Vegan Pumpkin Cheesecake with White Chocolate Buckwheat Crunch Topping

Wednesday Dec 5, 2012 | BY |
| Comments (4)

This is my vegan, semi raw pumpkin cheesecake.

Here’s a holiday dessert that I love and you don’t even have to bake it. Better yet, the whole cake is vegan and nut free!

Note that you can use canned pumpkin (which is what I used) OR baked and pureed pumpkin. Fresh pumpkin, however, will be much more watery and the result will be a bit different. I always keep soaked, dehydrated buckwheat on hand for occasions like this. I recommend making a large batch. It’s a great topping on its own for any dessert if you like an extra, nut-free crunch. I made a few 4″ cheesecakes and mini ones that I topped with coconut whipped cream.

Prep time: (when buckwheat crunchies are already done), about 45 minutes, plus chilling time for the cake.

Ingredients Crust

3/4 cup soaked, dehydrated buckwheat
4 1/2 dates, pitted
6 tablespoons shredded coconut
3 tablespoons hemp seeds
1 1/2 tablespoon warm water
3 teaspoons melted coconut oil

Directions for Crust
Grind the buckwheat, dates, coconut, and hemp seeds in a food processor. Add the warm water (to keep oil from ceasing) and coconut oil. Process briefly into a dough. The dough should hold together when pressed in your hand. If not, add a touch more water. Press into the bottom of several mini cheesecake pans, or a larger pan (double the crust recipe if needed). Set aside.

Ingredients Filling

1 1/3 cup cooked pumpkin puree (canned or baked/pureed)
1/2 cup full fat coconut milk
8 1/2 tablespoons coconut sugar
4 tablespoons melted coconut butter
1 teaspoon vanilla
1/2 – 3/4 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
10 tablespoons melted coconut oil

Directions Filling
Blend all but the coconut oil in a high speed blender until smooth. Add the coconut oil and blend briefly to incorporate.Pour over the crust. Chill in the fridge for at least 6 hours or in the freezer for less time.

Ingredients White Chocolate Buckwheat Crunch Topping

1 tablespoon melted cacao butter
1 tablespoon coconut oil
2 1/2 teaspoons maple syrup
1 teaspoon melted coconut butter
3 tablespoons dehydrated buckwheat
2 tablespoons shredded coconut

Directions for Topping
In a bowl, stir together the cacao butter, oil, maple, and butter. Add the buckwheat and coconut. Stir in. Spread a thin layer on a parchment lined tray. Freeze for at least 30 minutes. Break up and spread over the top of the chilled cheesecake.

Heather Pace

Heather Pace

Heather Pace’s passion for food led her to the completion of a two-year culinary school program at the age of 21. She used her valuable skills and experience to create healthy vegan, and later raw vegan, versions of traditional foods. Heather has worked in various restaurants, bakeries, and as a personal chef. She is the author of six raw dessert ebooks, owns a small catering company, teaches raw food classes, and works as a certified yoga instructor. Her latest book is entitled Just Desserts. Find her books and recipes at SweetlyRaw.com.

4 COMMENTS ON THIS POST

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  1. Anastasiya says:

    Wow this recipe sounds delicious I can’t wait to try it. But a few quick questions: What is the difference between coconut oil and coconut butter? And I do not have a dehydrator can I just bake the soaked buckwheat ? Thank you

  2. Brianne says:

    Do you know how many calories this packs? It sounds like a great dish I would love to make for the holiday, but my mother in law is all about calories!

  3. Nicola says:

    This looks really good. I like the no nut part as most of my desserts seem to include nuts. Nice to try something else. I was wondering the same thing as Anastasiya. What is coconut butter? I have never seen it in any stores where I live. The other thing I would like to know is about the buckwheat. Is it hulled or unhulled like the type I would sprouts with? I am new to using buckwheat.

  4. Anastasiya says:

    I attempted to make this cake twice and it turned out great! It would have been better if I had all of the ingredients but I did not find coconut butter or cacao butter and made my own crust. Here is a pic of my cake and experience: http://aamaksimchuk.wordpress.com/2013/01/04/vegan-pumpkin-cheesecake/

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