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Vegan Pumpkin Cheesecake

A vegan pumpkin cheesecake that is just as creamy as it's dairy counterpart. Top with raw or toasted pepitas for extra crunch and flavor. Gluten-free, dairy-free, egg-free and vegan. 
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 8 servings
Calories: 493kcal
Author: Megan


For the Crust:

  • 1 cup pecans
  • 1/2 cup dates (soaked in hot water for 20 minutes)
  • 1-2 tbsp leftover date water (if needed)
  • 1 tsp pumpkin pie spice

For the Filling:

  • 2 1/2 cups raw cashews (soaked in boiling water for at least an hour)
  • 3/4 cup coconut milk
  • 1/4 cup coconut oil (melted)
  • 1/4 cup pureed pumpkin
  • 1 1/2 tbsp pumpkin pie spice
  • 1/4 cup pure maple syrup
  • 1 tbsp lemon juice
  • 1/2 tsp kosher salt
  • 1 tsp vanilla
  • 1/2 cup pepitas (to top cheesecake)


  • To make the filling, combine pecans, dates and pumpkin pie spice in a food processor or high powered blender. Pulse until combined. The mixture should be able to hold together in between two fingers. If need be, add about one tablespoon of the leftover date soaking water to get it to come together.
  • Press the filling in the bottom and sides of a tall 6" cake pan lined with parchment paper or aluminum foil.*
  • To make the filling, combine soaked cashews, coconut milk, coconut oil, maple syrup, and pureed pumpkin in a food processor or high powered blender until smooth. Addlemon juice, salt, pumpkin pie spice and vanilla and blend until combined. Adjust any sweetness or spice levels according to your tastes.
  • Pour filling over the crust and smooth with the back of a spatula.
  • Freeze for 3-4 hours until set. Top with raw pepitas.
  • To serve, defrost for about 20 minutes.


*I used a tall 6" cake pan for this recipe. You can also use a springform pan which is easier. If you would like to make a bigger cheesecake you can put it in an 8" pan and just have a shorter cheesecake and the crust will not go up the sides but will fill the bottom. You can also double the filling for a taller 8'' cake.
**Parchment paper or aluminum foil is necessary to life the cake easily out of the pan. If you have a springform pan you do not need to worry about this.


Calories: 493kcal | Carbohydrates: 30g | Protein: 10g | Fat: 40g | Saturated Fat: 14g | Sodium: 155mg | Potassium: 501mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1200IU | Vitamin C: 1.8mg | Calcium: 54mg | Iron: 4.5mg
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