Vegan Pumpkin Cheesecake is a soft, creamy and completely dairy free fall dessert! It's the best no bake and raw pumpkin dessert.
Have you ever made vegan cheesecake? It's so much easier than you'd think! In fact, I think it's easier to make than traditional cheesecake. There's no baking required. This recipe is raw and filled with good for you ingredients. All you have to do is mix and freeze.
There are only a few steps to make this recipe: Making the crust and making the filling.
How to 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.
Quick option: 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!
How to make the crust
- Place the dates and pecans in a high power blender or food processor with sea salt and blend on high for 1-2 minutes, until the pecans break down and mix together. Stop and scrape the sides as needed.
- Once it's combined, place the mixture in the bottom of an 8x8 or 9x9 inch baking pan lined with parchment paper. Press evenly to the bottom and spread to the edges of the pan. Now you're ready for the vegan pumpkin cheesecake filling!
How to make vegan pumpkin cheesecake
- The base of this vegan pumpkin cheesecake is made from cashews. To make these vegan pumpkin cheesecake bars, place the soaked cashews in a high power blender or food processor with the rest of the filling ingredients. Blend on high for 2-3 minutes, or until the filling is very creamy and no visible cashews remain.
- Pour the filling mixture over the prepared 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 then place in the freezer for at least two and a half hours to set.
- Once they're set, remove from the freezer and cut into squares.
Pro tip: run a sharp knife under hot water before each cut to get clean, smooth pieces.
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.
You can eat them immediately from the freezer, they won't be too hard.
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 Thanksgiving recipes:
- how to make coconut whipped cream (this would be great on top!)
- turtle vegan cheesecake bars
- Gluten free stuffing
Vegan Pumpkin Cheesecake
For the crust
- 2 cups 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 cashews soaked for at least 6 hours or overnight
- ½ cup canned coconut cream cream only
- ⅓ cup canned pumpkin
- 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
- 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.