This easy & healthy Vegan Pumpkin Cheesecake recipe only takes 10 minutes to prepare. It’s paleo, gluten-free & dairy-free! It’s the most delicious no-bake vegan pumpkin cheesecake ever and the perfect dessert to make for Thanksgiving!

Does anyone else begin planning their Thanksgiving menu on November 1st?! I like to test recipes before the big day, to ensure that everything turns out well on the holiday itself.

This Paleo & vegan Pumpkin Cheesecake recipe is absolutely a winner, and will be a favorite at your Thanksgiving, or Friendsgiving celebrations. It’s the perfect treat to make if you have guests or family members with food allergies!

This healthy pumpkin cheesecake is gluten-free, dairy-free, soy-free, paleo and vegan! Plus it’s no-bake so it’s very easy to put together, doesn’t require any time in the oven, and it’s the best when made ahead!

How to make Vegan Pumpkin Cheesecake

Let’s walk through the step-by-step process of making this no-bake vegan pumpkin cheesecake recipe! Because the last thing you want is a dessert flop on a big holiday!

Soak the Cashews (for the filling)

There are a total of two (2) cups of cashews used in this recipe:

1. 1 cup of dry roasted, unsalted cashews for the crust that do NOT need to be soaked. And
2. 1 cup of dry roasted, unsalted cashews for the filling that DO need to be soaked. 

It’s very important that you don’t soak all two cups of cashews, and only soak the 1 cup of cashews that will be used in the paleo pumpkin cheesecake filling.

To soak the cashews: 

Put the cashews in a glass bowl/container and pour boiling water over them until they are all covered. (I use an electric tea kettle to easily boil water in under 1 minute)! Let the cashew/water sit at room temperature for 60 minutes, then drain & discard the water, and proceed with the vegan pumpkin cheesecake recipe!

Remember: the cashews for the crust, are not soaked!

Make the Crust

To make the cashew crust for this vegan pumpkin pie, start by blending the dates and un-soaked cashews in your Vitamix blender. You will need to use the tamper to push the ingredients into the blade, and may need to pause to use a spatula to scrape down the sides and continue blending until the dates and cashews make a crumbly texture.

Add the rest of the crust ingredients and blend in the same way. I recommend blending the crust on medium or low speed to ensure all the ingredients are combined, but not over-blended. Once you reach the consistency in the photo below, transfer the crust to a prepared cake pan.

Note: the crust can also be made in a food processor fitted with an “S” blade.

Transfer the crust to a cake pan

One the crust is made, transfer it from the Vitamix container to a prepared cake pan. I used a deep, 8″ round cake pan lined with parchment paper.

In order to ensure that the crust isn’t crumbly and doesn’t fall apart, it’s important that you press it firmly into the cake pan with your hands or a greased spatula.

The crust should look firm, with no cracks, holes or air pockets in it once you are finished. Please note: do not chill the crust before pouring the filling onto it! It is best for the crust to remain at room temperature while you whip up the filling, so that they meld together well.

Make the Vegan Pumpkin Cheesecake Filling 

Once the crust is made, set it aside, wash and dry the container of your Vitamix and move on to making the healthy pumpkin cheesecake filling!

Making the filling is very straightforward. All you need to do is put the ingredients into the container of your Vitamix in the order listed and blend until smooth.

Be sure to drain the soaked cashews. Discard the water and only add the soaked cashews to the filling!

Putting it together

Make sure you get every little bit of filling out of that container onto the crust (except, of course, for the few tastes you take for yourself, obviously)! Pour it onto the crust carefully and then spread it until it’s smooth.

Chill

Once you have a silky smooth paleo pumpkin cheesecake layer sitting on top of a perfectly pressed-down cashew crust, it’s time to put the whole thing into the refrigerator to chill until it has hardened.

I recommend chilling it in the refrigerator for at least 3 hours, but the process can be sped up by placing the no-bake pumpkin cheesecake into the freezer. You will just need to remove it and let it soften a bit before serving if you choose to do that !

Remove from pan, top with desired toppings and serve!

If you lined your cake pan in the way I mentioned above, removing the gluten-free pumpkin cheesecake should be super easy to do! Or if you used a springform pan!

I use this coconut whipped cream recipe from Minimalist Baker to make a vegan whipped cream, or you can buy ready-made vegan whipped cream at the store! Add a sprinkle of cinnamon or a drizzle of vegan caramel and you won’t be sorry!

Store

Store any leftover cheesecake in an airtight container int he refrigerator for up to 5 days.

Freeze

This vegan cheesecake freezes really well! There are 2 ways to freeze this recipe:

1. Freeze the entire cheesecake. Chill the cake then wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving. 
2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

No-Bake Vegan Pumpkin Cheesecake: Ingredients and Substitutions 

As always, I am going to walk through the ingredients in this recipe, as well as possible substitutions! I’m going to break it down into two parts, the crust and filling, because there are different substitutions for both parts!

Raw Cashew Crust Ingredients & Substitutions

You can use your own crust like a cookie crust or baked pie crust.

• Pitted Dates. There really is no substitution for pitted dates in this crust recipe. Please just be sure that the dates are pitted. I have accidentally put un-pitted dates into my Vitamix and blended before realizing it, and while it didn’t hurt the Vitamix, the pits are inedible and the mixture had to be thrown out.
• Roasted, unsalted cashews: I recommend roasted cashews because they are easier to blend. Raw cashews can also be used, as well as roasted salted cashews. If using salted cashews, omit the sea salt in the crust.
• Unsweetened coconut. Shredded or flaked unsweetened coconut works well in this recipe! Just be sure there are no added sweeteners/sugar.
• Sea salt. If using salty cashews or almond butter, you may not need to add sea salt. I recommend taste testing a little bite before adding salt!
• Almond Butter. Any nut or seed butter works well in this recipe, just be sure to choose a variety that complies with your dietary needs. Almond and cashew butters are my top recommendations!
• Almond Milk. Any non-dairy milk works perfectly in this recipe! I recommend almond or coconut.

Vegan Pumpkin Cheesecake Filling: Ingredients and Substitutions 

Here are a few notes on the possible substitutions in this vegan pumpkin cheesecake filling!

• Soaked roasted, unsalted cashews. Raw cashews can easily be substituted for the roasted cashews in the filling, since they are soaked and become soft!
• Coconut oil. I do not recommend a substitution for coconut oil. Use melted coconut oil because blending is easier when the ingredients are warm/melted.
• Coconut cream. Use the solid portion of a can of coconut cream. Be sure to choose a brand/variety that is pure without stabilizers for the best result. I do not recommend making any substitutions for coconut cream.
• Pumpkin Puree. Canned or homemade pumpkin puree can be used in this vegan pumpkin cheesecake recipe. Just be sure to use pure pumpkin puree and not pumpkin pie filling.
• Maple Syrup. If you are not vegan, honey can be substituted for the maple syrup. However, I do love the rich fall flavor imparted by pure maple syrup in this no-bake pumpkin cheesecake recipe. Please only use pure maple syrup and not imitation syrup!
• Pumpkin Pie Spice. Use store bought or make your own with this recipe: homemade pumpkin pie spice.
• Sea Salt. If using salty cashews, omit sea salt from the filling. I recommend tasting it before adding any salt!

Recipe FAQs

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What can I make with pumpkin? 

I have lots of delicious ideas for you if you’re looking to make something with pumpkin, besides this pumpkin cheesecake of course!

• Make a loaf of the BEST pumpkin bread ever! 
• This pumpkin pie is the BEST and it’s made completely from scratch. Or try this dairy-free pumpkin pie which is equally delicious! 
• Pumpkin baked oatmeal is one of our favorite fall breakfasts! 
• Baked pumpkin donuts are another yummy breakfast for special days!
• If you have people in your family with food allergies try this paleo pumpkin bread, these paleo pumpkin muffins, and these mini vegan pumpkin pies!
• Make a batch of this pumpkin coffee creamer. It’s healthy and delicious! 

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