Irresistible Vegan Pumpkin Cheesecake Recipe with Coconut Cream

Introduction

The first bite of this vegan pumpkin cheesecake with coconut cream is like wrapping yourself in a cozy autumn blanket. Creamy, rich, and bursting with warm spices, it’s the ultimate dessert to welcome the fall season. Honestly, I can’t believe how much this recipe has become a staple in my home, especially during the holidays. You know that moment when you take a bite of something so delicious, you just have to pause and savor it? That’s this cheesecake for me every single time.

I first stumbled upon this idea when looking for a dairy-free alternative to classic pumpkin pie. My family has a mix of dietary needs, and I wanted something everyone could enjoy. After a few trial runs and tweaking the ingredients, I finally created a vegan pumpkin cheesecake with coconut cream that hits all the right notes. It’s indulgent yet light, and the creamy texture is absolutely perfect.

Whether you’re vegan, dairy-free, or just looking for a fresh twist on traditional pumpkin desserts, this recipe is sure to become a new favorite. Plus, it’s surprisingly easy to make, and you don’t need any fancy ingredients or equipment. Ready to get started?

Why You’ll Love This Recipe

• Perfect for the Holidays: This cheesecake is an ideal dessert for Thanksgiving, Christmas, or any fall-inspired gathering.
• Dairy-Free Delight: It’s completely vegan, making it a crowd-pleaser for those with dietary restrictions.
• Rich and Creamy Texture: Despite being plant-based, this cheesecake is luxuriously smooth and creamy, thanks to the coconut cream and cashews.
• Warm Pumpkin Spice Flavor: Packed with cinnamon, nutmeg, and ginger, it’s the ultimate autumn treat.
• Easy to Make: With simple ingredients and straightforward steps, you’ll have a bakery-quality dessert without the hassle.

What makes this vegan pumpkin cheesecake stand out is the coconut cream. Instead of traditional dairy, the coconut cream adds a subtle tropical twist that pairs beautifully with the earthy pumpkin and spices. And let’s be honest—pumpkin spice season is the best season, right? If you’re a fan of cozy flavors and want a dessert that doesn’t sacrifice indulgence for health, this is the recipe for you.

What Ingredients You Will Need

This recipe uses wholesome, plant-based ingredients that come together to create a flavor-packed dessert. Many of these are pantry staples or easy to find at your local grocery store:

• For the crust:
  • 1 ½ cups crushed graham crackers (use vegan ones!)
  • 6 tablespoons coconut oil, melted
  • 2 tablespoons maple syrup
• For the filling:
  • 1 ½ cups raw cashews, soaked overnight
  • 1 cup pumpkin puree (not pumpkin pie mix!)
  • ⅔ cup full-fat coconut cream
  • ½ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
• For the topping:
  • 1 can full-fat coconut milk, chilled
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Ground cinnamon (for garnish)

Pro tip: Make sure to use unsweetened coconut cream for the filling and chill your coconut milk overnight for the whipped topping. It’ll make all the difference!

Equipment Needed

• Food processor: Essential for blending the crust and the cheesecake filling into a smooth consistency.
• Springform pan: A 9-inch pan works best for this recipe, but you can use smaller pans for mini cheesecakes.
• Mixing bowls: You’ll need a couple for the crust and topping.
• Spatula: Ideal for spreading the filling evenly.
• Refrigerator space: The cheesecake needs to chill for several hours, so make sure your fridge has room for the pan.

If you don’t have a springform pan, a pie dish works as a substitute, but keep in mind it’ll be harder to slice neatly. I’ve also used a high-speed blender instead of a food processor for this recipe, and it worked like a charm!

Preparation Method

1. Prepare the crust: Add the crushed graham crackers to your food processor. Pulse until they are fine crumbs. Add melted coconut oil and maple syrup, then pulse until the mixture holds together. It should feel like damp sand.
2. Press the crust mixture into the bottom of your springform pan, spreading it evenly and pressing down firmly with the back of a spoon or the bottom of a glass. Place the pan in the freezer while you make the filling.
3. Blend the filling: Drain and rinse the soaked cashews. Add them to your food processor along with pumpkin puree, coconut cream, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, and salt. Blend until completely smooth. This may take 2-3 minutes depending on your food processor. Scrape down the sides as needed.
4. Taste the filling and adjust the sweetness or spice level as necessary. If you prefer a stronger pumpkin flavor, add a bit more cinnamon or nutmeg.
5. Pour the filling over the crust. Use a spatula to smooth the top evenly. Tap the pan lightly on the counter to release any air bubbles.
6. Chill the cheesecake: Cover the pan with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. This allows the cheesecake to set completely.
7. Make the coconut whipped cream: Scoop the solidified coconut cream from the top of the chilled coconut milk can into a mixing bowl. Add powdered sugar and vanilla extract. Whip with a hand mixer until light and fluffy.
8. Once the cheesecake has set, remove it from the pan. Spread the coconut whipped cream on top and sprinkle with a pinch of ground cinnamon for garnish.
9. Slice and serve chilled. Enjoy your irresistible vegan pumpkin cheesecake with coconut cream!

And there you have it—an easy, no-bake vegan dessert that tastes just as amazing as it looks!

Cooking Tips & Techniques

Getting your vegan pumpkin cheesecake just right is all about following a few key tips. Here’s what I’ve learned:

• Soak your cashews: This step is non-negotiable. Soaking ensures your cashews blend into a creamy consistency. If you forgot, you can soak them in boiling water for an hour as a quick fix.
• Chill your coconut milk: Place the can in the fridge overnight. This allows the cream to separate from the liquid, giving you the perfect base for whipping.
• Don’t rush the chilling process: The cheesecake needs at least 6 hours to set. If you cut it too soon, it might not hold its shape.
• Use high-quality pumpkin puree: The flavor of the pumpkin really shines here, so opt for a brand you trust or make your own puree.
• Keep it smooth: Scrape down the sides of your food processor to ensure the filling is lump-free. A high-speed blender works well if you have one, but a food processor is just as effective.

Trust me, these small details make a big difference in achieving that perfect slice of cheesecake!

Variations & Adaptations

One of the best things about this vegan pumpkin cheesecake recipe is how versatile it is. Here are a few ways to mix things up:

• Gluten-Free Option: Use gluten-free graham crackers for the crust or swap them out with almond flour and shredded coconut.
• Add Some Flair: Try adding a swirl of vegan caramel sauce or a sprinkle of crushed pecans on top for extra flavor and texture.
• Spice It Up: Experiment with other spices like cardamom or allspice to create your own signature pumpkin spice blend.
• Nut-Free Adaptation: Replace cashews with silken tofu for the filling. It’s just as creamy and works perfectly for those with nut allergies.

My personal favorite? Adding a touch of orange zest to the filling. It complements the pumpkin and spices beautifully!

Serving & Storage Suggestions

This vegan pumpkin cheesecake is best served chilled. Slice it up and plate it with a dollop of whipped coconut cream and perhaps a sprinkle of crushed nuts or cinnamon for an elegant touch. A drizzle of maple syrup never hurts either!

If you’re serving this at a holiday dinner, pair it with a warm cup of spiced chai or a glass of almond milk for the ultimate cozy combo.

To store leftovers, cover the cheesecake tightly with plastic wrap or transfer slices to an airtight container. It will stay fresh in the refrigerator for up to five days. If you’d like to freeze it, wrap individual slices in plastic wrap and store them in a freezer-safe container for up to a month. To enjoy a frozen slice, simply thaw it in the fridge overnight or at room temperature for 30 minutes.

Nutritional Information & Benefits

This irresistible vegan pumpkin cheesecake is more than just delicious—it’s packed with nutrients! With the creamy base made from cashews and coconut cream, you’re getting healthy fats and plant-based protein. Pumpkin puree is loaded with vitamin A, fiber, and antioxidants to support your immune system, especially during colder months.

On average, a slice contains approximately:

• Calories: 280
• Fat: 18g
• Protein: 5g
• Carbohydrates: 25g
• Fiber: 3g

It’s also naturally gluten-free, soy-free, and dairy-free, making it a fantastic option for those with dietary restrictions. Just be mindful of potential allergens like nuts and coconut if you’re serving a crowd.

Conclusion

If you’ve been searching for a show-stopping vegan dessert that’s simple to make and full of seasonal flavors, this vegan pumpkin cheesecake with coconut cream is your answer. With its rich texture, cozy spices, and crowd-pleasing appeal, it’s one recipe that will have everyone asking for seconds.

So, what are you waiting for? Whip up this irresistible treat and let me know how it turned out in the comments. I can’t wait to hear how you made it yours. Don’t forget to share this recipe with your friends and family—it’s too good to keep to yourself!

Happy baking!

FAQs

Can I make this cheesecake without a food processor?

Yes! You can use a high-speed blender instead. Just make sure to scrape down the sides frequently to ensure the filling is smooth.

Can I use a store-bought crust instead of making my own?

Absolutely! A pre-made vegan graham cracker crust works perfectly and saves you time.

Can I freeze this cheesecake?

Yes, you can freeze it for up to a month. Wrap individual slices tightly in plastic wrap and store them in a freezer-safe container.

What can I use instead of coconut cream?

If you’re not a fan of coconut, you can substitute it with a thick, unsweetened dairy-free yogurt for a similar creamy texture.

Can I make this recipe sugar-free?

You can try swapping out the maple syrup with a sugar-free alternative like monk fruit sweetener or stevia. Just adjust the quantity to taste!

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