A creamy, no-bake, fall-inspired dessert that tastes like pumpkin pie met a cashew cheesecake.
If you’ve ever wanted a dessert that feels cozy and nourishing, this is it. This raw vegan pumpkin cheesecake has everything: a naturally sweet, nutty crust, a silky-smooth pumpkin-cashew filling, and just the right amount of spice. It’s gluten-free, dairy-free, refined-sugar-free, and requires zero baking — because honestly, we’re not turning on the oven for this level of delicious.
Why You’ll Love This Recipe
- No-Bake Perfection: All you need is a blender and a freezer.
- Gut-Friendly & Hormone-Supportive: Cashews provide healthy fats that stabilize blood sugar and support hormone production, while pumpkin adds fiber, zinc, and beta-carotene for glowing skin and a calm nervous system.
- Naturally Sweetened: Maple syrup gives that rich, fall-flavored sweetness without refined sugar.
- Impressively Easy: It looks fancy, but it’s totally beginner-friendly.
Ingredients You’ll Need
Crust:
- 1 cup pitted dates (~10 dates)
- ¾ cup almonds
- 1 tbsp almond butter
- 1 tsp coconut oil
- ½ tsp vanilla extract
- ¼ tsp salt
Filling:
- 1 cup cashews (soaked — see below)
- ½ cup pumpkin purée
- ⅓ cup coconut milk
- ¼ cup + 2 tbsp bourbon maple syrup (or regular maple syrup)
- 1½ tbsp lemon juice
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- ¼ tsp salt
Optional toppings: Almonds, pumpkin butter, almond butter drizzle, flaky sea salt
How to Make It
- Make the crust:
- Chop the dates and add all crust ingredients to a high-speed blender or food processor.
- Line an 8×8-inch pan with parchment paper and press the crust mixture evenly into the bottom.
- Prep the cashews:
- Soak cashews in room-temperature water for 6 hours (or in boiling water for 1 hour if you’re short on time).
- Drain and blend cashews with lemon juice and salt until creamy.
- Blend the filling:
- Add the remaining filling ingredients to the blender and blend until silky smooth.
- Assemble & freeze:
- Pour the pumpkin-cashew filling over the crust and spread evenly.
- Freeze for at least 6 hours.
- Serve:
- Remove from the freezer, let thaw slightly, top as desired, and cut into 16 bars.
- Store leftovers in the fridge for a softer, mousse-like texture.
Darlene’s Tips
- Make it extra luxe: Drizzle almond butter or pumpkin butter on top before serving — it tastes like a pumpkin spice latte in cheesecake form.
- Balance the sweetness: A pinch of flaky sea salt on top brings out the natural maple-pumpkin flavor.
- For hormone balance: This dessert is rich in minerals, healthy fats, and fiber — a perfect option for the luteal phase or when you’re craving something sweet without the sugar crash.
How to Store
Keep in the freezer for up to 2 months or refrigerate for up to 5 days for a softer, creamy texture.
Raw Vegan Pumpkin Cheesecake
No-bake creamy vegan pumpkin cheesecake with a nutty crust! Gluten-Free, Refine Sugar-Free, Vegan
Ingredients
Crust:
- 1 cup pitted dates ~10 dates
- 3/4 cup almonds
- 1 tbsp almond butter
- 1 tsp coconut oil
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Filling:
- 1 cup cashews
- 1/2 cup pumpkin puree
- 1/3 cup coconut milk
- 1/4 cup + 2 tbsp bourbon maple syrup
- 1.5 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tsp pumpkin pie
- 1/2 tsp cinnamon
- 1/4 tsp salt
- Optional toppings: Almonds Pumpkin Butter, Almond Butter, Sea Salt
Instructions
- Start with the crust*
- Chop up dates and add all ingredients for the crust to a high-speed blender. Line an 8×8 pan with parchment paper and pour crumble into the pan.
- Using a spatula or spoon spread and press down crumble into pan creating the crust.
- Soak cashews in room temperature water for 6 hours OR soak in boil water for an hour.
- Drain water and blend cashews, salt, lemon juice until creamy.
- Add the rest of the ingredients to the cashew mixture and blend.
- Pour pumpkin cashews mixture over crust and spread evenly.
- Freeze for 6 hours, remove from freezer add toppings and cut into 16 pieces.
- Enjoy!!
Notes
After 6 hours of freezing can be stored in the refrigerator for a mushy consistency!
