Pumpkin Tofu Cheesecake

As the air turns crisp and leaves fall, pumpkin season reaches its peak, and cravings for comforting treats set in. But for those following a low-carb or vegan lifestyle, indulging in traditional pumpkin desserts can feel off-limits. That's where this Pumpkin Tofu Cheesecake comes to the rescue! 🍂

The magic lies in its creamy tofu base, combined with rich pumpkin purée and cozy spices. Not only does this cheesecake mimic the creamy texture of traditional versions, but it also delivers a nutrient-packed dessert that’s free from dairy and eggs.

This recipe also features a naturally gluten-free almond flour crust, which provides a nutty crunch while keeping things low in carbs. It's the perfect canvas for the velvety smooth pumpkin filling that tastes just like fall in every bite.

Why You’ll Love This Recipe:

- Vegan and Low Carb: A perfect fit for plant-based and low-carb diets.

- Full of Flavor: Packed with warm spices and pumpkin for the ultimate autumn treat.

- Simple & Customizable: Easily tweak the sweetness and spice levels to suit your preferences.

- Nutrient-Rich: Tofu and almond flour offer protein and healthy fats without overloading on carbs.

Whether you’re looking for a healthy holiday dessert or simply want a treat to savor with a cozy mug of tea, this Pumpkin Tofu Cheesecake has you covered. 

Best of all, it's easy to make, rich in flavor, and will have everyone coming back for seconds—whether they follow a vegan diet or not!

Pumpkin Tofu Cheesecake Recipe

Ingredients

For the Crust:

• 1 ½ cups almond flour
• 1 tbsp coconut oil (melted)
• 2 tbsp of sugar-free sweetener, e.g erythritol or stevia
• ½ tsp cinnamon
• Pinch of salt

For the Filling:

• 1 block (14 oz) firm tofu, pressed and drained
• 1 cup pumpkin purée (unsweetened)
• 1/2 cup full-fat coconut milk
• 1/3 cup erythritol or monk fruit sweetener (adjust for taste)
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 1 tsp pumpkin spice (or a blend of cinnamon, nutmeg, and cloves)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C).

2. Make the Crust:

   • In a medium bowl, mix almond flour, melted coconut oil, sweetener, cinnamon, and a pinch of salt until a crumbly dough forms.
   • Press the mixture into the bottom of a greased 8-inch springform pan.
   • Bake for 10-12 minutes until the edges turn golden. Let cool.

3. Prepare the Filling:

   • In a blender or food processor, add the tofu, pumpkin purée, coconut milk, erythritol (or sweetener), lemon juice, vanilla extract, and pumpkin spice.
   • Blend until smooth and creamy. Taste and adjust sweetness or spice levels if needed.

4. Assemble the Cheesecake:

   • Pour the filling mixture over the cooled crust, spreading evenly.
   • Bake for 40-45 minutes until the edges are firm and the center is slightly jiggly but set.

5. Chill:

   • Let the cheesecake cool completely at room temperature, then refrigerate for at least 3-4 hours, or overnight for best results.
   • Once set, remove from the springform pan, slice, and serve.

6. Optional Garnishes: Top with walnuts in the middle and pumpkin seeds around. You can also add some dried fruit (I added dried white mulberries) or other things you like. Here you can show off your creativity with decorations 😉

I hope you enjoy trying this recipe! Let me know how it turns out or share your own tweaks in the comments below. 🍂🎃