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Egg-free Pumpkin Cheesecake Recipe

Certainly, cheesecakes can be made in many different ways. You can also add eccentric flavors if you're feeling glamorous. And that's exactly how I felt, that's why in this recipe, I've changed the base of graham crackers for a healthy base made of cereals and coconut. This no egg pumpkin cheesecake is healthy and delicious. And the good news is that it only requires 10 minutes of baking! So, for this recipe, I used canned pumpkin puree, but if that's not available to you where you are, boiled and blended pumpkin would also work.
Course: Dessert
Cuisine: American
Keyword: egg free pumpkin cheesecake, eggless pumpkin cheesecake, no egg pumpkin cheesecake, pumpkin cheesecake no eggs

Ingredients
  

For The Crust

  • 140 g of almond flour
  • 2 tbsp of coconut flour
  • 37 g of ground flaxseed
  • 1/4 tsp of salt
  • 50 g of erythritol sweetener - you can also substitute this for 1g of stevia powder -
  • 120 g of butter - unsalted -
  • 1/2 tsp of vanilla extract
  • 1 tsp of pumpkin spice
  • 2 tsp of maple syrup

For The Cheesecake Filling

  • 250 g of pumpkin puree
  • 120 g of heavy cream
  • 7 g of gelatin
  • 250 g of cream cheese - at room temperature -
  • 50 g of erythritol sweetener - you can also substitute this for 1g of stevia powder -
  • 2 tsp of vanilla extract
  • 1 tsp of pumpkin spice
  • 300 g of whipping cream

Instructions

  • Preheat the oven to 175 degrees Celsius.
  • In a mixing bowl sift together the flaxseed, almond flour, coconut flour, pumpkin spices, and salt. Then the sweetener, vanilla extract, and maple syrup.
  • Cut your butter into squares, add it to the crust mixture and start kneading until the dough is ready and uniform.
  • Grease your springform pan, you can also align it with parchment paper if you decide. Then, pour your dough onto the pan and press it with your hands until it covers the entire base.
  • Put it in the oven and bake for 10 minutes.
  • Remove from the oven and let it cool completely at room temperature.
  • In the meantime, let's start making our pumpkin cheesecake filling.

for the Cheesecake

  • In a small pot add 2/3 of the heavy cream, then heat over low heat and pour in the gelatin. Stir with a whisk until dissolved. Once is completely fused, remove it from the heat and let it cool aside.
  • Meanwhile, in a mixing bowl, put the other 1/3 of the heavy cream and whisk with an electric mixer until it forms peaks.
  • Get another bowl and soften your room temperature cream cheese with the sweetener and mix using your electric mixer for about 2 minutes until soft. Then, add the vanilla extract, pumpkin spice, pumpkin puree, and the gelatin mixture. Beat again with your electric mixer until all of the ingredients are well incorporated.
  • Pour the cheesecake filling into your crust. Then, shake the mold a bit so that the filling settles evenly over the crust without bubbles.
  • Take it to the fridge for at least 3 hours, or until it's ready. And as a personal tip, I always like to leave my cheesecakes overnight in the refrigerator so that it sits well.
  • Get your cheesecake out of the fridge and unmold it. Cut a slice with a sharp knife previously wet, serve and enjoy. You can also garnish your cheesecake with more whipping cream if you like, or you can sprinkle some icing sugar with cinnamon on top.

Notes

This pumpkin cheesecake no eggs recipe is definitely one of my favorite ones to enjoy for the autumn and Christmas seasons. And it already smells like gingerbread cookies!