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  • Writer's pictureNatalya Fisher

Vegan GF Pumpkin & Cranberry Cheesecake

Updated: May 17, 2020

Vegan ~ Gluten Free

Pumpkin Caramel & Cranberry Sauce Cheesecake


This recipe is so worth all the steps! It is creamy, a perfect combination of flavors, and a taste of heaven in every bite. This will surely WOW your guests!


Gluten Free Crust

1 Cup Nut Flour Blend (@earthlychoice brand)

¾ Cup Coconut Flour 1 Flax Egg (1 Tbsp flax meal w/ 2.5 Tbsp water. Set aside till it forms a gooey texture)

½ Cup Tahini

⅓ Cup Silan (date syrup)

2 Tbsp Coconut Oil

½ tsp Baking Powder & Soda Pinch of salt

The Base

½ cup Cashews soaked overnight or pour boiling water over for 15 minutes.

2 5.4 Oz. Cans of Coconut Cream (if you get coconut milk use only the cream on top)

½ Cups Maple Syrup

1 Tbsp Tapioca Starch

½ Small Lemon

Pumpkin Caramel {@avirtualvegan inspired caramel}

½ Cup Coconut Sugar

½ tsp Salt 2 Tbsp Tahini

½ Cup Pumpkin Puree

1 tablespoon Coconut Oil

Cranberry Sauce

1 Bag Cranberries

½ Cup Coconut Sugar

3 Cinnamon Sticks


Preheat oven to 350°F degrees

Start with making the crust-

Mix dry ingredients together & then add in wet ingredients. The dough should be like a pie dough. Wedge the dough until everything is fully mixed. In a cheesecake pan press the dough out evenly around the bottom of the pan. Bake for 15 minutes. I drizzled a little extra date syrup in a spiral on the cake to add some design.

Cream Filling - Put everything into a blender add a little coconut liquid if it needs a little push. Keep it thick though Pour over the crust and set in the freezer for 2-3 hours.

Cranberry Sauce - Put all ingredients in a pan cook down for 20 mins on low heat. Let cool

Pumpkin Caramel - place sugar in a sauce pan and melt down. Add all ingredients and cook for about 10 minutes till everything is mixed together. Take out Cheesecake & put pumpkin caramel on top & then put cranberry all over! Put back in the freezer for 30 mins!

Serve & Share with Love


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