Vegan Pumpkin Cheesecake

This almost no-bake Vegan Pumpkin Cheesecake is perfect for your healthy holiday gathering. Creamy cashew based batter is filled with pumpkin.

Pumpkin cakes are some of the best thanksgiving desserts. But what happens if you have someone who is vegan or allergic to eggs? This Vegan Pumpkin Cheesecake is for you!

Vegan Pumpkin Pie with streusel topping on a plate

What is vegan cheesecake made of?

Vegan cheesecake can be made with many different things…even simply swapping out traditional cream cheese for vegan cream cheese. However, this recipe calls for cashews and coconut cream which give the cheesecake such a creamy texture. It’s delicious!

Healthy Graham Cracker Crust

To make a quick graham cracker crust without any refined sugar, we used dates. Dates will help the graham cracker crumbs stick together and add sweetness. Trust me…you won’t even realize the crust has dates once the cheesecake is put together.

oatmeal, sugar and flour in a bowl

How to Make Vegan Pumpkin Cheesecake

Prepare the night before:

It’s important to plan ahead when you want to make this cheesecake. You’ll need to get some things set up the night before so you’re ready to put the cheesecake together quickly the next day.

  • Pour boiling water over the cashews and soak for 1 hour. Drain well, then pour the maple syrup and salt on top, stir, cover and refrigerate until the next morning. (The cashews will taken on the salty maple goodness and further enhance the flavor of the cheesecake.) Buy our favorite cashews here.
  • Make sure your coconut cream is chilled long enough so it can separate. Refrigerate the night before baking.

Make the crust:

  • Use the pulse setting on your food processor to combine the graham crackers and dates together until it clumps, then press into an 8″ springform pan and place in the freezer. Buy our favorite dates here.

Make the filling:

  • Transfer the soaked cashews, maple syrup, salt, cinnamon and the solid part of the coconut cream into a blender or food processor and slowly turn up to high. Whip until you have a completely silky smooth texture.
blender with cashews and coconut cream
  • Pour a little more than half of the liquid into the springform pan over the crust. Place immediately into the freezer and keep there for about 20 minutes so the layer has time to harden a bit, this will help give you clean lines for the differently layers.
vegan cheesecake filling pouring into pan
  • Add the pumpkin puree to the remaining cashew filling and blend again until smooth. After the first layer has had a chance to set up, pour the pumpkin layer on top and return to the freezer until solid, about 4-6 hours depending on the size and thickness along with how cold the freezer is.
pumpkin pouring into springform pan
  • Once the cake has set up you may store it in the fridge for a few days or in the freezer for a couple months.

Oatmeal Streusel for Cheesecake

One of the things I love about this cheesecake is the oatmeal crumble you can add on top of each piece.

Simply combine the crumble topping ingredinets, spread on a parchment lined pan and bake at 350 for about 15 minutes, or until it is golden brown.

Allow to cool and then place in an airtight container. 

oat streusel topping on a pan

**Pro Tip: Adjust the amounts of these ingredients to preference. You’ll want to mix them all together and have a consistency that will hold together when you squeeze it.**

How to Decorate a Cheesecake

Although often cheesecakes are topped with fruit syrups or glazes, we did something a little different with this one….a cinnamon pattern!

how to make a pattern on a Vegan Pumpkin Pie with a doile

Place a freshly washed and dried doily on top of the cake and then sprinkling the cinnamon. Carefully remove the doily so it doesn’t rough up the surface. 

You’re left with a beautiful pattern! You can do this with a paper doily or lace also.

Vegan Pumpkin Pie with doily pattern

How to Store Cheesecake

Once the cake has set up you can store it in the fridge for a few days or in the freezer for a couple months. Make sure it is covered well.

Can you freeze no bake cheesecake?

Yes! This cheesecake freezes well for up to 2 months. This is the perfect make ahead dessert for Thanksgiving!

no bake Vegan Pumpkin Pie on a table

Other Vegan Recipes

slice of Vegan Pumpkin Pie
slice of Vegan Pumpkin Pie

Vegan Pumpkin Cheesecake

5 from 1 vote
This almost no-bake Vegan Pumpkin Cheesecake is perfect for your healthy holiday gathering. Creamy cashew based batter is filled with pumpkin.
Servings 15
Prep Time 1 hour
Cook Time 15 minutes
Soaking Time 1 hour

Ingredients
 

  • 2.5 cups raw unsalted cashews unsalted cashews
  • 1/2 cup pure maple syrup
  • dash of quality salt
  • 26 ounces full fat coconut milk (chilled overnight) (2 cans)
  • 3 cups pumpkin puree
  • cinnamon (for dusting the top of the cheesecake)

For the crust:

  • 1 cup pitted dates
  • 1 1/2 cups crushed graham crackers (about 1 sleeve)
  • 2 tablespoons coconut oil (only if needed to hold it together)

For the crumble topping:

  • ½ cup butter or butter alternative (very soft or a little melted)
  • 2 cups oats (old fashioned or quick oats)
  • ½ cup brown sugar
  • 1/3 cup whole wheat flour

Instructions
 

The night before baking:

  • Pour boiling water over the cashews and soak for 1 hour. Drain well, then pour the maple syrup and salt on top, stir, cover and refrigerate until the next morning. (The cashews will taken on the salty maple goodness and further enhance the flavor of the cheesecake.)
  • Make sure your coconut cream is chilled long enough so it can separate. Refrigerate the night before baking.

Make the crust:

  • Use the pulse setting on your food processor to combine the graham crackers and dates together until it clumps, then press into an 8" springform pan and place in the freezer.

Make the filling:

  • Transfer the soaked cashews, maple syrup, salt, cinnamon and the solid part of the coconut cream into a blender or food processor and slowly turn up to high. Whip until you have a completely silky smooth texture.
  • Pour a little more than half of the liquid into the springform pan over the crust. Place immediately into the freezer and keep there for about 20 minutes so the layer has time to harden a bit, this will help give you clean lines for the differently layers.
  • Add the pumpkin puree to the remaining cashew filling and blend again until smooth. After the first layer has had a chance to set up, pour the pumpkin layer on top and return to the freezer until solid, about 4-6 hours depending on the size and thickness along with how cold the freezer is.
  • Once the cake has set up you may store it in the fridge for a few days or in the freezer for a couple months.

Make the oatmeal crumble:

  • While the cheesecake is setting, combine the crumble ingredients. Sprinkle on a parchment lined baking sheet and bake at 350 for about 15 minutes, or until it is golden brown. Allow to cool and then place in an airtight container until serving.

For serving:

  • Plan to remove the cake about 20 minutes before serving so it can soften enough to remove from the pan and cut it.
  • While waiting you can dust a little ground cinnamon on top. I did this by placing a freshly washed and dried doily on top of the cake and then sprinkling the cinnamon. Carefully remove the doily so it doesn’t rough up the surface. Place some of the crumble topping on the cheese cake and serve more on individual slices.
  • This is tasty while still slightly frozen, and fantastic when thawed all the way but still cold.

Notes

The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 475kcal | Carbohydrates: 50g | Protein: 8g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 16mg | Sodium: 129mg | Potassium: 514mg | Fiber: 5g | Sugar: 25g | Vitamin A: 7815IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 5mg
Course Dessert
Cuisine American
Calories 475
Keyword cheesecake recipe, pumpkin dessert, vegan cake
overhead view of vegan pumpkin cheesecake on a table

About Julie Clark

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