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.
Servings: 14 servings
Calories: 493kcal
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
Instructions
Make the Crust
- Spray a 9-inch springform pan with nonstick spray.
- Add the pecans, dates, salt, cinnamon, and ginger to the bowl of a food processor. Process for a few minutes until the mixture begins to stick together. It should be mostly blended, with some small chunks remaining.
- Transfer the mixture to the prepared pan. Press it firmly into the bottom and about 2 inches up the sides, using a flat-bottomed glass to help press evenly. Refrigerate while you prepare the filling.
Make the Filling
- In a high-powered blender, combine the cashews, pumpkin purée, coconut milk or cream, raw cane sugar, maple syrup, coconut oil, lemon juice, salt, vanilla, cinnamon, ginger, clove, and nutmeg.
- Blend on high until the mixture is completely smooth and creamy. This may take several minutes. Stop as needed to scrape down the sides and use a spatula to move the mixture around so it blends evenly. Continue until there is no trace of grittiness—this step is very important for the right texture.
Assemble
- Pour the filling over the prepared crust and smooth the top. Refrigerate for at least 6 hours, preferably overnight, until set.
- Garnish with pecan halves arranged around the edge of the cake, if desired.
Notes
- If short on time, cashews can be quick-soaked in hot water for 1 hour.
- 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.
Nutrition
Calories: 493kcal | Carbohydrates: 35g | Protein: 8g | Fat: 39g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Sodium: 298mg | Potassium: 507mg | Fiber: 5g | Sugar: 21g | Vitamin A: 4739IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 4mg
