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    Oh My Veggies » Vegan Recipes » Vegan Dessert Recipes

    No-Bake Vegan Pumpkin Cheesecake

    Published: Nov 3, 2016 · by Nicole · Updated: Sep 16, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe
    Vegan Pumpkin Cheesecake
    Vegan Pumpkin Cheesecake
    Vegan Pumpkin Cheesecake
    No-Bake Vegan Pumpkin Cheesecake with Pecan-Date Crust

    This vegan pumpkin cheesecake has all the creamy delicious flavor, and none of the dairy. Bonus: it doesn't even require use of an oven!

    vegan pumpkin cheesecake on a white plate

    At some point along my journey of veganizing everything, I became the designated dessert provider among my friends and family.

    It gives me a way to test out of all of my dessert experiments, and I can always count on an unbiased opinion, especially since I’m usually feeding vegan and non-vegans alike. If the non-vegans gobble it up as readily as the vegans, I know I’ve got a hit.

    And this vegan pumpkin cheesecake is a sure-fire hit. It’s never failed me. And most of the times, my taste testers don't even realize they’re eating vegan.

    This vegan pumpkin cheesecake is:

    • Filled with a rich and cream cashew filling.
    • Wrapped in a homemade date-nut pie crust.
    • Completely delicious.
    • An easy no-bake pie recipe!

    It's a pumpkin dessert that the entire family will love - perfect for Fall!

    vegan-pumpkin-cheesecake

    Tips & Tricks

    Blended up raw cashews are the key to creating a creamy, delicious dairy-free cheesecake filling. (I use this brand.) Make sure you are using raw cashews, not the roasted and salted kind.

    Also make sure that you soak the cashews for 4-8 hours prior to using them. You can let them soak overnight if you prefer. If you don't have the time to soak your cashews, you can soak them in boiling hot water for 30 minutes as an alternative.

    I’ve discovered one other secret over the years too - and it's that no-bake pies are the way to go. They are just so much simpler. And since Thanksgiving is a day when oven space tends to be at a premium - it's a big help there too!

    If you love the idea of no bake desserts, check out my no-bake vegan cake pops and no-bake vegan lemon tart too!

    I made a simple nut crust out of pecans and dates, which also makes this cheesecake suitable for any gluten-free loved ones you might be feeding as well. Of course, if you have a favorite crust recipe or prefer to go the premade route, feel free to do that too!

    If you're planning a plant based holiday menu, be sure to check out my new Vegan Thanksgiving and Vegan Christmas cookbooks while you're here!

    No-Bake Vegan Pumpkin Cheesecake with Pecan-Date Crust

    More Recipes

    If you love this vegan pumpkin cheesecake, check out these other delicious plant based recipes:

    • Vegan Pumpkin Pie
    • Vegan Pumpkin Smoothie
    • Healthy Pumpkin Muffins
    • 14+ Vegan Pumpkin Recipes for Fall
    No-Bake Vegan Pumpkin Cheesecake with Pecan-Date Crust

    Vegan Pumpkin Cheesecake

    This no-bake vegan cheesecake has all the creamy delicious flavor, and none of the dairy. Bonus: it doesn't even require use of an oven!
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 4 hours 20 minutes
    Total Time: 4 hours 20 minutes
    Course: Baking, Dessert
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: no-bake cheesecake, No-Bake Vegan Pumpkin Cheesecake, Pumpkin Cheesecake, vegan cheesecake, Vegan Pumpkin Cheesecake
    Servings: 12 servings
    Calories: 397kcal
    Author: Oh My Veggies

    Ingredients

    For the pecan-date crust:

    • 1 ½ cups pitted dates coarsely chopped and soaked in hot water for 10 minutes
    • 1 ½ cups pecans chopped
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • Pinch salt

    For the vegan pumpkin cheesecake filling:

    • 2 cups raw cashews soaked in water 4 to 8 hours and drained
    • 1 cup pumpkin puree
    • ⅔ cup coconut oil melted
    • ⅓ cup maple syrup
    • 2 teaspoons vanilla extract
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground ginger
    • ½ teaspoon ground nutmeg
    • ¼ teaspoon ground cloves
    • ¼ teaspoon salt

    For serving:

    • Coconut whipped cream
    • Ground cinnamon
    US Customary - Metric

    Instructions

    • Lightly oil the bottom of a 9-inch springform pan.
    • Make the pecan-date crust first by placing all ingredients into the bowl of a food processor fitted with an S-blade. Pulse until the pecans and dates are finely chopped. Press the mixture very firmly into the bottom of a the pan.
    • Make the vegan pumpkin cheesecake filling by placing all ingredients into the food processor bowl, then blend until smooth, stopping to scrape down sides of bowl as needed.
    • Pour the pumpkin cheesecake filling mixture over the crust and smooth out the top with a rubber scraper. Place the pan into the refrigerator and chill until set, about 4 hours, or freeze for about 1 hour.
    • Slice and divide onto plates. Top each slice with a dollop of coconut whipped cream and a sprinkle of cinnamon. Serve.

    Notes

    You can substitute a premade crust or your favorite homemade crust for the pecan-date crust if you'd like.
    Prep time does not include soak time for the cashews.

    Nutrition

    Calories: 397kcalCarbohydrates: 30gProtein: 6gFat: 31gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gSodium: 54mgPotassium: 384mgFiber: 4gSugar: 20gVitamin A: 3188IUVitamin C: 1mgCalcium: 45mgIron: 2mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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    Dessert Recipes, Holiday Recipes, Thanksgiving Recipes, Vegan Baking, Vegan Dessert Recipes, Vegan Recipes, Vegetarian Recipes

    Reader Interactions

    Comments

    1. Di says

      October 05, 2017 at 10:00 am

      "Pumpkin puree" - can you use just cooked pumpkin/butternut squash? Can't buy canned pumpkin where I live. Is there a healthier substitute for the oil?

      Reply
      • Alissa says

        October 06, 2017 at 7:52 am

        If you roast and then puree the pumpkin yourself that should work. The oil is what makes the cheesecake set, because it solidifies when you chill it. Have you cooked with agar before? It's a vegan gelatin substitute. You might be able to get the recipe to work with that, I can't say how much you'd need or exactly what changes to the process you'd need to make. I'd love to hear how it works out if you give it a try!

        Reply
    2. Meaza says

      October 08, 2017 at 11:40 pm

      Do you think it will be the same with walnuts instead of cashews.... I would like to make it for thanksgiving........ Thanks

      Reply
      • Preston says

        October 16, 2017 at 7:31 pm

        Hi Meaza! In this application, walnuts would not be a great substitute, as it would likely alter the consistency and flavor of the finished dish.

        Reply
    3. Jenni says

      November 22, 2018 at 6:42 am

      5 stars
      Made this for today. It’s delicious :)!

      Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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