Pumpkin Cheesecake Vegan
Indulge in the velvety decadence of this Pumpkin Cheesecake Vegan recipe, a plant-based dessert that’s as creamy and rich as its traditional counterpart. Featuring a buttery vegan graham cracker crust and a luscious filling made from soaked cashews, canned pumpkin purée, and coconut cream, this cheesecake is naturally sweetened with maple syrup and coconut sugar for a flavor that’s perfectly balanced. Enhanced with warm pumpkin pie spice and a hint of lemon juice, every bite delivers a cozy autumnal taste. Easy to prepare and baked to perfection, this dairy-free and egg-free cheesecake sets beautifully in the fridge for a firm, yet silky texture. Whether you serve it plain or top it with coconut whipped cream and cinnamon, this show-stopping vegan pumpkin dessert is sure to impress at any gathering. Perfect for fall-inspired celebrations or a Thanksgiving table centerpiece!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Vegan graham crackers
- 6 tablespoons Coconut oil (melted)
- 200 grams Raw cashews (soaked for at least 4 hours or overnight)
- 1 cup Canned pumpkin purée
- 0.75 cup Coconut cream
- 0.5 cup Maple syrup
- 0.25 cup Coconut sugar
- 1 teaspoon Vanilla extract
- 2 teaspoons Pumpkin pie spice
- 1 tablespoon Lemon juice
- 2 tablespoons Cornstarch
- 1 pinch Pinch of salt
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with a small amount of coconut oil or line it with parchment paper.
In a food processor, blend the vegan graham crackers into fine crumbs. Add the melted coconut oil and pulse until the mixture holds together when pressed.
Press the graham cracker mixture evenly into the bottom of the prepared springform pan to form the crust. Set aside.
Drain and rinse the soaked cashews. Add them to a blender along with the pumpkin purée, coconut cream, maple syrup, coconut sugar, vanilla extract, pumpkin pie spice, lemon juice, cornstarch, and a pinch of salt.
Blend the ingredients on high until smooth and creamy. This may take a couple of minutes depending on your blender's power.
Pour the cheesecake filling over the crust in the springform pan. Smooth the top with a spatula for an even surface.
Place the cheesecake in the oven and bake for 55–60 minutes. The edges should be set, but the center will remain slightly jiggly.
Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about 1 hour to prevent cracking.
Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight to fully set.
Once chilled, remove the cheesecake from the springform pan. Slice and serve as is, or top with coconut whipped cream and a sprinkle of cinnamon for extra garnish.
Nutrition Facts
Calories |
4112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.6 g | 282% | |
| Saturated Fat | 116.9 g | 585% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1281 mg | 56% | |
| Total Carbohydrate | 518.8 g | 189% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 330.6 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 2322 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
