Low Carb Vegan Pumpkin Spice Cheesecake

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3.50 from 184 votes

Low Carb Vegan Pumpkin Spice Cheesecake

35 minutes
Calories 230kcal


  • 1/2 cup brazil nuts (soaked overnight)
  • 1/2 cup pumpkin purée
  • 1/4 cup coconut oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon vinegar
  • 2 teaspoons pumpkin pie spice (soaked overnight)
  • 1 tablespoon water (soaked overnight)
  • 1/2 cup ground pecans (soaked overnight)


  • Soak Brazil nuts overnight (or for about a half hour in near-boiling water) Press finely ground pecans into the bottom of six wells of a muffin tin to make the crust (I use a silicon one) - if using a metal or glass tin, I'd recommend cupcake liners to make removal easy! Drain nuts, and toss in a blender with pumpkin, coconut oil, spices, vinegar and vanilla.
  • Blend until smooth, scraping down the sides of the blender to make sure everything is incorporated.
  • If the mixture isn't blending, slowly add in the additional tbsp of water.
  • Spoon mixture overtop crust and smooth top.
  • Chill in the fridge for 30 minutes (or longer!).
  • Enjoy!


Calories: 230kcal

Originally posted 2019-02-20 18:16:02.

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