The cheesecake layer is full of pumpkin puree, spices, maple syrup, cashews, and oat milk. So many vegan cheesecakes use coconut milk and cashews for the base but I didn’t want a coconut flavoured pumpkin cheesecake. So I used oat milk in this recipe instead. Oat milk is also a much healthier alternative as it isn’t full of saturated fat, like coconut milk is. The oat milk I used has a higher fat content, 13%.

These Healthier Vegan Pumpkin No Bake Cheesecake with Lotus Biscoff Cookies are sooo lusciously creamy and full of delicious flavour you’d never know they were made with healthier ingredients! Enjoy!!

Healthier Vegan Pumpkin Cheesecake with Lotus Biscoff Cookies

by Baking Me Healthy

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Course Dessert, Snack

Cuisine Vegan

Servings 8 mini cheesecakes

Ingredients

  

• 1 ⅓ cup soaked cashews
• ½ cup pumpkin puree
• ½ cup oat cream I used Creamy Oat 13% fat
• ⅓ cup maple syrup
• 1 tsp pure vanilla extract
• 2-3 tbsp lemon juice to taste
• 1 tsp ceylon cinnamon
• ½ tsp cardamom
• ½ tsp dry ground ginger
• ⅓ tsp nutmeg
• pinch of allspice
• pinch of cloves
• pinch of salt
• 2 tbsp coconut oil

Crust

• approx 14 Biscoff Lotus cookies
• 30 g melted vegan butter

Toppings

• roasted pecans
• vegan whipped cream optional

Instructions

 

• Either soak the cashews in room temperature water for about 4-5 hours. Or place cashews in a saucepan, fill with water and place on stove. Heat the water until it starts boiling and remove from heat once it's started boiling. Let the cashews soak in the water for about 1 hour.
• Mix the cookies in a food processor until it's coarse sand. Add in the melted butter and mix until it's evenly distributed. It should be the consistency of wet, coarse sand.
• Press the base mixture into mini silicon muffin forms, and press down hard so the base is flat. Place them in the freezer to set while you make the cheesecake layer.
• Transfer the cashews and all of the cheesecake filling ingredients to a high speed blender and mix until it's perfectly creamy with no chunks. Taste the mixture once it's completely combined and adjust to your taste.
• Pour the finished mixture into the muffin forms, and evenly distribute the entire cheesecake filling.
• Place the cheesecakes in the freezer to set.
• Remove the cheesecakes from the freezer a bit before serving, as they have more taste if they aren't completely frozen and are a bit soft! Top the cheesecakes with whipped cream topping and roasted pecans.
• Store any leftovers in an airtight freezer safe container.
• Enjoy!! 🙂

Keyword biscoff, cashew, cheesecake, lotus, pecan, pumpkin, pumpkin cheesecake, vegan

Links to more of my healthy vegan cheesecake recipes: