Vegan Pumpkin Cheesecake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich, creamy vegan cheesecake with pumpkin spice flavor, made from cashews and coconut, on a graham cracker crust. Decadent and surprisingly indulgent despite being dairy-free.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2 cups vegan graham cracker crumbs ((Note 1))
- 1/2 cup melted vegan butter
- 1/4 cup organic granulated sugar
- 1 teaspoon ground cinnamon
- 2 cups raw cashews, (soaked in water 4 to 8 hours, drained and rinsed)
- 1 cup canned pumpkin puree
- 2/3 cup melted refined coconut oil ((Note 2))
- 2/3 cup maple syrup
- 1 1/2 tablespoons pumpkin pie spice
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 1 teaspoon salt
At a glance
PER SERVING · TIME 268M
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
- Cook
- 8m
- Sodium
- 402mg
- Total sugar
- 25g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 198mg
- Calcium
- 47mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 402MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.