This easy vegan pumpkin cheesecake is the perfect gluten free dessert for fall (autumn) or thanksgiving gatherings that your guests will love!
Made with only 8 ingredients, no oven baking required and 4 simple steps, you’ll easily be able to master this decadent dairy free cheesecake recipe!
A sweet and salty date cheesecake crust topped with a creamy cashew, cinnamon-infused pumpkin filling. This will be the crowd-pleasing vegan dessert at your fall or thanksgiving gathering that everyone will be talking about.
You’re all going to love this vegan pumpkin cheesecake because it is…
- simple
- naturally sweet
- creamy
- rich
- pumpkin-infused
- pumpkin pie spiced
- healthy
- satisfying
Even if it’s not fall/autumn right now where you are in the world, this healthy dessert is here to delight your taste buds all year round!
Speaking of which, where you are in the world right now?? Leave a comment below!
Since this is a frozen no-bake cheesecake, it makes a delicious cold and refreshing yet hearty snack or dessert in the warmer seasons too! Just like this 2 Ingredient Ice-cream or these tasty Ice-cream Sandwiches!
If you love this recipe then you’re going to love these!…
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- TikTok Viral Recipe! – Chocolate Orange Baked Oats (Vegan)
- High Protein Lentil Vegan Pizza Crust (Gluten free, Oil free)
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Tips and ingredient substitutions
The maple syrup in this recipe can be substituted for any other liquid sweetener such as date syrup or rice malt syrup. Simply adjust the sweetness to taste. You could also blend in dates into the filling mixture instead since you’ll already have them on hand for the base.
Yes you can use shredded or flaked coconut instead of desiccated coconut. It can also be substituted with almonds, walnuts, pecans or another type of nut.
A spring form pan releases from the sides as well as the bottom to enable you to easily remove the cheesecake from the pan whilst keeping the structure intact.
Lining a tin with parchment/baking paper helps prevents sticking, making it easier to remove the dessert from the pan. To line a round spring form pan follow the steps below.
To increase the protein content of this cheesecake recipe, try adding a few tablespoons of plain or vanilla plant-based protein powder. To make it even more delicious you could add the Spiced Pumpkin Pie flavoured protein powder here!
Preparing the cheesecake tin for success
How to line a spring form pan / cheesecake tin with baking paper
- Disassemble the base of the tin
Unlatch the spring on the side to release the bottom of the tin.
- Cut a circle of paper for the base
Place a piece of parchment paper over the bottom of the base, trace around it and cut out a circle about 2 inches wider than the circumference of the tin base.
- Reconstruct the tin
With the paper sitting on the base section of the tin, place the side part of the tin back around the base. Then close the spring handle to lock the tin back together. (Ensure the paper is properly tucked in with the overhang coming out the bottom.)
- Line the sides of the tin
Cut long strips of baking paper the height of the tin and place flush up against the inside edges of the tin. (You may need to grease the pan with coconut oil or vegan butter to help the paper stick flat against the sides of the pan.)
No-bake Vegan Pumpkin Cheesecake
INGREDIENTS
Base
- 1 1/2 cup (225g) pitted dates
- 1 1/2 cup desiccated coconut
- 1/4 tsp salt
Pumpkin cheesecake filling
- 1 1/2 cup (220g) raw cashews
- 345 g raw pumpkin 2 cups diced
- 1/4 cup maple syrup
- 1 pinch salt
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
Instructions
- Line a cake tin that has a removable a base with baking paper on the sides and base.
- Place diced pumpkin and cashews in a pot with 2 cups of water. Bring to boil and simmer for about 6 min or until pumpkin is soft and cashews are tender. Set the pot aside to cool (do not drain.)
- Meanwhile, in a blender or food processor, blend the base ingredients together until you can form it into a dough texture with your hands. Press mixture into the base of the lined tin and smooth out with the back of a spoon (or the base of a drinking glass.)
- Pour the contents of the pot (pumpkin, cashews and water) into a blender and add the remaining filling ingredients. Blend on high until as smooth as possible. Adjust flavours to taste (add more cinnamon, maple, salt, vanilla etc. if desired.)
- Pour cheesecake filling onto the base and smooth out the top. Place cheesecake in the freezer for 2-3 hours or overnight* until firm. Store cheesecake in the freezer and take out to leave at room temperature for about 20-30 minutes before serving.
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this sounds and looks tasty
This looks amazing! I’m going to have to try this out, I absolutely love pumpkin cheesecake.!
this looks amazing
This is the perfect Thanksgiving dinner alternative to pumpkin pie! And it looks delicious!
I love cheesecake this looks so good.
Cheesecakes are one of my all time absolute favorite desserts, and the addition of pumpkin makes it that much more yummy! Love the recipe!
I love all different types of cheesecake. I also try to use maple syrup in a lot of my recipes as a sweetener.