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Vegan Pumpkin Cheesecake

Updated: Apr 9

This recipe is a no-bake, dairy-free, gluten-free with a nut-free option. I have made both versions and love it! It can be made ahead and freezes well. Satisfy everyone at your holiday table with this recipe!


Crust

  • 1 cup of pitted dates

  • 1 cup walnuts (nut-free: pumpkin seeds/pepitas), roasted & unsalted

  • 1 cup shredded coconut, unsweetened

  • 1/2 tsp pure vanilla extract

  • 1/4-1/2 tsp sea salt

  • 2 Tbsp creamy almond butter (nut-free: 3 tbsp tahini)

  • 1/2 tsp ground cinnamon

  • 1 Tbsp plant milk (optional - use if the crust doesn't come together when pinched)


Vegan Pumpkin Cheesecake Filling

  • 1 cup cashews (nut-free: sunflower seeds) unsalted, roasted and soaked for at least an hour; sunflower seeds soak for at least 2 hours

  • 6 Tbsp coconut oil, melted

  • 1/4 cup coconut cream

  • 3/4 cup pumpkin puree

  • 6 Tbsp pure maple syrup

  • 1 tsp vanilla extract

  • 1 tsp pumpkin pie spice

  • 1/2 tsp ground cinnamon

  • 1/2 tsp lemon juice

  • 1/4 tsp sea salt

INSTRUCTIONS

  • Soak 1 cup of cashews in hot water for at least 1 hour. After 1 hour, drain and set aside to use in this recipe. If using sunflower seeds, soak for at least 2 hours

Make the Crust

  • Lightly grease 8" or 9" round cake pan, set aside (I used coconut oil)

  • Put the dates and walnuts (or pumpkin seeds/pepitas) in a food processor with the "S" blade. Pulse to get a crumbly texture.

  • Add the rest of the crust ingredients and process until the mixture holds together when pinched. Add a splash of plant milk, if needed.

  • Transfer crust mixture to the prepared cake pan and press into the pan. Set aside.


Make the Vegan Pumpkin Cheesecake Filling

  • Put all the ingredients in the order listed into your Vitamix or high speed blender

  • Turn blender on low, gradually increasing to high speed. Blend until all ingredients are combined and smooth.


Putting it together

  • Pour the pumpkin cheesecake filling over the prepared crust and use a spatula to smooth it out.

  • Refrigerate for at least 3 hours (or overnight). You can also freeze the cheesecake. Remove from freezer for 30 minutes before serving.

  • Option : Serve with coconut whipped cream and cinnamon



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