Cozy Vegan Pumpkin Cheesecake With Warm Fall Spices

I made this vegan pumpkin cheesecake for my neighbor’s fall party last weekend. The pumpkin and spices made the kitchen smell like autumn, and she said it was the coziest dessert she had ever served.

Delicious Vegan Pumpkin Cheesecake Recipe

This vegan pumpkin cheesecake features a luscious pumpkin filling spiced with cinnamon, nutmeg, and ginger, all set atop a crunchy almond and date crust. It takes about 1 hour to prepare and chill, serving 8-10 people, making it an ideal centerpiece for any fall celebration.

Ingredients

• 1 ½ cups almond flour (or any nut-based flour)
• 1 cup pitted Medjool dates
• 2 cups canned pumpkin puree
• 1 cup soaked cashews (about 2-4 hours in water and drained)
• ½ cup maple syrup
• ¼ cup coconut milk or any plant-based milk
• 2 teaspoons cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• ¼ teaspoon salt
• 1 tablespoon lemon juice

Instructions

1. Prepare the Crust: In a food processor, blend the almond flour and pitted dates until a crumbly texture forms. Press the mixture into the bottom of a springform pan to create an even layer. Refrigerate while preparing the filling.
2. Make the Filling: In a blender or food processor, combine the pumpkin puree, soaked cashews, maple syrup, coconut milk, cinnamon, nutmeg, ginger, salt, and lemon juice. Blend until smooth and creamy.
3. Assemble the Cheesecake: Pour the pumpkin filling over the prepared crust in the springform pan, smoothing the top with a spatula.
4. Chill: Cover the cheesecake and refrigerate for at least 4 hours, or overnight for best results, to allow it to set.
5. Serve: Once chilled, carefully remove the cheesecake from the springform pan, slice, and serve. It’s perfect on its own or with a dollop of coconut whipped cream.

Cook and Prep Times

• Prep Time: 15 minutes
• Chill Time: 4 hours
• Total Time: 4 hours 15 minutes

Nutrition Information

• Servings: 8-10 slices
• Calories: 250kcal
• Fat: 15g
• Protein: 3g
• Carbohydrates: 34g

I keep the cheesecake in the fridge for up to five days. The spices deepen over time, and I serve slices chilled.