Vegan Pumpkin Cashew Cheesecake

This plant based pumpkin cheesecake tastes so rich and creamy, you'd never guess it's made without refined sugar, dairy or gluten. It's assembled entirely in a blender or food processor and requires no baking, so it's much easier than a traditional cheesecake, yet just as delicious!

Overhead view of a vegan pumpkin cheesecake garnished with pecans, surrounded by pumpkins and greenery on a rustic table.

I made this pumpkin cashew cheesecake for a vegan potluck and couldn't believe how delicious it turned out. To my surprise, it was incredibly creamy, perfectly tangy, and tasted shockingly close to the real thing. As someone who loves her dairy, I couldn't get over how tasty this turned out!

Forget everything you think you know about cheesecake. This vegan version is made by blending raw soaked cashews, canned pumpkin, coconut oil, and coconut cream in a high speed blender for a rich and smooth texture, then lemon juice adds tang to mimic cream cheese.

The best part is that it's a no-bake recipe made entirely in the food processor or blender. It's so much easier to make than traditional cheesecake and is still just as satisfying.

It's important to make sure your cashews are very well drained and dried and that you use coconut cream and not coconut milk or cream of coconut, which is sweetened.

This is crucial for the cake to set up and get firm. You also need to make sure you're giving it enough time to chill, at least 10 hours, so this is best made a day in advance.

Want more Thanksgiving desserts? Try this rustic Apple Crostata, the classic Old-Fashioned Custard Pie or my creamy Pumpkin Tiramisu for a twist on the Italian classic.

Why This Recipe Works

This is simple no-bake recipe made entirely in the food processor.
It's much easier than traditional cheesecake yet just as satisfying.
The filling is incredibly creamy and perfectly tangy truly mimic the real thing!

Slice of vegan pumpkin cheesecake on a brown plate with a gold fork beside it and a small pumpkin in the background.

Ingredient Notes

Coconut cream - Use canned coconut cream, not coconut milk or sweetened cream of coconut, so the filling sets properly.

Pumpkin puree - Choose canned pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced. If it seems watery, let it drain in a strainer lined with a few paper towels for 1-2 hours.

Spices - Cinnamon, ginger, clove and nutmeg give classic pumpkin spice. You can replace them with 2 teaspoons of pumpkin pie spice if preferred.

Maple syrup - Use real maple syrup, not artificially flavored pancake syrup.

Pecans - You can replace the pecans with walnuts, almonds, hazelnuts or another nut or seed for the crust.

Dates - Soft, pitted dates bind the nut crust and add natural sweetness.

Vanilla - For the best flavor, use quality vanilla and not imitation. Try to make your own lovely homemade vanilla extract.

Salt - I use Diamond Crystal Kosher salt, which is less salty than other brands. You may need to adjust to taste.

*Find the full ingredient list in the recipe card below!

Helpful Equipment

9-inch springform pan
Food processor
High-powered blender
Rubber spatula
Measuring cups and spoons
Plastic wrap
Parchment paper
Sharp knife

Step by Step Instructions

Top-down view of the whole vegan pumpkin cheesecake topped with pecans arranged in a circular pattern.

Make the Crust

Soak your raw cashews in water overnight and drain them thoroughly.

Pro Tip: If short on time, cashews can be quick-soaked in hot water for 1 hour.

Spray a 9-inch springform pan with nonstick spray.
Add pecans, dates, salt, cinnamon, and ginger to the bowl of a food processor, then process for a few minutes until it starts to stick together. It should be mostly blended, but some small chunks are okay.
Pour into the pan, then press into the bottom and about 2 inches up the sides. Use a flat-bottomed glass to press until even and firm. Refrigerate.

Make the Filling

Add the cashews, pumpkin puree, coconut cream, raw cane sugar, maple syrup, coconut oil, lemon juice, salt, vanilla, cinnamon, ginger, clove and nutmeg to a high-powered blender.
Blend on high until the mixture is ultra-smooth. This may take several minutes and you may need to stop a few times to scrape down the sides and help move the top contents down to the bottom with a spatula.

Pro Tip: Be patient and run the blender as long as needed to get it as smooth as possible so there is no remaining grittiness. Achieving this texture is very important.

Pour the batter over the crust and smooth out the top. Refrigerate for at least 8 hours (overnight is best).
Arrange pecan halves around the perimeter of the cake to garnish if desired.

Slice of vegan pumpkin cheesecake on a dark blue plate with a gold fork, showing its creamy texture and nut crust.

Tips for Success

Dry the cashews thoroughly after soaking. You can pat with a paper towel before blending.
Use coconut cream rather than coconut milk for a firm cheesecake set.
Blend in a high-speed blender until silky with all of the fine crumbs fully emulsified into the mixture.
Chill at least 10 hours for the creamiest filling and the best slices the next day. Not chilling long enough could result in the mixture being too liquidy when cut.
Run a sharp knife around the edges of the cake before releasing the springform to keep the sides clean.
Line the bottom of the pan with parchment paper for extra insurance if it's your first time.

Variations

Replace some or all of the cashews with macadamia nuts for a richer flavor.
Add a touch of orange zest to brighten the pumpkin flavor.
Use walnuts or hazelnuts in place of pecans for the cheesecake crust.
Swirl a few spoonfuls of caramel into the filling for a subtle ribbon.
Sprinkle extra pumpkin pie spice or cinnamon on top before chilling for a bolder finish.

Close-up of a partially eaten slice of vegan pumpkin cheesecake revealing its smooth, creamy interior.

Serving Suggestions

Serve cold straight from the refrigerator for a clean slice and smooth texture. During the holiday season, it makes the perfect vegan Thanksgiving dessert alongside other cozy pumpkin desserts and fall flavors.

Top with these sweet rosemary maple Pecans or crunchy roasted Pumpkin Seeds for texture. For an elegant finish, drizzle with rich Salted Caramel Sauce or add a dollop of fluffy Mascarpone Whipped Cream.

Storage Tips

Store the cheesecake covered in a springform pan or transfer slices to an airtight container. Keep refrigerated for up to 5 days, tightly covered with plastic wrap or aluminum foil to prevent drying.

For longer storage, freeze slices until solid, then wrap and keep for a couple hours to firm up before packing together. Thaw in the refrigerator, not at room temperature, for the best texture and clean edges.

FAQs

How far in advance can I make this vegan cheesecake?

You can make it up to 5 days ahead. The texture improves by the next day after a full chill.

Do I need a water bath like a baked cheesecake?

No. This is a no-bake style, so there's no water bath and no cracking to worry about.

Can I use coconut milk instead of coconut cream?

I don't recommend it. Coconut cream helps the cheesecake set properly, while coconut milk may leave it too soft.

Is a springform pan necessary for this vegan pumpkin cheesecake recipe?

It's the best way to get clean sides and easy removal, but a cake pan lined with parchment paper also works in a pinch.

Where can I find the ingredients list for this no bake pumpkin cheesecake?

See the recipe card at the bottom of this post for the full ingredients list and details.

Can I use a pie crust or graham cracker crumbs as a base for this dairy free pumpkin cheesecake?

Yes, you can absolutely swap the nut-and-date crust for a pre cooked pie crust or a vegan graham cracker crust made with crushed graham crackers, vegan butter or melted coconut oil. It's a great addition if you prefer a more traditional style. The sweet, buttery flavor makes this decadent vegan pumpkin cheesecake taste even more nostalgic, and it still sets beautifully in the fridge for the perfect dessert for vegans and non-vegans alike.

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Vegan Pumpkin Cheesecake with Pecan Date Crust

This plant based pumpkin cheesecake tastes so rich and creamy, you'd never guess it's made without refined sugar, dairy or gluten. It's assembled entirely in a blender or food processor and requires no baking, so it's much easier than a traditional cheesecake, yet just as delicious.

Prep Time: 30

Total Time: 30

Servings: 14 servings

Calories: 493kcal

Author: Nicole Gaffney

Ingredients

For the Crust

2 ½ cups raw pecans
1 cup dates loosely packed
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger

For the Filling

3 cups raw cashews soaked in water overnight, drained*
15 ounce can pumpkin puree (not pumpkin pie filling)
1 ½ cups unsweetened coconut cream (NOT coconut milk or cream of coconut / coco lopez)
¼ cup raw cane sugar or granulated sugar
½ cup maple syrup
⅓ cup coconut oil melted and cooled
¼ cup lemon juice freshly squeezed
1 ¼ teaspoons salt
2 teaspoons vanilla extract
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground clove
¼ teaspoon ground nutmeg
raw pecan halves for garnish, optional