Last updated on October 11th, 2018
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!
No Bake Easy Vegan Pumpkin Cheesecake
- 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
Pumpkin Cashew Center
- 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!
|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.