Ingredients: For the Base:
- 300g plain biscuits (gluten-free option available)
- 100g dairy-free butter or margarine
- 1 teaspoon pumpkin spice
For the Cheesecake Filling:
- 300g cashew nuts (pre-soaked)
- 400g dairy-free cream cheese
- 500g silken tofu
- 200g caster sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin spice
- 2 heaped tablespoons pumpkin puree
- 300g dairy-free whipping cream
- Vegan chocolate spread or 50g melted dairy-free dark chocolate for ghost faces
- Line an 8-inch spring-form or loose base round cake tin with parchment paper.
- Melt dairy-free butter in the microwave in 20-second bursts until fully liquid.
- Blitz the biscuits in a food processor or blender until they achieve a sandy texture.
- Combine the biscuit crumbs with melted butter and pumpkin spice. Ensure the mixture can hold its shape when pressed.
- Transfer the mixture into the tin, pressing firmly to ensure a compact base. Chill while preparing the filling.
- Preheat your oven to 180°C (fan-assisted).
- Blend pre-soaked and drained cashews with cream cheese, tofu, sugar, vanilla extract, pumpkin spice, and pumpkin puree until the mixture is silky smooth.
- Pour the creamy mixture over the base, tapping the tin to level out the surface and remove air bubbles.
- Bake for 45-50 minutes. The cheesecake is done when its edges are slightly golden and only the center jiggles minutely when shaken gently. If it’s too wobbly, extend the baking time.
- Let the cheesecake cool in its tin on a wire rack. Once cool, refrigerate overnight for best results.
- Whip the dairy-free cream until it forms stiff peaks.
- Fill a piping bag fitted with a large round nozzle with the whipped cream and create swirls on the cheesecake’s surface.
- To design the ghost faces, use either vegan chocolate spread or melted dairy-free dark chocolate. Place the chocolate in a piping bag, cut a small opening, and pipe on eyes and a mouth for each cream swirl, creating cute ghostly figures.
- Slice the cheesecake using a sharp knife and serve. Enjoy the delightful flavors and adorable presentation of your vegan pumpkin spice cheesecake!