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

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 minutes
Total Time 30 minutes
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.