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Irresistible Vegan Pumpkin Cheesecake Recipe with Coconut Cream

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Creamy, rich, and bursting with warm spices, this vegan pumpkin cheesecake with coconut cream is the ultimate dessert to welcome the fall season. Perfect for holidays and easy to make!

Ingredients

Scale
  • 1 ½ cups crushed graham crackers (use vegan ones!)
  • 6 tablespoons coconut oil, melted
  • 2 tablespoons maple syrup
  • 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
  • 1 can full-fat coconut milk, chilled
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Ground cinnamon (for garnish)

Instructions

  1. 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.
  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. 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. 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. Cover the pan with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
  7. 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.

Notes

[‘Soak cashews overnight or in boiling water for an hour as a quick fix.’, ‘Chill coconut milk overnight to separate cream from liquid.’, ‘Do not rush the chilling process; the cheesecake needs at least 6 hours to set.’, ‘Use high-quality pumpkin puree for the best flavor.’, ‘Scrape down the sides of your food processor to ensure a smooth filling.’]

Nutrition

Keywords: Vegan, Pumpkin Cheesecake, Coconut Cream, Dairy-Free, Fall Dessert, Thanksgiving Dessert

Find it online: https://lucydishes.com/irresistible-vegan-pumpkin-cheesecake-recipe-with-coconut-cream/