Vegan Pumpkin Cheesecake
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.
Ingredients
For the Crust:
- 1 cup pitted dates soaked in hot water for 10 minutes, then drained
- 1 cup raw pecans or walnuts you can substitute with almonds or macadamia nuts
Pumpkin Cheesecake
- 4 cups raw cashews soaked overnight or in hot water for one hour, then drained, OR just easily boiled for 5 minutes*
- ¼ cup lemon juice
- 1 cup pumpkin puree
- ⅔ + ¼ cup coconut oil solidified
- 1 ¼ cups coconut cream
- 1 cup maple syrup
- 2 teaspoons vanilla extract
- ½ teaspoon sea salt
- 2 teaspoons pumpkin 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
*You can easily boil your cashews with just enough water covering them for 5 minutes. Drain, let cool, and proceed! This way you can make the recipe the same day.
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.
Nutrition
Calories: 561kcal | Carbohydrates: 56g | Protein: 8g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Sodium: 104mg | Potassium: 444mg | Fiber: 4g | Sugar: 41g | Vitamin A: 2727IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 3mg