Rich, creamy vegan pumpkin spice cheesecake is a super easy but impressive dessert for your holiday parties! This cheesecake is made with just 5 healthy ingredients, gluten free and naturally sweetened.
Happy Monday, beautiful souls! So happy you’re here, because today I’ve got a creamy dreamy cheesecake that’s oh so perfect for your thanksgiving dessert table. We’ve already done cake and pie…but on a day like thanksgiving, can one ever have TOO much dessert?
If you said yes, you’re in the wrong place.
I’ve said it before, and I’ll continue shouting it from the rooftops until the day I die: cashew cheesecake is a serious food miracle. Like, who even thought of this concept? Soak cashews, blend with a couple of other ingredients until ridiculously smooth and luscious, pour on top of a sweet, chewy no bake crust, chill, DEVOUR.
I’ve made lots of cheesecakes for zee blog, but this chocolate one is forever in my top 3 favorite desserts ever, with this banana cheesecake following close behind. But seriously, what kind of blogger would I be if I didn’t give you a pumpkin version? After all, fall is the time of year when we MUST squeeze as much pumpkin as is humanly possible into each and every recipe we bake. I’m not mad. Especially when the result is vegan pumpkin spice cheesecake going into my mouth.
Let’s talk recipe! This crust is a new favorite for me. In the past I’ve used different flours, but for this vegan pumpkin spice cheesecake I wanted something really simple. What’s simpler than throwing some dates and raw almonds in a food processor? Blend it up until there are no more big chunks, and press evenly into the bottom of your pan. Pop the crust into the freezer to set up a little bit while you make the filling.
Easy peasy, cheesecake for me-zy. That works, right?
The filling begins, of course, with the miracle ingredient itself – soaked cashews! Soaking the cashews is essential, as that’s what allows them to blend up into creamy bliss. I’ve soaked as long as overnight before, but I’ve gotten away with soaking for just 2 hours, too. So in a pinch, as long as you’ve got a couple hours, they’ll blend up just fine!
I always use dates as my sweetener, so those go in with the cashews. Today I added pumpkin pie spice, which I like a big dose of, because it’s gotta live up to the name, ya know? Also, just a teeny bit of pumpkin puree, mostly for the pretty color.
Pour that heavenly filling on top of the crust, then put it back into the freezer for a few hours. I know your ovens are going to be full of incredibly tasty vegan dishes for your thanksgiving table, making this vegan pumpkin spice cheesecake even more perfect! It’s totally no bake, so no need to clear space in your jam packed oven.
Before serving, set the cheesecake out for at least 15 minutes or so, to let it soften back up. When you store it, you can go with the freezer again – that’s how my husband likes it, straight out of there super cold! But honestly, I like to store it in the fridge, because it stays soooo soft and perfect. Either way, totally dreamy.
There’s nothing like vegan cheesecake. Honestly it couldn’t be more perfect for the holidays, as it always feels SO decadent and indulgent. This vegan pumpkin spice cake is so creamy, rich, and soul satisfying! All the better that it’s made with just a few simple, healthy ingredients. Happy (no) baking!
Have a happy, healthy week, friends!