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Vegan Pumpkin Cheesecake Recipe

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4.1 from 62 reviews

This Vegan Pumpkin Cheesecake is a creamy, dairy-free delight perfect for autumn or anytime you crave a rich, spiced dessert. Made with wholesome ingredients like walnuts, dates, cashews, and pure pumpkin puree, this no-bake cheesecake is naturally sweetened with coconut sugar and maple syrup, spiced with warming cinnamon, ginger, cloves, and nutmeg, and set by freezing, offering a luscious and guilt-free treat.

  • Total Time: 6 hours 20 minutes (includes freezing time)
  • Yield: 10 servings

Ingredients

Crust

  • 1 cup walnuts
  • 2 cups pitted dates
  • 1 pinch salt

Cheesecake Filling

  • 2 cups raw cashews, soaked overnight or boiled for 20 minutes
  • 1 (15 ounce) can pure pumpkin puree
  • 3/4 cup coconut milk
  • 3/4 cup coconut sugar
  • 1/3 cup pure maple syrup
  • 1/4 cup melted coconut oil (use refined for no coconut taste)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Instructions

  1. Prepare the Crust: Add the walnuts, dates, and a pinch of salt to a food processor. Blend the mixture for about 1 to 2 minutes until it breaks down and becomes sticky enough to hold together when pressed between your fingers.
  2. Press the Crust: Line the bottom of a 9-inch springform pan with parchment paper. Pour in the crust mixture and use your fingers or the bottom of a glass to press it down evenly, forming the crust layer.
  3. Make the Filling: Add all the cheesecake filling ingredients—soaked cashews, pumpkin puree, coconut milk, coconut sugar, maple syrup, melted coconut oil, lemon juice, vanilla extract, cinnamon, ginger, cloves, nutmeg, and salt—into a high-powered blender. Blend on high for about 1 minute until the mixture is completely smooth and creamy.
  4. Assemble and Freeze: Pour the creamy filling over the prepared crust in the pan. Smooth the surface with a spoon or spatula. Cover the pan tightly with plastic wrap and freeze for at least 6 hours, preferably overnight, to allow the cheesecake to set properly.
  5. Serve: Remove the cheesecake from the freezer and let it thaw at room temperature for about 15 minutes before slicing. For an extra touch, top with vegan whipped cream and candied walnuts if desired.

Notes

  • Soaking or boiling cashews softens them to create a smooth, creamy filling—do not skip this step.
  • Use refined coconut oil if you want to avoid a coconut flavor in the cheesecake.
  • Ensure your food processor and blender are powerful enough to handle nuts and create smooth textures.
  • This cheesecake is best served chilled and stored in the freezer; consume within one week for best flavor and texture.
  • For taller slices, use a smaller springform pan.
  • Author: Madelynn
  • Prep Time: 20 minutes (plus overnight soaking for cashews)
  • Cook Time: 0 minutes (no cooking required)
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Vegan, American
  • Diet: Vegan

Find it online: https://allyumcooks.com/vegan-pumpkin-cheesecake-recipe/