Delicious Marbled Pumpkin Cheesecake Recipe ~ Vegan, GF and Refined Sugar Free
We are honored to co-create with the lovely Chef Katya Andersson-Weiss of Not Another Tofu Scramble! Chef Katya has shared this decadent pumpkin cheesecake recipe with the GoddessCeremony Blog. Let us know how you like the recipe if you make it!
I like all the various iterations of pureed dates, walnuts and coconut as much as the next healthy eater, but sometimes I want a dessert that’s really decadent. Without further ado, my friends, this is it.
1 ¾ cup graham cracker crumbs (gluten-free if desired)
3 Tbsp coconut sugar*
4 Tbsp coconut oil or Earth Balance/vegan butter, melted
1 Tbsp almond milk
¾ cup cashews, soaked for at least 3 hours or overnight
¾ cup very ripe banana
1/3 package medium or firm tofu
¾ cup coconut sugar*
3 Tbsp coconut oil
¼ cup corn starch
2 Tbsp lemon juice
2.5 tsp vanilla
¼ tsp salt
1.25 cup canned pumpkin
¾ tsp cinnamon
½ tsp ginger
¼ tsp nutmeg
1 cup dark or bittersweet chocolate chips
Splash almond milk
Mix crust ingredients together, press down into a pie pan and bake at 350F for 8-10min
Blend cashews, banana, tofu, coconut sugar, coconut oil, corn starch, lemon juice, vanilla, salt, pumpkin and spices in a blender until smooth
Create a DIY double boiler by boiling about 2 cups of water in a small or medium pot and putting a metal or heat-safe glass bowl on top. You want the bowl to be small enough to sit in the pot somewhat but not completely touch the water. Add chocolate chips and almond milk and stir constantly until chocolate is melted. Stirring constantly is essential to keep the chocolate from seizing up.
Whisk about a third of the filling mixture in with the chocolate, then alternate dollops of chocolate filling and pumpkin filling all over the pie crust until no more of either remains. It’s not supposed to look nice at this point.
Take a butter knife and drag it through the batter to create a marble effect. You don’t have to do this in any systematic way- just keep going until you think it looks nice.
Place cheesecake in the oven (still at 350F) and bake for 45-50 minutes
COOL YOUR CHEESECAKE FULLY. I know, this is the hardest part. But if you dig into your cheesecake before it’s fully cooled, it won’t be nearly as good
And the final step - ENJOY!
This Vegan and Gluten Free Pumpkin Cheesecake will satiate your cheesecake craving and offer you an amazing go-to dessert recipe!
*If refined sugar isn’t a concern for you, feel free to substitute with brown sugar
Did you make this nourishing recipe? How did you like it? Be sure to comment below and let us know!
About the Chef~
Katya Weiss-Andersson is a vegan chef who has cooked in New York City, Italy, the West Bank and beyond. She did her stage under Chef Amanda Cohen at Dirt Candy in NYC, went on to own Stay Fresh Veg in Durham, NC, and became recognized as an innovator in the plant-based food world by the time she was 25. Weiss-Andersson has cross-trained extensively with gluten-free, Ayurvedic and raw foods, as well as other specifications. Specializing in global culinary traditions from Korea to Ethiopia, Weiss-Andersson’s passion is continuing to learn about regional dishes within their respective cultural contexts. Currently based out of Denver, she caters retreats (including the Goddess Ceremony), teaches cooking classes, provides menu consultation and recipe development for small businesses, and works as a personal chef. Weiss-Andersson is also a marathon runner for Team Palestine, a freelance writer, and a total yoga dork with a love of healing and nurturing through nourishment. Katya is a guest blog writer for GoddessCeremony.com
To learn more about Katya, visit her social media links below:
Instagram personal: @katarinaanya
Instagram professional: @notanothertofuscramble