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Vegan Pumpkin Cheesecake

54
13 Nov 2012
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by Laura Friendly

Vegan Pumpkin Cheesecake
by Laura Friendly
Prep Time: 30 minutes
Chill Time: 1 hour

GF & DF Crust

  • 12 dates, pits removed, soaked in water for 30 minutes, drained
    (save water)
  • 4 to 6 tbsp date water
  • 1/2 tsp salt
  • 2 cups raw almonds
  • 1/4 cup coconut oil, melted

Pumpkin Cheesecake Filling

  • 2 cups raw cashews, soaked in water overnight, drained
  • 1-1/2 cups cooked pumpkin (fresh or canned)
  • 2/3 cup coconut oil, melted
  • 1/2 cup maple syrup
    (or to taste)
  • 1/4 cup fresh lemon juice
  • 2 tsp apple cider vinegar
  • 1 tsp vanilla
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp fresh ground nutmeg

This week, I’m bringing you another pumpkin treat, Vegan Pumpkin Cheesecake.

With the fast approaching Holidays, I like to create easy desserts that leave plenty of time for fun and festivities. This cheesecake is simple to make, requiring only a bit of chopping and blending. In fact, it’s pretty much an extension of my Vegan Pumpkin Cream Cheese.

After playing around with a few different crust options, I decided to stick to a no-bake method. Going with a simple nut crust, created great flavor and texture. This became the perfect compliment to the tangy, yet sweet, creamy filling. With hints of lemon and maple syrup, this dessert is perfect for any Holiday Feast.

(If almond crust is not your flavor, try this no-bake cookie crust, it’s amazing and simple.)

GF & DF Crust
by Laura Friendly
Prep Time: 15 minutes

  1. In a blender or food processor add the dates, date water and salt. Blend until it becomes a paste. Set aside.
  2. In a food processor, add the almonds and pulse until they become a coarse meal.
  3. Add in the date paste and coconut oil and pulse until the mixture starts to mold together.
  4. Transfer mixture into a 9-in. springform pan. Press the mixture into the bottom of the pan and about 1.5-in. up the sides.
  5. Place pan into the freezer and allow to chill before adding the filling (about 10 minutes).

Pumpkin Cheesecake Filling
by Laura Friendly
Prep Time: 15 minutes

  1. In a blender or food processor, add cashews, pumpkin, coconut oil, maple syrup, lemon juice, vinegar, vanilla, salt, cinnamon and nutmeg. 
  2. Blend until the mixture is smooth. note: if the mixture is too thick to blend, add coconut milk, 1 tbsp at a time, until the mixture thins slightly
  3. Pour mixture into the chilled pie crust, smoothing out the top. Chill in the refrigerator for about 1 hour, or overnight.
  4. Before serving, gently run a knife around the edge of the springform pan, before unlocking it.

note: this cheesecake is most flavorful the next day, so I suggest making it the night before

 

  1. Pingback: No-Bake Vegan and Gluten Free Pumpkin Cheesecake Recipe | Clever Cake Blog

  2. Kristen November 15, 2012 at 4:48 pm Reply
    I can't wait to try this for Thanksgiving! I am just wondering if there is an alternative for the almonds, my husband is very allergic.
    • Laura Friendly November 17, 2012 at 10:46 pm Reply
      Hi Kristen! Yes, instead of almonds use any raw nut that you prefer. I also like to make a no-bake crust from GF/DF cookies. Gingersnap cookies would taste amazing! Enjoy!

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  4. Wendy November 18, 2012 at 8:12 pm Reply
    How much water for soaking the dates and adding to the crust? Can't wait to try this.
    • Laura Friendly November 19, 2012 at 2:26 pm Reply
      Hi Wendy! Fully cover the dates with water. No measuring needed. Save the water after draining. I used between 4 to 6 tbsp of the date water when making the paste. Let me know if you have any other questions!

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  7. Sonnet November 22, 2012 at 12:38 am Reply
    I used to work at a raw food restaurant years ago and would seriously eat my weight in raw cheesecake...lol. I haven't had one since, but I am very inspired by this one! So beautiful and simple! Thanks for sharing!
  8. Sue B Honey November 24, 2012 at 4:39 pm Reply
    I made this for Thanksgiving and it turned out fabulous. A few non-restricted folks tried it and loved it. I did not vary it at all and did not need to thin the filling. Thank you for posting such a great recipe. :)
    • Laura Friendly November 26, 2012 at 5:13 pm Reply
      Thank you Sue! So happy it was well loved. :)
  9. beachmama October 23, 2013 at 7:22 pm Reply
    And no tofu, yipee!! This sounds heavenly! Cannot wait to try it ~ thank you Laura!
  10. Erin O. November 3, 2013 at 7:33 pm Reply
    I just made this recipe for a holiday vegan potluck and it is amazing! I had my own almond date crust leftover from a different recipe but I did not have to modify the filling recipe at all. So tasty!

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  12. RSC November 9, 2013 at 10:00 pm Reply
    Watching saturated fat. Is there a sub for the coconut oil in the crust and in the filling? Can I reduce the amount of oil also? Thank you!
    • Laura Friendly November 19, 2013 at 10:33 pm Reply
      Hello! For the crust you can substitute Earth Balance Vegan Butter which is lower in saturated fat. For the pie filling, reduce the coconut oil to 1/2. If the mixture is too thick to blend, add a little water or plain non-dairy creamer. Thanks!
  13. Alex R. November 11, 2013 at 4:11 am Reply
    Can you taste the coconut oil? If so, do you think earth balance "butter" can substituted for the coconut oil? I've tried baking with coconut oil before and never liked the taste :/
    • Laura Friendly November 19, 2013 at 10:27 pm Reply
      Hi Alex, The coconut oil does leave a slight taste… but I really think the lemon juice and pumpkin come out more than the coconut oil. Unfortunately the coconut oil is what helps bind all of the ingredients together when it chills. You can try using 1/2 of the coconut oil I recommend. If the mixture is too thick to blend, add a little water or plain non-dairy creamer. Thanks!
  14. Nancy November 16, 2013 at 3:59 pm Reply
    What do you recommend using as "whip cream"? Do you have any raw vegan alternative?
    • Laura Friendly February 2, 2014 at 10:20 pm Reply
      Hi Nancy, yes I would totally recommend making a coconut whip cream. It's so tasty and the texture is perfect, just like whip cream!
  15. Katherine November 21, 2013 at 3:15 pm Reply
    Have you ever tried freezing this? Just wondering if it would change the texture if frozen, then thawed? Thanks!
    • Laura Friendly November 22, 2013 at 5:56 pm Reply
      Hi Katherine, I have not tried freezing this (because it's never around long enough!) but if it's tightly wrapped I think it would do well. You could also make this into cupcake versions that would be a little easier to seal up and freeze. Thanks!
      • Katherine November 25, 2013 at 2:38 pm Reply
        Thanks. I'll post how it works out. Happy Thanksgiving!
  16. Alice November 22, 2013 at 10:15 pm Reply
    Would this crust work in a regular pie dish instead of a springform? Also this is probably a stupid question but how do you suggest melting the coconut oil? I have never bought/cooked with coconut oil yet any suggestions on types to buy ( I don't even know if there are different types)?
    • Laura Friendly December 3, 2013 at 2:47 pm Reply
      Hi Alice, Yes, this can work in a reg pie dish, but the spring pan is definitely easier to access. About the coconut oil, not a stupid question at all. You can microwave the oil in 10 sec intervals or heat it up in a small pot. The coconut oil will melt quickly. Thanks!
    • Rebekah October 23, 2014 at 12:47 am Reply
      Just placing the jar of coconut oil into a slightly larger container with enough hot/warm water that will rise to below the rim of the jar once it's inside. Give it a little stir, it doesn't take a lot at all to melt, I just don't like the idea of microwaving it, so I'm offering an alternative. ^_^ Think I'll try this recipe this year in a regular pie tin too because I don't have a springform yet! How did yours turn out?

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  23. Cindy February 8, 2014 at 11:38 am Reply
    I made this last night and was surprised how good this tasted. Who knew you could sweeten things without traditional sugars? ;) I did make one change and that was to not add vinegar. I felt the lemon was enough and the vinegar would make it too tangy. I don't have a springform so it is challenging to take it out, but it is good nonetheless.
    • Jewel Maree November 27, 2014 at 12:08 am Reply
      Hello! Thank you for this WONDERFUL recipe! I'm planning to serve it tomorrow for Thanksgiving. But I just made the crust and it seems much too moist, more like a paste than a crust. Do you have any suggestions for improving it? Maybe if I leave the crust it out overnight it will dry a bit? I had to add extra water for it to blend correctly in my blender since I don't have a food processor. Thank you!
      • Laura Friendly July 14, 2015 at 8:09 pm Reply
        Hi Jewel, I would try using less or no date water. If you need more water for your blender you can bake the crust for about 15 to 20 minutes at 350 degrees. Just watch it for burning. Let me know if this helps!
  24. Bert August 28, 2014 at 2:45 am Reply
    We stumbled over here from a different web page and thought I should check things out. I like what I see so i am just following you. Look forward to going over your web page yet again.

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  26. Nicole November 9, 2014 at 9:33 pm Reply
    I made this without oil, I used applesauce instead. Mine turned out very soft and mushy. Is applesauce the culprit? It tasted great though! Any suggestions? I'm trying to stay oil free.
    • Laura Friendly May 28, 2015 at 5:42 pm Reply
      Yes, I think applesauce is the problem. The coconut oil hardens in temperatures below 76 degrees. Applesauce does not. Hope that helps!
  27. April November 24, 2014 at 4:10 pm Reply
    I was wondering if I could leave out the coconut oil altogether? Has anyone tried that?
    • Laura Friendly July 14, 2015 at 8:16 pm Reply
      Hi April, the coconut helps to bind the dessert together. I'm not sure how the consistency would hold up… it maybe too runny. LMK how it goes!

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  29. Ruth Williams January 18, 2015 at 9:09 pm Reply
    Hi, i did this recipie yesterday..tasted amazing however i have a slight problem....crust didnt came crusty, not hard at all....it was more of a mousse than a cake. Any ideas of what might have happened???? Thanks
    • Laura Friendly July 14, 2015 at 8:00 pm Reply
      Hi Ruth! Try adding less, or no date water. The crust isn't crisp like a cookie but crunchy due to the nuts. Let me know if this helps!

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  31. Jenine October 8, 2015 at 5:08 pm Reply
    Hi Laura, Just double checking, you used medjool dates right? Thanks! Jenine :)
    • Laura Friendly April 5, 2016 at 7:13 pm Reply
      Yes, thanks Jenine!

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  33. Jessi November 10, 2015 at 2:31 am Reply
    I had to make modifications based on what I had available and figured I'd share. The taste and texture came out fantastic even though I didn't use a drop of coconut oil, coconut milk or coconut water to thin things out. I was a little worried because I ran out of maple syrup too and date paste is pretty thick but nope, came out well. I steer mine in the freezer since raw cashews don't get rock solid. So here we go: * 8 oz raw cashews * 12 oz cooked pumpkin * 2 oz maple syrup * 2 oz date paste * 2 tsp apple cider vinegar * 2 oz lemon juice * 1 tsp vanilla * 1 tsp pumpkin pie spice
  34. Anita November 15, 2015 at 8:20 am Reply
    Wondering if this would work with sweet potatoes?
    • Laura Friendly April 5, 2016 at 7:12 pm Reply
      Yes!

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