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!
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!
Video
Notes
Raw Cashew Crust Ingredients & Substitutions
You can use your own crust like a cookie crust or baked pie 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!
Sea Salt. If using salty cashews, omit sea salt from the filling. I recommend tasting it before adding any salt!
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.