Pumpkin Pie Cheesecake Slice

Now that we’re getting into the festive season, I thought it was time for some Christmas-themed recipes, and what better way to kick things off than with this Pumpkin Pie Cheesecake Slice?

Cheesecake isn’t the easiest thing to perfect a vegan version of, and with most recipes using store-bought vegan cream cheeses, coconut milk or cashews - they usually also end up being rather heavy and expensive to make. But no worries, I have a solution for that!

You might remember my vegan Skyr recipe from a few months ago. Well, if you follow me on Instagram, then you’ll know I’ve been making it literally on a weekly basis, it’s that good. A high protein and calcium yoghurt alternative that’s so easy and cheap to make yourself, AND also makes the perfect base ingredient for a cheesecake!!

Whilst we’re on the topic of Christmas and homemade things, the Skyr kit from Mad Millie - along with all of their other wonderful DIY kits (such as kombucha, sauerkraut, raw cacao chocolate and vegan cheese kits!) - also happen to make THE best ever Christmas gifts for family and friends. Forget pointless gifts that you can’t do anything with, these get people in the kitchen creating their very own homemade, wholesome goodies, and are SO MUCH FUN!! I actually just got one of the new Mad Millie Kombucha crocks myself, which I’m very excited to put to good use in brewing some fruity homemade booch to drink during the festive season (the crock keeps the kombucha at a constant temperature whilst fermenting to ensure no bad bacteria develop and it’s safe to drink!).

Anyway, back to the recipe!

This cheesecake slice is the perfect festive dessert or afternoon treat. It’s soft, creamy and naturally sweet, with the spicy, gingerbready notes of Pumpkin spice (and all things nice!). Taking a bite takes me straight to Christmas wonderland with all that cinnamon, ginger, cloves and pumpkin. Now we just need some snow!!

I hope you love this recipe as much as I do - and make sure you tag me on Instagram if you try it so I can see and share your creation xx

Ingredients:

For the base:

• 80g raisins or dates, soaked to soften

• 40g almond meal

• 3 tbsp (30g) flaxmeal

• 1/3 cup (50g) buckwheat or oat flour

• 1 tsp baking soda

• 1 tsp pumpkin pie spice

• 1/4 cup plant based milk

For the filling:

• 200g vegan Skyr (see my recipe here)

• 240g cooked pumpkin

• 40g cashews, soaked to soften

• 3-4 tbsp stevia, or other granulated sweetener of choice

• 1 tbsp tapioca flour

• 2 tsp pumpkin pie soice

• 1 tsp vanilla extract

Method:

1. Preheat oven to 180°C and line a tin with baking paper.

2. Blend raisins to make a purée, then combine with remaining base ingredients to form a dough.

3. Spread into prepared tin and bake for about 10 minutes to firm up, whilst you prepare the filling.

4. For the filling, combine all ingredients in a blender and blend until super smooth. Pour on top of base and bake for about 40-45 minutes until firm.

5. Allow to cool completely, then place in the fridge to chill for a few hours before slicing!

Notes:

• Store in an airtight container in the fridge for up to a week.

• If you don’t have pumpkin pie spice, you can swap it for 1 tsp of cinnamon, 1/2 tsp ground ginger, 1/4 tsp allspice and a pinch each of ground cloves and nutmeg!
  

This recipe was proudly created in collaboration with Mad Millie. Mad Millie have a range of different DIY kits to make your own fermented veggies, kombucha, vegan cheese, Skyr and more, and I’m a big fan of their products and what they stand for. All views and opinions expressed are my own and I only ever promote products that I truly love!