FOOD & COMMUNITY

by The Mill Messenger Food Desk

There is a moment, in late autumn, when the Mill settles into a particular kind of peace. The leaves have turned, the air is crisp, and the kitchens of Friends District and westward begin to fill with the scent of cinnamon, nutmeg, and something sweet.

This is the season of the pumpkin. And this week, we are sharing a recipe that has become a favorite in Miller homes: a vegan pumpkin cheesecake, adapted by Scott Kurosawa of Goldman Mill’s popular Scone Bakery from a recipe by Minimalist Baker, the beloved plant-based food blog created by Dana Shultz.

The original recipe is for Pumpkin Swirl Cheesecake Bars—creamy, decadent, and entirely dairy-free. It uses soaked cashews and vegan cream cheese to achieve that rich, cheesecake texture, with a swirl of pumpkin purée and warm spices running through it. It is the kind of dessert that feels indulgent but is made with ingredients that align with the Mill’s values: plant-based, ethical, and deeply satisfying.

We have adapted it slightly for the Miller kitchen—using local pumpkin purée where possible, and noting the ingredients that can be sourced from the Branch Coop Supermarket and other GM Food Coop variants. But the credit for the original recipe belongs to Minimalist Baker, and we encourage readers to visit their site for the full, unabridged version.

The Ingredients

For the Crust:
* 3/4 cup rolled oats (certified gluten-free if needed)
* 3/4 cup raw almonds
* 1/4 teaspoon sea salt
* 2 tablespoons coconut sugar
* 1 teaspoon pumpkin pie spice
* 4–5 tablespoons coconut oil, melted

For the Cheesecake Filling:
* 1 cup raw cashews (soaked in hot water for 1 hour, then drained)
* 1 cup coconut cream
* 8 ounces vegan cream cheese (Minimalist Baker recommends Tofutti or Kite Hill)
* 1 tablespoon arrowroot or cornstarch
* 2/3 cup maple syrup
* 1 cup pumpkin purée (divided)
* 3 teaspoons pumpkin pie spice (divided)
* 1/4 teaspoon salt
* 1 teaspoon pure vanilla extract (optional)

The Method

1. **Prepare the crust.** Preheat the oven to 350°F. Add the oats, almonds, salt, coconut sugar, and pumpkin pie spice to a high-speed blender and blend until the mixture resembles a fine meal. Add the melted coconut oil and pulse until the mixture holds together when squeezed. Press the crust evenly into a parchment-lined 8×8-inch baking dish. Bake for 20–25 minutes, until the corners are golden. Set aside to cool.
2. **Make the filling.** While the crust cools, rinse the blender and add the soaked cashews, coconut cream, vegan cream cheese, arrowroot, maple syrup, 1/2 cup of the pumpkin purée, 1 teaspoon of the pumpkin pie spice, salt, and vanilla (if using). Blend on high until smooth and creamy.
3. **Create the swirl.** Set aside 1/2 cup of the cheesecake batter. Pour the remaining batter over the cooled crust. To the empty blender, add the reserved 1/2 cup of batter, the remaining 1/2 cup of pumpkin purée, and the remaining 2 teaspoons of pumpkin pie spice. Blend until smooth. Dollop spoonfuls of this darker mixture over the cheesecake layer and use a knife or toothpick to swirl gently.
4. **Bake.** Bake for 50–60 minutes, until the edges are slightly brown and the center is still slightly jiggly. Remove from the oven and allow to cool.
5. **Chill.** Cover loosely and refrigerate for 6–8 hours, preferably overnight. The cheesecake should be glossy and firm when ready.
6. **Serve.** Slice into squares and serve with a dollop of vegan whipped cream, a sprinkle of cinnamon, or a few toasted pecans.

A good dessert can be a form of peace, and these rollups are the Unbroken Green, on a plate.

Pax vobiscum, and bon appétit.