Creamy, Dreamy Vegan Pumpkin Cheesecake
October 21 is National Pumpkin Cheesecake Day. And what better way to celebrate than with this decadent, creamy—vegan—recipe. Yes, you read that right. It's vegan!
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With hints of lemon and maple syrup, this creamy vegan pumpkin cheesecake is perfect for a holiday—or anytime—feast. A simple nut crust creates great flavor and texture.
Vegan Pumpkin Cheesecake
Ingredients
Crust
- 1 cup raw hazelnuts, soaked, rinsed, and drained
- 5 Tbs. blackstrap molasses
- 1/2 cup raw cacao powder
- 1 tsp. pure vanilla extract
Cheesecake
- 2 cups raw cashews, soaked, rinsed, and drained
- 1 1/2 cups cooked pumpkin
- 2/3 cup organic refined coconut oil, melted
- ½ cup pure maple syrup
- ¼ cup fresh lemon juice
- 1 tsp. pure vanilla extract
- 1 tsp. sea salt
- 1/2 tsp. ground cinnamon
- 1/2 tsp. grated nutmeg
Preparation
- To make crust, place nuts, molasses, cacao powder, and vanilla in blender, and process until mixture reaches desired texture. Scoop out, and press evenly into 8-inch cake pan. Chill in refrigerator 3–4 hours.
- To make pumpkin cheesecake filling: Place all ingredients in blender. Process until mixture is smooth and creamy. (If mixture is too thick to blend, add nondairy, soy-free milk, 1 Tbs. at a time, to desired thickness.)
- Pour pumpkin mixture into crust, smoothing out top. Cover, and refrigerate overnight to set. Cheesecake will keep up to five days in refrigerator.
Nutrition Information
- Calories 380
- Carbohydrate Content 27 g
- Cholesterol Content 0 mg
- Fat Content 28 g
- Fiber Content 5 g
- Protein Content 7 g
- Saturated Fat Content 13 g
- Sodium Content 210 mg
- Sugar Content 15 g