Vegan Pumpkin Cheesecake

This Vegan Pumpkin Cheesecake is so delicious, rich and creamy, the perfect dessert for your holiday table this fall. It’s a definite crowd pleaser!


For: 16 Servings

  • Sugar Cookies Crust
  • 1/2 cup pumpkin puree
  • 2 tablespoons ground flaxseeds
  • 2 teaspoons vanilla
  • 1 package gluten-free classic sugar cookie mix
  • For the Cheesecake layer
  • 1 cup cashews, soaked for at least one hour
  • 1 cup coconut cream
  • 1/4 cup maple syrup
  • 3 tablespoons coconut oil
  • 2 teaspoon lemon juice
  • 1 teaspoon vanilla
  • For Pumpkin Layer
  • 1 cup cashews
  • 1 cup pumpkin puree
  • 1/4 cup coconut milk
  • 1/4 cup maple syrup
  • 3 tablespoons coconut palm sugar
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • coconut whipped cream, for frosting (optional)
  • coconut flakes, for garnishing (optional)
  • Coconut Whipped Cream
  • 1-14 ounce can coconut cream, or full-fat coconut milk
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla


For the Sugar Cookies Crust
  1. Preheat oven 350 degrees F.
  2. Line baking sheet with parchment.
  3. In a medium bowl, mix pumpkin puree, flaxseeds and vanilla.
  4. Stir in sugar cookies milk and mix until fully combined.
  5. Spoon dough onto cookie sheet, 2 inches apart. Bake for 15 minutes or until golden brown. Makes 18 cookies.
  6. Cool until able to handle, about 8 minutes. Crumble half of the cookies and press the base of a 9-inch spring-form pan, using the palm of your hand. Set aside.
For Cheesecake Layer
  1. Rinse cashew, drain and place into a high-speed blender with the remaining ingredients.
  2. Process until smooth. Pour mixture on top of cookie crust. Tap spring-form pan to release air bubbles.
  3. Transfer pan to a freezer.
For The Pumpkin Layer
  1. Rinse and drain cashews and place in a high-speed blender with all the remaining ingredients until smooth and creamy.
  2. Pour the pumpkin mixture over the cheesecake layer. Transfer spring-form pan into the freezer and freeze for about 5 hours.
  3. To serve, thaw 30 minutes before serving. Garnish with coconut whipped cream and sprinkle coconut flakes on top.
For The Coconut Whipped Cream
  1. Place canned coconut milk in the refrigerator over night in an upright position.
  2. The following day, open the can and scoop out the thickened coconut cream into a mixing bowl, being careful not to scoop out the liquid below.
  3. Reserve liquid for curries, stews, soups or smoothies.
  4. Add maple syrup and vanilla. Using a hand mixer, process whip cream until light and fluffy, about 20 seconds.
  5. Place in refrigerator for 20 minutes to firm up if it is too soft.
  6. This whipped cream is pipeable as seen in photos above!


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