This Vegan Pumpkin Cheesecake is so delicious, rich and creamy, the perfect dessert for your holiday table this fall. It's a definite crowd pleaser!
I am so happy to team up with the Immaculate baking company, to share my Thanksgiving dessert. I love this brand because they have a great line of wholesome products, many of which are certified organic, or gluten-free.
When I think of Thanksgiving, three words come to mind- Fun, Food, and Friendship. Thanksgiving is my favorite time of year for many reasons:
- My birthday is the week before, so I have a lot of things to be thankful for!
- I get to spend quality time with family and friends.
- I get to prepare delicious dishes that I reserve for special occasions, like this yummy Vegan Pumpkin Cheesecake recipe!
I bought Immaculate Baking company's gluten-free sugar cookie mix and I was amazed at how delicious and spot on the cookies was in taste and texture. I knew I had to include them in my holiday recipes!
I wanted a change from the traditional pumpkin pie. Instead, I wanted a more decadent dish that was creamy smooth and one that was eye-catching. I am beyond excited to introduce to you this Awesome Company and their amazing line of products,
How To Make Vegan Pumpkin Cheesecake
I first made a batch of cookies, because I wanted to use them as the crust. These cookies tasted so good, I decided to use half of them for my crust so we could enjoy the other half! That's such a win-win situation!
I then added a creamy 'cheesecake' layer followed by a pumpkin layer. The results were exceptionally great, My hubby and my guests who are here for the weekend were very impressed. One of my guests said it wasn't too sweet and that it was very flavorful.
I'm such a fan of pumpkin! As a matter of fact, I like to use different varieties of pumpkin as well. My Jamaican Pumpkin Soup (Pureed) is also great.
Note; If you can't find the sugar cookies, substitute with a gingersnap crust or Graham cracker crust:
Gingersnap Crust - 2 cups of gingersnap cookie crumbs (about 32 cookies) and 1/4 cup non-dairy butter melted (Earth Balance).
Graham Cracker Crust -1 1/2 cups Graham crackers process in a food processor (about 12) - 1/4 cup sugar- 5 tablespoons non-dairy butter melted (Earth Balance).
Nutrition
- Energy:
- 300 kcal / 1254 kJ
- Fat:
- 15 g
- Protein:
- 3 g
- Carbs:
- 34 g
Cooking Time
- Preparation:
- 20 min
- Cooking:
- 15 min
- Ready in:
- 1 h 10 min
Ingredients
Cookie Crust
- 1/2 cup pumpkin puree
- 2 tablespoons ground flaxseeds
- 2 teaspoons vanilla
- 1 package classic sugar cookie mix
White Layer
- 1 cup cashews, soaked for at least one hour
- 1 cup coconut cream
- 1/4 cup maple syrup
- 3 tablespoons coconut oil
- 2 teaspoon lemon juice
- 1 teaspoon vanilla
Pumpkin Layer
- 1 cup cashews
- 1 cup pumpkin puree
- 1/4 cup coconut milk
- 1/4 cup maple syrup
- 3 tablespoons coconut palm sugar
- 2 tablespoons coconut oil
- 1 teaspoon vanilla
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
Coconut Whipped Cream
- 1-14 ounce can coconut cream, or full-fat coconut milk
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla
Instructions
To Make Pumpkin Cookies
- Preheat oven 350 degrees F.
- Line baking sheet with parchment.
- In a medium bowl, mix pumpkin puree, flaxseeds and vanilla.
- Stir in sugar cookies mix and mix until fully combined.
- Spoon dough onto cookie sheet, 2 inches apart. Bake for 15 minutes or until golden brown. Makes 18 cookies.
To Make Cookie Crust 1
- Cool until able to handle, about 8 minutes. Crumble half of the cookies and press the base of a 9-inch spring-form pan, using the palm of your hand. Set aside.
To Make White Layer
- Rinse cashew, drain and place into a high-speed blender with the remaining ingredients.
- Process until smooth. Pour mixture on top of cookie crust. Tap spring-form pan to release air bubbles.
- Transfer pan to a freezer until pumpkin layer is ready.
To Make Pumpkin Layer
- Rinse and drain cashews and place in a high-speed blender with all the remaining ingredients until smooth and creamy.
- Pour the pumpkin mixture over the cheesecake layer. Transfer spring-form pan into the freezer and freeze for about 5 hours.
- To serve, thaw 30 minutes before serving. Garnish with coconut whipped cream and sprinkle coconut flakes on top.
To Make Coconut Whipped Cream
- Place canned coconut milk in the refrigerator over night in an upright position.
- The following day, open the can and scoop out the thickened coconut cream into a mixing bowl, being careful not to scoop out the liquid below.
- Reserve liquid for curries, stews, soups or smoothies.
- Add maple syrup and vanilla. Using a hand mixer, process whip cream until light and fluffy, about 20 seconds.
- Place in refrigerator for 20 minutes to firm up if it is too soft.
- This whipped cream is pipeable as seen in photos above!
Notes
Notes:
Soak cashews overnight to speed up the process.
Coconut cream can be purchased at health food stores or online. Make sure you get one without added sweeteners.
My daughter is allergic to cashews and peanuts. Can I use something else?
Macadamia nut would be the perfect substitute.
Yummy! How long do you keep the white layer in the freezer before the pumpkin layer?
About 10 minutes, just until you are finished with the pumpkin layer.
This turned out absolutely delicious! I loved it!
Thank you Sarah for your feedback, I love that it turned out great.
That’s great, thank you for your feedback. I’m happy it worked for you.
Hello…I am a little confused with the instructions. Is it possible to divide the ingredients in headings so you know what is what. Crust …..cheesecake…,,, pumpkin…….If possible, Thanks
Philly I will definitely do so in a little while. I just got home from the gym.
Such a lovely cheesecake and I’m especially impressed that you even made your own cookies to make the base with!
Thank you Corina, hope you get to try it!
You can never have too many pumpkin desserts…I love eating it all year long. This cheesecake looks delicious.
Thank you Gloria, me too!
This cheesecake looks and sounds so good. I love that you have a pumpkin layer AND a separate cheesecake layer. Plus, there is coconut, too!! :)
Thank you Kimberly!
My son loves to eat cheesecake but he never tried pumpkin cheesecake before. I will try to bake this for him.
That’s awesome Kathy, I hope he enjoys it like my whole family!
Such a gorgeous cheesecake! I just love those layers and that it is gluten-free/vegan. The sugar cookie crust sounds perfect.
Thank you Tara, it was so delicious!
Pumpkin cheesecake looks so healthy and this is something my family would enjoy. Thanks for sharing!
Thank you, hope you get to try it!
This sounds and looks very tasteful! Yummy indeed! Thanks for the recipe.
Thank you Mary Jane!
I have never made cheesecake. It always seemed so complicated but this I would love to try
Yep, this looks delish. You have a cute helper too. :) Now I’m going to check out that soup recipe next!
Thank you Rosey, appreciate your kind words.
Thank you Rosey, so happy he enjoys helping me. Please enjoy my recipes!
hahha my gran loves making things with pumkin. gonna share this with her. such a mouth watering recipe
You have a wise gran, please enjoy!
Hi, Michelle, this looks delicious! One of my Thanksgiving guest this year is gf, maybe I’ll try this yummy looking dessert for her. Thank you for posting !
Thank you Adrienne, that’s great I hope you have lots of fun this Thanksgiving!
I LOVE Pumpkin Cheesecake – I bet this is a super good version (my babysitter is gf so I need to find some treats to leave with her when she’s at my house!
It is great and I’m happy that you will share it with your babysitter!
Mm, I’d love this! I love all things pumpkin.
Me too, thank you Amber!
oh my goodness! This one is looks good, kids will surely love it.
Thank you Kalyn, my children love it too :)
I LOVE cheesecake, so I know I would love pumpkin cheesecake! I am going to pin this to my Thanksgiving and Christmas recipe boards. This will make a great addition to my family’s holiday meals.
Thank you Jennifer!
Pumpkin cheesecake is one of my favorite desserts this season. Love it!!
Delicious pumpkin cheesecake love to taste it.
I love that this pumpkin cheesecake is gluten free and vegan! Thanks for sharing!
Luci’s Morsels | fashion. food. frivolity.
This pumpkin cheesecake looks fantastic! Thank you for making it vegan and gluten free!
Thank you Amy, I hope you get to try it!
Beautiful cheesecake! I love seeing what everyone did with their Immaculate products – such creative recipes.
Awesome Julie, glad you love it!
This sounds so delicious! I love the double layer of cheesecake flavors, and I can imagine how great it tastes on the cookie crust.
It tastes awesome Elizabeth!
My teen has been requesting for me to make another pumpkin pie. I think I will make this instead for him.
Awesome Tara, it is a nice change!!
It needs lots of ingredients but it looks yum! It would be nice to make this pumpkin cheesecake with your loveones while spending quality time
Thank you, I agree with you. It is totally worth it!
A vegan cheesecake recipe! I didn’t think this was possible. I am definitely trying this out this weekend. Plus with Thanksgiving coming up my mom will love this
Awesome Mary and the taste and texture is spot on, enjoy!