This is my first time creating a pumpkin cheesecake, and I chose to make it dairy free using cashews and baking it, versus using cashews to make a raw cheesecake. I’m a huge fan of the classic New York-style cheesecake. That said, I’m into non-dairy versions of things, but cheesecake is definitely a challenge to make with out thick creamy cheese.
I didn’t have anything to compare it to taste-wise because I’ve never tasted pumpkin cheesecake made with dairy-based cheese. I use soaked cashews to emulate the texture and flavor of a cheese, and then added lemon juice, salt, sweetener, and a collection of spices to bring the filling together in a high speed blender.
Since I’ve only tested pumpkin cheesecake with these exact ingredients, I can’t say how else I’ll make it or what I would subsitute. Yet. I’m enjoying it sliced, somewhat thawed from the freezer. My next step will be to add some coconut whipped cream to the top and maybe powder the top a bit with cinnamon. I’d love to try it with a dairy-based cheese, most likely Farmer’s cheese, or Greek (aka dripped) yogurt.