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Vegan Pumpkin Cheesecake square

No-Bake Pumpkin Swirl Cheesecake

Dianne Wenz
Your guests will never guess that there's no dairy is in this delicious no bake vegan Pumpkin Cheesecake. It's the ultimate Thanksgiving dessert! 
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Prep Time 15 minutes
Refrigerator Time 2 hours
Course Dessert
Cuisine American
Servings 10 servings
Calories 361 kcal

Ingredients
  

Crust

  • 1 ½ cups raw walnuts
  • ¼ cup raw almonds or almond meal
  • 6 medjool dates pitted and chopped
  • ½ teaspoon sea salt
  • ⅛ teaspoon cinnamon

Filling

  • 1 ½ cup raw cashews soaked for at least two hours, drained and rinsed
  • ¼ cup lemon juice
  • ⅓ cup maple syrup
  • ¼ cup coconut oil melted
  • 1 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ½ teaspoon sea salt
  • 1 14-ounce can pumpkin purée

Instructions
 

  • Lightly brush melted coconut oil on the sides of an 8-inch or 9-inch pie pan or springform pan. You can also line your pan with parchment paper.
  • Mix together the crust ingredients in a food processor until the mixture resembles crumbs. Press into the pie pan. Set aside until ready to use.
  • Mix all cashews, lemon juice, maple syrup, coconut oil, vanilla extract, and salt together in a high-speed blender or food processer until smooth and creamy.
    If you’re using a high speed and you’re worried about the mixture getting “stuck”, start on a low speed and gradually increase it. Turn it up the highest speed, and let it blend until completely smooth. It may struggle for a few seconds at the beginning, but once it gets going it should blend smoothly. If it seems too try, add a few teaspoons of water.
  • Once the filling is smooth and creamy, remove about ¼ cup of it and set aside.
  • Add the spices and the pumpkin purée to the blender and mix until it’s well blended.
  • Pour the pumpkin purée mixture into the prepared crust.
  • Drizzle the ¼ cup of plain cheesecake mixture onto the cake. You can use a squeeze bottle or a piping bag, or you can use drizzle with a small spoon. If it seems too thick, add a little water, a half teaspoon at a time to thin it out.
  • Use a toothpick or skewer to “marble” the plain cashew cream by gently dragging it back and forth.
  • Place the pan in your fridge or freezer for an hour or two to let it set.