Vegan Pumpkin Cheesecake


October means one thing: autumnal weather, crisp leaves and an abundance of pumpkins. Instead of the ubiquitous pumpkin soup, this year use the fruit to make a decadent cheesecake. This one we found on the blog Minimalist Baker is vegan too, so it’s perfect for catering for a number of dietary requirements (or if you’re on a bit of health kick without giving up the good stuff).

The recipe has just 10 ingredients and can be used to make one large cheesecake or a few small, individual ones. The result is a creamy, rich, seasonal dessert that makes an incredible indulgence. For the full recipe, click here.

Words by Angharad Jones. Image property of Minimalist Baker

Sarah Atkinson

Sarah Atkinson

Writer and expert