Vegan Pumpkin Cheesecake


Vegan Pumpkin Cheesecake is sure to become a holiday gathering favorite with its rich dairy-free creamy filling flavored with warm fall spices and a gluten-free, naturally sweetened nutty crust. Just don’t tell them it’s good for them.





1 cup packed Medjool dates, pitted before you measure 1 1/2  cup pecans pieces 1/2 teaspoon pink Himalayan salt


1 1/2 cup raw cashews (soaked in hot water for 3 hours) 1 lemon, juiced 1/3 cup unsweetened coconut milk 3 tablespoons melted coconut oil 1/2 cup grade A maple syrup 1/3 cup pumpkin puree 1/2 teaspoon pink Himalayan salt 3/4 teaspoon pumpkin pie spice 1/4 teaspoon cinnamon


1 14 oz can coconut cream (not milk, I use Trader Joes) 1/2 cup powdered sugar 1/2 teaspoon vanilla 1 teaspoon vanilla extract pumpkin seeds


Cover cashews with hot water and allow to set for 3 hours. Then drain and set aside. Add dates to a food processor and blend until they form a smooth sticky ball. Remove and set aside. Add pecans and salt to blender and puree until they form a meal. Break date ball into pieces and add back into the food processor and process until smooth. Line an 8″ springform pan with parchment paper in the shape of the bottom.  Divide crust evenly into bottom of closed springform pan, pushing the mixture into a smooth even crust with the palm of your hand. Add soaked and drained cashews and the rest of the ingredients into the food processor and puree until very smooth, about 3 or 4 minutes. If you have trouble blending add a little coconut milk a few tablespoons at a time. Pour filling into springform pan. Tap a few times to release any air bubbles and then place in freezer for 5 to 6 hours. Remove from springform pan and serve with topping


Chill the can of coconut cream in the refrigerator overnight. Remove the coconut cream from the fridge without tipping and remove the lid. Spoon coconut cream into a mixing bowl being careful not to let any milk spill into it if there is some in the can. Add powdered sugar and vanilla and whip all on high for 1 minute until smooth and creamy.  Use immediately or place into a container and chill in refrigerator until needed. This will keep in your fridge for about 2 weeks and is also great on top of a cup of coffee. Dollop topping onto vegan pumpkin cheesecake and then sprinkle with pumpkin seeds. Serve and enjoy a light nutritious dessert that is good for you

Keywords: vegan pumpkin cheesecake

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