Vegan Pumpkin Cheesecake (No-Bake!) Recipe
This Vegan Pumpkin Cheesecake is a delicious no-bake dessert perfect for fall or any time you want a creamy, dairy-free treat. Made with soaked cashews, pumpkin purée, and a naturally sweetened walnut and date crust, it offers a smooth, rich texture without any baking. The cheesecake is finished with optional coconut whipped cream and brown sugar pecans for added indulgence. Easy to prepare ahead and freeze, it’s a perfect festive or everyday dessert for vegans and anyone looking for a wholesome, plant-based option.
- Prep Time: 1 hour 30 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan American
- Diet: Vegan
Ingredients
Crust
- 1 cup packed Medjool dates (pitted, about 20 dates or 275 g)
- 1 1/2 cups raw walnuts
- 1 pinch sea salt
Filling
- 1 1/2 cups raw cashews (soaked in very hot water for 1 hour)
- Juice of 1 lemon (about 2 Tbsp or 30 ml)
- 1/3 cup light or full-fat canned coconut milk (or unsweetened almond milk)
- 3 Tbsp olive oil (or melted coconut oil, which will add coconut flavor)
- 1/3 cup grade A maple syrup (or light agave nectar), plus more to taste
- 1/3 cup pumpkin purée
- 1 pinch sea salt
- 1-2 tsp pumpkin pie spice
- 1 tsp vanilla extract (optional)
Toppings (Optional)
- Coconut whipped cream
- Brown sugar pecans
Instructions
- Soak Cashews: Cover the raw cashews with boiling-hot water and let them rest uncovered at room temperature for 1 hour. After soaking, drain thoroughly and set aside.
- Prepare Dates: While cashews soak, add pitted Medjool dates to a food processor and blend until small bits remain or they form a ball. Remove and set aside.
- Make Crust: Add walnuts and a pinch of sea salt to the food processor and process into a coarse meal. Then add the dates back in and blend until a loose dough forms that sticks together when pressed. Adjust by adding more dates if too crumbly or more walnuts if too sticky. Set crust mixture aside.
- Line Pan or Ramekins: Line a 7-inch (or smaller) springform pan with parchment paper. Alternatively, prepare 4-6 ramekins or 12 muffin tins by cutting parchment paper into base circles and two long strips arranged in an “X” for easy removal, or use cupcake liners for muffin tins.
- Form Crust: Divide the crust evenly among the prepared pans or tins. Press down firmly using your fingers and then a small glass wrapped in parchment paper or the back of a spoon. Ensure the crust is evenly distributed and comes slightly up the sides. Freeze to set.
- Blend Filling: Add soaked and drained cashews to a high-speed blender along with lemon juice, coconut milk, olive oil, maple syrup, pumpkin purée, sea salt, pumpkin pie spice, and vanilla extract if using. Blend for 2-3 minutes until very smooth. Add more coconut or almond milk if needed. Taste and adjust sweetness or seasoning.
- Assemble Cheesecake: Divide the filling evenly over the crusts in the pans or tins. Tap gently to release air bubbles. Cover loosely with plastic wrap and freeze for 4-6 hours, or until firm.
- Unmold Cheesecake: Once set, run a butter knife along the edges and use the parchment tabs to gently lift the cheesecakes out. If in a springform pan, simply unlatch and remove. If not fully set, return to freezer until firm.
- Serve: Top with coconut whipped cream and brown sugar pecans if desired, then serve chilled.
- Store: Keep leftovers frozen for 7-10 days. For best texture, enjoy within 3-4 days. Thaw at room temperature for about 20 minutes before serving.
Notes
- Soaking cashews is crucial for creamy, smooth cheesecake filling.
- If crust is too crumbly or sticky, adjust by adding more dates or walnuts.
- For easy removal from ramekins or muffin tins, use parchment paper tabs or cupcake liners.
- You can use either light or full-fat coconut milk; full-fat gives a richer texture.
- Maple syrup provides a natural sweetness and complements pumpkin flavor well.
- Adjust pumpkin pie spice amount to your preferred spice level.
- Store cheesecake in freezer and thaw slightly before serving to achieve best texture.
- Optional toppings like coconut whipped cream and brown sugar pecans add extra indulgence but can be omitted for a simpler dessert.