Vegan Pumpkin Cheesecake

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!

When I think of Thanksgiving, three words come to mind- Fun, Food, and Friendship. Thanksgiving is my favorite time of year for many reasons:

1. My birthday is the week before, so I have a lot of things to be thankful for!
2. I get to spend quality time with family and friends.
3. I get to prepare delicious dishes that I reserve for special occasions, like this yummy Vegan Pumpkin Cheesecake recipe!

Vegan Pumpkin Cheesecake!

Today, I’m going to show you how to make a vegan Thanksgiving dessert that will take your taste buds on a trip through the fall.

As you all know I love pumpkin everything! Pumpkin pie, pumpkin soup, pumpkin bread, and other pumpkin desserts! Since I’m a huge fan of all things pumpkin, I knew any cheesecake that had pumpkin as an ingredient would be amazing. Doing my own research about pumpkin cheesecake recipes led me to develop this recipe for Vegan Pumpkin Cheesecake. It was delicious!

Is Pumpkin Cheesecake Healthy?

Did you know that Vegan Pumpkin Cheesecake is a healthy treat? A slice of pumpkin cheesecake can actually be part of your daily eating regimen. In fact, you could eat this delicious dessert every single day and never get tired of it. That’s because it contains healthy ingredients along with a filling amount of nutrients that are essential for our overall health. 

The white layer is prepared with cashews, coconut cream, maple syrup, coconut oil, and a few other ingredients. Pumpkin layers’ main ingredients are cashews, pumpkin puree, coconut milk, and oil, plus a few more ingredients. Coconut whipped cream is prepared with coconut cream, maple syrup, and vanilla. All these ingredients are very healthy. Let me break down a few of them in detail for all those of you who don’t know much about them.

Cashews

Cashews have a low sugar content and are high in heart-healthy lipids, fiber, and plant protein.  Additionally, they are high in magnesium, copper, and manganese, all of which are necessary for brain health, bone health, immunity, and energy production. Because of their high levels of carotenoids and polyphenolic antioxidants, cashews may help to reduce inflammation while also protecting against disease.

To know more about cashews visit this article Are Cashews Good For You?

Pumpkin Puree

Pumpkins are a nutritional powerhouse. Pumpkin has a lot of fiber and minerals. It has few calories but is rich in minerals and vitamins like beta carotene, potassium, and vitamin C. These nutrients are all associated with a number of health benefits such as reducing the risk of cancer, regulating blood pressure, diabetes prevention and control, promoting weight loss, and boosting immunity.

To know more about pumpkin nutrition and potential health benefits visit this article Pumpkin Nutrition.

Coconut Cream

Coconut cream serves as a deliciously nourishing foundation for this Vegan Pumpkin Cheesecake because of its potent immune-boosting properties and abundant fiber, vitamins, and minerals. Healthy saturated fats are plentiful in coconut cream, which is more likely to be used as energy by our bodies than to be stored as fat.

To know more about coconut cream read this article What’s The Difference Between Coconut Milk and Coconut Cream?

Maple Syrup

Aside from its natural caramel sweetness, pure maple syrup contains minerals such as riboflavin, zinc, magnesium, calcium, and potassium in every spoonful. 

Maple syrup is rich in antioxidants. The scientific journal Pharmaceutical Biology reported that pure maple syrup contains as many as twenty-four distinct antioxidants. These antioxidants, which are phenolic compounds, are advantageous for lowering free radical damage, which can result in inflammation and aid in the development of a number of chronic diseases. Choose grade B, darker maple syrups whenever possible because they have a higher concentration of healthy antioxidants than lighter syrups. 

Because maple syrup nutrition contains anti-inflammatory polyphenol antioxidants, it can be included in a healthy diet that aids in preventing conditions including inflammatory bowel disease, arthritis, and heart disease. The plant-based components in maple syrup lessen oxidative stress, which speeds up our aging process and weakens our immune system.

Along with potassium and calcium, maple syrup also has rather high levels of zinc and manganese. Zinc can help prevent illness and enhance immunity since it maintains a healthy number of white blood cells in the body, whereas manganese is essential for the metabolism of fat and carbohydrates, the absorption of calcium, the management of blood sugar levels, and the proper functioning of the brain and nerves.

Consuming a lot of refined sugar might worsen digestive issues like candida, IBS, leaky gut, and IBS. One of the most essential things you can do to cure autoimmune illnesses and leaky gut is to reduce your consumption of refined sugar and replace it with modest amounts of natural sweeteners.

Why Do You Like This Pumpkin Cheesecake?

This vegan pumpkin cheesecake is the epitome of indulgence. I have been vegan for almost 24 years and have tried a lot of things to recreate the taste and texture of traditional desserts, this is one of some that has come close to making me as happy as I wanted to be! I absolutely love this pumpkin cheesecake and I’m sure you’ll like it too, because:

• Simple to make. It’s pretty challenging to make a mistake with this cheesecake recipe because neither baking nor cooking is required. Fits bakers of all levels of experience.
• Very creamy. The cheesecake’s filling is extremely smooth and almost mousse-like in texture; it melts in the mouth.
• The rich and creamy coconut whipped cream is like no other – it will blow your mind.
• It is made with healthy ingredients which possess various nutrients that are essential for our overall health.
• Ideal for special occasions. This pumpkin cheesecake may be cooked in advance and can be double or triple, making it ideal for gatherings. Ideal as a dessert for Thanksgiving, Christmas, or fall in general!
• Allergy-friendly. It is made without eggs, or dairy,  and it is also gluten-free it isn’t dairy based!

Ingredients

For White Layer

• Cashews, soaked for at least one hour
• Morii-Nu, Silken Style Firm or Extra Firm
• Coconut cream
• Maple syrup
• Coconut oil
• Lemon juice
• Vanilla

For Pumpkin Layer

• Cashews
• Morii-Nu, Silken Style Firm or Extra Firm
• Pumpkin puree
• Coconut milk
• Maple syrup
• Coconut palm sugar
• Coconut oil
• Vanilla
• Ground ginger
• Nutmeg

For Coconut Whipped Cream

• Coconut cream or full-fat coconut milk
• Maple syrup
• Vanilla

Alternatives For The 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) – 2 tablespoons maple syrup plus 2  tablespoons non-dairy butter melted (Earth Balance).

How To Make Vegan Pumpkin Cheesecake?

• Start by preparing the crust – Place almond flour in a bowl, add melted vegan butter and maple syrup, and mix until the form into crumbs is sandy and moist. Press the crumbs evenly at the bottom and sides of an 8 or 9-inch springform pan Press the crumbs mixture hard enough to make it compact on the base of the springform pan.
• To Make the white layer. I rinse the cashew, drain, and place into a high-speed blender with the remaining ingredients and process until smooth. Pour the mixture on top of the prepared pie crust. Tap the spring-form pan to release air bubbles. Transfer the pan to a freezer until the pumpkin layer is ready.
• To make the pumpkin layer I rinse and drain cashews and place them in a high-speed blender with all the remaining ingredients until smooth and creamy.
• For the topping sprinkle chopped pecans on top of the cheesecake, drizzle with maple syrup

• To make coconut whipped cream place canned coconut milk in the refrigerator overnight 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 the photos above!

Storage Suggestions

If you can’t finish the dessert in one sitting, no problem. Cheesecake stores well. You have two choices.

Fridge

The cheesecake can be kept in the fridge for up to five days. This can be done by storing the cake in an airtight cake container.

Freezer

You do not want to consume pumpkin cheesecake every day this week. The cheesecake can be portioned out and frozen. The cheesecake would be placed on a platter and placed in the freezer. You may split out the frozen cake pieces and store them in freezer-safe containers. There, the cake remains for around three months.

Thawing

The cheesecake only needs to be taken out the night before and placed in the refrigerator to thaw. Let the cake reach room temperature before serving.

The cake can be served frozen as a frozen ice cream cake. I suggest removing the cheesecake from the freezer approximately one hour before serving and allowing it to come to room temperature. This will soften the texture of the cheesecake.

Chef’s Tips

1. If you’re in a rush, quickly soak the cashews. You can soften them by immersing them in boiling water for an hour or by simmering them for 30 minutes.
2. Use a high-quality, high-speed blender if at all possible. When producing no-bake desserts, will be a dependable investment that yields fantastic results.
3. If you cut the recipe in half and use a loaf pan covered with parchment paper, you can make pumpkin cheesecake bars.

Other Cheesecake Recipes To Try:

• Vegan Blueberry Cheesecake
• Loquat Vegan Cheesecake
• Coconut Lime Cheesecake
• Mango Cheesecake Recipe

Frequently Asked Questions

Should Pumpkin Cheesecake Be Refrigerated?

Yes, just like with any other cheesecake recipe, you should keep this vegan pumpkin cheesecake in the fridge. In an airtight container, it can last up to 5 days.

Can You Freeze Homemade Pumpkin Cheesecake?

You can freeze and defrost this recipe without a problem. You may freeze it for up to three months by simply placing it whole or in parts that have been individually wrapped in an airtight container.

To defrost cheesecake or individual slices, place them in the refrigerator overnight.

Can I Use Homemade Pumpkin Puree?

Yes, but I advise draining and wiping it with some paper towels first because handmade pumpkin puree has a tendency to be a little runny.

Pureed butternut squash is another excellent choice because it is sweeter and has less moisture than cooked pumpkins.

Can I Make This Vegan Pumpkin Cheesecake Without Cashews?

Yes, you can substitute macadamia nuts or sunflower seeds for the cashews. They need just to be soaked, just like cashews.

Bottom Lines!

Anyone looking for an easy, cruelty-free recipe to wow both non-vegans and vegans alike needs to look no further than this vegan pumpkin cheesecake. As previously mentioned, this dessert is sure to guarantee smiles. It’s the perfect dessert for a party or get-together, and it won’t have any of your guests looking elsewhere for their dessert. So whip up a batch and indulge in something sinfully delicious—but yummy!

Go ahead, try something new, and don’t feel afraid to experiment. And remember… ’tis the season to be jolly!

If you enjoyed this post about vegan lasagne and would love to see more, join me on Youtube, Instagram, Facebook & Twitter!

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Vegan Pumpkin Cheesecake

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!

5 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Vegan Pumpkin Cheesecake

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Servings: 16 servings

Calories: 224kcal

Ingredients

Cookie Crust

• 1 1/2 cup almond flour
• 2 tablespoons maple syrup
• 2 tablespoons melted vegan butter

White Layer

• 1 cup Silken Tofu
• 1/2 cup coconut cream
• 1/2 cup maple syrup
• 1/2 cup cashews soaked for at least one hour
• 2 teaspoons lemon juice
• 1 teaspoon vanilla
• 1 teaspoon lemon zest

Pumpkin Layer

• 1 cup pumpkin puree
• 1 cup Silken Tofu
• 1/2 cup cashews washed
• 1/4 cup coconut milk
• 1/4 cup maple syrup
• 3 tablespoons coconut palm sugar
• 1 teaspoon vanilla
• 1/2 inch fresh ginger
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt

Coconut Whipped Cream

• 1-14 ounce can coconut cream or full-fat coconut milk
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla

Pecan Maple Syrup Topping

• handful of pecans chopped
• maple syrup to drizzle

Instructions

To The Crust

• Place almond flour in a bowl, add melted vegan butter and maple syrup, and mix until form into crumbs are sandy and moist
• Press the crumbs evenly at the bottom and sides of an 8 or 9-inch springform pan Press the crumbs mixture hard enough to make it compact on the base of the springform pan.

To Make White Layer

• Place the tofu, coconut cream, maple syrup, cashews, lemon juice, and vanilla into a high-speed blender and process until smooth and creamy.
• Process until smooth. Pour mixture on top of cookie crust. Tap spring-form pan to release air bubbles.
• Transfer the pan to the refrigerator for 30 or until the white layer is firm enough to pour the pumpkin layer. Preheat oven to 350 F.

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.
• Bake cheesecake for 60 minutes. Remove from the oven and allow to cool completely.
• 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 the photos above!
• For the toppings, pipe the whipped cream around the edge of the cheesecake and sprinkle the center with pecans and drizzle with maple syrup.

Nutrition

Calories: 224kcal | Carbohydrates: 22g | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 47mg | Potassium: 221mg | Fiber: 2g | Sugar: 15g | Vitamin A: 2383IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg