Last weekend I was feeling a little bit festive and craving a vegan pumpkin cheesecake so I decided to create one. Don’t get me wrong, I absolutely love baked goods but for this recipe, I decided to keep it raw. This raw pumpkin cheesecake is a decadent fall recipe, yet still a healthy one. It is packed with nutrient-dense ingredients and a good amount of healthy fats and protein! This recipe is completely vegan, gluten-free and dairy-free! It’s also quite simple to make – the only thing you need is a food processor. Ready? Let’s jump right into it.
Ingredients you will need for this Vegan Pumpkin Cheesecake
Medjool Dates: This will be the base of our curst. The dates will help to make the crust stick together while still providing this sweet flavor we are looking for here.
Almonds: Almonds are also needed for the crust. They add a nice crunchy texture to the crust.
Cashews: To make the creamy filling.
Pumpkin Purée: What’s a pumpkin cheesecake without pumpkin purée? You can either make your own purée by roasting a pumpkin in the oven and blending it up later or simply buy your pumpkin purée here.
Almond Butter: I absolutely love almond butter and it works great in this recipe too!
Maple Syrup: Works great as a non-refined sweetener and brings out great flavor.
Coconut Sugar: I love using coconut sugar in my recipes too! Always happy to mix it up.
Coconut Oil: This will bring the filling to the next level, I promise!
Lemon Juice: Helps to balance out the flavor for the filling.
Salt: For extra flavor.
How to make a Raw Pumpkin Cheesecake
Making this vegan cheesecake is not hard at all and also doesn’t require a lot of preparation time.
Make your crust
This is super simple. The raw vegan crust does only consists out of two ingredients: Almonds and medjool dates. Simply blend those two ingredients up in a food processor until a sticky dough forms. Then, press the dough into the bottom of a cake tin.
Prepare the filling
Next, we are onto making our filling. First, we will blend all the dry ingredients up in a food processor. So, add the cashews and spices and coconut sugar in there and blend it until smooth. Next, add in all the remaining wet ingredients and blend until a smooth and creamy consistency forms. You definitely want to make sure that the cashews are blended up properly here and there are no chunks left. Then all there is left to do is adding the filling onto the crust and spread it out evenly. Place the cake tin in the freezer until the cheesecake is firm.
This pumpkin cheesecake is:
Vegan and vegetarian friendly
Perfect for fall
Other sweet vegan recipes you might enjoy
If you liked this recipe you may enjoy some of my other recipes too:
Finally, if you try this Vegan Pumpkin Cheesecake out yourself, please let me know what you think. Rate this recipe or leave a comment below, I always love to hear your opinion. I would love to see you tag me on Instagram @aboutannella if you recreate this recipe at home. You can also follow me on Pinterest for more inspiration.
This raw pumpkin cheesecake is a decadent fall recipe, yet still a healthy one. It is packed with nutrient-dense ingredients and a good amount of healthy fats and protein!
Cuisine Gluten-free, Vegan
Keyword Festive, Healthy
Prep Time 30 minutesminutes
Total Time 30 minutesminutes
For the crust
For the filling
2 1/2tsppumpkin pie spice
1 1/2tbspalmond butter
Prepare the crust: Pit all of the medjool dates first. Then, add the dates and the almonds to a food processor and blend until a sticky consistency forms. Next, press the dough into the bottom of a cake tin.
Prepare the filling: Add the cashews, pumpkin pie spice, salt and coconut sugar to a food processor. Blend until smooth. After, add the pumpkin purée, maple syrup, almond butter, coconut oil and lemon juice. Blend again until everything is completely smooth and there are no chunks of cashews left. This will take several minutes. Next, pour the filling into the same cake tin and spread out evenly.
Freeze: Let everything set in the freezer for about 3-4 hours or until the cheesecake is firm.
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Don’t we all love pumpkin pie spice? It’s October and that means time for good books, cozy movie nights and most importantly everything PUMPKIN! This homemade blend is super easy to prepare and made out of ingredients that you already have in your pantry. Learn how to make your own pumpkin pie spice blend today.
What is Pumpkin Pie Spice?
Pumpkin Pie Spice, also known as pumpkin spice, is an American spice mix that has become wildly popular over the past years. It is used in everything starting from your favorite coffee shop drink to dessert. It is a combination of spices that include cinnamon, nutmeg, ginger and cloves. If somehow you can’t get your hands on it in your living area or if you run out of it, don’t worry. I’ll show you how to make your own homemade pumpkin pie spice blend below.
What to do with Pumpkin Spice?
Pumpkin Pie Spice can be used in multiple ways. Here are some ways to make use of it:
Fall baking recipes: Use them in your fall baking recipes. Everything from pies, cookies, muffins and cakes! You can also use it in my healthy pumpkin muffins recipe. Completely worth it for sure!
Pumpkin spice latte: Is there anything better than pumpkin spice latte in the fall? I really don’t think so! Tatiana has a super delicious homemade pumpkin spice latte recipe on her blog. Definitely make sure to check it out!
Use it in your oatmeal recipes: I love oatmeal, especially in fall. If you are ever tired of your regular oatmeal, try to mix it up and add some pumpkin pie spice. It will do real wonders!
Pancakes and waffles: Sprinkle it onto your pancakes and waffles. It tastes absolutely amazing, I promise!
Ingredients you will need
As I said before, it is super easy to throw this spice blend together. It consists of ingredients you already have in your pantry. And let’s be honest here: Aren’t we all tired of spending money on things that we could easily make ourselves? Well, at least I am!
If you are feeling it, you may want to add a little bit of salt, cardamom or allspice in there. It might just bring your spice blend to the next level.
I love making this spice blend at home because I am in control of the quantities of the individual spices I add to it. If you purchase a bottle of it at the store, there is always a chance that you won’t like it because they might use more or less of an individual spice to the blend. If you make it yourself, you are in complete control of everything and can adjust the spice blend to your personal preference. That’s great!
If you try this pumpkin pie spice blend out yourself, please let me know what you think. Rate this recipe or leave a comment down below, I would love to chat. You can also tag me on Instagram @aboutannella if you recreate this recipe at home or follow me on Pinterest for more inspiration.
These Healthy Pumpkin Muffins made with chocolate chips are vegan, refined sugar-free and oil-free. This recipe is fall-inspired and tastes absolutely delicious. These muffins are moist and fluffy, giving off cozy fall vibes. What more could you ask for?
Fall is right around the corner and what better way to celebrate than with a batch of the tastiest vegan pumpkin muffins ever! These muffins only take about 30 minutes, are super easy to make and made out of wholesome nourishing ingredients.
Are Pumpkin Muffins healthy?
Pumpkin Muffins can be prepared in various ways. Fortunately, they are some ways to prepare them relatively healthy. For example, it’s easy to swap out all-purpose flour for whole wheat flour. Or you could substitute the refined sugar with agave, maple syrup or coconut sugar.
Luckily this recipe has it all. It is refined sugar-free, oil-free and vegan! Basically, a pumpkin muffin recipe that tastes great and you can feel good about enjoying it. Win-win!
Ingredients you will need:
Pumpkin purée: This is the most important ingredient here! You can either buy it canned or you can make it yourself. You can do that by cooking up some pumpkin, then adding the pumpkin to a food processor or a blender and puréeing it until smooth.
Flour: I’ve used whole wheat flour here because I was aiming for a healthier option than regular all-purpose flour.
Maple Syrup: Honey would also work well here if you don’t follow a strict vegan diet.
Sugar: I used coconut sugar here so these muffins are refined sugar-free. But of course, you can choose your favorite sugar for this recipe!
Vanilla Extract: For a little bit of vanilla flavor.
Cinnamon & Gingerbread Spice: Both spices give me cozy fall vibes!
Milk: Use your favorite non-dairy milk here. I used oat milk for this recipe!
Baking Powder + Soda: Helps the muffins to rise!
Chia Seeds: Needed for the vegan egg substitute.
Chocolate Chips: Who doesn’t love chocolate chips in pumpkin muffins?
Salt: For a little bit of flavor.
How to make the Best Vegan Pumpkin Muffins:
Making these Healthy Pumpkin does not require fancy cooking skills at all. Actually, this recipe is fairly easy to prepare.
Step 1: First, prepare the Chia Egg. You can do that by adding 1 tablespoon of chia seeds to a small dish and top with 2 1/2 tablespoons of water. Set aside.
Step 2: Mix together the dry ingredients.
Step 3: Add in the wet ingredients as well as the prepared chia egg.
Step 4: Whisk, until the ingredients are well combined and a batter forms.
Step 5: Last but not least, fill the muffins in a muffin tray and bake them in the oven for about 20-25 minutes!
Other recipes you might enjoy:
If you are looking for some other tasty but wholesome treats, don’t worry I’ve got you covered. Here are some suggestions for you:
Finally, if you make these Healthy Pumpkin Muffins at home, make sure to tag me on Instagram @aboutannella! I am happy to see your recreations! For more inspiration, you can follow my Pinterest Account.
These fall-inspired Healthy Pumpkin Muffins are moist and fluffy, easy to make and made out of wholesome nourishing ingredients.
Cuisine Oil-free, Refined sugar-free, Vegan
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
1 3/4cups (215 g)whole wheat flour
1/3cup (67 g)coconut sugar
1cup (225 g)pumpkin puréecanned
1/4cup (60 ml)maple syrup
3/4cup (177 ml)nvon-dairy milk
Prepare the Chia Egg by adding 1 tbsp of chia seeds to a small dish and top with 2 1/2 tbsp of water. Set aside.
In a large mixing bowl, add in the whole wheat flour, coconut sugar, cinnamon, gingerbread spice, salt, baking powder and baking soda. Whisk until everything is well combined.
Using the same bowl, add in the wet ingredients. Fold in the chia egg. Mix everything together until a batter forms.
Divide the batter evenly into a greased or lined muffin tray. The batter will approximately make about 9 normal sized muffins. Bake for about 20-25 minutes at 180C°, or until the tops are golden and a toothpick comes out cleanly!