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5 from 1 vote
vegan pumpkin cheesecake
Vegan Pumpkin Cheesecake with Candied Pecans {GF}
Prep Time
45 mins
Cook Time
15 mins
Total Time
1 hr
A classic fall dessert made healthier and vegan - maple pumpkin cheesecake with almond butter and coconut milk topped with candied pecans and whipped coconut cream. GF too.
Course: Dessert
Cuisine: American, Healthy, Vegan
Servings: 8
Calories: 673 kcal
Author: Vicky
For the crust:
  • 12 dates about 1 cut, pits removed
  • 1 1/2 cups walnuts
For the cheesecake
  • 1 lemon zested and juiced
  • 1/2 cup maple syrup
  • 1/4 cup almond butter
  • 2 cups raw cashews soaked in boiling water for 2 hours, or in cold water overnight
  • 1/4 cup melted coconut oil
  • 1/2 cup pumpkin puree
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ginger
  • 1/2 cup coconut milk
  • 1 teaspoon vanilla extract
  • pinch sea salt
For the candied pecans
  • 1/2 tablespoon coconut oil
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1 cup pecans
For the Coconut Cream:
  • 1 can full fat coconut cream refrigerated overnight
  1. In a food processor process the dates until broken down into smaller pieces. Add walnuts and process until mixture resembles large crumbs. This should not be completely smooth.
  2. Cut a circle out of parchment paper the size of your springform pan and put on the bottom. Using your hands form the crust in the springform pan, pushing it down. Place in the freezer.
  3. Wash and food processor and combine the filling ingredients - lemon zest and juice, 1/2 cup maple syrup, almond butter, cashews, 1/4 cup melted coconut oil, pumpkin puree, coconut milk, vanilla extract, nutmeg, ginger and cinnamon.
  4. Process until completely smooth. (I ran this in my food processor for 10 minutes).
  5. Add the filling to the springform pan, tapping it on the counter to even it out and freeze.
  6. For the candied pecans preheat oven to 375 degrees F.
  7. Heat pan over medium heat, add 1/2 tablespoon coconut oil, 1/4 cup maple syrup, and 1/4 teaspoon ground cinnamon. Bring to a boil, reduce heat and simmer for 2-3 minutes until mixture is bubbling.
  8. Add pecans and mix for 2-3 minutes.
  9. Place pecans on aluminum foil lined baking sheet in a single layer and cook for 5-10 minutes.
  10. Remove from oven and let cool.
  11. For the whipped coconut cream: Place a large bowl in the freezer for a few minutes. Remove and to the bowl add the coconut cream from the can, making sure not to add any of the coconut water which should have separated from the cream. Whip using a stand mixer or hand beater until stiff peaks form.
  12. Serve cheesecake, straight from the freezer, or allow to warm up to room temperature for a bit, garnished with the pecans and a dollop of coconut cream.
Recipe Notes

**Make sure to use a high powered blender or food processor so that the cashews are super smooth (otherwise the cheesecake will be grainy** I love my whipped coconut cream plain, but you could add a teaspoon of vanilla extract and 1 tablespoon of maple syrup when beating to make it sweeter. Nutrition Facts Amount Per Serving Calories 566 % Daily Value* Total Fat 41.1g 63% Saturated Fat 20.3g 101% Cholesterol 0g 0% Sodium 19.2mg 1% Total Carbohydrate 50.2g 17% Dietary Fiber 5.7g 23% Sugars 35.2g Protein 8.8g 18% Vitamin A 9% Vitamin C 7% Calcium 9% Iron 20%

Nutrition Facts
Vegan Pumpkin Cheesecake with Candied Pecans {GF}
Amount Per Serving
Calories 673 Calories from Fat 468
% Daily Value*
Fat 52g80%
Saturated Fat 14g88%
Sodium 10mg0%
Potassium 636mg18%
Carbohydrates 47g16%
Fiber 6g25%
Sugar 29g32%
Protein 12g24%
Vitamin A 2390IU48%
Vitamin C 8.5mg10%
Calcium 116mg12%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.