Pumpkin and Stem Ginger Cheesecake Vegan recipe

Pumpkin and Stem Ginger Cheesecake

Cook 1 hr 30 mins
Serves 4

A delight of a dessert, the ginger base works perfectly with the pumpkin. Add the vegan coconut cream and the bitter sweet caramel and you will be in heaven

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For the cheesecake:
250g Cauldron Organic Tofu
300g pumpkin, peeled, diced and cooked in boiling water until soft – works equally well with butternut squash
1 x tbsp brown sugar
6 x tbsp maple syrup
100ml soy cream
1/2 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground nutmeg
1 tbsp corn starch dissolved in 2 tbsp cold water
1 x tbsp lemon juice
20g finely chopped stem ginger pieces

For the Ginger Biscuits for the base:
170g caster sugar
170g soft, dark sugar
225g vegan margarine
340g plain flour
1 x tsp bicarbonate of soda
1/2 x tsp salt
1 x tsp ground nutmeg
1 x tsp ground all spice
2 x tsp ground cinnamon
2 x tsp ground ginger
1 x tbsp egg replacer

You will then need to take:
200g of finished ginger biscuits
75g vegan margarine

For the Caramel:
3 x tbsp coconut oil
100g sugar, granulated
25g coconut cream, grated
1/4 tsp salt

For the Coconut Cream:
100ml soy cream
25g coconut cream
1 x tsp vanilla essence
1 x tbsp corn starch dissolved in 1 tbsp of cold water
physalis for decoration, finely sliced


  1. Prepare the ginger biscuits by combining the sugars and butter in a food processor. Add the flour, bicarbonate of soda, salt, spices and egg replacer and mix well. Remove from the bowl and roll out into log approximately 5cm in diameter. Cover in cling film and roll backwards and forewards until a smooth log is formed. Refrigerate for 1-2 hours or place in the freezer until semi frozen.
  2. Pre-heat the oven to 160°C / 325°F / Gas Mark 3.
  3. Remove the cling film and place the log on a chopping board. Cut discs 1/2 cm thick and place on a lightly greased baking sheet. Bake for 15-20 minutes until firm. Place on a cooling rack. The biscuits will crisp up once cooled.
  4. To make the cheesecake base, crush 200g of biscuits either in a food processor or in two bags with a rolling pin. Melt the margarine and add the crushed biscuits. Push the mixture into 4 small flan cases. Place on a tray in the refrigerator for 1-2 hours.
  5. Pre-heat the oven to 160°C / 325°F / Gas Mark 3.
  6. To prepare the cheesecake, puree the cooked pumpkin. Blitz the tofu, pumpkin, maple syrup, soy cream, spices, corn starch/water and lemon juice until smooth. Stir in the stem ginger.
  7. Pour over the bases and bake for approximately 1 hour until set.
  8. In the meantime, prepare the caramel by gently heating the coconut oil with the sugar until dissolved. Stir in the coconut cream and salt. Cook for 2-3 minutes until dissolved. With a warmed teaspoon, carefully draw the caramel into your desired shapes on a slightly greased tray and allow to cool.
  9. To make the coconut cream, gently heat the soy cream, coconut cream and vanilla essence until smooth. Stir in the corn starch/water, bring to the boil then simmer for 1-2 minutes until thickened. Remove from the heat and allow to cool.
  10. Pipe or spoon the cooled cream onto the cheesecake and top with the caramel and sliced physalis.