This easy vegan pumpkin cheesecake recipe is rich, creamy, smooth, and full of your favorite fall flavors. It's gluten-free, packed with pumpkin, and doesn't melt easily.
1cuppitted datessoaked in hot water for 10 minutes, then drained
1cupraw pecans or walnutsyou can substitute with almonds or macadamia nuts
Pumpkin Cheesecake
4cupsraw cashewssoaked overnight or in hot water for one hour, then drained
¼cuplemon juice
1cuppumpkin puree
⅔ + ¼cupcoconut oilsolidified
1 ¼cupscoconut cream
1cupmaple syrup
2teaspoonsvanilla extract
½teaspoonsea salt
2teaspoonspumpkin pie spice
Instructions
Put the pecans or walnuts in a blender, and blend until they turn into a mealy consistency.
Add the warm dates to the blender and pulse until the nuts and dates are blended together. Use a spatula to scrape down the sides of the blender. The mixture should be slightly sticky.
Press the mixture into the bottom of a 10-inch cheesecake pan that's lined with parchment paper. Place in the freezer while you make the filling.
Put all of the cheesecake filling ingredients into the blender, and blend until entirely smooth and creamy. This should take about 4 minutes.
Use a rubber spatula to scrape down the sides of the blender, and blend again for 1 minute. The mixture should not be grainy at all.
Pour the cheesecake mixture over the crust in the cheesecake pan, and smooth the top.
Place the pumpkin cheesecake in the freezer overnight.
Remove the cheesecake from the freezer 15-20 minutes before you plan on eating it.
Notes
Store leftovers in the freezer for up to 4 months. Remove from the freezer 15-20 minutes before serving.
If you don't have a 10-inch pan, you can use an 8 or 9-inch pan. If you only have pans smaller than that, you can cut the recipe in half, or make the cheesecake in individual ramekins.
You can make coconut cream out of coconut milk by placing the milk in the fridge overnight. Empty the cans into a bowl, and use the solids for the recipe. The liquid is coconut water, so you can drink it or use it in a different recipe.
If your coconut oil is not solidified, place it in the fridge for 15 minutes before using it.