Pumpkin Cheesecake Vegan

Indulge in the velvety decadence of this Pumpkin Cheesecake Vegan recipe, a plant-based dessert that’s as creamy and rich as its traditional counterpart. Featuring a buttery vegan graham cracker crust and a luscious filling made from soaked cashews, canned pumpkin purée, and coconut cream, this cheesecake is naturally sweetened with maple syrup and coconut sugar for a flavor that’s perfectly balanced. Enhanced with warm pumpkin pie spice and a hint of lemon juice, every bite delivers a cozy autumnal taste. Easy to prepare and baked to perfection, this dairy-free and egg-free cheesecake sets beautifully in the fridge for a firm, yet silky texture. Whether you serve it plain or top it with coconut whipped cream and cinnamon, this show-stopping vegan pumpkin dessert is sure to impress at any gathering. Perfect for fall-inspired celebrations or a Thanksgiving table centerpiece!

Nutriscore Rating: 46/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 200 grams Vegan graham crackers
• 6 tablespoons Coconut oil (melted)
• 200 grams Raw cashews (soaked for at least 4 hours or overnight)
• 1 cup Canned pumpkin purée
• 0.75 cup Coconut cream
• 0.5 cup Maple syrup
• 0.25 cup Coconut sugar
• 1 teaspoon Vanilla extract
• 2 teaspoons Pumpkin pie spice
• 1 tablespoon Lemon juice
• 2 tablespoons Cornstarch
• 1 pinch Pinch of salt

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with a small amount of coconut oil or line it with parchment paper.

Step 2

In a food processor, blend the vegan graham crackers into fine crumbs. Add the melted coconut oil and pulse until the mixture holds together when pressed.

Step 3

Press the graham cracker mixture evenly into the bottom of the prepared springform pan to form the crust. Set aside.

Step 4

Drain and rinse the soaked cashews. Add them to a blender along with the pumpkin purée, coconut cream, maple syrup, coconut sugar, vanilla extract, pumpkin pie spice, lemon juice, cornstarch, and a pinch of salt.

Step 5

Blend the ingredients on high until smooth and creamy. This may take a couple of minutes depending on your blender's power.

Step 6

Pour the cheesecake filling over the crust in the springform pan. Smooth the top with a spatula for an even surface.

Step 7

Place the cheesecake in the oven and bake for 55–60 minutes. The edges should be set, but the center will remain slightly jiggly.

Step 8

Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about 1 hour to prevent cracking.

Step 9

Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight to fully set.

Step 10

Once chilled, remove the cheesecake from the springform pan. Slice and serve as is, or top with coconut whipped cream and a sprinkle of cinnamon for extra garnish.

Nutrition Facts

Serving size	(1121.3g)

Amount per serving	% Daily Value*
Calories	4112.1

Total Fat 219.6g	0%
Saturated Fat 116.9g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 1281.1mg	0%
Total Carbohydrate 518.8g	0%
Dietary Fiber 21.4g	0%
Total Sugars 330.6g
Protein 56.0g	0%

Vitamin D 0IU	0%
Calcium 245.0mg	0%
Iron 23.9mg	0%
Potassium 2322.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.2%

Protein: 5.2%

Carbs: 48.5%