No-Bake Vegan Pumpkin Cheesecake

  3 rater(s)

It may or may not be up for debate, but pumpkin seems to be the official ingredient of the holidays. There are endless pumpkin creations, from muffins and pies to coffee drinks and soups. People tend to use fresh pumpkin in savory recipes, although you can make sweeter recipes and pumpkin puree from raw pumpkin. Pumpkin puree, which you can easily buy in a can, is what we will be using for this no-bake cheesecake.

There is a difference between pumpkin puree and pumpkin pie filling. Pumpkin puree is 100% pumpkin and does not contain any sugars, artificial flavors, dyes, unhealthy fats, or processed ingredients. Pumpkin pie filling, on the other hand, is very unhealthy and loaded with sugar. That means that you need to pay attention to what can you purchase when you go to the grocery store. Get the 100% pumpkin puree in a can!

This recipe is the perfect dessert for the holidays, being super rich, satisfying, and delicious. The best part is that even though this dessert is not overly sweet, it contends with classic pumpkin pie recipes. The nuttiness of the crust complements the sweetness of the pumpkin filling, which has a luxurious texture from the fatty coconut milk. Now, eating a lot of this dessert is very easy to do, but it is calorically dense, so just be careful with your servings.

No-Bake Vegan Pumpkin Cheesecake
  • Prep Time:20m
  • Total Time:20m


For the Crust

  • 1/3 c pecans
  • 2/3 c raw macadamia nuts
  • 2 Medjool dates, pitted
  • 2 tbsp. unsweetened coconut flakes
  • 1 tbsp. coconut oil
  • 1/2 tsp. sea salt

For the Pumpkin Cheesecake

  • 2 c raw cashews (soaked in water 2 hours, then drained)
  • 1 1/3 c canned pumpkin puree
  • 2 tbsp. lemon juice
  • 2 tbsp. coconut oil
  • 3 tbsp. canned coconut milk
  • 1/2 c grade A maple syrup (plus 2 tablespoons)
  • 1 tbsp. vanilla extract
  • 1/4 tsp. sea salt
  • 1/4 tsp. ground cloves
  • 1 1/2 tbsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • pinch black pepper


For the Crust

  1. Line a 6-7-inch springform pan with parchment paper that you cut into a circle. Lightly oil the sides of the pan to prevent sticking.
  2. Add the pecans and macadamia nuts to a food processor and pulse until you get a coarse mixture. Add the remaining ingredients and blend until it starts to clump and form together.
  3. You may need to stop blending, scrape down the sides, and continue blending to ensure everything blends together.
  4. Transfer the crust mixture into the pan and press it down into an even layer with your fingers. If it starts to get sticky, wet your fingers and then continue to press it down. Place the crust in the freezer while you make the cheesecake.

For the Pumpkin Cheesecake

  1. Drain the cashews and add them and the rest of the ingredients to the bowl of a food processor. Proceed to blend everything until you get a smooth consistency, scraping down the sides as needed.
  2. Taste the cheesecake and adjust flavors as needed. You can add a little more maple syrup if it is not sweet enough.
  3. Remove the crust from the freeze and then pour the cheesecake filling into the pan. Tap the pan a few times to release any air bubbles. Place the cheesecake in the freezer for four hours so that it can set.
  4. When ready to serve, take the cheesecake out of the freezer and let it sit for 10-15 minutes before slicing and serving. Enjoy! Store leftovers in the freezer for up to six to eight weeks.


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