Vegan Pumpkin Cheesecake




Vegan Pumpkin Cheesecake


  • For the crust you need:
  • 1 cup walnuts
  • 1 cup dates
  • 2 tbsp coconut flakes
  • pinch of salt
  • Combine everything in the food processor until a sticky crumble is formed. Press it into a square cake mold and put into the freezer.
  • For the cheesecake layer:
  • 1 cup cashews (soaked overnight and drained)
  • 1/2 cup pumpkin puree
  • 2 tbsp coconut milk
  • juice of 1/2 lemon
  • 3 tbsp maple syrup
  • 1/2 tsp cinnamon (or pumpkin spice)
  • 1/4 tsp vanilla bean powder


  1. Process all the ingredients in the food processor or high speed blender until the mass is smooth and creamy.
  2. Pour it over the crust and freeze for about 2 hours.
  3. Take out of the freezer about 10-15 minutes before slicing.
  4. Serve with coconut cream.




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