Vegan Pumpkin Cheesecake { Nut-Free, made w/ Hemp Hearts}
 
Prep time
Total time
 
<em>Rich, creamy and decadent-tasting pumpkin cheesecake, made with hemp hearts! It is nut-free (no cashews), vegan, and requires no baking! It is also high in protein and loaded with healthy omega-3 and omega-6 fatty acids.</em>
Recipe by::
Recipe type: Dessert
Serves: 8 servings
Ingredients
  • 1-1/2 cups hemp hearts (shelled hemp seeds)
  • ⅔ cup unsweetened canned pumpkin puree
  • ⅔ cup coconut sugar (see notes for options)
  • ½ cup full-fat canned coconut milk
  • 3 tablespoons coconut oil
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons vanilla extract
  • 1 teaspoon pumpkin pie spice
  • Optional: ¼ teaspoon ground turmeric (for added color)
  • ½ teaspoon fine sea salt
  • Optional: Coconut Whipped Cream
Instructions
  1. Place the hemp hearts in a medium, heatproof bowl. Add enough boiling water to cover by at least ½ inch. Let soak for 2 hours. Drain the hemp hearts through double layers of cheesecloth or a very fine mesh sieve.
  2. In a blender, place the drained hemp hearts, pumpkin, coconut sugar, coconut milk, coconut oil, lemon juice, vanilla, pumpkin pie spice, (optional) turmeric, and salt. Blend on HIGH speed for 2 to 4 minutes (depending on strength of blender) until completely blended and silky smooth.
  3. Pour batter into a 6- or 7-inch springform pan (7-inch used in photos; see notes for options).
  4. Freeze, loosely covered, until firm.
  5. Transfer cheesecake to refrigerator 2 hours before serving.(to soften). Run a knife, dipped in hot water, around edge of pan to loosen. Remove sides of pan. If desired slide a knife or spatula between cheesecake and pan bottom to loosen. Use a spatula to transfer/slide cheesecake onto a serving plate.
  6. Serve plain or top with coconut whipped cream.
Notes
Storage: Following the initial freeze, cut the cheesecake into slices and freeze in an airtight container for up to 3 months.

Springform pan alternatives: The cheesecake batter can be poured into 8 large ramekins (or 10-12 small ramekins) or a 9-inch pie pan. The batter can also be poured into 9-inch baking pan (line the pan with parchment); use the parchment to remove the frozen cheesecake and cut into big, small or tiny squares.


Sugar Options: Feel free to sub n equal amount of the sugar option of your choice (e.g., light brown sugar, cane sugar) for the coconut sugar.
Nutrition Information
Serving size: ⅛ of cheesecake Calories: 317 Fat: 21 g Saturated fat: 8.6 g Carbohydrates: 21.6 g Sugar: 18.4 g Sodium: 160.6 mg Fiber: 3.8 g Protein: 10.5 g Cholesterol: 0 mg
Recipe by power hungry at https://powerhungry.com/2018/11/vegan-pumpkin-cheesecake-nut-free-made-w-hemp-hearts/