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    Home » Recipes

    Vegan Pumpkin Cheesecake

    Updated: November 5, 2022 | Published on: November 18, 2021 - Molly Thompson3 Comments

    Dairy Free RecipesDF
    Gluten Free RecipesGF
    Paleo RecipesP
    Vegan RecipesVg
    Jump to Recipe

    Vegan Pumpkin Cheesecake is a creamy, dairy free and completely gluten-free fall dessert! It's easy to make and doesn't require any baking.

    a stack of vegan pumpkin cheese on a white plate topped with pecans
    Jump to:
    • Ingredient Notes
    • How to Make Vegan Pumpkin Cheesecake
    • Recipe Variations
    • FAQs
    • More pumpkin desserts
    • Recipe

    I shared a tutorial on how to make vegan cheesecake last year. Ever since I've been testing new vegan cheesecake recipes like turtle cheesecake and this vegan pumpkin cheesecake recipe! It's rich and creamy, like traditional cheesecake, but it's completely vegan and dairy free.

    No need to turn the oven on for this one because it's completely raw. It couldn't be easier to make and the pumpkin spice flavor is so cozy. It's the perfect vegan Thanksgiving dessert!

    Ingredient Notes

    Here are the key ingredients for this recipe and why they're important to this pumpkin cheesecake. Skip down to the recipe card for exact measurements.

    For the crust

    • Pecans: raw and unsalted pecans are best. We like to buy our nuts in bulk from nuts.com because they're more affordable.
    • Dates: this sticky, sweet ingredient helps hold the crust together and adds sweetness.
    • Salt

    For the cheesecake

    • Cashews: this is the base of the vegan cream cheese and gives the recipe structure. It has a mild flavor, which allows the pumpkin spice to shine.
    • Full-fat coconut milk: buy this in the baking or international aisle and use only the thick cream of the coconut milk. It gives the recipe a silky smooth texture.
    • Pumpkin puree: make sure not to purchase pumpkin pie filling! This is the 100% pure pumpkin in the can, or you can use homemade pumpkin puree.
    • Coconut oil: grab refined coconut oil because it has a much more milk coconut flavor so you won't be able to taste it.
    • Pure maple syrup: this fall-inspired sweetener pairs well with the pumpkin and adds some great maple flavor to each bite. You can swap this for coconut sugar.
    • Molasses: a rich, thick syrup with bold spice and flavor. Grab it in the baking aisle.
    • Vanilla extract and salt
    • Pumpkin pie spice: cinnamon, ginger, clove, and nutmeg are combined in this recipe, but you could also use pre-made pumpkin pie spice
    vegan pumpkin cheesecake pie bars

    How to Make Vegan Pumpkin Cheesecake

    Here are the simple steps to make this easy vegan pumpkin cheesecake. Jump down to the recipe card for the full instructions.

    Make the crust

    1. Line a square cake pan with parchment paper (or use a springform pan with a circle of parchment paper in the bottom). Place the crust ingredients in a high-speed blender or food processor with sea salt and blend on high for 1-2 minutes, until the pecans break down and mix. Stop and scrape the sides as needed.
    2. Once it's combined, press the crust mixture into the bottom of the pan lined with parchment paper. You could also use a traditional springform pan. Press evenly to the bottom and spread to the edges of the pan. 

    Make the pumpkin cheesecake filling

    1. Place the soaked cashews in a high-speed blender or food processor with all of the filling ingredients. Blend on high for 2-3 minutes, or until the filling is very creamy and no visible cashews remain.
    2. Pour the pumpkin filling over the prepared pie crust in the square pan. Spread the filling evenly to the sides and corners of the pan, doing your best to smooth the top as well. Drop the pan against the counter a few times to release any air bubbles. 
    3. Place in the freezer for at least two and a half hours to set (no need to turn on the oven!). Once they're set, remove them from the freezer and slice them into squares. We love to serve this with whipped coconut cream or a drizzle of vegan caramel sauce.

    Pro tip: run a sharp knife under hot water before each cut to get clean, smooth pieces.

    Recipe Variations

    Mini cheesecakes: press the pie crusts into the bottom and sides of a muffin tin then divide the filling evenly between them and freeze as directed.

    Graham cracker crust: use 2 cups of crushed gluten-free and vegan graham cracker cookies (like Simple Mills) and mix them with 5 tablespoons of melted vegan butter and 1/4 cup brown sugar then press it into the bottom and sides of the pan and bake it at 350°F for 10 minutes.

     a hand picking up a piece of healthy vegan pumpkin cheesecake off the stack of desserts

    FAQs

    Can you freeze vegan pumpkin cheesecake?

    Yes, you can freeze vegan pumpkin cheesecake. In fact, I highly recommend you always store these bars in the freezer. They're meant to eat cold and hold their shape the best in the freezer.

    How do you soak cashews for vegan cheesecake?

    For best results, place 2 cups of cashews in lukewarm water for at least 6 hours. I recommend soaking them overnight for about 12 hours. Just place the raw cashews in the water, cover and soak until ready to use.

    Can you soak cashews quickly if you're short on time?

    If you forget or don't have enough time, you can boil water, remove from heat and place cashews in hot water for at least one hour. In both instances, you'll drain the cashews prior to blending in the recipe!

    a bite taken out of a piece of vegan pumpkin cheesecake

    If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!

    More pumpkin desserts

    • Paleo pumpkin bars
    • Dairy free pumpkin pie
    • Healthy pumpkin fudge
    • Healthy pumpkin cookies

    Recipe

    seven pieces of vegan pumpkin cheesecake arranged on a white plate

    Vegan Pumpkin Cheesecake

    Vegan Pumpkin Cheesecake Bars are an easy, healthy Thanksgiving recipe you will love! If you need gluten free and grain free dessert recipes, this one’s for you! It's the best no bake and raw pumpkin dessert.
    5 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 2 hours
    Cook Time: 0 minutes
    Total Time: 2 hours
    Servings: 12 squares
    Calories: 393kcal
    Author: Molly Thompson
    Prevent your screen from going dark

    Ingredients

    For the crust

    • 2 cups raw unsalted pecans
    • 1 1/4 cups pitted dates 8-10 dates
    • ¼ teaspoon sea salt
    • 1 tablespoon of water if needed

    For the cheesecake

    • 2 cups raw unsalted cashews soaked for at least 6 hours or overnight
    • ½ cup full fat canned coconut milk cream only
    • ⅓ cup pumpkin puree
    • ¼ cup coconut oil melted and cooled
    • ⅓ cup pure maple syrup
    • 1 tablespoon molasses
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon sea salt
    • 1 ½ teaspoons cinnamon
    • 1/2 teaspoon ground ginger
    • ¼ teaspoon ground cloves
    • 1/8 teaspoon nutmeg
    • OR 2 teaspoons pumpkin pie spice

    Instructions

    • To make the crust, line an 8” or 9” square pan with parchment paper. Set aside.
    • In a high-powered food processor or blender, blend the pecans, pitted dates and salt until it comes together into a sort of sticky dough and starts to pull away from the edges, about 1-2 minutes. If it's not coming together add one tablespoon of water.
    • Press the dough evenly into the bottom of the prepared pan, spreading evenly to the edges. Set aside.
    • To make the cheesecake, in a high-powered blender, combine all of the ingredients and blend for at least 2 full minutes, or until the mixture is smooth and creamy and no visible cashew pieces are left.
    • Pour the cheesecake filling into the pan over the prepared crust. Smooth out the top to the edges of the pan and tap the pan against the counter a couple times to release any air bubbles.
    • Place in the freezer to set for at least 2.5 hours or until completely firm. Cut and serve frozen. Store in the freezer for up to 3 weeks.

    Nutrition

    Serving: 1square | Calories: 393kcal | Carbohydrates: 30.4g | Protein: 5.7g | Fat: 30.2g | Sodium: 152mg | Fiber: 3.9g | Sugar: 19.4g
    Did you make this recipe?Mention @What_MollyMade or tag #whatmollymade!

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    Reader Interactions

    Comments

    1. Liss says

      February 17, 2021 at 3:59 pm

      5 stars
      This is one of my favorite desserts now. I mean,to be fair, I have only eaten the cheesecake batter before it goes in the freezer to harden. ?

      Reply

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    I'm Molly! I'm so grateful you're here. My hope is that my recipes bless your home and your bodies. I want my website to be a tool to help you feel your best and nourish you with recipes you (and your family) look forward to making!

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