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    Home ยป Diet ยป Vegan ยป No Bake Easy Vegan Pumpkin Cheesecake

    No Bake Easy Vegan Pumpkin Cheesecake

    Published: Aug 28, 2020 ยท Modified: Dec 21, 2021 by Monica Stevens Le ยท 45 Comments

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    No bake easy vegan pumpkin cheesecake is easy and delicious with macadamia and pecan based crust, a creamy pumpkin cashew center and vegan caramel sauce on top | vegan pumpkin cheesecake | easy no bake pumpkin cheesecake | The Movement Menu || #paleo #vegandessert via @themovementmenu
    caramel sauce being poured on a slice of pumpkin cheesecake
    a slice of pumpkin cheesecake on a white place with caramel sauce and whipped cream
    pumpkin cheesecake on a white plate with whipped cream and pecans

    This no bake easy vegan pumpkin cheesecake is coming to the rescue this fall! The delicious cheesecake has the most decadent macadamia and pecan crust, with a creamy pumpkin cashew center and the most delightful vegan caramel sauce. It is gluten free, dairy free, vegan, and paleo.

    pumpkin cheesecake topped off with caramel on a plate with a fork

    What makes this pumpkin cheesecake the best

    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.

    • The vegan caramel sauce on top... it is to die for!
    • Since it's dairy free, you will not feel gassy / bloated after having a piece... or two!
    • You can top it off with whipped cream or eat it as is... it's perfection.
    • No turning your oven on at all!
    • You can experiment with the type of nuts you use in the crust recipe.
    • It's perfect for get togethers and will last in the freezer for up to 6-8 weeks!
    vegan pumpkin cheesecake on a plate with pecans and caramel sauce

    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.

    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 decadent desserts.

    You are going to fall in love with the crust and filling... just look how easily they come together- you don't need many ingredients.

    ingredients laid out to make vegan pumpkin cheesecake included: dates, coconut flakes, salt, pecans, macadamia nuts, coconut oil, cinnamon pumpkin spice cloves, coconut milk, lemon juice, pumpkin, vanilla, maple syrup

    Can I tell you something? Making homemade 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…!

    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.

    Just be patient with the process. It really starts to work its magic as it simmers and sits in the saucepan.

    I like to leave it in there when it's all done and just let it set for a while. It gets even thicker and more luscious!

    caramel sauce dripping into a glass jar with a spoon

    The no bake pumpkin cheesecake on its own isn’t very sweet, which I absolutely love about it.

    So if you’re not into decadent, sweet 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!

    caramel sauce being poured on top of pumpkin cheesecake

    How to make vegan pumpkin cheesecake

    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!

    pumpkin cheesecake filling in a blender and in a pan

    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.

    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 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 4 weeks. Enjoy!

    Pumpkin cheesecake on a cake stand

    What substitutions can I make in vegan pumpkin cheesecake?

    I'd recommend sticking to the original recipe as much as possible. However, here are a few substitutions you will be more than fine making.

    1. You can substitute the pecans and macadamia nuts in the crust for almonds, walnuts, etc.
    2. Instead of pure maple syrup, feel free to use honey.
    3. If you are fine having dairy, you may use half and half or heavy cream instead of coconut milk in the cashew cheese layer

    Other than that, I'd recommend following the ingredients list, but if you do make an alternative substitution that turns out really lovely, be sure to let me know. That way, I can fill the rest of my readers in! ๐Ÿ™‚

    slice of pumpkin cheesecake on a plate with a fork

    I absolutely cannot wait to keep sharing all of the pumpkin recipes with you this Fall. I’m going to try my best to control myself, but for your sake, I think it’s better that I don’t.

    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! ๐Ÿ˜‰

    two slices of pumpkin cheesecake on plates with whipped cream and pecans

    Variations

    • 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.
    • Grab some ready-to-use vegan whipped cream. I like the coconut whipped cream from Trader Joe's... it's delicious!
    • Make them into mini-cheesecakes using a muffin tin lined with parchment paper liners.

    More pumpkin recipes you'll love:

    Pumpkin Oat Flour Muffins

    The Best Paleo Pumpkin Chili

    Easy Paleo Pumpkin Pancakes

    Paleo Pumpkin Bread

    Gluten Free Paleo Pumpkin Pie

    Vegan Pumpkin Pie Overnight Oats

    pumpkin cheesecake topped off with caramel on a plate with a fork

    No Bake Easy Vegan Pumpkin Cheesecake

    This no bake easy vegan pumpkin cheesecake is coming to the rescue this fall! The delicious cheesecake has the most decadent macadamia and pecan crust, with a creamy pumpkin cashew center and the most delightful vegan caramel sauce. It is gluten free, dairy free, vegan, and paleo.
    4.93 from 13 votes
    Tried this recipe?Mention @themovementmenu or tag #movementmenu!
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    Servings 10
    Course: Dessert
    Cuisine: American
    Keyword: cashew pumpkin cheesecake, healthy pumpkin cheesecake, pumpkin cheesecake recipe
    Prep Time: 20 minutes
    Total Time: 20 minutes
    Servings: 10
    Calories: 632kcal
    Author: Monica Stevens Le

    Ingredients

    Crust

    • 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

    Pumpkin Cashew Center

    • 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

    Caramel Sauce (makes about 1 1/2 cups)

    • 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

    Instructions

    Caramel Sauce

    • 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.
    • Let cool to room temperature, stirring occasionally to keep the fat incorporated. It will thicken and become more creamy and luscious as it sits. Pour into an airtight glass container and store it in the refrigerator for up to 2 weeks.

    The Cheesecake

    • 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.

    Notes

    • Leftovers can be stored in the freezer for up to 6-8 weeks. 
    • You can substitute the pecans and macadamia nuts in the crust for almonds, walnuts, etc.
    • Instead of pure maple syrup, feel free to use honey.
    • If you are fine having dairy, you may use half and half or heavy cream instead of coconut milk in the cashew cheese layer.

    Nutrition

    Calories: 632kcal | Carbohydrates: 38g | Protein: 12g | Fat: 49g | Saturated Fat: 12g | Sodium: 64mg | Potassium: 92mg | Fiber: 6g | Sugar: 22g
    Monica Stevens Le
    Monica Stevens Le

    Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.

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    Reader Interactions

    Comments

    1. JorDann says

      August 23, 2022 at 5:55 pm

      My Carmel became a completely dry crumbly mess after I pulled it from the heat, no clue what went wrong?? Very sad

      Reply
      • Monica Stevens Le says

        August 24, 2022 at 8:33 pm

        Dry and crumbly? I'm so sorry, I've never heard of this happening. Can you tell me more about the ingredients you used exactly so I can troubleshoot?

        Reply
    2. Lindsay says

      October 16, 2020 at 3:57 am

      This recipe is incredible!! It was both easy to make and delicious. My husband and I are not vegans, and we were impressed at how much the texture mimicked cheesecake. Caramel sauce is a must! Next time I might use a different but than macadamia (I see you listed some alternatives - I didnโ€™t realize how expensive macadamia nuts were lol but the crust was just fantastic with them!) Thank you for this amazing recipe - canโ€™t wait to make again!!5 stars

      Reply
      • Monica Stevens Le says

        October 19, 2020 at 11:23 am

        YAY!!!!!!! If you have some leftover, make my blueberry cheesecake next ๐Ÿ˜‰

        Reply
    3. Anne says

      August 28, 2020 at 2:12 pm

      This looks AMAZING, and also, I love those plates! Would you mind sharing where they are from?

      Reply
      • Monica Stevens Le says

        August 28, 2020 at 3:19 pm

        Hehe yes, lots of compliments on the plates... Whiskey and Clay!

        Reply
    4. BB says

      December 25, 2019 at 6:45 am

      No print ability?

      Reply
      • Monica Stevens Le says

        December 26, 2019 at 12:31 pm

        Hi! So sorry. I am updating it now so you can print ๐Ÿ™‚

        Reply
    5. Sandy says

      November 17, 2018 at 1:54 pm

      How many calories per serving/slice?

      Reply
      • The Movement Menu says

        November 17, 2018 at 5:08 pm

        Hi there. I do not calculate caloric information but if you are curious, you are more than welcome to plugin the recipe ingredients into My Fitness Pal!

        Reply
    6. Kristina says

      January 20, 2018 at 12:18 am

      I've just made this pumpkin cheesecake! My first cheesecake ever! It's really good and yummy. This recipe has the right amount of everything-salt and spices. I do not eat maple or any other form of sugar, so I sweetened it with dates, I added 6 or 7 dates for the cheesecake. Turned out a little too sweet for me, but I loved it. Thank you!!!

      Reply
      • Kristina says

        January 20, 2018 at 12:22 am

        *By other sugars I meant agave, coconut sugar, honey, and other syrups.

        Reply
      • The Movement Menu says

        January 20, 2018 at 10:12 am

        What a great idea. I'll have to make a note it can be sweetened with dates, too. Yay, yay! You're welcome ๐Ÿ™‚

        Reply
    7. Carrie Ditton says

      October 22, 2017 at 5:48 pm

      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!

      Reply
      • The Movement Menu says

        October 22, 2017 at 6:43 pm

        Awesome- please do!!! I hope he gets to try it ๐Ÿ™‚

        Reply
    8. Christine says

      October 22, 2017 at 3:40 pm

      We just bought a pumpkin cheesecake, but I'd love to take a shot at a homemade one sometime soon! Maybe for Thanksgiving ๐Ÿ˜‰ This recipe looks DELISH!

      Reply
      • The Movement Menu says

        October 22, 2017 at 4:13 pm

        It's a definite must try!!!

        Reply
    9. Amanda Mason says

      October 22, 2017 at 2:27 pm

      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!

      Reply
      • The Movement Menu says

        October 22, 2017 at 4:13 pm

        The perfect alternative for Thanksgiving dessert. Move over pumpkin pie! ๐Ÿ™‚

        Reply
    10. Analida's Ethnic Spoon says

      October 21, 2017 at 1:11 pm

      This looks so good! I need to make a batch of that caramel sauce and keep it in my fridge!

      Reply
      • The Movement Menu says

        October 21, 2017 at 4:30 pm

        The caramel sauce is seriously AMAZING!

        Reply
    11. babylovesberry says

      October 21, 2017 at 7:22 am

      I am obsessed with vegan cheesecakes for a while now. Healthy and guilt free! Best treat for me and my kids

      Reply
      • The Movement Menu says

        October 21, 2017 at 4:30 pm

        It's seriously the best... I'll never look back!

        Reply
    12. Carol Borchardt says

      October 21, 2017 at 6:36 am

      This looks absolutely amazing! It's got everything going for it: Healthier, no-bake, pumpkin and it's cheesecake! Beautiful photos!

      Reply
      • The Movement Menu says

        October 21, 2017 at 4:31 pm

        Thank you so much Carol. It's a MUST try this Fall season, for sure ๐Ÿ™‚

        Reply
    13. Abby says

      October 20, 2017 at 6:03 pm

      I love a good no-bake cheesecake recipe! And that caramel... ALL the heart eyes.

      Reply
      • The Movement Menu says

        October 21, 2017 at 4:31 pm

        Right? The caramel is especially delicious... I can't believe it's vegan!

        Reply
    14. Jenni says

      October 18, 2017 at 10:24 am

      Pumpkin pie and cheesecake are two of my favorite desserts so this is definitely my jam. Wonderful dessert!

      Reply
      • The Movement Menu says

        October 18, 2017 at 12:35 pm

        Mine too. Thanks Jenni! ๐Ÿ™‚

        Reply
    15. Dixya @ Food, Pleasure, and Health says

      October 17, 2017 at 4:01 pm

      this looks so lusciousssss! im obsessed with all things pumpkin so yes on my list.

      Reply
      • The Movement Menu says

        October 17, 2017 at 4:29 pm

        I am, too. I am putting pumpkin in any and everything all Fall and Winter long ๐Ÿ™‚

        Reply
    16. Laineey says

      October 17, 2017 at 7:46 am

      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!!

      Reply
      • The Movement Menu says

        October 17, 2017 at 9:08 am

        Thanks so much lovely. I'm loving all of the pumpkin things this Fall!

        Reply
    17. Kristen R. says

      October 16, 2017 at 4:22 pm

      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.

      Reply
      • The Movement Menu says

        October 16, 2017 at 5:56 pm

        I hope you do get to try it. You'll have to let me know what you think!!

        Reply
    18. Gloria Duggan says

      October 16, 2017 at 12:28 pm

      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.

      Reply
      • The Movement Menu says

        October 16, 2017 at 12:45 pm

        Ah, Gloria it's a total game changer. Vegan cheesecake is THE BEST!

        Reply
    19. Sarah @ Champagne Tastes says

      October 16, 2017 at 11:08 am

      I've never tried vegan cheesecake, but now I want to! This looks fabulous!

      Reply
      • The Movement Menu says

        October 16, 2017 at 12:29 pm

        It's a MUST try. So darn good!

        Reply
    20. choosingchia says

      October 13, 2017 at 4:45 am

      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!

      Reply
      • The Movement Menu says

        October 13, 2017 at 10:48 am

        The caramel sauce totally makes the cheesecake. I need to look at your recipe!

        Reply

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    Monica

    Hi! Iโ€™m Monica!

    I am a recipe developer, matcha addict and lover of all things delicious, green and any & all puns. I am also the blogger, real food cook, & bonafide hustler behind the scenes. Read Moreโ€ฆ

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