Recipe for Vegan Pumpkin Cheesecake That Everyone Will Love

Autumn is the perfect season for comforting desserts, and nothing quite captures the cozy spirit like a rich, creamy pumpkin cheesecake. But what if you’re following a vegan lifestyle or simply want to try a plant-based alternative?

This vegan pumpkin cheesecake recipe is here to delight your taste buds without any dairy or eggs. Using wholesome ingredients like pumpkin puree and cashews, this cheesecake is luscious, smooth, and packed with warm spices that evoke all the nostalgic flavors of fall.

It’s an ideal dessert for holiday gatherings, potlucks, or anytime you crave a sweet treat that’s both indulgent and cruelty-free.

This recipe is surprisingly easy to make, requiring no complicated steps or hard-to-find ingredients. Plus, it’s naturally gluten-free if you choose the right crust options.

Whether you’re new to vegan baking or a seasoned pro, you’ll love how this cheesecake comes together with silky texture and just the right balance of sweetness and spice.

Why You’ll Love This Recipe

This vegan pumpkin cheesecake stands out for several reasons:

• Rich and Creamy Texture: Thanks to soaked cashews and coconut cream, it mimics traditional cheesecake’s luscious mouthfeel without dairy.
• Warm Pumpkin Spice Flavor: Cinnamon, nutmeg, and ginger perfectly complement the natural sweetness of pumpkin.
• Simple Ingredients: You probably already have most of them in your pantry, making this recipe accessible.
• Allergy-Friendly: Free from eggs, dairy, and gluten (if you use gluten-free crust), so it suits many dietary needs.
• Make-Ahead Friendly: Prepare it a day in advance to let flavors meld and the texture set beautifully.

Ingredients

• For the Crust:
• 1 ½ cups gluten-free rolled oats or graham cracker crumbs
• ½ cup raw walnuts or pecans
• 3 tablespoons maple syrup
• 3 tablespoons coconut oil, melted
• ½ teaspoon ground cinnamon
• Pinch of salt
• For the Filling:
• 1 ½ cups raw cashews, soaked in hot water for at least 4 hours or overnight
• 1 cup pumpkin puree (canned or fresh)
• ½ cup full-fat coconut cream
• ¾ cup maple syrup
• 2 tablespoons lemon juice
• 2 teaspoons vanilla extract
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• Pinch of salt

Equipment

• Food processor or high-speed blender
• 9-inch springform pan
• Mixing bowls
• Measuring cups and spoons
• Spatula
• Refrigerator

Instructions

1. Prepare the crust: In a food processor, pulse the oats and walnuts until they resemble coarse crumbs. Add the maple syrup, melted coconut oil, cinnamon, and salt. Pulse again until the mixture sticks together when pressed.
2. Press the crust: Transfer the crust mixture to the base of a 9-inch springform pan. Press down firmly and evenly to form a compact layer. Place in the fridge while you prepare the filling.
3. Make the filling: Drain the soaked cashews and add them to the blender along with the pumpkin puree, coconut cream, maple syrup, lemon juice, vanilla, spices, and salt. Blend on high until completely smooth and creamy, stopping to scrape down the sides as needed. This may take 2-3 minutes depending on your blender.
4. Assemble the cheesecake: Pour the filling over the chilled crust, smoothing the top with a spatula.
5. Chill and set: Cover the cheesecake with plastic wrap or a lid and refrigerate for at least 6 hours, preferably overnight, to allow it to firm up and the flavors to develop.
6. Serve: Once set, carefully remove the springform pan sides. Slice and serve chilled. Garnish with vegan whipped cream, chopped pecans, or a sprinkle of cinnamon if desired.

Tips & Variations

For the creamiest texture, use a high-speed blender to process the cashews and filling ingredients.

• Nut-Free Option: Substitute soaked sunflower seeds for cashews if you have nut allergies.
• Crust Variations: Use crushed digestive biscuits or gluten-free graham crackers for a quicker crust.
• Flavor Boost: Add a tablespoon of pumpkin pie spice instead of individual spices for convenience.
• Sweetener Alternatives: Try agave syrup or coconut nectar if you prefer a different sweetener.
• Make it Raw: Skip baking entirely and use a dehydrator or freeze to set the cheesecake for a raw version.

Nutrition Facts

Serving Suggestions

This vegan pumpkin cheesecake shines when served chilled on its own or with a few thoughtful additions:

• Top with vegan whipped cream and a dusting of cinnamon or pumpkin pie spice for a festive presentation.
• Drizzle warm vegan caramel sauce or chocolate ganache for extra decadence.
• Serve alongside fresh berries or a bright fruit compote to balance the richness.
• Pair with a hot cup of spiced chai or coffee to complement the autumnal flavors.

Conclusion

This vegan pumpkin cheesecake recipe is a fantastic way to enjoy a classic fall dessert without compromising your dietary preferences. With its creamy texture, warm spices, and naturally sweetened filling, it offers all the indulgence you want in a cheesecake while being completely plant-based.

Whether you’re making it for a holiday party or a cozy night in, it’s sure to impress friends and family alike. Plus, it’s versatile enough to adapt with your favorite crust or spice blends, making it a reliable go-to recipe every autumn season.

For more delicious vegan recipes to complement your pumpkin cheesecake, check out our Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas, try baking a sweet treat like the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious, or enjoy some fresh homemade bread with the Vegan Bread Machine Recipe for Soft, Delicious Loaves.

Happy baking and enjoy the flavors of fall!

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