Vegan Pumpkin Cheesecake (No-Bake!)
User Reviews
4.5
Vegan Pumpkin Cheesecake (No-Bake!)
Description
This cheesecake uses a crust made from blended Medjool dates and raw walnuts, combined with a pinch of sea salt, pressed into a pan or individual molds. The filling blends cashews soaked in hot water for an hour, with pumpkin puree, maple syrup, olive oil, lemon juice, pumpkin pie spice, sea salt, and optionally vanilla extract, creating a smooth, creamy texture once refrigerated to set.
The flavor combines the natural sweetness and earthiness of pumpkin with warming spices. The crust adds a nutty sweetness and slight chewiness. The no-bake method makes this suitable for vegan diets and for those looking for a chilled dessert with pumpkin's seasonal character.
Serving ideas include topping with coconut whipped cream or pecans coated in brown sugar to add texture and complement the flavors. The cheesecakes can be made in individual portions or a single springform pan lined with parchment for easy removal.
Grade A maple syrup is recommended for balanced sweetness without overpowering the pumpkin flavor. The preparation time includes soaking cashews, and some freezing may be involved for firmness. Nutrition info excludes optional toppings.
Ingredients
CRUST
- 1 cup packed Medjool dates (pitted // about 20 dates per 1 cup or 275 g // pitted before measuring)
- 1 1/2 cups walnut raw
- 1 pinch salt sea salt
FILLING
- 1 1/2 cups cashew nuts soaked in very hot water for 1 hour, raw
- 1 lemon, juiced (1 lemon yields ~2 Tbsp or 30 ml )
- 1/3 cup coconut milk or sub unsweetened almond milk, light or full-fat, canned
- 3 Tbsp olive oil (or sub melted coconut oil, though it will add coconut flavor)
- 1/3 cup maple syrup plus more to taste, grade A, or light agave nectar
- 1/3 cup pumpkin puree
- 1 pinch salt sea salt
- 1-2 tsp pumpkin pie spice
- 1 tsp vanilla extract (optional)
FOR SERVING optional
- Coconut whipped cream
- pecan brown sugar coated
Instructions
- Cover cashews with boiling-hot water. Let rest, uncovered, at room temperature for 1 hour. Then drain thoroughly and set aside.
- In the meantime, add dates to a food processor and blend until small bits remain, or it forms a ball. Remove and set aside.
- Add walnuts and salt to food processor and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If too crumbly, add a few more dates. If too sticky, add more crushed walnuts. Set aside.
- If using a springform pan (7" or smaller works best), line with parchment paper. If using ramekins (you'll need 4-6 depending on size) or muffin tins (12 standard), cut parchment paper into circles the size of the base of your ramekins or muffin tins. Also, cut out two long strips of parchment paper per ramekin and lay them in an "X" shape at the base. Top with circle shape. This creates little tabs that make removing the cheesecakes easier to pop out once set. (For muffin tins, you can also just use cupcake liners.) Note: You can also make in a standard, 9" cake pan – just line the whole dish with parchment paper for easy removal.
- Divide crust evenly among ramekins or tins (or springform pan), and press down with fingers to evenly distribute. Use a small glass wrapped in parchment paper, or the back of a spoon, to press down firmly, allowing some crust to come up the sides. Set in freezer.
- Once cashews are soaked and drained, add to a high-speed blender with remaining filling ingredients and puree until very smooth - 2-3 minutes. If it has trouble blending add a touch more coconut milk (or almond milk). Taste and adjust flavor/sweetness as needed.
- Divide filling evenly among the ramekins or tins (or pour into a parchment-lined springform pan). Tap a few times to release any air bubbles, then cover loosely with plastic wrap and freeze until firm - about 4-6 hours, depending on size of dish.
- Once set, run a butter knife along the edge and gently remove by tugging on the tabs in an upward motion. They should pop right out. If they aren't quite set, pop them back in the freezer until firm. If using a springform pan, simply pop open and remove cheesecake.
- Serve with a touch of coconut whipped cream and brown sugar pecans (optional | recipe links above).
- Store leftovers in the freezer for 7-10 days, though best when enjoyed within the first 3-4 days. Let thaw at room temperature ~20 minutes (or more as needed) before serving for best texture.
Notes
- Grade A maple syrup provides balanced sweetness without overwhelming pumpkin flavor.
- Preparation time includes soaking cashews in hot water for optimal filling texture.
- Individual cheesecakes can be made using 7-inch springform pans or ramekins lined with parchment paper for easy removal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8(1/2 mini cheesecake servings)
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Serving | 1one-half mini cheesecake servings | |
| Calories | 454 | 23% |
| Carbohydrates | 43g | 14% |
| Protein | 8g | 16% |
| Fat | 31g | 48% |
| Saturated Fat | 5g | 25% |
| Sodium | 22mg | 1% |
| Potassium | 513mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 30g | 60% |
| Vitamin A | 1633IU | 33% |
| Vitamin C | 1mg | 1% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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