Vegan Kabocha Squash Cheesecake

vegan butternut squash cheesecake 1

This recipe for Vegan Kabocha Squash Cheesecake is not only plant based but are delicately enhanced by the floral qualities of ginger. This vegan kabocha squash cheesecake also contains a combination of coconut and citrus for a fragrant and fruity vibe.

vegan butternut squash cheesecake 1

A healthy dessert

Ginger is a unique spice with superfood qualities and the star of this recipe. To read all about the health benefits of ginger, check out our infographic! This vegan kabocha squash cheesecake is a healthy dessert option compared to dairy based alternatives. There are no refined sugars as it is naturally sweetened with maple syrup and wholesome fruit and vegetables such as oranges, kabocha squash and medjool dates. The cheesecake crust does not contain any refined flour and is very rich in protein, slow release carbohydrates and fiber thanks to the buckwheat groats, shredded coconut and oats. Buckwheat is a great gluten free, low GI alternative to wheat and it is also very high in protein. The cashew, walnut and coconut cream cheesecake filling replicate the thick, rich and creamy texture of dairy based cheesecake, but it is made up of healthy fats, fiber, and protein.

vegan butternut squash cheesecake 2

Fresh, fall flavors

The combination of spices and kabocha squash make this vegan cheesecake recipe somewhat similar to an American pumpkin pie but with an exotic, healthy mediterranean twist! This vegan kabocha squash cheesecake is the perfect way to welcome autumn, using fresh, fall produce! As long as you have a food processor, this recipe is easy to make! Raw desserts are all the rage in vegan health circles. This is because they’re easy to prepare and you have the added bonus of consuming whole foods in their natural state, which is the healthiest way to eat. As this is a raw dessert, there is no need to turn on the oven for this no-bake vegan kabocha squash cheesecake recipe. In a few buzzes of the food professor, you can enjoy a creamy, cooling and refreshing dessert that is packed with health benefits!

Ingredients

The crust

1/4 cup (60gr) buckwheat groats
1/2 cup (25 gr) shredded dry coconut
1/4 cup oats
3/4 cup pitted medjool dates
2-3 tablespoons coconut oil
2 tbsp vanilla extract

The filling

3/4 cup (130 gr) cashews (soaked overnight)
1 cup (100 gr) walnuts (soaked overnight)
1 can coconut cream, use only 2 tablespoons from the chilled cream (chilled overnight in the refrigerator)
3-4 tbsp honey or maple syrup
2 tbsp vanilla extract
1 tsp of the spice mix
Juice of 1/2 an orange
Zest of 1/2 an orange
1 cup kabocha squash 

The spice mix

4 tsp cinnamon
2 tsp ginger powder
1/4 tsp clove powder
1/4 tsp nutmeg powder
1 tsp all spice

The vanilla coconut cream topping

The rest of the coconut cream
1 tbsp honey
2 tbsp vanilla extract

The chocolate sauce topping

3 tbsp coconut oil (melted)
1 tbsp honey or maple syrup
1/2 tsp of the spice mix
2 tsp cacao

Method

  1. Chill the coconut milk in the refrigerator overnight to create a layer of coconut cream on the top. (Take care not to shake the can so the cream and liquid separate easier.)
  2. Remove the coconut milk from the fridge.
  3. Scrape out the layer of thickened coconut cream on the top and discard the liquid.

The crust

  1. Add the buckwheat groats, shredded coconut, oats, and dates to a food processor and blend for 2 minutes.
  2. Add the coconut milk and coconut oil.
  3. Continue blending until a loose dough forms. (If the mixture is too dry add a bit more melted coconut oil).
  4. Grease the sides of a 20cm spring form pan.
  5. Transfer the crust mixture to the pan, press down until it’s evenly distributed.

The spice mix

  1. In a jar, combine all the powdered spices.
  2. Put the lid on and shake until the spice mix is thoroughly incorporated.

The filling

  1. Add the soaked cashews, walnuts, 2 tbsp of the chilled coconut cream, honey, vanilla extract, spice mix, orange juice, zest and kabocha squash to the food processor.
  2. Blend until smooth, scraping down the sides as needed.
  3. Pour the cheesecake filling on top of the crust and freeze for 1 hour.

The vanilla coconut cream topping

  1. In a bowl, add the remaining coconut cream, honey, vanilla extract and mix well.
  2. Refrigerate this topping for later use.

The chocolate sauce topping

  1. Pour all ingredients for the chocolate sauce in a bowl and mix until combined.

Bringing it all together

  1. To serve the vegan kabocha squash cheesecake, remove the crust and base from the spring form pan.
  2. Top with the vanilla coconut cream.
  3. Drizzle with the chocolate sauce and dust with the spice mix.

Dessert doesn’t have to be deadly with this vegan kabocha squash cheesecake. This no-bake sweet is not only raw, but full of healthy fats, protein, vitamins and minerals from whole ingredients. Indulge in the flavors of fall without destroying your health goals.

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