Dairy-free dreams come true with this cheesecake. My husband Nick is a cheesecake guy. It is his favorite dessert, and if he is craving a really special treat, cheesecake is usually at the top of his list. When we changed our lifestyle to be grain-free, dairy-free, and refined sugar-free, I needed to figure out an alternative to the classic dessert, and one that Nick would love just as much as the dairy and sugar full version. After lots of testing, I came up with this recipe. And as a little teaser, the Sweet Laurel Cookbook has a delicious version of this recipe, Creamy Cheesecake, which I’m excited to share with you when it comes out April 3. But for now, here’s my pumpkin spice and everything nice version!
Yields 1 Cheesecake
To make the crust:
2 cups pecans or almonds, or nut flour
1/4 cup maple syrup
1/4 cup coconut oil, melted
1/2 teaspoon Himalayan pink salt
Preheat oven to 350.
Prepare a springform pan by lining the base with parchment paper and greasing the sides with coconut oil.
In a food processor, blend the nuts, maple syrup, coconut oil and Himalayan pink salt. Press into the base of a springform pan. Bake 10 minutes. Allow to cool while you prepare your filling.
To make the cheesecake filling:
1 cup coconut yogurt
1/4 cup maple syrup
2 tablespoons date paste, or 3 pitted dates
3/4 cup pumpkin
2 tablespoons arrowroot powder
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
In a blender, pulse the coconut yogurt, maple syrup, pumpkin, and date paste together until mixture is congealed. Pour into a bowl, and beat coconut yogurt mixture with eggs using a hand whisk or stand mixer. Slowly add arrowroot powder, lemon juice, vanilla extract, and spices. Mix until batter is well incorporated.
Pour into cooled pie crust and bake at 350 for 45 minutes. Remove from oven and allow to cool completely.
What temperature should we bake this and could you recommend any substitute for the coconut yogurt? Stores in my little town don’t sell it sadly.. Thanks so much and I look forward to hopefully being able to bake this.
Temperature is 350!
As a sub for the coconut yogurt are you able to tolerate dairy? If so, a good grass fedpastured sheep or cow dairy yogurt would work great! You could also make your own coconut yogurt. I share my recipe here:
Thank you so much for getting back to me!!!!! I shall make this today!!!!!
Yay! Let me know how you like it!
OH MY GOODNESS!!!!!! This Pumpkin Cheesecake is amazing Laurel!!!! It was really easy to make and I have already had a piece before we even eat dinner because I just could not wait any longer to try it. I used a mixture of pecans and almonds in the crust and I love it. The crunchy texture of the crust with the creamy silkiness of the cheesecake is just pure perfection. Thank you so much for such a wonderful recipe. I cannot wait to try more of your recipes as soon as we are finished the cheesecake which will probably be in a day or two if we are very well behaved. Cannot wait for you cookbook to come out!!!! Thank you, thank you for making wholesome eating so very, very tasty and fun!!!!
Hi! This looks absolutely divine. I’m on AIP so will have to wait to make it though. Womp, womp! Maybe I can try using tigernut flour instead of nut? Hm.
I wanted to let you know that your pictures in your most recent posts are so big that they make the text almost unreadable, unfortunately. I have to search within the text to be able to find it. I’m on a Mac using Chrome if that makes a difference. Maybe something to look into on your next troubleshooting day? 🙂 Good luck!
I will try and fix the photos! Not sure what’s going on here.
For the cheesecake you can try subbing tiger Nut flour, or, make it without the crust! I do that quite often actually. Hope the rest of AIP goes well for you.
I’m making this cheesecake for a holiday dinner and I’m wondering what size springform pan you used?
This was a pretty big one, I think 10 inch. As you can see it is pretty thin. A standard size springform would work great as well!