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Raw Vegan Pumpkin Cheesecake

A rich and creamy dairy-free cheesecake with a pumpkin twist.
Prep Time15 mins
Servings: 4
Author: Nikole Goncalves




    • 1 cup pecans
    • 5 Medjool dates
    • ¼ cup unsweetened shredded coconut
    • Pinch of sea salt
    • 1 tbsp. of water in case your dates are too dry


    • ¼ cup pumpkin puree
    • 1 cup soaked cashews soak overnight for 6-8 hours
    • ¼ cup full fat coconut milk
    • ¼ cup maple syrup
    • 1 lemon juiced
    • ¼- ½ tsp pumpkin spice
    • Pinch of salt


    • In a food processor, pulse the pecans for about 10 sec or until they form a crumble.
    • Next, add in the coconut, dates, salt (and water if needed) and pulse for about 30 seconds or until the mixture moulds together so that when you press on it, it sticks together easily.
    • Add the crust mixture to your tart pans or muffin tins and press down firmly with your fingertips until the entire surface is covered (if using muffin tins, cut a strip of parchment paper to line the bottom with so you can easily pull out your cheesecake later). Let set in the freezer for 15 min while you make the filling.
    • In a high speed blender, add in the cashews, lemon juice, coconut milk, syrup, pumpkin spice, and salt, and blend on high until silky smooth.
    • Take your crust lined tart trays and fill to the top with your pumpkin filling. Smooth out with a spatula and freeze for 3 hours or until set.


    These pumpkin cheesecakes should be stored in the freezer and taken out to thaw 10-15 minutes before serving.
    Enjoy with a dollop of my vegan coconut whip cream. See the recipe here!