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.

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!

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.

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!

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!

How to make vegan pumpkin cheesecake

Add cashews to a bowl and cover with boiling hot water. Let set, uncovered, for 1 ½ 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.

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!

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! 🙂

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! 😉

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

No Bake Easy Vegan Pumpkin Cheesecake

Monica Le

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 14 votes

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Dessert

Cuisine American

Servings 10

Calories 632 kcal

Ingredients

  

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Crust

• ⅓ cup pecans
• ⅔ cup raw macadamia nuts
• 2 Medjool dates
• 2 tablespoons unsweetened coconut flakes
• 1 tablespoon coconut oil
• ½ teaspoon sea salt

Pumpkin Cashew Center

• 2 cups raw cashews soaked in boiling water for 1 ½ hours
• 1 ⅓ cup canned pumpkin
• 2 tablespoons lemon juice
• 2 tablespoons coconut oil
• 3 tablespoons canned coconut milk
• ½ cup plus 2 tablespoons pure maple syrup
• 1 tablespoon pure vanilla extract
• ¼ teaspoon sea salt
• ¼ teaspoon ground cloves
• 1 ½ tablespoons pumpkin pie spice
• 1 teaspoon cinnamon
• black pepper just a few cracks or a big pinch

Caramel Sauce (makes about 1 ½ cups)

• 1 cup pure maple syrup
• ¼ cup coconut sugar
• ½ cup canned coconut milk
• ½ 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 ½ 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: 632kcalCarbohydrates: 38gProtein: 12gFat: 49gSaturated Fat: 12gSodium: 64mgPotassium: 92mgFiber: 6gSugar: 22g

Keyword cashew pumpkin cheesecake, healthy pumpkin cheesecake, pumpkin cheesecake recipe

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