This no-bake vegan pumpkin cheesecake is made out of cashews and pumpkin puree. A creamy, perfectly spiced filling sits atop a 2 ingredient crust made out of pecans and dates. It’s wholesome, grain-free, and paleo-friendly!

I struggled a bit on what to call this – it’s got the flavor and lightness of pumpkin pie but the creaminess of cheesecake. So, I settled on pumpkin cheesecake – but it’s really more of a pumpkin pie cheesecake hybrid in my opinion in terms of texture and flavor.

Vegan Pumpkin Cheesecake Ingredients:

Raw Pecans: The rich flavor of pecans goes perfectly with this pumpkin spiced creamy filling. Pecans are also packed with health benefits such as antioxidants and vitamin E!

Dates: Dates bind with the raw pecans to make a delicious, soft, nutty crust. They’re packed with nutrients, antioxidants, and make a great whole food sweetener.

Raw Cashews: When soaked, raw cashews do an amazing job of imitating the creaminess of dairy-based desserts. They deliver the flavor punching fat to this dish, but in a super healthy way.

Pumpkin Puree: Necessary for the pumpkin flavor and texture of this vegan pumpkin cheesecake. Pumpkin puree also provides creaminess without adding extra fat!

Coconut Oil: A solid choice for oil. It’s got anti fungal and antibacterial properties and helps keep the structure of this dessert.

Pure Maple Syrup: A delicious unrefined sweetener that pairs deliciously with the raw pecan crust.

Pumpkin Spice: Necessary for that quintessential fall flavor. You can buy pumpkin spice as is or make it yourself out of ginger, cinnamon, nutmeg, and cloves!

Salt: Any fine grain salt should work fine here. I usually use Pink Himalayan salt for the extra minerals and nutrients.

Storage

If enjoying in the next couple of days, keep cheesecakes in the refrigerator (no need to thaw, they’ll be perfect texture). If you plan on saving them for a longer period of time, keep cheesecakes in the freezer (covered) and thaw before enjoying.

How to make Vegan Pumpkin Cheesecake

First, start off by making a simple 2 ingredient crust. It’s just dates and raw pecans (plus a lil pinch of salt)! Just blend the two ingredients together in a food processor until combined but still a little bit crumbly (rather than a paste).

Next, roll the crust mixture into a ball and divide into two even portions. Press each portion into a parchment paper-lined small springform pan, or small ramekins. Keep chilling in the freezer while you make your filling.

To make the vegan pumpkin cheesecake filling, simply add your raw soaked* cashews, pumpkin puree, maple syrup, melted and cooled coconut oil, pumpkin spice, and salt to a high powered blender.

Blend on low, gradually increasing speed until very smooth and creamy.

Next, pour the filling over the crust in each of your prepared pans. Transfer your mini pumpkin cheesecakes to the freezer and allow to set for about 4-6 hours.

When you’re ready to enjoy them, let thaw in the fridge (about 30-45 minutes) or on the counter (about 15-20 minutes) until desired texture is reached.

How to enjoy vegan pumpkin cheesecake

My favorite way to enjoy this is topped with more pumpkin spice, some freshly whipped coconut cream and roasted pecans!

You could also try topping it with this grain-free pumpkin spice granola or drizzling this 3 ingredient vegan caramel sauce over it. If you’re not already overloaded with pumpkin, enjoy it with this vegan pumpkin spice latte (hot or cold).

If you make this recipe, I’d love to hear how it went! Rate it, leave a comment below, and/or tag me on Instagram @wholesomehedonista or #wholesomehedonista!

Nutrition Info: Serving size 1/4 small cheesecake. Total number of servings 8. Calories per serving: 386. Fat: 27.8g. Carbs: 34.1g. Fiber: 4.1g. Sugars: 21.4g. Protein: 6.4g.

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