This vegan pumpkin cheesecake is the ultimate fall dessert—a creamy, spiced delight that captures the essence of the season. Made with a luscious cashew-based filling, warm pumpkin pie spices, and a touch of maple sweetness, it’s rich yet light, indulgent yet wholesome. The nutty, slightly sweet crust perfectly complements the velvety filling, making it an irresistible treat for vegans and non-vegans alike. Best of all, it’s easy to prepare and can be made ahead, allowing you to focus on enjoying the festivities.
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs (use vegan graham crackers)
- 4 tablespoons coconut oil, melted
- 2 tablespoons maple syrup
For the Filling:
- 1 ½ cups raw cashews (soaked in water for 4–6 hours, then drained)
- 1 cup canned pumpkin puree
- ½ cup coconut cream
- ½ cup maple syrup
- ¼ cup coconut oil, melted
- 2 tablespoons lemon juice
- 2 teaspoons vanilla extract
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
Instructions:
- Prepare the Crust:
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted coconut oil, and maple syrup. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of an 8-inch springform pan, ensuring an even layer. Bake for 8–10 minutes, then set aside to cool. - Make the Filling:
In a high-speed blender or food processor, combine the soaked cashews, pumpkin puree, coconut cream, maple syrup, melted coconut oil, lemon juice, vanilla extract, pumpkin pie spice, and salt. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed. - Assemble the Cheesecake:
Pour the filling over the cooled crust, spreading it out evenly. Gently tap the pan on the counter to remove any air bubbles. - Chill:
Cover the pan with plastic wrap or foil and refrigerate for at least 6 hours, preferably overnight, until the cheesecake is firm and set. - Serve:
Remove the cheesecake from the pan by running a knife around the edges and releasing the springform. Slice and serve chilled. Garnish with coconut whipped cream, a sprinkle of cinnamon, or crushed pecans if desired.
This vegan pumpkin cheesecake is a decadent yet plant-based dessert that will wow your guests and satisfy your autumn cravings!
