This Vegan Pumpkin Cheesecake is a deliciously rich and creamy fall dessert that’s great anytime and elegant enough for the holidays. It has a sweet almond-date crust with a silky smooth pumpkin cashew filling. You’ll love that it’s gluten-free, dairy-free, paleo and vegan, but tastes just as good as a real cheesecake.
Before we get to the recipes I want to tell you about something you can do to stay calm and centered as we head into the chaos of election day and the holidays.
I recently came across an incredible breathing technique from Eddie Stern, a well known yoga teacher, author, and lecturer based in Brooklyn, New York. It’s a breathing practice inspired by RESONANCE which is the scientific name that describes what happens when our heart rate, heart rate variability, blood pressure, and brainwave function come into a coherent frequency.
Eddie says “The effects of resonance supports the innate ability of our body, nervous system, and emotions to restore themselves through the balancing of the complementary branches of our autonomic nervous system, which control our heart rate, blood pressure, digestion, respiration, and many other automatic functions of the body.”
To practice resonance breathing there is an app Eddie designed with Deepak Chopra and music from Moby for your phone called The Breathing App. I’ve been doing it for the last week and it feels so good! It helps me be feel calm, peaceful and aligned with my oneness, even though things are crazy in the world right now.
You’ll be amazed how one breathing technique can to do so much for your body, mind and spirit. Hundreds of scientific studies performed on resonant breathing since 1963 prove its benefits. I hope you give it a try.
Now back to the Pumpkin Cheesecake, which by the way, will also make you feel really good!
The first step is to soak the cashews overnight to soften them, or if you’re in a hurry you can soak them in hot water for 2 hours before making the filling which will soften them quicker. Make sure to get raw cashews, not roasted and salted.
How To Make
To make the filling, wipe out the processor and process the cashews until they form a paste. This gives it the “cream cheese” texture.
Add pumpkin puree and the rest of the ingredients. The coconut oil makes it silky and holds it together. A little lemon juice is added for the “cheesecake” flavor, pure maple syrup to sweeten, plus lots of vanilla and pumpkin spices.
Everything can be made in a food processor but if you want it extra creamy, transfer the filling to a high-speed blender to make it even smoother. It do this but it means cleaning another piece of equipment, it is optional. Either way it will be delicious.
You’ll need some time to let the pumpkin cheesecake set in the refrigerator. I recommend letting it chill overnight but you can eat it after 4 hours.
When it’s ready, you’ll be delighted to taste the silky, creamy pumpkin spiced filling with a sweet almond-date crust. You won’t believe it’s paleo, vegan and gluten free.
This Creamy Pumpkin Cheesecake would make the perfect dessert to bring along to holiday gatherings or enjoy it for a casual weekend dessert. It’s so easy to make, super delicious and satisfying.
It freezes very well. You can make it in advance and store it covered in the freezer for up to 2 weeks. But you’ll need to let it thaw for an hour in the refrigerator before serving.
I hope you enjoy this super creamy, delightfully spiced, perfectly sweet, incredibly delicious dessert many times this fall and holiday season.
Please let me know about your experience with the The Breathing App if you try it. I would love to hear from you.♥
If you like this recipe try these other fabulous pumpkin delights:
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A deliciously rich and creamy fall dessert that’s great anytime and elegant enough for the holidays. It has a sweet almond-date crust with a silky smooth pumpkin cashew filling.
Almond Date Crust
- 1 cup almond flour
- 3 medjool dates, pitted and softened
- 2 tablespoons refined coconut oil, melted (28 grams)
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
- Pinch of Celtic sea salt
Pumpkin Cheesecake Filling
Almond Date Crust
- Place all ingredients in a food processor and pulse, scraping the sides a couple of times, until a crumbly sticky mixture forms.
- Press crust evenly into the bottom of a 7” springform pan*. Use a piece of parchment to spread it evenly on the bottom. I like to push the crust down with an empty measuring cup to flatten the bottom evenly.
- Refrigerate while you prepare the filling.
Pumpkin Cheesecake Filling
- Wipe out your food processor of excess crust mixture, then process soaked cashews to form a paste.
- Add the remaining ingredients and process 2-3 minutes until smooth.
- Optional Step: Transfer to a high-speed blender and blend until super smooth. This is an optional step that makes the filling super creamy, recommended but not necessary.
- Pour the pumpkin mixture over the crust, spread out evenly.
- Cover and refrigerate for at least 5 hours, or overnight, until firm.
- Dust with cinnamon.*
- Serve chilled for a nice and creamy texture. Don’t let it sit out of the refrigerator for more than 2 hours, it will get too soft.
- The cake can also be frozen, allow it to thaw in the refrigerator for at least an hour prior to serving.
*Optional step: Line the bottom of your 7” springform pan with parchment paper and lightly oil the sides. It makes it easier to remove it from the pan.
If you’re planning to freeze the cheesecake, line the bottom of the springform pan with parchment paper so you can remove it whole from the pan.
To dust put a little cinnamon into a fine strainer and tap/shake it over the cake.
Cooking time means chilling time.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Dessert, Snack
- Method: Food Process, Blender
- Cuisine: Vegan, Paleo, No Bake, Naturally Sweetened
Keywords: paleo pumpkin cheesecake, pumpkin cheesecake
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