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Vegan Pumpkin Cheesecake

This raw vegan cheesecake will surprise you with its festive flavor and just how much it will satisfy your sweet tooth!
Prep Time: 15 minutes
Resting time: 2 hours
Servings: 6
Calories: 676kcal
Author: Ligia Lugo


For the Base/ Crust

  • ½ cup Pitted Dates dry
  • 2 cups Walnuts raw
  • 1 tbsp Coconut Oil

For The Filling

  • 2 cups Cashews raw
  • 1 cup Boiling hot Water
  • cup Silken Tofu
  • 2 tbsp Coconut Oil
  • ½ cup Coconut Cream
  • 1 tbsp Maple Syrup
  • ½ cup Pumpkin Puree
  • 1 tsp Pumpkin Pie Spice

To Garnish

  • Pecan Nuts lightly toasted
  • Ground Cinnamon
  • Whipped Coconut Cream


  • Place the raw cashews into a bowl/jar, cover with hot water and let soak for 1 hour.
  • Start by preparing the crust.
  • Add the walnuts into a food processor and process to obtain a chunky crumble.
  • Add the dates and coconut oil, and process to create a sticky mixture.
  • Line a round 9x13' pan with parchment paper and transfer the mixture inside.
  • Press with your hands or a spoon to create an even layer. Set aside.
  • Drain the cashews and place in the food processor.
  • Add the silken tofu, pumpkin puree, coconut cream, coconut oil, pumpkin spice and maple syrup, and process to obtain a smooth, silky mixture
  • Pour the mixture on top of the crust, and use a spoon to spread evenly.
  • Freeze for at least 2 hours, until set.
  • Remove from the freezer and set aside for 30 minutes before slicing.
  • Top with whipped coconut cream, and garnish with pecan nuts and ground cinnamon.Cut into slices and serve.


Calories: 676kcal | Carbohydrates: 33g | Protein: 16g | Fat: 59g | Saturated Fat: 18g | Sodium: 9mg | Potassium: 679mg | Fiber: 6g | Sugar: 15g | Vitamin A: 3196IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 5mg
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