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Vegan Pumpkin Cheesecake

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.
Course Dessert
Cuisine American
Keyword vegan pumpkin cheesecake
Prep Time 15 minutes
Soaking & Freezing Time: 8 hours
Total Time 15 minutes
Servings 12 people
Calories 270kcal
Author Florentina


The Crust:

  • 1.5 cups dates (pitted)
  • 1.5 cups walnuts
  • 1 pinch sea salt


  • 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)


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