Vegan Pumpkin Cheesecake

vegan pumpkin cheesecake


  1. Vegan Graham Cracker Pie Crust*, or any store bought vegan one.
  2. 1 and 1/2 cups of raw cashews
  3. 1/3 cup of pureed pumpkin
  4. 1/2 cup of maple syrup
  5. Juice from 1 lemon
  6. 1/2 cup cashew milk
  7. 3 tbps olive oil
  8. 1 pinch of salt
  9. 1 tsp vanilla extract
  10. 3/4 tsp pumpkin pie spice
  11. 1/4 tsp ground cinnamon


  1. Prepare pie crust.
  2. Soak cashews in boiling hot water for 2 hours. Drain, and set aside.
  3. In a high speed blender, add all the above ingredients, including soaked cashews. Blend/puree on high for 3-5 minutes until it is completely smooth and not grainy at all.
  4. Pour filling into pie crust, cover, and freeze until firm. Before eating, let thaw for 150-20 minutes at room temp. Enjoy!

Easy Vegan Pumpkin Cheesecake! Recipe adapted from

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