No-Bake Vegan Pumpkin Cheesecakego to recipe
A simple and deliciously healthy pumpkin cheesecake recipe that requires no dairy, eggs, or oven to make. The crust is quickly formed with 4 whole food ingredients and the cheesecake filling is whipped into a creamy mixture made of wholesome foods that you’ll feel good about using (& eating).
Vegan? No Bake? CHEESECAKE? What the hell, right? I hate to break the news but, as a skeptic myself, I am shocked at how delicious this cheesecake is. See, my tradition for Christmas is to bake a legit, unhealthy, artery-clogging pumpkin cheesecake with homemade caramel sauce. So when presented with a vegan pumpkin cheesecake, I shook my head and let my shoulders drop cause ain’t no way this is gonna work nor be near as tasty as the other kind I know.
I come to you with a full heart (& stomach) to sing praise and shout for joy for this recipe. I know, a tad dramatic. But I can wholeheartedly say I am so proud of this treat. Look at the ingredients! Most importantly, it is so decadent, flavorful, and festive.
Prefer a healthy version of a pumpkin cheesecake that you actually bake? Remember I mentioned what my Christmas tradition is.
Well my friends – I am here to share a healthier version of that scrumptious cheesecake. So, another pumpkin cheesecake recipe I love is my Sweet Potato Cheesecake with Homemade Salted Caramel Sauce. Yep, caramel sauce made healthier (so good, too!)
Another cool thing – this cheesecake is so so so so so simple to make. It takes around 10-15 minutes to actually made them, then the rest of the prep time is in the freezer while you do whatever tickles your fancy. Maybe TV, reading, exercise, staring at the clock so you can eat the damn thing. It takes roughly 3-4 hours to set and then it’s golden!!! I hope you love it.
Also, go ahead and top this bad boy with vegan whipped coconut cream and chopped cashews – it’s so yummy without it but the added toppings are quite perfect.
- 7 ounces vegan cream cheese
- ¾ cup canned coconut cream - solid part only – see note
- 1 cup raw cashews
- 1/3 cup pure maple syrup
- ½ cup pumpkin puree
- 1 tablespoon arrowroot powder - see note
- 1 tablespoon cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- Combine the crust ingredients in a mixing bowl. Stir together until well combined.
- Evenly spoon crust into 4 mini cheesecake pans (or one standard sized cheesecake pan). Flatten with your fingers until it forms a crust on the bottom of pan.
- Next, place filling ingredients into a food processor and blend until smooth, about 3-4 minutes.
- Evenly distribute cheesecake mixture into each cheesecake pan, on top of crust.
- Place cheesecakes in the freezer for about 3-4 hours, depending on dish size.
- When ready to serve, remove from freezer and run a knife along the outside edges of the cheesecakes to gently loosen them from the dish. Remove them from pans and let sit at room temperature for about 15 minutes.
- Finish off with toppings of choice (I added a sprinkle of cinnamon, some crushed cashews, and a spoonful of dairy-free whipped cream). Enjoy!
- You can store leftovers in the freezer for 6-8 day.
- I suggest putting one can of coconut cream in the fridge the night before. It aids in separating the solid portion from the liquid, making it easy to scoop out the solid part for the cheesecake.
- A suitable substitute for arrowroot is cornstarch.
- Adjust the sweetness to your liking – this cheesecake isn’t overly sweet.
- I like to top mind with a vegan whipped cream (I found one at whole foods) or you could whip up a homemade version using coconut milk and maple syrup.