Vegan Pumpkin Cheesecake (No-Bake!)
User Reviews
5
Vegan Pumpkin Cheesecake (No-Bake!)
Description
The Vegan Pumpkin Cheesecake (No-Bake!) starts with a crust combining almond flour, melted coconut oil, maple syrup, optional molasses, and warm spices pressed into a springform pan. The filling blends cashew butter with pumpkin puree, maple syrup, coconut oil, pumpkin pie spice, lemon juice, and salt until smooth, then poured over the crust. It is chilled in the freezer until firm, creating a creamy, dense filling with a gentle spice profile and a tender, crumbly base.
Its texture is creamy but stable due to chilling, and the flavor balances pumpkin sweetness and spice with the nutty crust. Slices are best served chilled to maintain firmness, and leftover cheesecake can be stored in the fridge for a softer texture or frozen for longer preservation.
The recipe notes suggest this rich dessert is typically cut into eight slices but can be sliced more thinly for a lighter serving. Variations like substituting pumpkin for pureed carrots or butternut squash can be used, and sweet potatoes might also work in the filling.
Ingredients
Gingerbread Crust
- 1.5 cups almond flour 172 grams, blanched
- 3 tablespoons coconut oil 31 grams, melted
- 2 tablespoons maple syrup (28 grams)
- 1 tablespoon blackstrap molasses (16 grams; optional)
- 1/4 teaspoon ground ginger (optional)
- 1/4 teaspoon salt 2 grams, fine sea salt
Pumpkin Cheesecake Filling
- 1 cup cashew butter 273 grams, raw
- 1/2 cup pumpkin 136 grams, puree
- 1/2 cup maple syrup (168 grams)
- 1/4 cup coconut oil 54 grams, melted
- 2 teaspoons pumpkin pie spice (4 grams)
- 1 teaspoon lemon juice (5 grams)
- 1/4 teaspoon salt 2 grams, fine sea salt
Instructions
- Lightly spray a 7-inch springform pan with oil, then press a square of parchment paper into the bottom. To make the crust, stir together the almond flour, coconut oil, maple syrup, molasses, ginger, and salt. Press it firmly into the bottom of the prepared pan.
- In the same bowl to prepare the cheesecake filling. Stir together the cashew butter, pumpkin, maple syrup, coconut oil, pumpkin spice, lemon juice, and salt. Mix until totally smooth, then pour it into the pan, over the crust.
- Smooth the top with a spatula, then place the cheesecake on a flat surface in the freezer to chill until firm, about 2 to 3 hours.
- When the cheesecake feels totally firm to the touch, remove it from the pan and slice. Serve chilled for the best texture; it will melt if you leave it at room temperature for too long, but after it's firm you can store it in the fridge if you'd prefer a softer texture. Leftovers can be stored in the freezer for up to 3 months when tightly covered.
Notes
- This cheesecake yields 8 slices; thinner slices may be served for lower-calorie portions or more servings.
- The dessert is rich, so small servings are satisfying without overwhelming sweetness.
- If pumpkin isn't available, try substituting pureed carrots, butternut squash, or possibly sweet potatoes in the filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Calories | 493kcal | 25% |
| Carbohydrates | 34g | 11% |
| Protein | 10g | 20% |
| Fat | 38g | 58% |
| Saturated Fat | 14g | 70% |
| Sodium | 154mg | 6% |
| Potassium | 299mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
| Vitamin A | 2383IU | 48% |
| Vitamin C | 1mg | 1% |
| Calcium | 98mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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