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!
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!
Tips & Tricks
Blended up raw cashews are the key to creating a creamy, delicious dairy-free cheesecake filling. 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!
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 love this vegan pumpkin cheesecake, check out these other delicious plant based recipes:
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
- Coconut whipped cream
- Ground cinnamon
- 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.
Prep time does not include soak time for the cashews.