Creamy vegan pumpkin cheesecake made with warm spices and a dairy-free filling. An easy fall dessert everyone will love.
⏱ Time
Prep: 20 minutes
Bake: 50 minutes
Chill: 4 hours
Serves: 10
🧺 Ingredients
Crust
- 1½ cups vegan graham crackers
- ¼ cup coconut oil, melted
- 2 tbsp maple syrup
Filling
- 1½ cups raw cashews (soaked 4 hours)
- 1 cup pumpkin purée
- ½ cup coconut cream
- ⅓ cup maple syrup
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1½ tsp pumpkin spice
- ¼ tsp salt
👩🍳 Instructions
Firstly, preheat oven to 175°C (350°F) and line a springform pan.
Next, mix crust ingredients and press firmly into the pan.
Then, blend all filling ingredients until silky smooth.
After that, pour filling over the crust and smooth the top.
Finally, bake for 45–50 minutes until set. Cool completely and chill before slicing.
🌟 Tips & Variations
- No-Bake Option: Add agar-agar and chill instead of baking.
- Gluten-Free: Use gluten-free crackers for the crust.
- Lower Fat: Replace half the cashews with silken tofu.
- Spice Boost: Add cinnamon or ginger for extra warmth.
- Topping Ideas: Coconut whipped cream or toasted pecans.
🌿 Benefits of Vegan Pumpkin Cheesecake
Firstly, pumpkin is rich in vitamin A and antioxidants.
Secondly, cashews provide healthy fats and creaminess.
Moreover, this dessert is dairy-free and cholesterol-free.
In addition, it’s naturally egg-free and plant-based.
As a result, you enjoy indulgence with added nutrients.
🧒 Kid-Friendly Version
- Firstly, reduce pumpkin spice for a milder taste.
- Then, add a swirl of maple syrup on top.
- Next, bake in mini muffin tins for easy portions.
- Finally, serve with dairy-free vanilla drizzle.
🧮 Nutrition Facts (Per Slice – Approximate)
- Calories: 340 kcal
- Protein: 7 g
- Carbohydrates: 32 g
- Fat: 22 g
- Fiber: 3 g
- Sugar: 14 g
- Cholesterol: 0 mg
