Vegan Pumpkin Cheesecake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A showstopping dairy-free cheesecake layered with a cookie crumb crust, creamy cashew-pumpkin filling, and coconut whipped cream. A raw treat perfect for fall gatherings. Make-ahead friendly and completely plant-based.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 10 ounces gluten-free cookie crumbs (see note)
- 2 tablespoons coconut oil (melted)
- 2 tablespoons coconut sugar
- For Vegan Cheesecake Filling
- 3 cups raw unsalted cashews (soaked in water overnight (see note))
- 1 cup pumpkin puree
- ¾ cup coconut cream
- ¾ cup coconut sugar
- 3 tablespoons coconut oil
- 2 teaspoons vanilla
- ¼ cup maple syrup
- 2 teaspoons lemon juice
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- Pinch fine sea salt
- Coconut Whipped Cream (for garnish (see note))
At a glance
PER SERVING · TIME 500M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 140mg
- Total sugar
- 36g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 294mg
- Calcium
- 33mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 140MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.