In all of the cashew cheesecake experimentation I’ve done so far on the blog, I haven’t touched on pumpkin yet. Things had to change!
These pumpkin cheesecakes were the first thing that came to mind when I thought of creating a simple-yet-decadent fall dessert.
I mean, who doesn’t love cheesecake? And pumpkin? And coconut whipped cream?
(If you’re raising your hand at this point, you can just leave.)
This recipe is simple, requiring just 10 ingredients and no special springform pans or gadgets.
If you have a food processor, blender, parchment paper (or cupcake liners), and ramekins (or muffin tins), you can master these decadent vegan cheesecakes!
I think you all are going to love these gems. They’re:
Creamy
Rich
Pumpkin-infused
Subtly spiced
Not too sweet
& Satisfying
These would make the perfect dessert for holiday parties and fall gatherings. They’re super versatile with the ability to be made in muffin tins for a single-serving size, ramekins for 3-4 small cheesecakes, or a round cake pan (or springform pan) for one large cheesecake to feed a crowd. Top with coconut whipped cream and brown sugar pecans (recipes below) for a finishing touch.
If you try this cheesecake, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
Vegan Pumpkin Cheesecake
Ingredients
CRUST
- 1 cup packed medjool dates (pitted // about 20 dates per 1 cup or 275 g // pitted before measuring)
- 1 1/2 cups raw walnuts
- 1 pinch sea salt
FILLING
- 1 1/2 cups raw cashews (soaked in very hot water for 1 hour)
- 1 lemon, juiced (1 lemon yields ~2 Tbsp or 30 ml )
- 1/3 cup light or full-fat coconut milk, canned (or sub unsweetened almond milk)
- 3 Tbsp olive oil (or sub melted coconut oil, though it will add coconut flavor)
- 1/3 cup grade A maple syrup* or light agave nectar (plus more to taste)
- 1/3 cup pumpkin purée
- 1 pinch sea salt
- 1-2 tsp pumpkin pie spice
- 1 tsp vanilla extract (optional)
FOR SERVING optional
Instructions
- Cover cashews with boiling-hot water. Let rest, uncovered, at room temperature for 1 hour. Then drain thoroughly and set aside.
- In the meantime, add dates to a food processor and blend until small bits remain, or it forms a ball. Remove and set aside.
- Add walnuts and salt to food processor and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If too crumbly, add a few more dates. If too sticky, add more crushed walnuts. Set aside.
- If using a springform pan (7" or smaller works best), line with parchment paper. If using ramekins (you'll need 4-6 depending on size) or muffin tins (12 standard), cut parchment paper into circles the size of the base of your ramekins or muffin tins. Also, cut out two long strips of parchment paper per ramekin and lay them in an "X" shape at the base. Top with circle shape. This creates little tabs that make removing the cheesecakes easier to pop out once set. (For muffin tins, you can also just use cupcake liners.) Note: You can also make in a standard, 9" cake pan – just line the whole dish with parchment paper for easy removal.
- Divide crust evenly among ramekins or tins (or springform pan), and press down with fingers to evenly distribute. Use a small glass wrapped in parchment paper, or the back of a spoon, to press down firmly, allowing some crust to come up the sides. Set in freezer.
- Once cashews are soaked and drained, add to a high-speed blender with remaining filling ingredients and puree until very smooth - 2-3 minutes. If it has trouble blending add a touch more coconut milk (or almond milk). Taste and adjust flavor/sweetness as needed.
- Divide filling evenly among the ramekins or tins (or pour into a parchment-lined springform pan). Tap a few times to release any air bubbles, then cover loosely with plastic wrap and freeze until firm - about 4-6 hours, depending on size of dish.
- Once set, run a butter knife along the edge and gently remove by tugging on the tabs in an upward motion. They should pop right out. If they aren't quite set, pop them back in the freezer until firm. If using a springform pan, simply pop open and remove cheesecake.
- Serve with a touch of coconut whipped cream and brown sugar pecans (optional | recipe links above).
- Store leftovers in the freezer for 7-10 days, though best when enjoyed within the first 3-4 days. Let thaw at room temperature ~20 minutes (or more as needed) before serving for best texture.
Notes
*Prep time includes soaking cashews and freezing.
*Nutrition information is a rough estimate calculated using medium-sized ramekins and does not include additional toppings.
MICHELLE CUSHIN says
Yes, I actually let it stay in the freezer overnight!
Hmm, in that case I am not sure why it wouldn’t have frozen!
Michelle says
I had to read through the comments to find the answers to these questions —
1. What size pan? Comments mentioned a 7″ springform pan or a cake pan or 12 muffin pan or 4 ramekin.
2. Coconut Milk — Should be canned and use the thick cream portion.
3. Thawing — 25 minutes will not be enough time — people mentioned an hour or more to thaw.
I think it would be helpful if you put this type of information in your recipe. Thank you for creating this recipe. I am off to try it.
Thanks for sharing, Michelle! We’ll add these back into the recipe. xo!
Michelle says
After trying the recipe using a springform pan, I would recommend using a cupcake pan or ramekins (as the recipe originally calls fors). Mine did not thicken well enough/firm up sufficiently — I believe the pan was just too wide for the amount of mixture. I think to use a springform pan you would need to possibly double this recipe? I also wonder if a tablespoon or two of arrowroot could be added to the mixture to help thicken it, as I noticed in your pumpkin swirl cheesecake recipe that arrowroot is added in. Could I do that for this recipe or would the cupcake pan be the best answer to my problem?
I did also make your peanut butter cup pie, subbed cashews for the tofu, and it came out perfect and was absolutely delicious. Thank you for that recipe too!
Hi Michelle! Thanks for sharing. Did you set it in the freezer? This one requires freezing. Glad you enjoyed the peanut butter cup pie, too!
Veronica says
I love the date crust pie recipes I find here, but I’m always afraid I’m going to break my food processor! Is there an easy way to blend them without overheating the machine?
Make sure they’re fresh and sticky and pitted! If too stiff you could also soak them in warm water first, then drain and pat dry before use.
Jinger says
Quick question: How many servings should I make to fill a 12-cup standard muffin tin? I’m looking forward to giving this a try for our vegans on Thanksgiving.
We’d suggest modifying to 16 servings (a double batch). Let us know how it goes!
Lindsay says
What size spring form pan do you recommend for this recipe? I’ve got a 10” one, would I need to increase the quantities in the recipe to ensure adequate crust to filling ratio?
I would slightly increase the quantities. Use the serving size adjustor just above the ingredients to help things stay consistent!
Lisa says
I admit I haven’t made this recipe
. I had the pleasure of eating it on 2 super occasions. My teenage cousin brought this to my house. I fell in love with the taste & texture!!!! It’s not too sweet. It’s perfect for Thanksgiving. My foodie mother in law really enjoyed it too.
I recommend that when she makes it again to sprinkle a little pumpkin spice on top for some color. First time she made it was fluffier. I wonder if it had to do with the blenders she used.
I had replaced a couple of my meals with leftovers of this fabulous dessert. Lol
It’s perfect
Thanks for sharing, Lisa!!
Sherri Neil says
Testing this out for Thanksgiving. I did not have lemon, so I used lime. So far so yummy. I have just cleaned out my blender (kind of) by putting a half cup of coffee and giving it a whirl. Now I have a delish pumpkin latte. I know I’ve told you this before, but I’m saying it again. Thanks for making my dessert skills amazing.
Love that idea! Thanks for sharing, Sherri!
Julie says
These are delicious and easy to make. I ended up with more crust than filling, when I make these again, I’ll up the filling recipe and go lighter on the crust, but that’s just a personal preference. I used a cupcake pan and had 12 mini cheesecakes with a handful of crust left.
We’re so glad you enjoyed them, Julie! Thanks so much for sharing!
Kaitlyn Modz says
Hi! I have some Tofutti brand vegan cream cheese to use up, and I was wondering whether it would be possible to use in this recipe instead of the cashews. I know it would be hard to substitute this way, but since the recipe is raw I figured it could be tinkered with a bit. Do you have any suggestions? Much appreciated!
Hi Kaitlyn, we’d suggest looking at this recipe for inspiration: https://minimalistbaker.com/easy-baked-cheesecake-vegan-gf/. Be sure to check the comments as others have asked about adding pumpkin to it. Hope that helps!
Savannah says
I am looking forward to making this for thanksgiving. If I make this a day ahead would you recommend storing it in the fridge or the freezer after the initial 4-6 hours in the freezer to firm?
Hi Savannah, we’d suggest storing in the freezer until 15-30 minutes before serving.
Rachel says
The cheesecake part of this is so delicious! It’s super easy to make and you can’t even tell that it’s a healthier alternative!
Thanks so much for the lovely review, Rachel. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Taylor says
If I wanted to double this recipe, could I use a 9 or 9.5” pan? Making for about 8-9 people. Looks delish!!
Hi Taylor, we think that would work well! Let us know how it turns out!
Danielle says
This was absolutely perfect! I cut the recipe in half and made it in my 6 inch springform pan. It is creamy and just the right amount of spice and sweetness.
We’re so glad you enjoyed it, Danielle! Thanks so much for the lovely review and for sharing your modifications! xo
Peacefeline says
I made this for my family tonight and it was a huge hit! Next time I will use a different crust as dates are just too strong for MY taste. I saw that you have another cheesecake with a ginger cookie crust so I would like to try that. My daughter’s non vegan boyfriend said that it tastes like regular pumpkin cheesecake and had 3 slices. The filling was creamy and didn’t form ice crystals like I was afraid that it would being a frozen dessert.
I’m wondering if this could be baked and then refrigerated instead of frozen? Do you know?
We’re so glad everyone enjoyed it! For baked cheesecake inspo, check out this one: https://minimalistbaker.com/easy-baked-cheesecake-vegan-gf/
Becca says
Is there something I can use to substitute for the lemon juice?
Hmm, we’re not sure of a sub. The lemon gives it that tangy cheesecake taste, but you could maybe try omitting? Let us know if you do some experimenting!
Shoshana says
This was super easy to make, and it turned out delicious! I split the crust and fillings amongst 8 lined muffins tins. Instead of the coconut whipped cream, we topped each cheesecake with a homemade s’more topping (a square of dark chocolate, one toasted vegan marshmallow, and a little graham cracker) and it turned out decadent and lovely. Definitely going to be in our regular fall rotation!
Sounds incredible! Thanks so much for sharing, Shoshana!
ataraxia says
I loved the filling, yummy! Only I added around 90g of pumpkin instead of 63g (used the metric sys) and since I don’t like dates I made a crust out of crushed digestive biscuits and vegan butter. Also I only have immersion blender so made sure I blended it long enough and it blended just fine. I didn’t realize it was a freezer cheesecake, maybe will try next time with no liquid coconut cream and coconut oil. But anyway today I had the last piece straight out of freezer and thought it was like icecream sandwich, just missing a crust on top:) It’s pumpkin season and I’m gonna make this again!
We’re so glad you enjoyed it! Adapting for ice cream sandwiches sounds like a great idea. Thanks for sharing!
Molly says
I made the filling exactly as directed. It came out to be an unpleasant gritty texture despite doing boiling water cashew soak, and running it for several minutes in a food processor.
Also, I didn’t find the the flavor to resemble anything like a cheesecake. No one liked it and I was pretty bummed.
Hi Molly, so sorry to hear that was your experience! We don’t suggest using a food processor for the filling because it doesn’t get it creamy enough. A food processor works for the crust, but a high-speed blender is needed for the filling.
Cynthia says
Can I switch out the nuts for filling with vegan cream cheese?
Hi Cynthia, We have not tried it and cannot say for sure, but if you do, report back on how it goes!
Amanda says
Broke my vitamix. :( Much easier in my food processor anyway.
Hi Amanda, sorry to hear that! Depending on the blender, it can have trouble processing dates. We’ve modified the recipe to specify using a food processor for the crust.
Amy says
Wondering why you don’t specify the size of the springform pan?? I’m doubling this but have no idea still which size to use!
Hi Amy, we didn’t make it in a springform, but think a 7 inch would be best!
kristin says
Turned out okay! We made night before Thanksgiving and it took hours for it to thaw (not the 15-20 mins suggested!), though we still didn’t quite get the cheesecake consistency we were looking for. The flavors were delicious though. Like another person, we increased the amount of pumpkin and I’m glad we did.
Also, I don’t love dates so we used the graham cracker crust recipe from the delicious peanut butter chocolate pie (make it every year!) — but we couldn’t find any graham crackers. An employee at Trader Joe’s suggested that we use the Speculoos cookies instead. We used a box of them and the crust was soooo yummy! Highly recommend.
Thanks for sharing your experience, Kristin!
Maria says
Excellent “pumpkin cheesecake” …… Taste better than the real pumpkin cheesecake! The coconut milk is hardly noticeable so is the dates!!
I love this recipe!!!!
We’re so glad you enjoyed this recipe, Maria! Thanks so much for the lovely review!
Alex Walker says
Sadly, most of this went uneaten. The ‘crust’ was difficult to put together and turned out gummy. The filling was too sweet and needed twice the amount of pumpkin and spices that it called for in order for it to have a full, rounded flavor. Ice crystals formed in the filling, so it was crunchy instead of creamy. I love so many of Dana’s recipes, but I regret this isn’t one of them.
So sorry you had issues with this one, Alex! We’ll revisit the recipe to see about improvements.
Kristin says
I made tonight for thanksgiving tomorrow eve. Should I keep in the freezer until a few hours before dessert? Just unclear on how much time to leave it in freezer. Thank you!
Hi Kristin, Just keep it in the freezer until a few hours before serving. Then transfer to the fridge. Hope that helps!
Yes! Leave it in the freezer until a few hours before serving. Or, you could transfer to the refrigerator in the morning to thaw gradually.
Claire says
Hello! I love your recipes!!!! But I’m new to this one, could you tell me is the coconut milk meant to be used “from the can” such as for curries or coconut milk, hemp milk, almond milk “from the box” type milk is what is called when using 1/3 cup?
Hi Claire, canned coconut milk =) Enjoy!
natalie null says
do i double the recipe if making a pie?
Yes, that would be ideal.
Beth says
Can this be made without the oil?
Hi Beth, you can leave it out, just know it won’t be “as” creamy.
Karen says
This recipe looks amazing! I am planning on making this for Thanksgiving and am going to use a 7in springform pan. Do you recommend doubling both the filling and crust recipe? Thanks!
A single batch should work well in a springform pan. Let us know how it goes!
Jess says
I want to make these for Thanksgiving but will be out of town before Thursday. You said its best first few days – will it still taste good if i make and freeze six days in advance? When I take it out of the freezer and transport it to friends house for meal, do you recommend popping it back into freezer until 20 min before dessert time or ok to keep in fridge?
Hi Jess, we think that will still work well! Just keep it in the freezer until a few hours before serving. Then transfer to the fridge. Good luck!
Kaitlyn Modz says
Hi Dana! I’m planning on making this for Halloween using a muffin tin, and I was wondering whether I should double the recipe because I’m not sure how many muffin tins this mixture will fill. I know they can be different sizes, but do you have any ideas? If it only makes like 3 or 4, then it might be worth it to make twice as much to make sure everyone can try them. Thank you!
Hi Kaitlyn, this recipe as written makes 3-4 ramekins which would probably yield more like 5-6 standard size muffin tin cheesecakes. Hope that helps!
Kaitlyn Modz says
So I made these in little muffin tins using cupcake liners, with the crust from this recipe (https://minimalistbaker.com/easy-baked-cheesecake-vegan-gf/ – I think I messed up by using sunflower oil instead of melted coconut oil, because the end result was almost like a batter that I had to add more oats and even some oat flour to. I ended up adding some to the bottom of each cupcake liner, smoothing it out with a spoon, baking at 350F for about 15 minutes, then smoothing them down with a spoon again. A bit crumbly but still yummy!). They were delicious, but in the end the filling was enough for a little more than 12 cupcake liners! This will probably vary depending on the size of your pan and how deep the tins go, etc., but for me it made a lot more than expected. I didn’t add any extra liquid to the cashew puree mixture as I didn’t want the cheesecakes to be icy after freezing, which extra water can sometimes cause. It took about 3.5 minutes to blend super smooth in my Ninja blender. Definitely recommend these with the coconut whip!
Kaitlyn Modz says
Oh, just to clarify – I never doubled the recipe. The original measurements were what made about 12 muffin tins worth.
Thanks so much for sharing your experience, Kaitlyn!
Mary says
Delicious! I made this for Canadian Thanksgiving and it was a hit! My new “go to” vegan cheesecake recipe.
I used full fat coconut milk, coconut oil and increased the pumpkin purée to 1/2 cup. I made individual ramekins and when thawed, the consistency was perfect.
Thanks Dana, for another great recipe.
Yay! We’re so glad you enjoyed it, Mary! Thanks for sharing! xo
Thamyris says
This recipe has become my own tradition for the past three thanksgivings (fourth time coming up!). It’s so incredibly easy, and tastes UNBELIEVABLE. Last year, I might have eaten the full thing myself! But the ingredients are so wholesome that I never once felt heavy afterwards. I can’t express how much I love it!
Whoop! Stay tuned for a chai version soon :D
CF says
Hi there, do I just scrape off the coconut milk from the top of the can and disregard the liquid underneath?
Yes!
Haley says
So! Awesome! I didn’t have a springform pan, so I just used a cake pan with parchment and it worked out great!! I’ve never made a vegan cheesecake before, and now I have a million MB tabs open on my computer with all the variations I can make. Tastes JUST like a cheesecake — my mind is blown.
Great! Thanks for sharing, Haley!
Sasha says
Wow. This was amazing. I’ve never made anything quite like this, where I’ve technically made the crust from scratch (sorta) and it tastes DELICIOUS! I tweaked some of the ingredient amounts but nothing crazy. Thank you for this recipe, it was SUPER easy and really yummy!!!
Thanks for sharing, Sasha!
Suzanne says
Can this be made in a 7 or 9 inch springform pan? Thanks so much!
I’d think a 7 inch would be best!
Miriam Shumaker says
I am not so used to really healthy eating but am making changes and trying. Many recipes leave me feeling….well that was edible but not that good. This one was very tasty and is a “keeper!” Very pleased. May be due to the maple syrup but if you buy organic syrup, you can still feel good about it!
Barbara Barker says
Can soaked almonds be used in the filling instead of cashews?
We haven’t tried, but if you give it a go, report back on how it goes!
Julia says
It curded! How come you could add lemon and coconut milk and not curd the mix?
It never curds for me. Did you blend it well?
Sarah says
This is so delicious and super simple! All in a blender – can’t get any better than that.
Some tips after making:
Adjust the lemon and maple syrup to your taste before adding it all. I found there were too much of both.
Double the recipe if you’ll be making a pie
Anisha says
I made this for Thanksgiving and loved it. I made it in a regular round cake pan and used the criss-cross parchment paper technique (genius!) and it worked out great. It was a hit. Thanks MB!
Hayley says
I’ve loved making these the past couple years. Last year i took the easy route and put them on top of ginger snap cookies, which was fantastic. This year I wanted to make the actual crust. While I think I learned my crust might have been too thick, I also found it overwhelmingly sweet. Any suggestions? Perhaps I didn’t add enough walnuts or something to cut back on the sweetness of the dates?
Try this crust next time! Bake it ahead of time, then add the filling: https://minimalistbaker.com/easy-baked-cheesecake-vegan-gf/
Gwen C. Hunnicutt says
I love minimalist baker and have had success with the majority of recipes I’ve tried on this site. While the flavor of this cheesecake is great, the consistency is not. Unfortunately, the cheesecake melted into a soupy mess while sitting on a dessert table at a party. I had the same problem with another minimalist baker cheesecake recipe. If you eat it right out of the freezer, this will work. However, it won’t hold up long at room temperature. I hope you’ll take this recipe down or modify it. It isn’t quite ready for publication and I hate for other people to have to deal with a melting cheesecake.
Gwen, so sorry you had a less than perfect experience with this recipe. I do try and iterate that this is a chilled dessert and it does do best chilled, not at room temperature for long periods of time. To help with this issue, you can try something more similar to this Easy Baked Cheesecake recipe, or this recipe which utilizes cocoa butter, which doesn’t soften much at room temperature.
Christen says
Made these for thanksgiving dessert this year. Delish. Here’s a hot tip, though, if you don’t want to fuss with parchment paper: I filled and froze them in large silicone baking cups. When it’s time to defrost, they pop right out, and you have convenient individual servings. Easy. I agreed with another reviewer that the color wasn’t really a pumpkin pie hue. I’m sure you could add more pumpkin purée to compensate?
Thanks for sharing!
Tyler says
I’ve always wanted to try making a vegan cheesecake but was too intimidated. This recipe was so easy and turned out perfectly! We’re celebrating Thanksgiving in Maine with my friend who is gluten-free, so this recipe is perfect. She only has mini-muffin tins, so I used those (and the crossed parchment strips covered the bottom of each cup so I didn’t have to cut circles). I put them in a cooler outside overnight and we ate a few this morning. They are the perfect size for nutty pumpkin bites! Even the non-vegans like it. ?
Thanks, Tyler!
Jen says
Hi, Im confused do you use canned coconut milk for cheesecake?
Yep!
Lisa says
Had one other question for you. How do you get coconut milk from a can to whip up? lately the coconut milk I’ve been getting hasn’t been very thick.
Thank you!
Hmm what brand of coconut milk are you using, Lisa?
Lisa says
Hi there minimalist Baker! In answer to your question it’s the Whole Foods 365 coconut milk. Put one can in the refrigerator overnight and it’s still feels liquidy when I shake it. the quality is really good. The taste is always good. But not thick enough to whip up.
The Thai Kitchen cans are pretty small aren’t they? I know that that’s a recommended brand but then also just read some negative feedback that their consistency hasn’t held up lately.
Used to buy the brand with forest in the name. Consistency not always great.
What do you recommend?
Thanks so much!
Lisa
Are you just using the coconut cream portion? We usually recommend Whole Foods 365 and are not sure why it isn’t thickening for you.. Check the comments here for tips!
Lisa says
Thanks for your reply. Sorry for the delay. I did try 365 again, but there was still a lot of cream at the bottom of the can after refrigerating it over night, upside down. However I did manage to get more of the solid part at the top out which I then whipped.
Lisa says
So I did make this cheesecake for Thanksgiving. Took quite a while to make. The filling I liked a lot, although ended up over freezing it, so that when it came time to eat it we had to soften it up a bit by putting it in the oven for a few minutes. It still wasn’t thawed out. Probably should have used the microwave on defrost.
Found the crust was too sweet. Normally I steer clear of sugar, so the dates made it super sweet, and they do have a kind of a sugar. What else would you recommend other than dates? And do you have a baked version of this, since the consistency was challenging and I was looking for it to really have a cheesecake consistency. Frozen it’s more like an ice cream. Thawed, softer than a cheesecake.
I’m now looking into a different kind of a crust which I can make out of homemade sugar free graham crackers (found one online, looks good). Then I will be trying that with a baked vegan sugar free version of a pumpkin cheesecake.
Regarding the coconut milk, I am having better success with the 365 again, although on Thanksgiving we used the organic Thai Kitchen.
Can you recommend a thickener to add to make the whipped coconut close to whipped cream in consistency? Would cream of tarter work?
Thanks!
Happy Belated Thanksgiving to you and yours!
Lisa:)
Lisa says
One other thing I wanted to add was that I think the spring form pan was too large because I ended up with too thin a cheesecake and way too thick a crust.
Hi Lisa. To thicken your coconut whipped cream, I’d say tapioca starch can sometimes help. Otherwise, buy a can of coconut cream, refrigerate overnight, then whip. As for a more savory crust and baked cheesecake inspo, try this one! https://minimalistbaker.com/easy-baked-cheesecake-vegan-gf/
Lisa says
Thank you for the recipe! Can you substitute stevia for the agave. Sugar free options are always appreciated. I look forward to hearing back. Thanks again
Yes, that should work! Another reader had success with it. Let us know if you give it a try, Lisa!
AMRIT KHALSA says
This looks delicious! What size springform pan should I use?
Autumn says
Can I bake this instead of putting it in the freezer?
Not this recipe, Autumn!
Nina says
Could you use pecans instead of walnuts for the crust?
We haven’t tried but I think that should work!
Anna says
Hi Nina
I’ve made vegan cheesecakes many times and always use pecans with the dates because I don’t like walnuts. It’s always yummy! I’m making this one today for some friends that are coming over tonight so I’ll post to share how it came out.
Robyn says
Hi! I want to make these for an event where I won’t have freezer access. If I keep them in my cooler beforehand, and have them sitting at room temp on a plate for 2-3 hours, will they melt? How do they hold up at room temp?
Thanks so much <3
Ashley says
Omgosh your recipe allows me to modify the servings?!?!?!?!?!?! You’re a doll!!! About to try this but had to share my excitement at not having to do math;-)
We’re so glad you are finding that feature helpful!
evy says
OH MY-YUMMMMMM! And KETO too with one modification!
I made only the filling part and wow, so good!! (the crust looks good too but was just looking mainly for the cheesecake ish part.
I just have a regular bosch blender so it was a bit tricky getting it all to blend properly, but it did turn out great!
I needed mine to use only stevia as sweetener so I used green powdered stevia. I added some extra pumpkin and upped the spices a bit too. Keto here we come!
It isn’t exactly cheesecake texture, likely due to my using a regular blender, but it’s in the fridge now and we’ll see what the texture does once it’s COLD. I am guessing the hardening of the coconut oil (no coconut flavor was imparted) will contribute well to the final texture.
Thanks for a great recipe and definitely adding this my KETO and dairy free dessert list :)
Dee says
My colleague made this recipe and brought it to us at the office. She reduced the oil by one Tbsp., and used the light coconut milk.
I must admit, this was absolutely delicious!! I am a big lover of authentic cheesecake, and often decline to eat anything else, but this recipe is outstanding. I plan to make it for my gluten sensitive friends!
Whoop! Glad to hear you enjoyed it, Dee!
Jane says
Before I try this – I am new to vegan baking and live at high altitude, so have many cooking challenges – do you think this will work in mini pie plates with no parchment to just serve directly? Thank you!
Carlos Facundo says
Thank you for this info. I’ve been looking for a proper grater for my cheese for awhile now. I’ll definitely try out this product.
Cindy S says
This was beyond amazing! I want to make another one immediately. Seriously, it’s the best cashew cheesecake I have ever had.
Woot woot!
Vee says
I made this this past weekend for company and it turned out spectacularly!! It has a very “fancy” feel to it but is very easy to make. Served it with So Delicious Coco Whipped Topping because I didn’t have time to make homemade coconut whipped cream. Excellent all around. Thank you so much for this amazing recipe! Will try a chocolate cheesecake version next time around!
Susan Kelley says
I made this for Thanksgiving, using a muffin tin and cupcake liners.
To start, I was skeptical of putting the dates in my blender (I have a Vitamix). I was right. The motor overheated and stopped. Getting the date puree out was tough. After waiting for the motor to come back on, I ground the nuts (I used pecans rather than walnuts). They stuck to the date residue. Why not grind the nuts first? It would save a lot of trouble.
There was no way I was going to put the dates back in my blender, so I kneaded the nuts and dates together by hand. That worked well.
I froze the cheesecakes overnight, then took them out when I went for Thanksgiving dinner at 4pm. When I took one at 6pm for dessert, I was disappointed at how runny they were. I ate mine with a spoon out of the cupcake liner, but the non-vegans we’re really interested in a runny mess when they could eat slices of non-vegan pie.
My husband and I ate the leftovers straight from the freezer, and those were great. But I wouldn’t recommend defrosting these at all.
Melissa Stouffer says
Pretty good! Seemed a little bland though. After Freezing a few and pulling them out a week later, it tasted like slightly flavored coconut milk on top of date paste. Maybe it just hold its flavor well in the freezer. I prefer the other no bake cheesecake bite recipes to this one. The candied nuts were delicious!
Mallory Watson says
Hi Dana!
Have you tried this recipe (or any of the cashew cheese cake recipes) with adding a tablespoon or two of nutritional yeast? When I’ve done cashew cheesecake they’ve been good, but still missing a certain element of tangy-cheesiness of a traditional cheesecake.
Hi Mallory! We actually have not tried and cannot say, but if you give it a try, report back on how it goes. Good luck!
Tabitha says
I made this at thanksgiving & it was a total hit. However, I used a standard springform pan and it came out thin. If I were to double the recipe, would there be any negative effects?
Hi! That should be fine!
Will Gaspar says
I made this with high hopes and I wasn’t disappointed! Although it wasn’t as sweet as I normally make my desserts, it was definitely worth the effort! Especially the crust, I’ve never thought walnuts and dates could work so well together!
Rachel Doyle says
Can this be made as one big pumpkin cheesecake? If yes, do I have to do anything different?
Yes you can make in a large pan!
Rachel says
I made this and it turned out wonderful! Very delicious! Will definitively make this again! Thank you for the recipe!
Reina says
I made these and added all the optional ingredients, highly regret it. I wish I had laid the cashews out flat after draining. The bottom half in the bowl was warm-ish and when I was blending everything (without the optional additions) it tasted good but as with other clean, gluten free recipes the flavors come through most when the desserts cool. I added the other items and even a little salt and it made the flavors messy. I really wish I had stuck to the original recipe and stuck a quarter cup in the freezer to do a taste test. I tasted one this morning after letting it thaw and its still a solid no. I think me adding the vanilla just made everything muted and messy. Id love to hear if anyone had success with the additions. I’m also curious if most of you used the whole lemon or measured the table spoons. My lemon was very big so I measured but eventually added a tiny bit more to taste. I have a back up cake for Thanksgiving but was really hoping to wow with this.
Update** If I let it sit for a little longer than suggested (my freezer really works hard) but so its still cold and stiffer than the fridge would have it the flavors are a little sharper and my younger sister had a whole one and so did my dad. We’ll see! For me I’d rather stick to regular raw vegan cheesecake.
Katie says
This is amazing! Easy and so good. I will definitely be making it again. Thank you!
Debra says
How long before serving do I️ take out of the freezer? There’s no thickener so I️ wonder how this sets up.
Erica says
just made this! the color kind of looked like vomit but it tastes good! i added more pumpkin and more spices too.
Amanda says
Can I substitute cashews for a ready made vegan cream cheese?
Lindsay says
I have the same question. I was thinking about using TJ’s vegan cream cheese instead. Or perhaps using the vegan cream cheese to make a topping instead of the whipped cream?
Hi! We have not tried it and cannot say for sure, but if you do, report back on how it goes!
Sally Bankson says
The cheesecake is delish, but the crust is adictive. The left over cheesecake, in the freezer is calling to me…I—MUST— RESIST.
Alyssa Redman says
I would like to try replacing the pumpkin and lemon in this recipe with sweet potatoe and orange. Have you ever tried this / would it alter the consistency too much? I plan on boiling then mashing the sweet potatoes.
Thank you for the great recipes in advance!
Hi Alyssa! We haven’t tried it, but if you do let us know how it turns out!
Kate says
Do you taste the olive oil?
Hi Kate! You don’t notice the taste!
Eira says
Hello,
I was wondering if this recipe would make enough for a 6 inch cheesecake?
Thanks! xx
Hi! Yes it should!
Maggie says
I made this and it was absolutely delicious. The only adjustment I made was that I doubled the filling to give it extra thickness like a real cheesecake (since I made it in a spring form pan). The one batch of filling just felt too sparse. Definitely impressed my guest though!
Kathleen says
I’m trying a variation of a strawberry cheesecake. Today I’m substituting pumpkin purée for strawberries. It seems that only a 1/4 C of pumpkin isn’t quite enough. Any harm if I make it 1/3 C? Also although I would have preferred to use pecans I only had almonds on hand. Trying that combo (almonds & dates) for crust. I’m using 3 small spring form pans. Will post my results & maybe photo.
Vee says
I am thinking of making these this week. I am surprised that the recipe only uses 1/4 cup plus 1 TBSP of pumpkin puree. That seems like so little. But, apparently it is enough?
Candace Cunningham says
Hi! I plan on making these soon and I already have a package of pitted dried prunes at home. Would that be an o.k. substitution for dates?
Thank you!
Hi Candace! Yes you can!
Beatrix says
I have to say that I absolutely love this recipe. It has that slight tang that a cheesecake normally has. I added double the pumpkin by accident and so I found it quite soft if it wasn’t kept in the freezer. But it’s on my list once again to make this week.
Alba says
Hello!
I’m introducing in the vegan cheesecake world recently, but I have a little problem with cashews, at least where I live… I find them a little expensive and I wonder if they have a cheaper and easy to find substitute that works well… Do you know this? For example, could peanuts work well? Thank you!
Hi Alba! A seed butter may work, such as sunflower seed butter, but we haven’t tried that so we can’t say for sure and I don’t think it has the same mild flavor of cashews that works so well as a cheese substitute. I’d say you could certainly sub in sunflower seeds for the nuts in the crust, though. If soy isn’t a problem for you, you could try finding a tofu-based pumpkin cheesecake recipe. Hope this helps!
Jo says
For us Brits, what does pumpkin pie spice entail..? Can I mix it up myself?
Hi Jo! Yes you can! (3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves. Mix the spices together in a small bowl). Hope this helps!
Amanda says
Hi Dana!
This looks so good! Can you replace the walnuts with a different type of nut? Can’t wait to try this recipe!
Hi Amanda! Some readers have used pecans or sunflower seeds and have had success with it, almonds would work as well!
Anonymous says
Hi! I love your recipes and this one looks amazing, but I can’t have a lot of these ingredients (I’m on a special low-FODMAP diet), is there any way you could make a cheesecake recipe without nuts or dairy? I love all that you do and your recipes are amazing ?
Frankie says
Hi there –
To clarify, how long did you leave the cashews boiling in the hot water? It says you’ve sent it aside for an hour but I don’t know if I’m just reading this wrong..
Thank you!
(I’m making this right now so a quick reply would be amazing if you could lol )
Emily says
What size of springboard pan would be good for the quantity of this recipe?
Hi Emily! If I recall correctly a standard springboard pan is 9×9 and that should work!
Catrina says
I can’t understand why there is so little pumpkin purée in a recipe that serves so many?? 1/4. C pumpkin is not very much. I’m I reading this amount wrong??
Hi Catrina! You are correct, there is also 3/4 tsp of pumpkin pie spice as well!
Ale says
So I tried this recipe for the first time since I am lactose intolerant-cheesecake lover and ‘ve been dying for something that won’t kill me.
Overall it’s pretty easy to make but I am a little disappointed. Turns out my cheesecake batter was yellow-ish, I couldn’t taste the pumpkin and it melts like a snowman in summer time! As for the crust, I couldn’t find dates anywhere so went with figs instead -it’s so good! also, my experience with the coconut whipped cream was TERRIBLE; I used Thai coconut cream -chilled overnight and blah blah blah but a soon as I mixed it with the powder sugar it turned gray and no matter what I did or how long I beat it, I couldn’t make it work.
I’m gonna give this recipes another chance but I think I’ll have to make a few adjustments -like more puree, less syrup and some agar.
Mafalda says
Hi! What does it take to put this kind of cheesecakes junt in the fridge? What is the required condition? I’m kind of familiar with this cheesecakes know but I always have this doubt. Thanks a lot for the help!
Mafalda says
Can this cheesecake go just to the fridge, instead of going to the freezer? Sets well? Doesn’t melt? Thanks!
Hi Mafalfa! I would recommend storing leftovers in the freezer as it’ll become quite soft when stored in the fridge (and won’t last as long)
Mafalda says
What it takes to put this kind of cheesecakes junt in the fridge? What is the required condition? I’m kind of familiar with this cheesecakes know but I always have this doubt. Thanks a lot for the help!
mn mom says
Will make again, yummy! Th color was abit off, maybe due to almond milk, will try coconut next time, so, so good. Amazing, one of our favorites.
Cassidy says
Made this recipe for Thanksgiving and they turned out great! I got four 6 inch mini cakes from this recipe. This was my first time making a vegan cheesecake and I will definitely make it again!
Angela says
will roasted cashews work?
No, I don’t think so. Sorry!
Angela Moore says
Hi!
I have to work tomorrow and am wondering, if I make this tonight would I just leave it in the freezer all night and all day tomorrow until I get home?
Thanks!
Angela
Yes!
Angela Moore says
Thank you!
Amanda says
I just made this and it is sitting in my freezer. I’m planning on bringing this to Thanksgiving and not telling anyone its vegan until after they have eaten it! I haven’t tried it all put together, but each component tasted awesome! I cannot wait to try the finished product. This was also super easy to make, Kudos to you!
Kristikka says
I made this in a springform pan and was disappointed by how thin the overall cheesecake turned out. After I poured in the batter it only came up less than a half inch from the crust:( I was making this for my boyfriend’s birthday and now am stressed about having to do something else. So you should double the recipe if making it in a springform pan.
Silvana says
What size pan did you use?
Alison says
I just made this pumpkin cheese cake because my mom is making a “real” one for thanksgiving but my sister and I are lactose intolerant and she is allergic to eggs as well. I have a friend with a gluten intolerance who will love some of these as well. I am freezing them right now and am exited to try them. I did add the juice of a whole lemon and it was too sour for my taste. It may have been a big lemon. I added more pumpkin to even out the flavor. I hope they still set okay. Guess we will know in 4 hours or so. :)
Thank you for your great recipe,
From all of us with Allergies
Felicia Trevett says
Can I use deglet noor dates?
Yes! Just try to make sure they’re as fresh as possible.
Felicia Trevett says
Thank you!
suzie says
hey! i am wondering how long in advance this may be made and still taste wonderful? if I make it on Tuesday before Thanksgiving will it keep for thursday?
I think it will be fine long in advance. Just keep it in the freezer until a few hours before serving. Then transfer to the fridge. Good luck!
Rachel says
I’m going to make this in a springform pan and freeze it overnight and bring with me on a flight up to Portland for Friendsgiving.. it will be about a 2 hour flight. Any suggestions on how to keep it safe? Should I just immediately put it in the freezer when I get to my friend’s house? Thank you!!
Jenn says
This looks delish! However I’m not a huge fan of coconut, does the flavour come through with using the milk in the recipe?
Thank you xo
I think pumpkin is the most pronounced flavor, so don’t shy away from this recipe even if you’re not a fan of coconut!
Leah says
Wow! This is the first vegan cheesecake I have ever tried making and it was very simple and amazingly delicious so I just had to comment. Will definitely make this again and again!
Lovely – thanks!
Eden Passante says
This cheesecake looks so yummy AND the fact that it’s vegan makes it so much more appealing. Great recipe for vegans who need a sweet treat!
Ana @ Ana's Rocket Ship says
I don’t like cheesecake. But don’t worry – cause I DO like vegan cheesecake. Very much so.
Maja says
It looks absolutely amazing! So sad I am intolerant to coconut. Is there any alternative to the whipped fluffy coconut cream?
Kendra says
Just made this in a 9″ cake pan using the parchment paper circle and x technique and now it’s in the freezer. I agree that a high speed blender is the key to getting a smooth, cheesecake-y texture on the filling. I have yet to taste the finished cheesecake, but I tasted the filling and, whoa, is it good. The only recommendation I would make is to possibly make the crust in a food processor and only the filling in a high speed blender. While it technically makes for an extra appliance to clean out, I had to clean out the blender after the crust anyway. And the date/walnut mixture got a little sticky in my Vitamix, so a good food processor might make the crust a little quicker (I was doing a lot of cautious poking around to loosen up the sticky layer below the blender blade). Besides that, this is an excellent recipe! Love that the pumpkin is not overpowering or too sweet – just the perfect amount of pumpkin flavor. I can’t wait to bring over a few pieces to share with family and friends. Thank you!
C says
My question is: nowhere in the instructions does it say to put in the coconut milk. Also, do we mean the tinned can coconut milk, full fat, and if so do we leave in refrigerator overnight? Or are u referring to coconut milk unseettened, like for cereal? The recipe instructions only say to “add more for cashew base, if____…”
Add the coconut milk when blending the cashews. I use light or full fat tinned coconut milk straight from the pantry (room temp).
Chris says
You’re amazing. Only one of these incredible chefs that responds to the paying civilians. Well done! Now I am a fan and will buy the cookbook. (Was a fan of the food, regardless, but now… ;)Way to work your ass off. I am a screenwriter in tinsel town, so if you ever need some celeb endorsements I can connect you.
Sofie Croonenberg says
Just a litle question, wanting to make this recipe for a friend, but she’s allergic to walnuts. Any ideas on which other nuts I could use instead of them?
Thank you!
Almonds should work well!
georgina says
Can I use butternut squash instead of pumpkin?
Yes!
Ayesha says
Sounds delish!! Going to make for Christmas dinner!
Was wondering if I’m using a springform pan how big do I use??
9″?
Thanks Dana!
Your recipes are amazing!
Yes, that should work!
jennifer says
Mine is in the freezer now and the filling tastes delicious so far. NOTE: If using a spring form pan, you need to make 1.5 times the recipe to have it come up the sides to meet the crust.
Can’t wait to eat it tonight! I am making the pecans too to garnish and of course the whip!
Thank yoU!!
John M says
Hi, you state you can make this in a springform pan as well as ramekins but you don’t specify as which size. I started off using a 10-inch pan as the amount of crust was quite a lot. I froze it, then made the filling the next morning. As I was making the filling, I was thinking, this is not going to be enough to fill a 10-inch pan. So I scraped the crust out, let it sit out to thaw, and then re-formed it into a 9-inch pan. The filling; once I ground the nuts and added it to the pumpkin-coconut puree, still only came up about about an inch. I had to push the edges of the crust down, because it was sticking up too high. It looks more like a tart rather than a cheesecake though. Next time, I would recommend increasing the filling amounts by 1.5.
Karen says
Made this cheesecake over the weekend and it was DELISH! I am allergic to walnuts so used sunflower seeds in the crust. They worked perfectly. I like spicy so added a bit more pumpkin pie spice. I stay away from sugar but decided to try the coconut whipped cream and that was amazing. I also roasted a handful of pepitas in coconut oil, sea salt and cinnamon to sprinkle on top. Easy steps and a lovely dessert. I did use a spring form pan lined with parchment paper and had no issues.
DLG in Mich says
I made this for Thanksgiving yesterday and used a springform pan. As others have mentioned, the recipe does not make enough filling for a standard springform. If I were to make it again, I would make 1.5 or 2X as much filling and use a regular graham cracker crust. We were not fans of the date/walnut crust. Thanks for another healthy, creative recipe!
Sue Hatcher says
Our daughter-in-law, Erika, made this for our Thanksgiving dessert – It was delicious!
So great! Thanks for sharing, Sue!
Camille says
I made the recipe for Thanksgiving, it was very good. The filling is very surprising; the raw cashews texture looks a lot like cream cheese. I would have just preferred to soak the dates before, it would have been easier to mix. Thank you Dana for this great recipe :)
Kristen B says
I just finished prepping these tomorrow and holy yum, they are amazing! I used a muffin tin for individual servings. There will definitely not be any leftovers :)
Jade says
Excited to try these for Thanksgiving! However I don’t have a high speed blender… would you recommend soaking them over night if I’m using a food processor? Thanks!
Hmm, is there any way to get your hands on a high speed blender? It’s essential to get a creamy texture…
Christina says
I made this and it is amazing! I almost didn’t get the pumpkin cheesecake mix onto the crust because I wanted to eat it all! It would be a great dip! I set it in the freezer and let it thaw before serving, but then put the leftovers into the fridge and had them the next day and I thought it tasted even better the second day!
Sonia Segura says
I made this last night for my bf to take to a work potluck. I made in large pie form. Unfortunately he says it was a bit runny. I put in the freezer overnight for 8 hours or so. And since it seemed pretty solid when I took it out this morning told him to let it thaw. Guess that was a bad idea.
Sarah says
Made this last night in a 9in pan. I would probably double the filling next time — the cake turned out quite thin, and the final product was a bit more like pie than cheesecake. But it was delicious, nonetheless! And the coconut whip paired perfectly!
Haley says
I made this tonight, and I’m kind of puzzled. I doubled the filling to beautifully fill a 9″ springform pan, and swapped in a gingersnap cookie crust that I prefer for pumpkin cheesecakes. All I could taste was lemon and coconut, with just a whisper of pumpkin. Thankfully, this was just a test run. Would dialing back the lemon juice hurt the texture? How about doubling the pumpkin? It set very nicely, but the flavor really missed the mark for me.
Haley, based on what you prefer, I think those swaps would work! Scale back the lemon juice, add more pumpkin, and even more pumpkin pie spice if you’d like!
Haley says
Thank you so much! I’m making this for the first Thanksgiving with my partner’s family, and I’m aching to impress them with vegan deliciousness!
Michelle says
I’m planning to do the same thing (double the filling and put it on top a gingersnap crust)…do you think I should pre-bake the gingersnap crust? Thanks!
Brenden says
I have a question:
Does the cashew trick taste like cream cheese?
Subtly, yes.
Jackie says
Hi Dana,
What size spring foam pan could one use? I have one but I think it may be a little on the big size for this recipe. Looks great! I’m making this for my anti-vegan family and I’m not telling.
I don’t have a springform! I use ramekins. It will fill a small springform. If yours is bigger, double or x1.5 the recipe!
Rachel says
I just made this, and I can’t stop eating the filling. I might have cheated a little and tossed in some dairy-free cream cheese, so I’ll see if it sets. Thank you!!! This kicks the butt of Daiya’s pre-made vegan cheesecakes.
Allie Kushnir says
Hi! Is it safe to assume that this can be made to fit a regular sized pie dish? Or is it better to make these as minis?
It would fit a regular pie pan!
Cassie says
I am so excited to try this for thanksgiving! Can I substitute the dates for nut butter or coconut butter? And do you mean canned coconut milk or carton?
Canned coconut milk. And I’m not sure about subbing the dates. They provide that sticky texture and sweetness. But if you give it a try, let me know!
Vamsi Gali says
Hi Cassie,
When we thaw these for abt 10 mins, these get little soft. I think with nut butters, you may have a dripping/saggy cupcake at the bottom. Date & walnut crust is the best in this case.
Vamsi G says
I just made this last night. It was quite labor intensive as I can’t spend more than 5 mins in the kitchen!! But always ate healthy food though as I have a great husband who helps me with kitchen chores and prep. :)
We had two pieces this afternoon and those are extremely DELICIOUS!! I ended up making 24 & an extra large cupcake. I don’t appreciate sweets so much so I always spent lots & lots of time to find a decent bakery where cakes are just not made with sweetness as the primary factor. At last, I found what I was looking for from this recipe. My kid’s next B’day will have these and probably as a cake too.
THANK YOU SO MUCH, DANA!! This is such a healthy and decadent dessert.
Yay! So glad you enjoyed it!
Casey says
This looks amazing… Do you think it would work as one big pie instead of ramekins?
I do!
Megan says
This recipe is great! My only suggestion is that there wasn’t enough filling for my springform pan. I’ll probably double the amount next time. Super good though and SO easy to make. Thanks!
Thanks for sharing your experience, Megan! The filling amount will vary depending on how big your pan is.
Vanessa S says
Can I ask if it make these the day before thanksgiving and leave them in freezer overnight, will they be alright or will they be too frozen next day. Also is coconut milk can be substituted for regular milk or no? If not what coconut milk brand you recommend, never used coconut milk before. Would I just heat then in microwave next day to get them bit softened? Thanks, looks like wonderful recipe. I plan on making these for thanksgiving.
Freezing them is totally fine! They’ll thaw perfectly, just make sure they’re well covered. You can sub dairy milk if you’d like. For coconut milk I prefer Whole Foods brand or Native Foods.
Superh34 says
Could you add pumpkin butter in place of some of the sugar, puree, and spice? Thanks!
Lia says
This looks amazing! I am totally going to make this for thanksgiving this year. Question though: Does the filling only work with coconut or almond milk or would soy work just as well?
Soy should work, though it will impart a soy flavor…
Kendra-Lee says
This pumpkin cheesecake was delicious. I made raw pumpkin purée for it. It’s a keeper.
Alexandria says
what can I sub the nuts for? I’m allergic but this recipe sounds delicious!
They’re so key, I’m not sure! Sorry, Alexandria!
Sylvia says
Brand new reader here – BuzzFeed Food sent me – for which I thank them! This recipe was featured as one of the ‘must make’ foods for November – and I totally agree! One quick question – does this require a Vitamix or other super-powerful blender, or will any decent regular blender do the job? One of those high powered things are on my wish list, but financially out of reach at the moment.
Thank you – those pictures and descriptions made me so hungry – and I haven’t eaten breakfast yet! :-)
Hi Sylvia! And welcome! It does require a high-speed blender or the filling won’t get creamy and smooth, and instead remain grainy, which really negatively affects the final product (as you might imagine). You can try it with your blender though! Let me know if it works!
Sylvia says
Thanks – I’ll see what happens – and besides, Christmas is coming – maybe I will finally get that power-beast I’ve been wanting :-)
krystal says
I’m planning on making this tonight for my grandmother’s birthday dinner tomorrow (but with a pecan/gingersnap, backed crust). She LOVES cheesecake.
I don’t have a highspeed blender (yet!) either. I was thinking of subbing cashew butter (the kind that is JUST ground cashews) for the cashews since that would already be smooth. I’m thinking of doing a straight 180g sub and seeing what happens! I’ll report back.
Megan in Portland says
This came together beautifully in my Vita Mix. I was feeling lazy, so I used gingerbread and pumpkin spice Lara bars as the crust. I just broke them into pieces and rolled them into small circles to fit my muffin tin. Thanks for this!
Aimee says
I’m such a big fan of your vegan banana cream pie, and am excited to try this recipe!
How many portions do you think this would make if I used a standard muffin tin?
Thanks Aimee! I think this would make 7-10 (maybe more). Good luck!
Carrie says
Like other recipes I’ve tried from Dana’s site these are great and very adaptable. I’m not vegan and will eat dairy if food taste is compromised. Didn’t have coconut milk or lemon or walnuts. Didn’t matter because it was still awesome. I added coconut oil and maple syrup to taste using a food processor. Dates and pecans for the crust. I haven’t made the coconut whip. Pumpkin seeds and dark chocolate chips are placed on top before freezing. Although not low in fat or sugar I feel like this is about as nutritious as you can get with dessert without adding kale.
Thanks Carrie! So kind. Thanks for sharing!
Briget says
This Pumpkin Cheesecake recipe sounds delicious!! Just one question though.
What size springform pan do you use?
I don’t have a springform pan (as of right now). I used small ramekins instead. But I would use an 8 or 10 inch if I did have one! But really, any size should work.
Nora says
These amazing pictures stared at me for days since it’s pretty much the superlative of your 7 ingredient cheesecake that I made innumerous times ! I finally found an excuse to make these babies for my mothers birthday on Halloween ;) Question though, if I would make the cake in a springform, what size would you recommend?
Probably an 8- or 10-inch! But any size should do, the smaller the better in my opinion.
Tania says
I made this yesterday and it’s really delicious. However, the filling was a teeny tiny bit grainy. Not 100% smooth… but pretty close. I’ve never baked with cashews before so I’m not sure what to expect. Does it ever get entirely smooth? Did I not blend long enough? Or soak the cashews long enough?
Thanks so much, Dana! I’m obsessed with your site!
I’d blend more! You definitely need a high speed blender, so that might’ve been the issue!
Diane says
Will a food processor blend it well enough?
Unfortunately, no in my experience. You need a high speed blender or it won’t get creamy and smooth!
Dian says
Thank you. Will it work in my Ninja bullet-type blender?
I haven’t had good experience with those, but let me know if you try it and how it goes!
Beth says
Ohhh.. I LOVE cashews and pumpkin. We can’t do walnuts though.. what do you think we could use instead?
Stella says
I just tried this and I never want to eat anything else ever again! However, I would love to see a nut-free version of this as my brother is allergic to tree nuts.
Ha! Love it. I’ll add a nut-free cheesecake to my list!
Carrie Lou says
These little beauties were so simple to make! One of the easiest dessert recipes I’ve ever done.
Stephanie says
This cheesecake is great! I brought it to work and everyone loved it; even the non-healthy eaters!
Deb says
All I can say is this Cheesecake recipe is amazing!!! I made it yesterday and it is decadant, creamy and oh so delicious. All I had were roasted salted cashews, so I soaked them in the hot water as directed and the rinsed them a few times to make sure they were clean and then followed directions as normal. It worked perfectly. Dana you rock! Thank you for your care and passion for creating incredible & healthy food. And not to mention the beautiful photos and elegant descriptions of every recipe.
Tessa says
Looks Devine!!
Strange question, but do you think I could make it without the pumpkin purée? I can’t get or make it in Japan… And I’d like to make this for my birthday on Saturday.
Thanks!
Tina says
What a great recipe! Will definitely have to try this.
Yay! Thanks for sharing, Jan! xo
Hannah says
I confess I’m averse to the freezing method, only because I don’t love the texture. I love your white chocolate lemon cheesecake that is refrigerated, however. Ideas on how I could combine the two and refrigerate instead of freeze? Thanks!
So, I think these set best in the freezer. I prefer refrigerated as well, but I found that for removing these from the ramekins, freezing is key. And the texture really is the same if you let it thaw 20-30 minutes before serving! Hope that helps, Hannah.
Lynne says
Ok, these are TASTY! I did find it to be a big time and $$ investment (nuts are so expensive lately)… but the outcome is fantastic! I used silicone cupcake liners and they pop out super easily. The coconut whipped cream is a necessary compliment to these yummy cakes and it keeps really well :)
Whoop! Glad your investment paid off, Lynne! xoxo
Nadine says
This looks amazing but I don’t eat any oils. Can I just leave the oil out, or is there a while food plant based substitute I can use (applesauce maybe)? Thanks!
Nadine says
*whole
Tracy Sober says
How did the recipe work without the oil? I also want to make it oil free
Um, I would just leave it out, just know it won’t be “as” creamy.
Emilie @ Emilie Eats says
Uhmmm YUMMM! I’ve been toying with a vegan pumpkin cheesecake recipe but I’ve been using silken tofu. But I want to try this one too just for my own eating pleasure :)
Tania @ COOKTORIA says
OMG! This cheesecake looks AMAZING!!! I will definitely treat my husband and my friends with this pumpkin cheesecake.
Matthew Gaiski says
i Have a bit of a problem Dana, I can no find raw cashews ANYWHERE!!! I can find them online, but I don’t like ordering online, is there anyway I can substitute anything for the cashews??? Thanks Dana, I really appreciate it! :D
Hmm, maybe try macadamia nuts? Cashews are the best option, though.
Jana says
Amazing…..made this for after dinner desert for group of friends that non of them is even vegetarian and they all loved it…. it’s soooo good and fluffy…and yummy….amazing …..thank u
Jana
Yay! Thanks for sharing, Jana! xo
Linda Li says
That looks insanely good and perfect for this time of the year!
Jessie Snyder | Faring Well says
Going on my “must make ASAP” list. STAT. Happy fall you two! xo
Thanks lady! Hope you LOVE it ;D
Nicole @ Young, Broke and Hungry says
I can’t believe you have never made a vegan pumpkin cheesecake on the blog before! I’m so happy you have now though. My friend is vegan and I was scratching my head on what to make for Friendsgiving. These beauties are on the menu.
I know, right? Hope you give this one a try, Nicole!
Tina says
Hi Dana! I love everything I’ve tried from you. And I am so excited to try this one. But I can’t have cashews :( Do you know of a good substitute?
Hmm, maybe macadamia nuts?
Cassie says
These look so cute and creamy! I have to try them!
Cristy Barham says
You’ve outdone yourself once again! I can’t wait to try this recipe for an upcoming fall dinner party I’m hosting. If you have any suggestions on appetizers or entrees that would pair well with this I’d love to hear it!
Let me know if you try it, Cristy! Other apps or entrees? What about my Kale Dip and Mediterranean Baked Sweet Potatoes or Shepherd’s Pie?
Elaine says
Hi Dana,
Question: will this melt if it sits too long in room temp?
Nope!
Kiana says
Is it okay to use flax milk instead of almond or coconut milk?
Yes! Or hemp or rice. it won’t be as creamy, but still tasty!
Dani Mendocha @ Styled Variety says
These cheesecakes look amazing! I have yet to try a cashew-based cheesecake, so this seems like a delicious place to start!
Hope you give them a try, Dani!
Anjali @ Vegetarian Gastronomy says
I’ve made a few of your other cheesecake recipes and I’ve loved them, so can’t wait to make this pumpkin version soon! They look delicious. Thanks!!
Linn says
This look SO good. I just recently started baking with pumpkin (we don’t do that very much in Scandinavia) and I just love it. I have to try this recipe as well.
Leanne Winters says
I love cheese cake and this looks heavenly! The fluffy cream on top just looks so delicious! x
Sandra says
Hello. Where did you buy the pumpkin pie spice?
Trader Joe’s!
Kerstin says
Oh yummy that looks absolutely delicious! SO gonna try this – I’m a sucker for all things pumpkin!
Love, Kerstin
Samina @ The Cupcake Confession says
This flavor combination is just pure genius and so perfect this time of the year. Plus, COCONUT WHIPPED CREAM! <3
Samantha says
I just made this and it’s setting in the freezer for tomorrow’s Thanksgiving (I’m Canadian) and it had already turned out so well. I’m sure it’ll taste great and probably fool the non-vegans that will be joining us! Easy to follow recipe.
I think it’s worth noting that my husband said: “it tastes like cheesecake!” When he tried the filling. WIN!!
Thanks a MILLION, eh!
Yay! So great, thanks for sharing, Samantha! Happy belated Thanksgiving! xo
Bella B says
This looks absolutely delicious!!! :)
xoxoBella
Fareeha says
I am a big fan of your blog and this pumpkin cheesecake really took away my breath. What a sight to behold
So kind! Hope you give it a try, Fareeha!
JenniferRose | NeuroticMommy says
Oh holy yumballs, I cannot wait to try these!! Pumpkin, all day err day, Whoop Whoop!
ha! Hope you do, Jennifer!
Alena says
yuuuuum! I love that this recipe is so simple! (You don’t need a springform? Genius!) Thank you Dana :)
Kelly says
Yum! This looks AMAZING! Definitely pinning this and making soon!!
Christin says
Oh man that looks good!!!!!!!! I love how you used dates in the crust; I just KNOW that has to be delicious. I’ll be trying this one. =)
Maya | Spice + Sprout says
these look like the yummiest and so perfect for fall <3
Katie says
Oh and how do you come up with these amazing ideas? Through Inspiration or do you just wanna healthify non-vegan recipes? ? x
I mostly like veganizing recipes :D But I can’t resist pumpkin this time of year either!
Katie says
This looks fabulous! I am in love with all your glorious creations!! :)
So kind! Thanks Katie! xo
Katie says
You’re welcome!! ☺️ And thank you for your answer of my question below!! x
Leah M @ love me, feed me says
This is pumpkin perfection!! So beautifulllll!
Also! I went to Barista in Portland after seeing it on your dining guide and it was possibly the best almond milk latte I’ve had!
Right? Fresh pot on Mississippi also serves up a good almond milk latte :D
Lola says
I’ve been looking for some new pumpkin recipes to try out and this one goes on my list of recipes I want to give a try! It looks delicious!
Although I would probably make the curst from cookies as I prefer crubmels cookies as crust. And I probably have to find a recipe for pumpkin pie spice as they don’t sell that here in normal supermarkt.
Smart! Hope it goes well, Lola!
Stefanie says
I think I must be dreaming. Pumpkin cheescake?! Thank you with all I have for this recipe! :D
Will try it out!
Deborah @ The Harvest Kitchen says
Great recipe!!! These individual pumpkin cheesecakes are beautiful!!! Oh that whipped cream! Definitely making!!!!
Whoop! Let me know how it goes!
Margaret Q says
Dana, I can’t wait to make this tomorrow and then spend all of Sunday night and Monday trying not to eat the whole thing. I love that every time I come here looking for new food inspirations you have one! I have enjoyed many so far. Thank you!!!!!
Wonderful! Hope you love this recipe, too! Thanks for the kind words! xoxo
Andrea ervin says
Hi! Is there a way to make this nut free? If I just omit the cashews will it work as a pie?
Hmm, that’s tricky. I’m not sure about making it nut-free, as the cashews are so central…
Jane says
It definitely won’t work if you just omit the cashews. They are the base for the “cheesecake” filling. A seed butter may work, such as sunflower seed butter, but I’ve never tried that so no guarantees, and I don’t think it has the same mild flavor of cashews that works so well as a cheese substitute. I’d say you could certainly sub in sunflower seeds for the nuts in the crust, though.
If soy isn’t a problem for you, you’d be better off searching for a tofu-based pumpkin cheesecake recipe; I’m sure there are plenty out there.
Andrea Ervin says
Thank you! My daughter has a milk and tree nut allergy. This helps a lot:)
Sam @ PancakeWarriors says
Swooning!! My favorite cheesecake of all time is pumpkin! There is something about that flavor combo that makes me just melt! And this recipe, well I’ve just got to try it. I wonder if I could pass this off to my “less healthy” family for the holidays!!
I think your family would love it! Let me know if you give it a try, Sam!
Rena Tabal says
Made these for Canadian Thanksgiving yesterday and they were a hit! They aren’t really a cheesecake consistency wise and I think I may add more walnuts to get a crunchier crust but the filling was perfect! Topping it off with candied pecans was absolutely delicious! Excellent recipe and perfect portion size! Made them in the ramekins and left them in when serving to guests.
Samantha @ThePlantedVegan says
Can’t wait to make this…they look SO good!
Kathryn - The Scratch Artist says
Could your coconut whipped cream look anymore white and fluffy!? It is like little clouds atop your cheesecake! So beautiful <3
Ha! Thanks Kathryn. It’s my favorite!
Petr says
Great recipe
Emily says
Yum! I want to stuff my face with these beauties. You have just combined 2 of my fave treats. Pumpkin and cheesecake! ?
Paloma says
It came out a little bit oily— anyone else have this problem?
Hmm, sounds like a coconut milk issue. Which brand did you use? Here is a list of our favorites.