This no-bake vegan pumpkin cheesecake has a silky, warmly spiced cashew filling and a chewy pecan-date crust, and it sets up in the fridge instead of the oven. It tastes like pumpkin pie and cheesecake got together and made something even better (and completely dairy-free).
At some point along my journey of veganizing everything, I became the designated dessert provider among my friends and family. I'm usually feeding vegans and non-vegans alike, so if the non-vegans gobble something up as readily as the vegans, I know I've got a hit. This vegan pumpkin cheesecake is a sure-fire hit. It's never failed me, and most of the time my taste testers don't even realize they're eating vegan. It's a pumpkin dessert the whole family will love, and it's perfect for fall.
Key Ingredients & Substitutions
- Raw cashews. Blended cashews are the secret to a creamy, dairy-free cheesecake filling. Make sure you use raw, unsalted cashews, not the roasted and salted kind (I use this brand). Soak them for 4 to 8 hours, or overnight, so they blend up completely smooth. Short on time? Cover them with boiling water and soak for 30 minutes instead.
- Coconut cream. This is what makes the fluffy coconut whipped cream on top. Chill a can of coconut cream overnight, scoop out the thick, solid cream, and whip it with a spoonful of maple syrup and a splash of vanilla. A can of full-fat coconut milk works too; just use the solid layer and save the liquid for a smoothie. Store-bought coconut whip is fine if you're short on time.
- Coconut oil. Melted coconut oil firms up as the cheesecake chills, which is what lets it set and slice cleanly without any baking. Refined coconut oil keeps the flavor neutral; virgin coconut oil adds a light coconut note. Don't swap in a liquid oil, or the filling won't set.
- Pumpkin puree. Use plain canned pumpkin or homemade pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced. If your homemade puree is watery, blot it with a paper towel first.
- Pecans and dates. Blitzed together with a little cinnamon and ginger, they make a sweet, chewy, naturally gluten-free crust. Walnuts or almonds work in place of the pecans. If your dates are dry and firm, the 10-minute soak in hot water is a must.
- Maple syrup and warm spices. Maple syrup sweetens the filling (agave works too), while cinnamon, ginger, nutmeg and cloves give it that classic pumpkin pie flavor. In a pinch, use 1 tablespoon of pumpkin pie spice in place of the individual filling spices.
Helpful Tips
Blend longer than you think you need to. The filling should be completely silky, with no graininess from the cashews. In a food processor that can take 3 to 5 minutes, with a few stops to scrape down the sides. A high-speed blender gets it even smoother, if you have one.
Press the crust firmly. Use the flat bottom of a measuring cup to pack the pecan-date mixture tightly into the pan. A well-pressed crust holds together when you slice; a loose one crumbles. Pop it in the fridge while you make the filling so it firms up a little.
Give it time to set. The cheesecake needs at least 4 hours in the fridge, and it's even better overnight. If you're in a hurry, an hour in the freezer will set it, but let it sit at room temperature for 10 minutes before slicing.
Use a warm knife for clean slices. Dip a sharp knife in hot water, wipe it dry, and slice. Repeat between every cut and you'll get neat, bakery-style wedges.
Lean into no-bake for the holidays. I've discovered over the years that no-bake pies are just so much simpler, and since oven space is always at a premium on Thanksgiving, this one is a big help. If you love no-bake desserts, check out my no-bake vegan cake pops and no-bake vegan lemon tart too!
Variations
- Your favorite crust. Swap the pecan-date crust for a vegan gluten-free pie crust or a premade crust. It's your cheesecake!
- Gingersnap crust. Crush vegan gingersnap cookies with a little melted coconut oil for a spicy, crunchy base, like the one on this pumpkin pie with gingersnap crust.
- Chai-spiced. Add ½ teaspoon ground cardamom and a pinch of black pepper to the filling for a chai-latte twist.
- Maple pecan topping. Top the chilled cheesecake with maple-glazed toasted pecans for extra crunch.
- Chocolate swirl. Drizzle melted dark chocolate over the filling before chilling and swirl it with a knife.
- Mini cheesecakes. Divide the crust and filling among a lined muffin tin and chill for about 2 hours. They're perfect for parties.
Serving Ideas
Serve each slice with a big dollop of coconut whipped cream and a dusting of cinnamon. A drizzle of maple syrup or a few toasted pecans on top makes it look extra special, and a cup of hot coffee or chai on the side is just right.
For Thanksgiving, set it out on the dessert table next to a classic vegan pumpkin pie with coconut whipped cream topping, so everyone can have a sliver of both. It's also a great make-ahead dessert for Friendsgiving or any fall dinner party.
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!
Storing & Freezing
Keep leftover cheesecake covered in the refrigerator for up to 5 days. Store the coconut whipped cream in its own airtight container and add it just before serving, since it softens as it sits. If it deflates, a quick re-whip brings it back.
This cheesecake freezes beautifully. Wrap the whole cheesecake or individual slices tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the fridge, or let single slices sit at room temperature for 20 to 30 minutes. Some of us like it straight from the freezer, a little firm, like an ice cream cake.
More Vegan Pumpkin Desserts
If you love this vegan pumpkin cheesecake, check out these other delicious plant based recipes:
- Vegan Pumpkin Pie
- Easy Vegan Pumpkin Bars
- The Best Vegan Cheesecake
- Healthy Pumpkin Muffins
- Easy Vegan Pumpkin Recipes
📖 Recipe
Equipment
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, see Notes
- Ground cinnamon
Instructions
- Soak the cashews: Cover the raw cashews with water and soak for 4 to 8 hours (or cover with boiling water for 30 minutes). Drain and rinse.
- Lightly oil the bottom of a 9-inch springform pan.
- Make the crust: Drain the soaked dates. Add the dates, pecans, cinnamon, ginger and salt to a food processor fitted with the S-blade and pulse until finely chopped and the mixture sticks together when pinched. Press it very firmly and evenly into the bottom of the pan, then refrigerate while you make the filling.
- Make the filling: Wipe out the food processor bowl. Add the drained cashews, pumpkin puree, melted coconut oil, maple syrup, vanilla, cinnamon, ginger, nutmeg, cloves and salt. Blend until completely smooth, 3 to 5 minutes, stopping to scrape down the sides of the bowl as needed.
- Pour the filling over the crust and smooth the top with a rubber spatula. Refrigerate until set, at least 4 hours or overnight (or freeze for about 1 hour, then let it stand 10 minutes before slicing).
- Run a thin knife around the edge and remove the ring of the springform pan. Slice with a warm knife, wiping it clean between cuts. Top each slice with a dollop of coconut whipped cream and a sprinkle of cinnamon, and serve.
Di says
"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?
Alissa says
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!
Meaza says
Do you think it will be the same with walnuts instead of cashews.... I would like to make it for thanksgiving........ Thanks
Preston says
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.
Jenni says
Made this for today. It’s delicious :)!