Vegan Pumpkin Cheesecake

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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.
Pumpkin Pie Spice: You can either make your own pumpkin pie spice blend or simply get your pumpkin pie spice 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.

Vegan Pumpkin Cheesecake served and sliced up on a grey plate.

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
Gluten-free
Healthy
Raw
Festive
Pumpkin-infused
Rich
Creamy
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!

Course Dessert

Cuisine Gluten-free, Vegan

Keyword Festive, Healthy

Prep Time 30

Total Time 30

Yield 8 servings

Equipment

Food Processor

Ingredients

For the crust

14 medjool dates
1 cup almonds

For the filling

2 1/2 cups cashews
2 1/2 tsp pumpkin pie spice
1/2 tsp salt
2 tbsp coconut sugar
1 cup pumpkin purée
3 tbsp maple syrup
1 1/2 tbsp almond butter
1 tbsp coconut oil
1/2 lemon juiced

Instructions

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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