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Gluten-free Vegan Pumpkin Cheesecake


This no-bake gluten-free vegan pumpkin cheesecake tastes like heaven: with a smooth and creamy filling and a crunchy sweet almond base, you’ll be back for seconds!



  • 2 1/2 cups almonds
  • 1/2 cup coconut oil, melted
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 2 cups cashews, soaked for at least 1 hour in hot water
  • 1 1/4 cups pumpkin puree
  • 1/2 cup non-dairy milk
  • 1/2 cup sugar
  • 2/3 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 3 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 teaspoons agar agar powder
  • 1/4 cup water
  • Pecans, for topping


  1. Grease and line a small round springform pan with parchment paper.
  2. Start off by making the crust: process the almonds in an electric blender until you get a fine meal.
  3. In a large bowl, mix the almond meal with melted coconut oil, sugar, and cinnamon until ingredients are evenly distributed.
  4. Press the almond meal mixture down firmly onto the base of the prepared springform pan with the back of a spoon to form a level crust.
  5. Place the pan in the freezer and let the crust set until firm for 30 minutes.
  6. While the crust is freezing, prepare the filling: process the soaked cashews, pumpkin puree, non-dairy milk, sugar, ground cinnamon and nutmeg in the electric blender until you get a thick, creamy mixture.
  7. Dissolve the agar agar powder in 1/4 cup of water and then pour the agar agar mixture into the blender. Process all the ingredients together until you get a homogeneous filling.
  8. Pour the filling mixture over the crust and let the filling chill for 2 to 3 hours in the freezer (or 4 to 6 hours in the refrigerator) until firm.
  9. Top gluten-free vegan pumpkin cheesecake with pecans before slicing and serving.


Pumpkin Puree: If you have fresh pumpkins available, here’s my easy recipe to make your own homemade pumpkin puree! Not only will it taste better and is cheaper than store-bought, homemade puree is also free of the nasty additives and preservatives that canned pumpkin usually comes with to make it shelf-stable!

  • Category: Dessert
  • Cuisine: Gluten-free, Vegan
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