Vegan Pumpkin Cheesecake

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! 
Course Dessert
Cuisine American
Keyword gluten-free pumpkin cheesecake, healthy pumpkin cheesecake, no-bake pumpkin cheesecake, paleo pumpkin cheesecake, vegan pumpkin cheesecake
Prep Time 15 minutes
Soaking cashwes 1 hour
Total Time 15 minutes
Servings 10 servings
Calories 383.7kcal
Author Laura


Cashew Crust:

Vegan Pumpkin Cheesecake Filling


Soak the Cashews for the filling:

  • Soak 1 cup of roasted, unsalted in hot water for at least 1 hour. After 1 hour, drain and set aside to use in this recipe.

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