Vegan Pumpkin Cheesecake
This easy & healthy No-Bake Vegan Pumpkin Cheesecake Recipe only takes 10 minutes of hands-on preparation and is paleo, gluten-free & dairy-free! It's the best vegan pumpkin cheesecake ever and the perfect dessert recipe to make for Thanksgiving!
Prep Time 15 minutes
Soaking cashwes 1 hour
Total Time 15 minutes
Servings 10 servings
Vegan Pumpkin Cheesecake Filling
Soak the Cashews for the filling:
Make the Cashew Crust:
Lightly grease an 8”or 9” round cake pan, set aside.
Put the dates and cashews in the container of your Vitamix blender (or food processor fitted with the “S” blade)
Blend on low speed (or process), increasing to medium, using the tamper to press the ingredients into the blades, until the mixture is crumbly.
Add the rest of the crust ingredients and blend, starting on low speed increasing to medium-high, until the mixture just holds together when pinched. (Or process in a food processor until the same texture is reached).
Transfer crust from the container of your Vitamix 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 powered blender).
Turn blender on low, gradually increasing to high speed. Blend until all ingredients are combined and mixture is smooth (about 1 minute).
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 to hurry the process along, but be sure to remove it from the freezer before serving!
Serve with coconut whipped cream and a sprinkle of cinnamon!
Serving: 1slice (1/10 of the recipe) | Calories: 383.7kcal | Carbohydrates: 27.8g | Protein: 5.8g | Fat: 29.6g | Saturated Fat: 16.3g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 8.5g | Sodium: 171.8mg | Potassium: 232.8mg | Fiber: 3.7g | Sugar: 16.6g | Vitamin A: 2255IU | Vitamin C: 0.4mg | Calcium: 48mg | Iron: 2.3mg