Vegan Pumpkin Cheesecake

Indulge in the creamy decadence of this Vegan Pumpkin Cheesecake, a guilt-free dessert that's packed with autumnal flavors and wholesome ingredients. Featuring a velvety filling made from soaked cashews, real pumpkin puree, and a touch of warm spices like cinnamon, nutmeg, and ginger, this cheesecake is naturally sweetened with maple syrup for the perfect balance of sweetness and spice. The no-bake walnut, Medjool date, and coconut crust adds a nutrient-packed, nutty crunch that complements the silky pumpkin layer beautifully. With only 30 minutes of prep time and no baking required, this plant-based dessert is as easy to make as it is delicious. Perfect for holiday gatherings or cozy nights in, this dairy-free, gluten-free treat will delight vegans and non-vegans alike. Serve chilled and enjoy the creamy, spiced goodness with every bite!

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 8

Ingredients

• 1.5 cups Raw cashews
• 1 cup Pumpkin puree
• 0.5 cup Maple syrup
• 0.25 cup Coconut oil, melted
• 2 tablespoons Lemon juice
• 1 teaspoon Vanilla extract
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 0.5 teaspoon Ground ginger
• 0.25 teaspoon Salt
• 1.5 cups Walnuts
• 10 units Medjool dates, pitted
• 0.5 cup Coconut flakes

Directions

Step 1

Soak the raw cashews in water for at least 4 hours or overnight. Drain and rinse them well before using.

Step 2

In a food processor, add the walnuts and pulse until finely ground. Add the pitted Medjool dates and coconut flakes, and process until a sticky dough forms.

Step 3

Press the crust mixture into the bottom of an 8-inch springform pan, evenly spreading and pressing it down with your fingers or a spatula.

Step 4

In the same food processor (no need to clean), add the soaked and drained cashews, pumpkin puree, maple syrup, melted coconut oil, lemon juice, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt. Blend until completely smooth and creamy.

Step 5

Pour the pumpkin cashew filling over the prepared crust in the pan, smoothing the top with a spatula.

Step 6

Place the cheesecake in the freezer to set for at least 4 hours or until firm. For the best texture, allow it to thaw at room temperature for about 20 minutes before serving.

Step 7

Once set, remove the cheesecake from the springform pan. Slice and serve chilled.

Nutrition Facts

Serving size	(939.5g)

Amount per serving	% Daily Value*
Calories	3733.6

Total Fat 286.3g	0%
Saturated Fat 100.2g	0%
Polyunsaturated Fat 86.9g
Cholesterol 4.9mg	0%
Sodium 671.1mg	0%
Total Carbohydrate 283.4g	0%
Dietary Fiber 37.7g	0%
Total Sugars 186.6g
Protein 65.3g	0%

Vitamin D 0IU	0%
Calcium 381.5mg	0%
Iron 22.5mg	0%
Potassium 3268.8mg	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: 64.9%

Protein: 6.6%

Carbs: 28.5%