Smooth, creamy and flavored with pumpkin, this delicious no-bake pumpkin cheesecake is both gluten-free and vegan, but you’d never know it! Made with cashews and coconut oil for creaminess, and a base of almond meal, this is the perfect dessert for pumpkin season and fall in general! Serve it during Thanksgiving and the holidays and impress your guests!
For the Crust:
- 2 1/2 cups almonds
- 1/2 cup coconut oil, melted
- 1 tablespoon sugar
- 1 teaspoon cinnamon
For the Filling:
- 2 cups raw cashews, soaked for at least 1 hour in hot water or overnight
- 1 1/4 cups pumpkin puree
- 1/2 cup almond milk
- 1/2 cup sugar
- 2/3 cup coconut oil, melted
- 3 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 teaspoons agar agar powder
- 1/4 cup water
- Pecans, for topping (optional)
- Grease and line a small round springform pan with parchment paper (I used a 7-inch pan, but feel free to use a larger pan. Just note that the cake will be less tall if you use a wider pan).
- Start off by making the crust: process the almonds in an electric blender until you get a fine meal. In a large bowl, mix the almond meal with melted coconut oil, sugar, and cinnamon until ingredients are evenly distributed.
- 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. Place the pan in the freezer and let the crust set until firm for 30 minutes.
- While the crust is freezing, prepare the filling: process the soaked cashews, pumpkin puree, almond milk, sugar, melted coconut oil, ground cinnamon and nutmeg in the electric blender until you get a thick, creamy mixture.
- 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.
- 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.
- 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!
Soaked Cashews: Make sure to soak the cashews in order to soften them and make the filling creamier. I recommend soaking them overnight in filtered water if you have the time, or for at least 1 hour in hot water if you are in a rush. Cashews are fundamental in this recipe to get the non-dairy creaminess that would otherwise come from normal cream cheese, so I do not recommend substituting the cashews with anything.
Coconut Oil: Since coconut oil will firm up as the cheesecake chills, which is necessary for the cheesecake to maintain its shape, I do not recommend substituting it with other oils.
Agar Agar: Together with the coconut oil, it helps to solidify the cheesecake, but if you are not vegan, feel free to substitute it with equal amounts of unflavored gelatin powder.
How to Store/Freeze the Cheesecake: If not planning on eating it right away, store the cheesecake in an airtight container in the refrigerator for up to 7 days. To freeze, place it in a freezer-safe airtight container and freeze for up to 3 months, and then thaw it in the refrigerator overnight before eating.
- Category: Dessert
- Method: No-Bake
- Cuisine: Gluten-free, Vegan
Keywords: No-Bake Pumpkin Cheesecake