This No Bake Vegan Pumpkin Cheesecake is so creamy and flavorful!
Thanksgiving is just one week away! Are you ready? Are you hosting? I’m still not sure of our plans but I know they will involve lots of delicious food!
I have a problem of filling up on sides and the main course and not having too much room for dessert but I’m going to try to make sure that doesn’t happen this year. My sweet tooth seems to have grown bigger this year and I’m all about the dessert these days.
This is my first time making a cashew based cheesecake and I gotta say, it’s delicious! It’s so creamy and flavorful and I can’t stop eating it. Pumpkin is one of my favorite fall flavors so it only made sense to make a No Bake Vegan Pumpkin Cheesecake.
It turned out to be so much easier than I expected too. All you do is soak some cashews and then throw them into a high powered blender along with lots of other delicious ingredients and then you pour it into your crust. Stick it in the freezer overnight and the next day you have the most amazing No Bake Vegan Pumpkin Cheesecake!
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!
If you’re looking for a delicious vegan main dish, check out these Vegan Lentil Meatloaf Cups!
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No Bake Vegan Pumpkin Cheesecake
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Prep Time: 20 mins![]()
Total Time: 20 mins![]()
Yield: 6 1x![]()
Category: Dessert, Vegan, Gluten Free
Description
This No Bake Vegan Pumpkin Cheesecake is so creamy and delicious!
Ingredients
Crust:
- 1 cup walnuts
- 2 cups pitted dates
- 1 pinch salt
Cheesecake Filling
- 2 cups raw cashews, soaked overnight or boiled for 20 minutes
- 1 (15 ounce) can pure pumpkin puree
- 3/4 cup coconut milk
- 3/4 cup coconut sugar
- 1/3 cup pure maple syrup
- 1/4 cup melted coconut oil, use refined for no coconut taste
- 2 tablespoons fresh lemon juice
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Add the walnuts, dates and pinch of salt to a food processor and blend until mixture is broken down and will stick together in your fingers, 1-2 minutes.
- Place a circle of parchment paper in the bottom of a 9 inch springform pan (you can use a smaller one if you want the cheesecake to be taller). Pour the crust mixture into the pan and press down in an even layer with your fingers or the bottom of a glass.
- Add all of the cheesecake filling ingredients to a high powered blender and blend until creamy, about 1 minute.
- Pour the filling into the pan and smooth the top with a spoon or spatula. Cover the pan with plastic wrap and freeze for at least 6 hours, overnight is best.
- Let cheesecake thaw for about 15 minutes before cutting. Top with whipped cream and candied walnuts, if desired.
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What a delicious pie, Izzy! Cashews are magic… I’m continually amazed at how creamy they make things like pie, milk, ice cream…. I’ve made so much with them but this fall is the first time I’ve used them in a tart/pie like this. I love the crust you’ve created… so good! Wishing you and yours a restful and delicious Thanksgiving! I bet they’ll be a hike or two happening! xo
Ooooh, this sounds likes a delicious dessert! And I love that it’s healthy. I’m not a huge regular cheesecake fan, I think I’d enjoy this vegan one a lot more! I actually do the opposite from you on Thanksgiving.. I love appetizers & dessert, and I go light on dinner so that I can go hard on dessert ha!
I really need to try a cashew based cheesecake! Especially since I can no longer do real cheesecake (well, according to my tummy haha) This sounds SOOO good!