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Nut-free Vegan Coco-Pumpkin Cheesecake

By Heather • November 30, 2012 • Coconut, GF Desserts & Treats, Oats, Pies, Tarts & Tortes, Pumpkin

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This week on the Everyday Veggie Facebook Page I asked fans what they would like to see coming up on the Everyday Veggie. I got a request for something I’d never even thought of before: a nut-free version of my Vegan Cashew Cheesecake. Of course, it makes sense that those who can’t eat nuts would want to enjoy a dairy-free ‘cheesecake’ as well, so I set about experimenting with a few different textures – and pumpkin and coconut worked perfectly!

As it turns out, this recipe is a hell of a lot easier (and MUCH cheaper) than the Cashew Cheesecake recipe linked above. Now, the cashew cheesecake will always be my favourite, and for super special occasions it will always be the one I turn to, but for for the usual rounds, this will now be my main cheesecake recipe – and not just because its so hard to get cashews!

With a chewy crust and a creamy filling, and topped with fresh shredded coconut, you won’t believe that this dessert is actually good for you – the filling contains only coconut, agave and pumpkin!

Now, it sounds odd to include coconut in a recipe that’s nut free, but coconut is not in fact a real nut; it’s a member of the palm family, and is a drupe, not a nut. This is good news for anyone with a nut allergy. If I had to give up coconut products, I might quite literally die.

You’ll need:
(Makes 1 cheesecake in an 8 inch circular pan, or 2 smaller cheesecakes)
For the crust:
1 cup oats (make sure they’re gluten-free certified, if you are gluten intolerant)
1 cup oat flour (make sure they’re gluten-free certified, if you are gluten intolerant
4 tablespoons agave nectar (or maple syrup, or honey, if you’re not vegan)
4 tablespoons melted coconut oil
a pinch of salt

For the filling:
2 cups pumpkin puree – homemade by roasted and pureeing a pumpkin, or canned
1 1/2 cups shredded coconut – the fresh stuff is the best!
1/2 cup coconut milk
1/4 cup agave nectar (or maple syrup, or honey if you’re not vegan)
2 teaspoons vanilla essence
fresh shredded coconut to top

Method:
In a food processor, quickly blend the oats, flour, coconut oil and agave
Press the mixture into the bottom of a lightly greased circular spring form pan
Rinse out your food processor, then blend together the pumpkin puree, shredded coconut, coconut milk, sweetener and vanilla essence
Pour this into the pan, and pop it into the freezer for 3-4 hours
Bring out when ready to eat, gently remove from the pan, slice up and enjoy!

Yes! It really is THAT easy!

You should keep this in the fridge or freezer, allowing ample time for it to defrost when removing it from the freezer to eat.

This recipe is gluten-free, soy-free and of course, vegan, and it contains absolutely no nuts whatsoever. AND it’s got a serving of root vegetables in it. It could literally not be healthier if it tried!!

gluten-free cheesecakenut-free cheesecakesemi-rawslidervegan cheesecake
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About the Author

Heather

Heather Parry is an English nomad, writer, editor and an unlikely foodie, coming from a Yorkshire background that mainly centred around meat-and-two-veg dinners and a very fussy childhood diet that didn’t even include pasta until she was 18. She can neck a tin of green peas in under ten seconds.

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4 Comments

  • Reply caitlin February 21, 2013 at 6:19 am

    Hi there 🙂
    I was just wondering how long you should wait for it to defrost after you take it out of the freezer?

    • Reply Hevs February 24, 2013 at 4:17 pm

      Hi Caitlin!

      Depending on where you are in the world and how cold your freezer is, it could take 45 minutes or a couple of hours. If you can get a knife into the centre without it feeling icy, then it’s ready to serve!

      I hope that helps 🙂

  • Reply Jannah September 27, 2014 at 1:49 am

    Hi I’m glad I found this cuz my daughter is allergic to nuts. My question is: is it coconut milk in the can or regular firm cartoon?

    • Reply Heather September 29, 2014 at 1:16 pm

      Hi Jannah!

      I always use coconut milk from the can.

      I hope that helps!
      Heather

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So what is all this anyway?

So what is all this anyway?

The Everyday Veggie is a vegan recipe site by Heather Parry, designed to help you eat well, every day.

You don't need expensive ingredients, horribly processed fake meats or lots of equipment to eat well without meat, fish or dairy. Grab a sharp knife and let's get started.

Heather

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