Vegan Pumpkin Cheesecake

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A mini Vegan Pumpkin Cheesecake topped with coconut whipped cream and pecans

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!

Ramekins filled with our creamy gluten-free Vegan Pumpkin Cheesecakes

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.)

Platter with three mini Vegan Pumpkin Cheesecakes for a delicious dessert

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!

Cutting board with mini vegan pumpkin cheesecakes for a delicious fall dessert

I think you all are going to love these gems. They’re:

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!

Close up shot showing the creamy texture of our Vegan Pumpkin Cheesecake recipe

Vegan Pumpkin Cheesecake

Amazing vegan pumpkin cheesecake made with just 10 ingredients! Creamy, rich, perfectly sweet, and perfect for fall and holiday gatherings!
Author Minimalist Baker
Wood board with three Vegan Pumpkin Cheesecakes topped with coconut whip and pecans
4.48 from 67 votes
Prep Time 6 hours 30 minutes
Total Time 6 hours 30 minutes
Servings 8 (1/2 mini cheesecake servings)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 7-10 Days
Does it keep? 3-4 Days



  • 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


  • 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)


  • 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.


*Grade A maple syrup is best in this recipe – I didn’t prefer Grade B, as its flavor was a bit too intense and overwhelmed the pumpkin.
*Prep time includes soaking cashews and freezing.
*Nutrition information is a rough estimate calculated using medium-sized ramekins and does not include additional toppings.

Nutrition (1 of 8 servings)

Serving: 1 one-half mini cheesecake servings Calories: 454 Carbohydrates: 43 g Protein: 8 g Fat: 31 g Saturated Fat: 5 g Sodium: 22 mg Potassium: 513 mg Fiber: 5 g Sugar: 30 g Vitamin A: 1633 IU Vitamin C: 1 mg Calcium: 68 mg Iron: 3 mg

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  1. 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!

  2. Angela Moore says

    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?

  3. 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!

  4. 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.

  5. 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

  6. 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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  7. 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!!

  8. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  9. 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!

  10. 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!

  11. Maja says

    It looks absolutely amazing! So sad I am intolerant to coconut. Is there any alternative to the whipped fluffy coconut cream?

  12. 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!

  13. 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____…”

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

  14. 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!

  15. Ayesha says

    Sounds delish!! Going to make for Christmas dinner!
    Was wondering if I’m using a springform pan how big do I use??
    Thanks Dana!
    Your recipes are amazing!

  16. 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!!

  17. 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.

  18. 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.

  19. 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!

  20. 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 :)

  21. 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 :)

  22. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, is there any way to get your hands on a high speed blender? It’s essential to get a creamy texture…

  23. 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!

  24. 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.

  25. 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!

  26. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  27. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  28. 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.

  29. 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?

  30. 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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

  31. 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.

  32. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing your experience, Megan! The filling amount will vary depending on how big your pan is.

  33. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

  34. 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?

  35. 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! :-)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

  36. 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!

  37. 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?

  38. 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.

  39. Briget says

    This Pumpkin Cheesecake recipe sounds delicious!! Just one question though.
    What size springform pan do you use?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

  40. 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?

  41. 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!

  42. 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.

  43. 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.

  44. 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.

  45. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

  46. 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 :)

  47. 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!

  48. 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 :)

  49. Tania @ COOKTORIA says

    OMG! This cheesecake looks AMAZING!!! I will definitely treat my husband and my friends with this pumpkin cheesecake.

  50. 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

  51. 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


  52. 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.

  53. 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?

  54. 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!

  55. 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!

  56. 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!!

  57. 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.

  58. Kerstin says

    Oh yummy that looks absolutely delicious! SO gonna try this – I’m a sucker for all things pumpkin!

    Love, Kerstin

  59. 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

  60. 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!

  61. 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. =)

  62. 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

  63. 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!

  64. 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.

  65. Stefanie says

    I think I must be dreaming. Pumpkin cheescake?! Thank you with all I have for this recipe! :D
    Will try it out!

  66. Deborah @ The Harvest Kitchen says

    Great recipe!!! These individual pumpkin cheesecakes are beautiful!!! Oh that whipped cream! Definitely making!!!!

  67. 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!!!!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

  68. 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!!

    • 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.

  69. 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

  70. Emily says

    Yum! I want to stuff my face with these beauties. You have just combined 2 of my fave treats. Pumpkin and cheesecake! ?