This Vegan Pumpkin Cheesecake is a healthy, no-bake dessert that everyone is going to LOVE. A creamy cashew and coconut filling that is perfectly spiced with chai flavors, then poured over a nutty date crust. This pumpkin cheesecake is bursting with flavor, easy to make, and requires no oven!

Ingredients You’ll Need 

• Dates: Deglet Noor or Medjool dates hold together the healthy cheesecake crust while making it naturally sweet. If your dates have been refrigerated or are on the firmer side, soak them in hot water for 5 minutes before blending them up. This will help make them soft and plump again!
• Walnuts + Pumpkin seeds: We used a blend of raw walnuts and pumpkin seeds from Sunfood in the crust. For best results, use raw nuts and seeds. Roasted or flavored nuts and seeds will change the flavor of the cheesecake and are not recommended.
• Coconut oil: To let the pumpkin and chai flavors in the cheesecake filling shine, we opted for refined coconut oil. This means the coconut flavor in the oil is removed by steaming the coconut meat and makes it neutral tasting. If you don’t mind a coconut flavor in the filling, unrefined coconut oil will work too. 
• Cashews: Instead of vegan cream cheese, we used raw cashews to make the cheesecake filling rich and creamy. Like the nuts and seeds used to make the crust, make sure to use raw cashews here! 
• Coconut milk: Full-fat coconut milk adds another layer of rich creaminess to the cheesecake. For optimal results, we only recommend full-fat canned coconut milk. Lower-fat milks will make your filling too runny and difficult to set.
• Maple syrup: Lightly sweetens the pumpkin cheesecake filling without refined sugars. If preferred or needed, another liquid sweetener like agave will work, too. 
• Pumpkin puree: Make sure to use pure pumpkin puree, not pumpkin pie filling. Both are typically stocked near each other on shelves, but pumpkin puree is pure pumpkin, whereas pie filling has added sugars and is meant to fill a pie crust. 
• Lemon juice: The acid that gives this pumpkin cheesecake filling the classic tangy flavor. We highly recommend freshly squeezed lemon juice – bottled lemon juice won’t achieve the same results.
• Vanilla: Optional, but enhances the flavors in the filling and adds depth.
• Spices: To make this vegan pumpkin cheesecake chai spiced, we used a simple blend of cardamom, cinnamon, turmeric, sea salt, cloves, nutmeg, and black pepper. A small amount of black pepper is recommended as it increases the bioavailability of curcumin in turmeric, a powerful anti-inflammatory compound. There is so little that you will not taste it! 

Equipment Needed

• Springform pan
• Parchment paper
• Food processor
• High-speed blender

How to Make Vegan Pumpkin Cheesecake

1. Prep the springform pan. For easy removal, line the bottom with a layer of parchment paper and spray the sides with coconut oil. Watch this quick tutorial to learn how to cut a sheet of parchment paper into a round that fits the bottom of your pan.
2. Make the cheesecake crust. Add the dates to a food processor, then process until broken down into small pieces. Add walnuts, pumpkin seeds, refined coconut oil, and salt. Process until a uniform dough forms, scraping down the sides of the food processor as needed. 
3. Press the crust into a springform pan. Transfer the crust mixture to the parchment-lined springform pan and gently press into an even layer in the bottom of the pan. It is okay if some of the crust comes up the sides as well. Place in the freezer as you prepare the filling. 
4. Make the cheesecake filling. Add the cashews, coconut milk, maple syrup, pumpkin puree, coconut oil, lemon juice, vanilla, and spices to a high-speed blender. Blend until smooth, about 2 minutes. 
5. Pour cheesecake filling into the crust. Use a spatula to spread it evenly. Tap the pan a few times to release any air bubbles.
6. Set in the freezer. Place the cheesecake into the freezer until firm, about 4-6 hours. 
7. Remove from the springform pan. After 4-6 hours, remove the cheesecake from the freezer and allow it to sit at room temperature for about 20 minutes. Gently remove the springform pan. 
8. Serve. Serve the cheesecake with vegan whipped cream, pumpkin seeds, cinnamon, date syrup, and more as desired.

Recipe FAQs

Tips and Tricks

• Fully shake/mix your coconut milk. If you open a can of coconut milk without shaking the can, you’ll notice there will be a thick, hard layer of coconut cream on the top. This is the richest, creamiest part of the milk, and when a can of coconut milk sits, the cream separates from the water. In order to get the best creamy milk, fully shake the can before opening to combine the cream and water. 
• Quick soak the cashews. If you didn’t have time to soak your cashews the night before, cover them with boiling hot water and allow them to soak for 30-60 minutes. This will speed up the process and make them easier to blend into the vegan pumpkin cheesecake filling.
• Double-check your cashews are not flavored. Roasted or flavored cashews of any time will not work well here and can ruin the flavor of your vegan pumpkin cheesecake. Be careful, and make sure to use raw cashews!

More Vegan Pumpkin Recipes You May Enjoy: 

• Vegan Pumpkin Pie Pudding
• Vegan Pumpkin Cream Horns
• Vegan Pumpkin Snickerdoodles
• Vegan Chocolate Dipped Pumpkin Macaroons
• Vegan Pumpkin Chocolate Chip Cookies
• Pumpkin Spice Pretzel Bites with Cream Cheese Dipping Sauce

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

No Bake Pumpkin Chai Cheesecake (Vegan & Gluten-Free)

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• Author: Jasmine @ Sweet Simple Vegan
• Total Time: 5 hours 30 minutes
• Yield: 10 servings

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Description

This pumpkin chai cheesecake is an easy, vegan and gluten-free dessert that everyone, vegan or not, is going to LOVE. A creamy cashew and coconut filling that is perfectly spiced and poured over a nutty date crust. This cheesecake is full of flavor, easy to make and requires no baking!

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Ingredients

Crust

• 1 cup packed deglet noor or medjool dates (pitted before measuring), roughly chopped
• 1 cup raw walnuts*
• 1/2 cup Sunfood heirloom pumpkin seeds (or an additional 1/2 cup walnuts)
• 1 tablespoon refined coconut oil, melted*
• 1/4 teaspoon pink Himalayan salt (or sea salt)

Filling

• 2 cups Sunfood raw cashews, soaked and strained*
• 1/2 cup canned full-fat coconut milk*
• 1/2 cup pure maple syrup
• 1/3 cup + 1 tablespoon pumpkin puree (NOT pumpkin pie filling)
• ¼ cup refined coconut oil, melted*
• 3 tablespoons fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon cinnamon
• 1/2 teaspoon turmeric
• 1/4 teaspoon pink Himalayan salt (or sea salt)
• 1/8 teaspoon cloves
• 1/8 teaspoon nutmeg
• Pinch of black pepper*

Toppings of choice, such as

• CocoWhip
• Pumpkin seeds
• Cinnamon
• Date Syrup

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Instructions

1. Prepare a large springform pan. We lined the bottom of ours with parchment paper and then sprayed the sides with coconut oil to ensure that the cheesecake did not stick.
2. Add the Deglet Noor dates to a food processor and run until broken down into small pieces. Add in the remaining ingredients and process until a dough forms. You may need to stop and scrape down the sides to ensure that everything is blended together. You will know that it is the right consistency if it sticks together when you press some of the crust in between your pointer finger and thumb. If it is too dry, add more melted coconut oil 1/2 tablespoon at a time.
3. Transfer the crust mixture into the springform pan and gently begin to press it down into a crust to form a bottom layer. It is okay if you have some of the crust come up the sides as well.  Once you have evenly pressed down the crust, place the pan into the freezer as you prepare the filling.
4. Drain the soaked cashews and add them to a high-speed blender along with all of the filling ingredients and puree until smooth, about 2 minutes.
5. Remove the pan from the freezer and pour in the filling into the springform pan. Use a spatula to evenly spread out the batter until it is as smooth as you can get it. Tap the pan a few times to release any air bubbles.
6. Place the cheesecake into the freezer until firm – about 4-6 hours, depending on the size of the dish.
7. Once set, remove the cheesecake from the freezer and allow it to sit at room temperature for about 20 minutes. Gently remove the outer edges of the springform pan and slice the cheesecake as desired.
8. Serve the cheesecake with toppings of choice. We topped ours with CocoWhip, pumpkin seeds, cinnamon, and date syrup.

Notes

• Soak the cashews in filtered water overnight OR to speed up the process, cover the cashew with boiling hot water and allow it to sit for 30-60 minutes.
• Be sure to fully shake/mix the coconut milk before measuring out 1/2 cup.
• You may use unrefined coconut oil as well, but just keep in mind that it will leave a coconut-y flavor.
• A small amount of black pepper is recommended as it increases the bioavailability of curcumin in the turmeric, a powerful anti-inflammatory compound. There is so little that you will not taste it!
• You can also use 1 teaspoon pumpkin pie spice instead of 1/2 teaspoon cinnamon, 1/8 teaspoon cloves and 1/8 teaspoon nutmeg.
• The nutrition facts does not take into consideration the additional toppings.

• Prep Time: 5 hours 30 minutes
• Category: Dessert, Fall, Thanksgiving
• Method: No Bake
• Cuisine: Vegan, Gluten-free

Keywords: Dessert, Fall, Thanksgiving, Chai, Cheesecake, Vegan, Gluten-free, Pumpkin

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!