Vegan Pumpkin Cheesecake

It’s FALL y’all, that means pumpkin everything: Pumpkin spice latte, pumpkin pie, pumpkin muffins, pumpkin cheesecake…and if you’re like me, you wonder how you can make all of those things in a tasty, guilt-free way! With my Vegan Pumpkin Cheesecake recipe, you can enjoy all of the fall flavors without stressing out over complicated ingredients or calories. This was FUN and EASY to make. Enjoy :)

Vegan Pumpkin Cheesecake

Prep Time: 1 hour, 10 minutes

Yield: 1 pie

Vegan Pumpkin Cheesecake


  • 1 Cup Raw Cashews
  • 1 Cup Raw Macadamia Nuts
  • 1 Cup Roasted Pumpkin (or canned pumpkin)
  • 1 Cup Brown Sugar
  • 2 Tablespoons Coconut Oil
  • 1 Teaspoon Cinnamon
  • a dash of Allspice and Cloves
  • Vegan Pie Crust


Soak the Cashews and Macadamia nuts overnight!

Preheat oven to 350.

Combine the soaked nuts with melted coconut oil in a food processor and blend until smooth. In a separate bowl, mix the pumpkin, brown sugar, cinnamon and spices. Add the nut mixture to the pumpkin mixture and combine forces! Blend everything in a blender until smooth and creamy.

Gently pour the pumpkin cheesecake filling into the vegan pie crust and bake for 35 minutes!