If there’s one vegan dessert you need to make for your Vegan Thanksgiving table, it’s a vegan pumpkin pie or this vegan pumpkin cheesecake. Both are the most wonderful vegan Fall dessert packed with pumpkin flavors. Plus, I tested these desserts on non-vegan eaters, and it’s a total hit every time.
Ingredients and Substitutions
First you need to make the pumpkin curst with the ingredients below: This vegan cheesecake is naturally:
Dairy-free Wholesome Gluten-free Raw – no baking required Low-carb friendly
Raw Pecans Almond Flour or oat flour. Medjool Dates – pitted and fresh – if not fresh and slightly hard, soak the dates in a bowl of warm water for 15 minutes. Press to drain and use in the recipe. Vanilla Extract Cinnamon Water – Use only if the batter is not sticking well together. Salt Coconut Oil – If you don’t appreciate the coconut flavor of coconut oil, pick a refined coconut oil for this vegan cheesecake recipe.
Pumpkin Filling Ingredients
All you need to make this no-bake pumpkin cheesecake recipe are:
Unroasted Cashews – You need to soak the cashews before starting the recipe. You can soak them for 60 minutes in a bowl filled with boiled water or soak them in cold water overnight. Pumpkin Puree – I use canned pumpkin puree. It’s preferable for this recipe because it’s less moist than homemade pumpkin puree and delivers a creamier pumpkin cheesecake filling. Pumpkin Pie Spices Melted Coconut Oil or melted cocoa butter. You need some oil that firms up at room temperature, so don’t swap for vegan butter or avocado oil. Don’t skip the oil either, or the filling won’t hold. Canned Coconut Cream Vanilla Extract Sea Salt Lemon Juice Maple Syrup or any liquid sweetener you like including rice syrup, agave syrup, or coconut nectar. For a low-carb cashew cheesecake, try a sugar-free Monk fruit liquid sweetener.
How To Make Vegan Pumpkin Cheesecake
There are many ways to make vegan cheesecake recipes. Some are baked cheesecakes using vegan cream cheese, and some are made from soaked cashews, like this recipe, and don’t require an oven.
Making Vegan Cheesecake Ahead
This recipe is the best vegan dessert to make ahead during holiday season. You can make the cheesecake days in advance and even freeze the entire cheesecake in a cake box for up to one month! Thaw the day before serving in the fridge.
Storage Instructions
This pumpkin cheesecake can be stored for four days in the fridge in an airtight container like a large cake box. You can freeze the cheesecake for up to one month in a sealed box.
Serving Ideas
You can serve this pumpkin cheesecake plain or add some of the delicious vegan toppings below:
Dust of cinnamon Pinch of pumpkin pie spices Dollop of unsweetened coconut yogurt Vegan coconut whipped cream or Vegan Whipped Cream Pinch of sea salt flakes
Allergy Swaps
Below are some options to make this vegan cheesecake even if you have food allergies:
Cashew-Free – You should be able to make this recipe with soaked macadamia nuts. I don’t recommend other nuts. Coconut-Free – Replace the coconut cream with soy cream and coconut oil for melted cocoa butter. Peanut-Free – Use almond butter or tahini in the caramel recipe.
Below are my answers to your most frequent questions about this healthy pumpkin cheesecake recipe:
More Vegan Dessert Recipes
If you like vegan desserts, you’ll love these recipes:
