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:
Easy
Raw Vegan
No Bake
Gluten Free
Rich & Creamy
Super Delicious
Oil-free.
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
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.
Servings 12 people
Calories 270kcal
Ingredients
The Crust:
- 1.5 cups dates (pitted)
- 1.5 cups walnuts
- 1 pinch sea salt
Filling:
- 1.5 cups cashews (rinsed & soaked in hot water for 30 min or more)
- 1/3 cup pumpkin purée
- 1/2 cup coconut nectar (maple or agave syrup)
- 5 tbsp cashew milk (or your favorite plant milk)
- 1/2 tsp cinnamon
- 1/3 tsp nutmeg
- 1 tsp vanilla extract
- 1 pinch sea salt
- 2 tbsp lemon juice (Optional)
Instructions
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!
Notes
- 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.
Nutrition
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
Environmental Information
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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.