Raw Vegan Pumpkin Cheesecake Recipe

This post may contain affiliate links. Read our disclosure policy.

Raw vegan pumpkin cheesecake recipe made with creamy cashews, a walnut date crust and spiced up with the classic cinnamon and nutmeg fall flavors. The best ever!

I made us mini pumpkin cheesecake bites in July you guys 🙂

Initially I didn’t plan to post the recipe until pumpkin season of course, but I shared them in my Instagram stories and surprisingly many of us like to eat pumpkin in the summer time. Rebels at heart – I love you!

This vegan pumpkin cheesecakes actually work really well for hot summer days, as they are served chilled out of the freezer much like an ice-cream bar.

To make things as easy as possible I used a dozen silicone muffin cups to create cute miniature cheesecakes. No fuss, no mess, just a light dusting of nutmeg and cinnamon before serving.
The only thing you don’t see in the photos are the mandatory candied walnuts I ended up placing on top. I swear it takes your taste buds to a whole new level of awesomeness. 

I made them twice in the last week, because “no bake” duhhh! 


This Vegan Pumpkin Cheesecake is Everything:

Raw Vegan
No Bake
Gluten Free
Rich & Creamy
Super Delicious
Raw Vegan Pumpkin Cheesecake Bites - the Best Easy Recipe.
P.S. As always, if you make this recipe please come back here to rate it, snap a photo and tag us with #VeggieSociety on Instagram. ~ Florentina Xo’s 
Vegan Pumpkin Cheesecake
5 from 1 vote

Raw Vegan Pumpkin Cheesecake

Raw vegan pumpkin cheesecake recipe made with creamy cashews, a walnut date crust and spiced up with the classic cinnamon and nutmeg fall flavors.
Print Recipe
Prep Time:15 minutes
Soaking & Freezing Time::8 hours
Total Time:15 minutes


The Crust:



Prepare the crust:

  • Add the dates, walnuts and a pinch of sea salt to the bowl of a food processor. Process until a sticky dough forms that resembles wet sand. 
  • Divide the mixture between 12 silicone muffins cups ( or simple cupcake liners) and use your fingers to press it into the bottom. Place them on a cookie sheet and in the freezer while you make the cheesecake filling.

Make the Filling:

  • Rinse the cashews well then soak them in hot water for 30 minutes or overnight. 
  • Drain and give the cashews another rinse then add them to the bowl of a powerful blender together with the pumpkin puree, cashew milk, vanilla, coconut nectar (or agave), nutmeg, cinnamon, sea salt and lemon juice.
  • Puree until smooth and silky (if using a Vitamix blender you can just use the puree setting one time).
  • Remove the muffin cups from the freezer and divide the filling between them.  Freeze 3 to 5 hours before serving dusted with nutmeg and cinnamon. 
  • Optional: garnish each mini cheesecake with a candied walnut before serving <----you should totally do this!


  • if you prefer the classic tangy taste of cheesecake don’t forget to add the lemon juice, otherwise feel free to leave it out.
  • use a round spring form pan lined with parchment paper if you want to make 1 large cake instead of the mini ones.
  • if opting for the large cheesecake version you’ll also need to let it sit at room temperature for about 15 -20 minutes before serving.


Calories: 270kcal | Carbohydrates: 29g | Protein: 6g | Fat: 17g | Saturated Fat: 2g | Sodium: 14mg | Potassium: 305mg | Fiber: 3g | Sugar: 20g | Vitamin A: 1059IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg
Course: Dessert
Cuisine: American
Keyword: vegan pumpkin cheesecake
Servings: 12 people
Calories: 270kcal
Author: Florentina

Vegan Desserts:

Chocolate Avocado Pudding
Chocolate Avocado Pudding
Pumpkin Carrot Cake
Pumpkin Carrot Cake
Coconut Snowballs
Coconut Snowballs

Similar Posts

One Comment

  1. These turned out amazing, I was hoping they would keep in the freezer until Thanksgiving but somehow they all disappeared and I have to start all over again now. I’d say this recipe is most definitely a keeper. Thank you for such an easy and delicious recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating