If you loved the earlier trendy 3-Way Cheesecake recipes (Lemon-Vanilla, Maple-Pecan, and Strawberry Swirl), here’s a cozy fall twist just in time for Thanksgiving. This velvety, plant-based cheesecake uses chickpeas and tofu as a base, with a festive pumpkin spice swirl that brings all the seasonal vibes—minus the dairy, eggs, and guilt. Top with pecans or coconut whip and you've got a show-stopping vegan dessert.
Crust:
🍂1 ½ cups (150 g) vegan gingersnap crumbs (gluten-free if needed)
🍂¼ cup (60 mL) coconut oil, melted
🍂1 tbsp (15 mL) maple syrup
Filling:
🍂 1 can (1 ½ cups / 250 g) chickpeas, rinsed and drained
🍂 1 block (14 oz / 400 g) firm tofu, pressed
🍂 ¾ cup (180 mL) maple syrup
🍂 ½ cup (120 mL) canned pumpkin purée (not pie filling)
🍂 2 tbsp (30 mL) lemon juice
🍂 2 tsp (10 mL) vanilla extract
🍂 2 tsp (5 g) pumpkin pie spice
🍂 ¼ cup (60 mL) coconut cream
🍂 1 tbsp (15 mL) cornstarch
Swirl (Optional):
🍂 2 tbsp (30 mL) pumpkin purée
🍂 ½ tsp pumpkin pie spice
🍂 1 tbsp (15 mL) maple syrup
Instructions:
🍂 Preheat oven to 350°F (175°C).
🍂 Mix crust ingredients and press into a 9-inch (23 cm) springform pan. Bake for 10 minutes.
🍂 Blend all filling ingredients until smooth and creamy. Pour into crust.
🍂 Drop small spoonfuls of the swirl mixture on top and use a knife to create a marbled effect.
🍂 Bake 40–45 minutes. Let cool, then chill overnight.
🍂 Serve topped with pecans, coconut whip, or a drizzle of maple syrup.
NOTES on above Instuctions:
🍂 If you want the smoothest puree, I suggest that you dehull the chickpea skins before proceeding with the recipe. Pretty easy to do with canned chickpeas. You may need to pour some hot water over them for a couple of minutes, drain, and let them cool.
You may want to compare the home-made recipes above with Loma Linda and other traditional commercial products. (I am an Amazon associate and receive a small referral fee if you purchase using the link. You are not charged extra.)
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