Vegan Pumpkin Cheesecake
Indulge in the creamy decadence of this Vegan Pumpkin Cheesecake, a delightful plant-based dessert perfect for fall celebrations or any time you seek a sweet treat. Featuring a luscious pumpkin cashew filling infused with warm spices like cinnamon, nutmeg, and ginger, this no-bake cheesecake delivers all the cozy flavors of autumn in every bite. The walnut, Medjool date, and coconut crust adds a naturally sweet and nutty foundation, making this dessert both nutrient-rich and gluten-free. With just 30 minutes of prep time and the magic of your freezer to set, this easy recipe is ideal for entertaining or satisfying your pumpkin spice cravings. Serve it chilled for a creamy indulgence that’s sure to impress vegans and non-vegans alike!
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Recipe Information
Ingredients
- 1.5 cups Raw cashews
- 1 cup Pumpkin puree
- 0.5 cup Maple syrup
- 0.25 cup Coconut oil, melted
- 2 tablespoons Lemon juice
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 1.5 cups Walnuts
- 10 units Medjool dates, pitted
- 0.5 cup Coconut flakes
Instructions
Soak the raw cashews in water for at least 4 hours or overnight. Drain and rinse them well before using.
In a food processor, add the walnuts and pulse until finely ground. Add the pitted Medjool dates and coconut flakes, and process until a sticky dough forms.
Press the crust mixture into the bottom of an 8-inch springform pan, evenly spreading and pressing it down with your fingers or a spatula.
In the same food processor (no need to clean), add the soaked and drained cashews, pumpkin puree, maple syrup, melted coconut oil, lemon juice, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt. Blend until completely smooth and creamy.
Pour the pumpkin cashew filling over the prepared crust in the pan, smoothing the top with a spatula.
Place the cheesecake in the freezer to set for at least 4 hours or until firm. For the best texture, allow it to thaw at room temperature for about 20 minutes before serving.
Once set, remove the cheesecake from the springform pan. Slice and serve chilled.
Nutrition Facts
Calories |
4179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.8 g | 365% | |
| Saturated Fat | 91.9 g | 460% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 564 mg | 25% | |
| Total Carbohydrate | 405.4 g | 147% | |
| Dietary Fiber | 45.9 g | 164% | |
| Total Sugars | 293.8 g | ||
| Protein | 71.3 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 495 mg | 38% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 4486 mg | 95% | |
*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.
