Vegan Pumpkin Cheesecake | Raw + Gluten-free

Vegan Pumpkin Cheesecake served and sliced up on a grey plate.

Last weekend I was feeling a little bit festive and craving a vegan pumpkin cheesecake so I decided to create one. Don’t get me wrong, I absolutely love baked goods but for this recipe, I decided to keep it raw. This raw pumpkin cheesecake is a decadent fall recipe, yet still a healthy one. It is packed with nutrient-dense ingredients and a good amount of healthy fats and protein! This recipe is completely vegan, gluten-free and dairy-free! It’s also quite simple to make – the only thing you need is a food processor. Ready? Let’s jump right into it.

Ingredients you will need for this Vegan Pumpkin Cheesecake

  • Medjool Dates: This will be the base of our curst. The dates will help to make the crust stick together while still providing this sweet flavor we are looking for here.
  • Almonds: Almonds are also needed for the crust. They add a nice crunchy texture to the crust.
  • Cashews: To make the creamy filling.
  • Pumpkin Purée: What’s a pumpkin cheesecake without pumpkin purée? You can either make your own purée by roasting a pumpkin in the oven and blending it up later or simply buy your pumpkin purée here.
  • Pumpkin Pie Spice: You can either make your own pumpkin pie spice blend or simply get your pumpkin pie spice here.
  • Almond Butter: I absolutely love almond butter and it works great in this recipe too!
  • Maple Syrup: Works great as a non-refined sweetener and brings out great flavor.
  • Coconut Sugar: I love using coconut sugar in my recipes too! Always happy to mix it up.
  • Coconut Oil: This will bring the filling to the next level, I promise!
  • Lemon Juice: Helps to balance out the flavor for the filling.
  • Salt: For extra flavor.

How to make a Raw Pumpkin Cheesecake

Making this vegan cheesecake is not hard at all and also doesn’t require a lot of preparation time.

Make your crust

This is super simple. The raw vegan crust does only consists out of two ingredients: Almonds and medjool dates. Simply blend those two ingredients up in a food processor until a sticky dough forms. Then, press the dough into the bottom of a cake tin.

Prepare the filling

Next, we are onto making our filling. First, we will blend all the dry ingredients up in a food processor. So, add the cashews and spices and coconut sugar in there and blend it until smooth. Next, add in all the remaining wet ingredients and blend until a smooth and creamy consistency forms. You definitely want to make sure that the cashews are blended up properly here and there are no chunks left. Then all there is left to do is adding the filling onto the crust and spread it out evenly. Place the cake tin in the freezer until the cheesecake is firm.

This pumpkin cheesecake is:

  • Vegan and vegetarian friendly
  • Gluten-free
  • Healthy
  • Raw
  • Festive
  • Pumpkin-infused
  • Rich
  • Creamy
  • Perfect for fall
Vegan Pumpkin Cheesecake served and sliced up on a grey plate.

Other sweet vegan recipes you might enjoy

If you liked this recipe you may enjoy some of my other recipes too:

Finally, if you try this Vegan Pumpkin Cheesecake out yourself, please let me know what you think. Rate this recipe or leave a comment below, I always love to hear your opinion. I would love to see you tag me on Instagram @aboutannella if you recreate this recipe at home. You can also follow me on Pinterest for more inspiration.

Vegan Pumpkin Cheesecake served and sliced up on a grey plate.
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Vegan Pumpkin Cheesecake

This raw pumpkin cheesecake is a decadent fall recipe, yet still a healthy one. It is packed with nutrient-dense ingredients and a good amount of healthy fats and protein!
Course Dessert
Cuisine Gluten-free, Vegan
Keyword Festive, Healthy
Prep Time 30 minutes
Total Time 30 minutes
Yield 8 servings

Equipment

  • Food Processor

Ingredients

For the crust

  • 14 medjool dates
  • 1 cup almonds

For the filling

  • 2 1/2 cups cashews
  • 2 1/2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 2 tbsp coconut sugar
  • 1 cup pumpkin purée
  • 3 tbsp maple syrup
  • 1 1/2 tbsp almond butter
  • 1 tbsp coconut oil
  • 1/2 lemon juiced

Instructions

  • Prepare the crust: Pit all of the medjool dates first. Then, add the dates and the almonds to a food processor and blend until a sticky consistency forms. Next, press the dough into the bottom of a cake tin.
  • Prepare the filling: Add the cashews, pumpkin pie spice, salt and coconut sugar to a food processor. Blend until smooth. After, add the pumpkin purée, maple syrup, almond butter, coconut oil and lemon juice. Blend again until everything is completely smooth and there are no chunks of cashews left. This will take several minutes. Next, pour the filling into the same cake tin and spread out evenly.
  • Freeze: Let everything set in the freezer for about 3-4 hours or until the cheesecake is firm.

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Healthy Pumpkin Muffins | Vegan + Oil-free

Healthy Pumpkin Muffins placed on a pink and white surface.

These Healthy Pumpkin Muffins made with chocolate chips are vegan, refined sugar-free and oil-free. This recipe is fall-inspired and tastes absolutely delicious. These muffins are moist and fluffy, giving off cozy fall vibes. What more could you ask for?

Fall is right around the corner and what better way to celebrate than with a batch of the tastiest vegan pumpkin muffins ever! These muffins only take about 30 minutes, are super easy to make and made out of wholesome nourishing ingredients.

Are Pumpkin Muffins healthy?

Pumpkin Muffins can be prepared in various ways. Fortunately, they are some ways to prepare them relatively healthy. For example, it’s easy to swap out all-purpose flour for whole wheat flour. Or you could substitute the refined sugar with agave, maple syrup or coconut sugar.

Luckily this recipe has it all. It is refined sugar-free, oil-free and vegan! Basically, a pumpkin muffin recipe that tastes great and you can feel good about enjoying it. Win-win!

Ingredients you will need:

  • Pumpkin purée: This is the most important ingredient here! You can either buy it canned or you can make it yourself. You can do that by cooking up some pumpkin, then adding the pumpkin to a food processor or a blender and puréeing it until smooth.
  • Flour: I’ve used whole wheat flour here because I was aiming for a healthier option than regular all-purpose flour.
  • Maple Syrup: Honey would also work well here if you don’t follow a strict vegan diet.
  • Sugar:  I used coconut sugar here so these muffins are refined sugar-free. But of course, you can choose your favorite sugar for this recipe!
  • Vanilla Extract: For a little bit of vanilla flavor.
  • Cinnamon & Gingerbread Spice: Both spices give me cozy fall vibes!
  • Milk: Use your favorite non-dairy milk here. I used oat milk for this recipe!
  • Baking Powder + Soda: Helps the muffins to rise!
  • Chia Seeds: Needed for the vegan egg substitute.
  • Chocolate Chips: Who doesn’t love chocolate chips in pumpkin muffins?
  • Salt: For a little bit of flavor.

How to make the Best Vegan Pumpkin Muffins:

Making these Healthy Pumpkin does not require fancy cooking skills at all. Actually, this recipe is fairly easy to prepare.

  • Step 1: First, prepare the Chia Egg. You can do that by adding 1 tablespoon of chia seeds to a small dish and top with 2 1/2 tablespoons of water. Set aside.
  • Step 2: Mix together the dry ingredients.
  • Step 3: Add in the wet ingredients as well as the prepared chia egg.
  • Step 4: Whisk, until the ingredients are well combined and a batter forms.
  • Step 5: Last but not least, fill the muffins in a muffin tray and bake them in the oven for about 20-25 minutes!
Healthy Pumpkin Muffins with chocolate chips and oat milk on the side.

Other recipes you might enjoy:

If you are looking for some other tasty but wholesome treats, don’t worry I’ve got you covered. Here are some suggestions for you:

Finally, if you make these Healthy Pumpkin Muffins at home, make sure to tag me on Instagram @aboutannella! I am happy to see your recreations! For more inspiration, you can follow my Pinterest Account.

Healthy Pumpkin Muffins placed on a pink and white surface.
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Healthy Pumpkin Muffins

These fall-inspired Healthy Pumpkin Muffins are moist and fluffy, easy to make and made out of wholesome nourishing ingredients.
Course Dessert
Cuisine Oil-free, Refined sugar-free, Vegan
Keyword Healthy
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 5 servings

Ingredients

Chia Egg

  • 1 tbsp chia seeds
  • 2 1/2 tbsp water

Dry Ingredients

  • 1 3/4 cups (215 g) whole wheat flour
  • 1/3 cup (67 g) coconut sugar
  • 2 tsp cinnamon
  • 2 tsp gingerbread spice
  • 1 tsp salt
  • 1 tbsp baking powder
  • 1 tbsp baking soda

Wet Ingredients

  • 1 cup (225 g) pumpkin purée canned
  • 1/4 cup (60 ml) maple syrup
  • 3/4 cup (177 ml) nvon-dairy milk
  • 1 tsp vanilla extract

Instructions

Chia Egg

  • Prepare the Chia Egg by adding 1 tbsp of chia seeds to a small dish and top with 2 1/2 tbsp of water. Set aside.

Dry ingredients

  • In a large mixing bowl, add in the whole wheat flour, coconut sugar, cinnamon, gingerbread spice, salt, baking powder and baking soda. Whisk until everything is well combined.
  • Using the same bowl, add in the wet ingredients. Fold in the chia egg. Mix everything together until a batter forms.
  • Divide the batter evenly into a greased or lined muffin tray. The batter will approximately make about 9 normal sized muffins. Bake for about 20-25 minutes at 180C°, or until the tops are golden and a toothpick comes out cleanly!
  • Let them cool and enjoy!

Easy Oatmeal Banana Bread

Easy Oatmeal Banana Bread with walnuts and some additional bananas on the side.

I have loved banana bread since I was little. Bananas are literally my favorite food on the planet, so a banana bread comes in quite handy for me. And as I like to keep my sweet treats relatively wholesome, I wanted to come up with a healthy and refined sugar free but tasty alternative to regular banana bread. And I can definitely confirm: I am digging this Easy Oatmeal Banana Bread recipe.

This Easy Oatmeal Banana Bread requires only 9 ingredients and is made out of whole foods. It has a chewy texture to it, is full of flavors and makes a great snack. Topped with some fruit, nut butter, cinnamon and maple syrup, this recipe literally just tastes like heaven to me. It might just become your new favorite banana bread recipe too.

This Easy Oatmeal Banana Bread recipe is:

  • vegan and vegetarian friendly
  • flourless
  • gluten-free
  • oil-free
  • refined sugar-free
  • nourishing
  • healthy
  • wholesome
  • moist
  • the perfect on the go breakfast or a great afternoon snack
Easy Oatmeal Banana Bread with walnuts and some additional bananas on the side.

Ingredient’s you will need

  • Gluten-free oat flour: Oat flour is a great alternative to all purpose flour and a much healthier choice in my opinion. You can either buy oat flour from the store or just make it yourself. I prefer making it at home, because it is quite easy and much cheaper. You will need a food processor or a blender though. And of course you will need some oats as well. Put the oats in a blender or food processor and blend them until they form a floury consistency. That’s it – now you got yourself some oat flour.
  • Mashed ripe bananas: The secret to moist and sweet banana bread are ripe bananas. Make sure that they have some dark spots before using them for this recipe.
  • Walnuts: I love adding nuts to any banana bread recipe. They provide some extra crunch and flavor.
  • Baking powder and baking soda: Helps the banana bread to rise.
  • Cinnamon: Will help to make the banana bread extra warm and cozy and immersed with flavor.
  • Salt: Enhances the flavor.
  • Plant-based milk: You can use any kind of non dairy milk you like. I personally love using oat milk for this recipe.
  • Maple syrup: To add some natural sweetness to this recipe.
  • Vanilla Extract: For additional flavor and deliciousness.
Easy Oatmeal Banana Bread with walnuts and some additional bananas on the side.

Tips for making delicious healthy banana bread

Use overripe bananas: Using overripe bananas will definitely work best in this recipe. The softer the banana is and the more brown spots it will have, the better!

Don’t overmix the batter: Mix it until the ingredients will just combine. Don’t overdo it as it can cause a less fluffy banana bread.

Save a banana for topping: Not only will the banana bread look more pretty and appealing but the overall flavor will be enhanced. And who doesn’t love caramelized banana?

Be creative: What I love most about this recipe is that it’s adjustable. So throw your favorite ingredients in there and call it a day. You could add chocolate chips, coconut flakes or even some blueberries.

If you are looking for some other tasty but wholesome treats, don’t worry I’ve got you covered. Here are some suggestions for you:

Finally, if you make this Easy Oatmeal Banana Bread at home, make sure to tag me on Instagram @aboutannella! I am happy to see your recreations! For more inspiration you can follow my Pinterest Account.

Easy Oatmeal Banana Bread with walnuts and some additional bananas on the side.
Print

Easy Oatmeal Banana Bread

This Easy Oatmeal Banana Bread requires only 9 ingredients and is made out of whole foods. It has a chewy texture to it, is full of flavors and makes a great snack. Topped with some fruit, nut butter, cinnamon and maple syrup, this recipe literally just tastes like heaven to me. It might just become your new favorite banana bread recipe too.
Course Breakfast, Dessert
Cuisine American, Gluten-free, Vegan
Keyword Oil-free, Refined sugar-free
Prep Time 15 minutes
Cook Time 1 hour
1 hour 15 minutes
Yield 8 servings

Ingredients

  • 3 cups oat flour
  • 1/2 cup crushed walnuts
  • 3 large mashed overripe bananas
  • 1 large banana (for topping)
  • 3/4 cup non dairy milk
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp salt

Instructions

  • Preheat the oven to 175C degrees.
  • In a large bowl, add the oat flour, crushed walnuts, cinnamon, baking powder and salt. Mix well until uniform and set aside.
  • In a separate bowl mash the 3 bananas. Mix in the non dairy milk, vanilla extract and maple syrup. Mix until everything is well combined.
  • Next add the wet mixture to the dry mixture and stir until a batter forms.
  • Cut the banana that is reserved for topping into half (cut side facing up).
  • Pour the prepared batter into a loaf pan. Spread it out evenly. Top with the cut banana.
  • Place the loaf pan into the oven and bake it for approximately 60 minutes or until a fork comes out clean. Make sure to let it cool down completely before cutting or serving it. Enjoy!