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    Zen and Zaatar » Recipes » Dessert

    No-Bake Vegan Pumpkin Cheesecake (Raw, Gluten-Free)

    Published: Nov 19, 2019 · Modified: Jan 13, 2025 by Zena | Zen and Zaatar · This post may contain affiliate links · Leave a Comment

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    This no bake vegan pumpkin cheesecake is a decadent raw and gluten free dessert, perfect for the busy holidays as it just sets in the freezer!
    This no bake vegan pumpkin cheesecake is a decadent raw and gluten free dessert, perfect for the busy holidays as it just sets in the freezer!
    no bake raw vegan pumpkin cheesecake gluten free holiday recipe zenandzaatar dessert

    This no-bake vegan pumpkin cheesecake is perfect for the holiday season. You would never guess that this decadent dessert is also raw and gluten-free, without sacrificing any of the creamy richness and indulgent flavor.

    Watch me show you how to make this easy, raw, vegan pumpkin cheesecake in the video right here on YouTube!

    no bake raw vegan pumpkin cheesecake gluten free holiday recipe zenandzaatar dessert

    The crust for this raw vegan pumpkin cheesecake is simply made from only 2 ingredients- nuts and dates. While the crust sets in the freezer, we will prepare the cheesecake filling in the blender. The entire cheesecake sets in the freezer until firm, making this a no-bake recipe that you can leave to set while you prepare a holiday dinner.

    no bake raw vegan pumpkin cheesecake gluten free holiday recipe zenandzaatar dessert

    Although this "cheesecake" is entirely raw and vegan, it surprisingly tastes like the real deal! My omnivore husband, an avid cheesecake enthusiast, can attest to this.

    no bake raw vegan pumpkin cheesecake gluten free holiday recipe zenandzaatar dessert
    no bake raw vegan pumpkin cheesecake gluten free holiday recipe zenandzaatar dessert
    I hope you love this recipe as much as I do! If you make this vegan pumpkin cheesecake, I would love to see your recreations tagged on Instagram @zenandzaatar #zenandzaatar! Or just pin this recipe for later!

    Recipe

    This no bake vegan pumpkin cheesecake is a decadent raw and gluten free dessert, perfect for the busy holidays as it just sets in the freezer!

    No-Bake Vegan Pumpkin Cheesecake (Raw, Gluten-Free)

    Zena Hassoun
    A no-bake vegan pumpkin cheesecake that simply sets in the freezer! Also raw and gluten-free, this pumpkin cheesecake is creamy and decadent without the guilt.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 3 hours hrs
    Total Time 3 hours hrs 20 minutes mins
    Course Dessert
    Cuisine Vegan

    Equipment

    • Ninja NJ601AMZ Professional Blender

    Ingredients
      

    Crust

    • 1 ½ cups raw walnuts or pecans
    • 1 cup pitted medjool dates about 8 large
    • pinch of sea salt
    • 1 scant teaspoon vanilla
    • 1 teaspoon water optional to make more sticky

    Cheesecake Filling

    • 1 ½ cup soaked cashews Soak at least 2 hours or overnight
    • ¾ cup coconut cream*
    • ¼ cup lemon juice
    • 1 teaspoon vanilla
    • ½ cup maple syrup
    • ¼ teaspoon sea salt
    • 2 tablespoon coconut oil optional, to set better
    • 1 cup pumpkin purée
    • 1 teaspoon pumpkin pie spice
    • 1 teaspoon cinnamon
    • ½ teaspoon turmeric optional, boosts color

    Instructions
     

    • Grease an 8-inch springform pan with coconut oil, or line with parchment paper. (You can use a 9-inch or smaller pan, but the cheesecake will be thinner. For a thick cake, use 6 or 7 inch.)
    • Pulse the ingredients for the crust in a food processor, until it becomes dough-like and just sticks together. Do not over process. Pat down the crust in your springform pan. If it isn't sticky enough, add the water. Set in the freezer while you prepare the filling.
    • Place all ingredients for the cheesecake filling, except for the pumpkin purée, pumpkin pie spice, and turmeric, in a blender. Omit the coconut oil if you are oil-free. Blend until very smooth and no lumps remain. Set aside ½ cup of the mixture to make the design on top.
    • Add the pumpkin filling and pumpkin pie spice to the blender, and blend until smooth. If you want it to look more orange and bright, add the turmeric for color. Pour the pumpkin cheesecake filling over your prepared crust.
    • Drizzle stripes of the plain white cheesecake filling over the orange pumpkin filling, so there are alternating orange and white stripes. Drag a knife horizontally, perpendicular to the vertical lines, alternating directions (a "zig-zag" type motion), across the layers, to get the swirls shown in the photos. Set in the freezer for at least 3 hours, or until firm.
    • Take out of the freezer, and run a warm knife around the edges to loosen the cake, before removing from the springform pan. Top with pecans and whipped coconut cream. Leftovers can be frozen for a week. Enjoy!

    Notes

    *You can either purchase coconut cream or get the coconut cream from a can of full-fat coconut milk. To use coconut milk, chill a can of full fat coconut milk for a few hours or overnight. The thick solid top layer is the cream.
    Tried this recipe?Leave a comment below and tag @zenandzaatar on social!

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    Headshot image of the author of Zen and Zaatar, Zena Hassoun, MS.

    Welcome!

    Hi, I’m Zena, a passionate home cook with a Master’s in Medical Health Sciences. I’ve been vegan for nearly a decade and love creating approachable, Mediterranean-inspired recipes that nourish your body and soul.

    More about me

    55+ Vegan Recipes for Real Life

    The cover image of my e-cookbook, with text overlay "Vegan is Delicious: 55+ nourishing, innovative, plant-based recipes to satisfy vegans and omnivores alike! by Zena Hassoun, M.S., creator of Zen and Zaatar."

    Tired of the same meals or relying on takeout? Vegan is Delicious is full of flavorful, plant-based recipes (with photos!) plus a 7-day meal plan to make home cooking feel effortless.

    Get it now!

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