This Vegan Pumpkin Cheesecake is creamy, full of flavor and so easy to make! It tastes just like regular cheesecake but is made with cashews and contains no dairy!
*This recipe was originally published on 11/16/2017. I have updated it with new photos and text.
Thanksgiving is in just a few weeks and although things are a little different this year for most, we’re used to it just being the four of us so nothing has really changed. I always try to get out of cooking a huge Thanksgiving feast for just us, but my husband loves Thanksgiving food so he always talks me into it. This Vegan Pumpkin Cheesecake has been a staple on our table for a few years and I think you all are going to love it too!
I’m not joking when I say that this Vegan Pumpkin Cheesecake tastes pretty much exactly like the real thing! The texture is smooth and silky, it’s creamy and the flavors are spot on. And the best part is that it requires no baking at all!
INGREDIENTS FOR VEGAN PUMPKIN CHEESECAKE RECIPE
- Crust – For this recipe I use a super easy no bake crust that is made with just walnuts and dates. All you do is blend them up and they create a really nice, slightly chewy, crust that holds together great .
- Cashews – The cashews are the main part of this recipe that this vegan pumpkin cheesecake super creamy and smooth. It’s important that you use raw, unsalted cashews. You want them to be softened before blending them up so you can either soak them overnight or boil them for about 20 minutes.
- Pumpkin puree – You want to make sure you get pure pumpkin puree and not pumpkin pie filling. You can use either canned or homemade for this recipe.
- Coconut sugar and maple syrup – I use coconut sugar and pure maple syrup to sweeten this vegan cheesecake. You could also use regular brown sugar or even cane sugar if you don’t have coconut sugar on hand.
- Coconut milk and coconut oil – You want to use canned coconut milk and either full fat or lite will work. I promise that it does not make your cheesecake taste like coconut! For the coconut oil, I would advise to use refined coconut oil so it doesn’t add any coconut flavor to your pumpkin cheesecake.
- Vanilla extract, lemon juice – The vanilla adds sweetness and the lemon juice gives the cashews a nice little tart kick to help mimic cream cheese.
- Spices – I use cinnamon, nutmeg, cloves and ginger to give this pumpkin cheesecake a warm and delicious flavor! You could also sub the nutmeg, cloves and ginger for pumpkin pie spice if you need to.
HOW TO MAKE A VEGAN NO BAKE CHEESECAKE
This vegan cheesecake is way easier to make than a regular cheesecake! There are just three easy steps:
- Add the dates and walnuts to a food processor and blend until they create a paste that sticks together in your fingers. Press into a springform cheesecake pan and set aside.
- Add all filling ingredients to a blender and blend until silky smooth. Poor into the pan and smooth out the top.
- Cover and place in the freezer overnight. Thaw at room temperature for 30 minutes to an hour before serving.
It’s that easy to make this delicious vegan pumpkin cheesecake recipe!
PUMPKIN CHEESE CAKE TIPS AND FAQ
- What if I’m allergic to nuts? I’m sorry, but this recipe cannot be adapted to be nut free. There are lots of other vegan cheesecake recipes that use tofu though!
- Can I use a sugar other than coconut sugar? Yes, I would suggest brown sugar first and then can sugar.
- Is the lemon juice necessary? I would strongly suggest to use it because it adds the tartness that cream cheese would add.
- How do you store this vegan pumpkin cheesecake? After it’s been frozen and then thawed a little bit, I like to store it in the refrigerator and it holds it’s texture nicely. You could also store in the freezer if you aren’t going to eat the rest immediately.
- Can I use roasted salted cashews? I would strongly suggest using raw, unsalted cashews if you can find them. If you absolutely can’t, roasted unsalted would be the next best thing.
CHECK OUT EXACTLY HOW I MAKE THIS EASY VEGAN PUMPKIN CHEESECAKE
Interested in more vegan dessert recipes?
I adapted this recipe from my friend Rachel at Bakerita and it worked so well. If you like pumpkin pie you will love this pumpkin cheesecake! I’ve made it a few times now and can’t wait to eat it again on Thanksgiving!