No-Bake Vegan Pumpkin Cheesecake
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).
RATE RECIPE
Ingredients
Crust
- ½ cup almond flour
- ½ cup oat flour
- 4 tablespoons coconut oil - melted
- 3 tablespoons coconut sugar
Filling
- 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
Instructions
- 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.
Notes
- 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.
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