No bake easy vegan pumpkin cheesecake is coming to the rescue this Fall season! This easy and delicious cheesecake has the most delicious macadamia and pecan based crust, with a creamy pumpkin cashew center and the most decadent vegan caramel sauce on top. Get ready for serious noms!
No bake vegan pumpkin cheesecake
Oh boy, are you in for a treat with this cheesecake recipe! As soon as September hit, I knew I wanted to create all of the pumpkin things this season. The warm Fall spices in this no bake easy vegan pumpkin cheesecake come through oh so perfectly, and you’re in for a real treat.
I’ve actually been making my own cinnamon powder at home… awesome, right? The flavor is just so much brighter and better that way, and it’s so darn easy. You buy organic cinnamon sticks (I found a 1 pound bag on Amazon for and throw them into a high speed blender.
Wham, bam- thank ya! You blitz them up for a few minutes, and they turn into the most perfect cinnamon powder you’ll ever have. Trust me. Then, thank me later ????
Dairy free pumpkin cheesecake– say what?!
You know the best thing about eating paleo and vegan cheesecakes? The fact that you’re ingesting all of these absolutely fabulous healthy fats! Oh, and you’re not guzzling down tons of dairy products that will most likely make you feel gassy, bloated and irritable later.
Sounds like a win to me! I have to also toot my own horn about the crust I created for this recipe. I’ve been really into incorporating macadamia nuts into pie crusts and cheesecake crusts lately because they bring a warm and buttery flavor to the table that other nuts cannot.
… well, with the exception of cashews, but those go into the filling. Those bad boys are super buttery and oh so luscious and creamy. I feel like raw cashews are definitely the most versatile nut, especially when it comes to baking or… no-baking ????
You can get as creative as you’d like with this recipe, and I absolutely encourage you to. I’ve been known to whip up some quick whipped cream and toss that onto this No Bake Easy Vegan Pumpkin Cheesecake… it tastes absolutely fabulous!
Alternatively, you can make the recipe into bars by using an 8×8″ square baking pan. That way, you can cut them up and store them in the freezer for a really quick and delicious grab-and-go treat.
Caramel sauce fit for a queen
Can I tell you something? Making homemade paleo and vegan caramel sauce is one of the easiest and most delicious things you can whip up in the kitchen. I’ve made caramel sauce before, but this recipe is the best I’ve come up with yet…!
If you’re feeling adventurous, I invite you to browse through some of my Fall inspired treats here. I’ve got everything from Paleo Pumpkin Chocolate Chunk Cookies to Paleo Caramel Pecan Cheesecake Bars… yum!
But back to this caramel sauce… it’s a dream. It’s not as light in color as other caramel sauces are but just trust me. The coconut milk and maple syrup are a real game changer, and I have a big jar of extra caramel sitting in my freezer so I can pour it all over any dessert / fruit I’m going to be eating.
The no bake easy vegan pumpkin cheesecake on its own isn’t very sweet, which I absolutely love about it. So if you’re not into decadent, very sweets desserts, you may want to leave it off. But if you’re feeling adventurous and totally trust me, which you should, you have to make the caramel!
I think it’s also time that I start experimenting more with apples in our kitchen. I had my partner bring home a big bag of organic pink lady apples, and I think that tomorrow is the day I bust them open and start playing around with them and other Fall flavors.
I’ve never made an apple pie in my life. Isn’t that just nuts? If there is anything that compares to this pumpkin cheesecake, I think it may be some sort of amped up apple pie that I create. Stay tuned!
This no bake easy vegan pumpkin cheesecake is going to satisfy every single one of your cravings. Be sure to not get too heavy-handed with the caramel because it’s that good. Or do. I won’t tell anyone ????
|
No Bake Easy Vegan Pumpkin CheesecakeNo bake easy vegan pumpkin cheesecake is coming to the rescue this Fall season! This easy and delicious cheesecake has the most delicious macadamia and pecan based crust, with a creamy pumpkin cashew center and the most decadent vegan caramel sauce on top. Get ready for serious noms! |
- 1/3 cup pecans
- 2/3 cup raw macadamia nuts
- 2 Medjool dates
- 2 tablespoons unsweetened coconut flakes
- 1 tablespoon coconut oil
- 1/2 teaspoon sea salt
- 2 cups raw cashews soaked in boiling water for 1 1/2 hours
- 1 1/3 cup canned pumpkin
- 2 tablespoons lemon juice
- 2 tablespoons coconut oil
- 3 tablespoons canned coconut milk
- 1/2 cup plus 2 tablespoons pure maple syrup
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground cloves
- 1 1/2 tablespoons pumpkin pie spice
- 1 teaspoon cinnamon
- black pepper just a few cracks or a big pinch
- 1 cup pure maple syrup
- 1/4 cup coconut sugar
- 1/2 cup canned coconut milk
- 1/2 teaspoon sea salt
- 2 tablespoons coconut oil
- 1 tablespoon pure vanilla extract
| Info |
| Prep Time | 20 minutes |
| Servings |
|
Rate this recipe!
|
Ingredients
Crust
Pumpkin Cashew Center
Caramel Sauce (makes about 1 1/2 cups)
|
- Pour maple syrup and coconut sugar into a heavy bottomed saucepan. Bring to a boil over medium heat and let boil softly for ~15 minutes. Stir every few minutes with a heat proof spatula to keep the bubbles down.
- Once the syrup begins to coat the outside of a spatula or spoon, it's time to add the coconut milk. Raise the heat again and bring to a low boil and turn back down. Continue stirring until it begins to thicken up quite a bit.
- Remove from heat and stir in oil, salt, and vanilla extract if using. If you used the vanilla bean, remove the pod and discard.
- Let cool to room temperature, stirring occasionally to keep the fat incorporated. Pour into an airtight glass container and store it in the refrigerator for up to 2 weeks.
- Add cashews to a bowl and cover with boiling hot water. Let set, uncovered, for 1 1/2 hours. Rinse and drain thoroughly.
- Line the bottom of a 6" or 7" springform pan with parchment paper (cut out a circle) and lightly oil the sides to make it easier to remove once the cheesecake has set.
- Combine the nuts in a food processor and pulse until you get a coarse mixture. Add the rest of the crust ingredients and pulse several times until it starts clumping up and forming together.
- Transfer the crust mixture into the pan. Press down with your fingers to pack it evenly into the bottom of the pan to create an even base. If it starts to get sticky, lightly wet your fingers with warm water. Set aside.
- Add drained cashews and the rest of the filling ingredients to the bowl of your food processor or into a high speed blender pitcher. Process or blend until creamy and smooth throughout, scraping down the sides as needed. *Taste and adjust accordingly. Be sure to add more lemon juice if it's too sweet, more maple syrup if it isn't sweet enough or a pinch more of salt for more balance!*
- Pour the filling over the crust and tap the pan onto the counter a few times to release any air bubbles that may have formed. Place in the freezer to set for at least 4 hours or overnight.
- When ready to serve, pull out the cheesecake and allow it to sit at room temperature for about 10-15 minutes before slicing and serving. When you're ready to slice, run your chef's knife under very hot water and dry it off with a towel. Cut the cheesecake using that hot knife- it'll be much easier.
- Top off with plenty of caramel sauce and some dairy free whipped cream if you'd like. Leftovers can be stored in the freezer for up to 2 weeks. Enjoy!
|
Nutrition Facts
No Bake Easy Vegan Pumpkin Cheesecake
Amount Per Serving
Calories 632
Calories from Fat 441
% Daily Value*
Total Fat 49g
75%
Saturated Fat 12g
60%
Polyunsaturated Fat 4g
Monounsaturated Fat 24g
Sodium 64mg
3%
Potassium 92mg
3%
Total Carbohydrates 38g
13%
Dietary Fiber 6g
24%
Sugars 22g
Protein 12g
24%
Vitamin A
123%
Vitamin C
3%
Calcium
8%
Iron
27%
* Percent Daily Values are based on a 2000 calorie diet.
|
|
I have a similar recipe for vegan pumpkin cheesecake bars on my blog choosingchia.com! I love your variation with the caramel sauce, can only imagine how good that is!
The caramel sauce totally makes the cheesecake. I need to look at your recipe!
I’ve never tried vegan cheesecake, but now I want to! This looks fabulous!
It’s a MUST try. So darn good!
I love a good cheesecake…and this looks DELICIOUS. I will admit I have not ever tasted a “vegan” version….but I am game for anything that looks this good.
Ah, Gloria it’s a total game changer. Vegan cheesecake is THE BEST!
This recipe is full of ingredients I love! Cashews, macademia nuts, coconut milk – and the caramel sauce looks divine, Fabulous dessert that I can’t wait to try.
I hope you do get to try it. You’ll have to let me know what you think!!
What an absolute lovely recipe. I love the texture of the cake. Beautiful photos and I look forward to making this recipe along with seeing what else you make with pumpkin as I love pumpkin in anything!!
Thanks so much lovely. I’m loving all of the pumpkin things this Fall!
this looks so lusciousssss! im obsessed with all things pumpkin so yes on my list.
I am, too. I am putting pumpkin in any and everything all Fall and Winter long 🙂
Pumpkin pie and cheesecake are two of my favorite desserts so this is definitely my jam. Wonderful dessert!
Mine too. Thanks Jenni! 🙂
I love a good no-bake cheesecake recipe! And that caramel… ALL the heart eyes.
Right? The caramel is especially delicious… I can’t believe it’s vegan!
This looks absolutely amazing! It’s got everything going for it: Healthier, no-bake, pumpkin and it’s cheesecake! Beautiful photos!
Thank you so much Carol. It’s a MUST try this Fall season, for sure 🙂
I am obsessed with vegan cheesecakes for a while now. Healthy and guilt free! Best treat for me and my kids
It’s seriously the best… I’ll never look back!
This looks so good! I need to make a batch of that caramel sauce and keep it in my fridge!
The caramel sauce is seriously AMAZING!
WOW! These pictures are perfect! So beautiful….you really captured this cheesecake and the caramel sauce! I LOVE LOVE LOVE that this is vegan!! And that macadamia and pecan based crust..oh my goodness, how perfect for Thanksgiving!
The perfect alternative for Thanksgiving dessert. Move over pumpkin pie! 🙂
We just bought a pumpkin cheesecake, but I’d love to take a shot at a homemade one sometime soon! Maybe for Thanksgiving 😉 This recipe looks DELISH!
It’s a definite must try!!!
I have a family member that has become vegetarian and he is always missing out during family dinners. I am pinning this and will surprise him on Thanksgiving with a desert option he can enjoy too!
Awesome- please do!!! I hope he gets to try it 🙂