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Vegan Pumpkin Cheesecake Recipe

Vegan pumpkin cheesecake is a delightful and creamy dessert that combines the rich flavors of pumpkin and spices with the smooth texture of cheesecake, all without any dairy or animal products. This plant-based treat is perfect for holiday gatherings, potlucks, or as a festive fall dessert. It's a healthier alternative to traditional cheesecakes, as it's made with wholesome ingredients that are kinder to both your body and the environment.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Chilling Time 4 hours
Total Time 5 hours 10 minutes
Course Dessert
Cuisine American
Servings 8 people
Calories 350 kcal

Equipment

  • Food processor
  • Springform pan
  • Mixing bowls
  • Spatula
  • Oven

Ingredients
  

For the crust

  • 1 ½ cups graham cracker crumbs (use gluten-free if needed)
  • 1/4 cup melted coconut oil
  • 2 tbsp maple syrup

For the filling

  • 1 ½ cups raw cashews (soaked overnight, or in hot water for 1 hour)
  • 1 can (15 oz) pumpkin puree
  • 1/2 cup coconut cream
  • 1/3 cup maple syrup
  • 2 tbsp lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • Pinch of salt

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
  • In a food processor, pulse the graham cracker crumbs, melted coconut oil, and maple syrup until well combined. Press the mixture firmly into the bottom of the prepared pan.
  • Bake the crust for 10 minutes, then remove from the oven and let it cool.
  • In the same food processor (no need to clean it), blend the soaked cashews, pumpkin puree, coconut cream, maple syrup, lemon juice, vanilla extract, spices, and salt until smooth and creamy.
  • Pour the filling over the cooled crust, smooth the top with a spatula, and tap the pan gently to remove any air bubbles.
  • Bake the cheesecake for 40 minutes, or until the edges are set but the center is slightly jiggly.
  • Turn off the oven and let the cheesecake cool inside for 10 minutes, then remove from the oven and let it cool completely on a wire rack.
  • Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight, until set.
  • Before serving, run a knife around the edges of the cheesecake to loosen it from the pan. Slice and serve chilled.

Notes

Tips:
  • Make sure to soak the cashews beforehand to ensure a smooth and creamy texture for the filling.
  • For a gluten-free option, use gluten-free graham crackers or almond meal for the crust.
  • Be patient and let the cheesecake chill in the refrigerator for the specified time to allow it to set properly before serving.
  • Serve with a dollop of coconut whipped cream and a sprinkle of cinnamon for an extra special touch.