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Vegan Chocolate Pumpkin Cheesecake
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Vegan Chocolate Pumpkin Cheesecake

It begins with a chocolate oaty-almond crust, with a layer of vanilla cashew cream in between, and topped with a chocolate pumpkin pie filling. And if the pretty layers didn't already have you swooning it's the taste that soars us into bliss! Taking advantage of our favourite fall flavours, a slice of this vegan cake brings out flavours of pumpkin spice, cinnamon, cream and cocoa . It's utterly delicious!
Category Dessert
Cuisine gluten-free, no-bake, raw, refined-sugar free, soy-free
Prep Time 1 hour
Freeze time 4 hours
Total Time 5 hours
Servings 10 slices
Author Hannah Sunderani


Chocolate Crust

  • 1 cup almonds
  • 1 cup gluten-free oats
  • 8 medjool dates pits removed
  • 2 tsp coconut oil
  • 3 tbsp maple syrup
  • 2 tbsp cocoa powder
  • pinch salt
  • pinch cinnamon

Middle Layer (Vanilla Cashew Cream)

  • 1.5 cups cashews soaked overnight, and strained
  • 0.5 cup coconut milk
  • 0.25 cup maple syrup
  • 2 tbsp lemon juice (½ lemon)
  • 0.25 tsp vanilla extract
  • 0.5 tsp salt

Top Layer (Chocolate Pumpkin)

  • 2 cups canned pumpkin
  • 3 tbsp cocoa powder
  • 0.33 cup coconut sugar
  • 1 tsp pumpkin spice
  • 0.5 cup coconut milk
  • 1 tsp vanilla extract
  • pinch salt
  • 0.25 cup coconut shavings (optional for topping)


  • In a food processor add almonds, oats, dates, coconut oil, maple syrup, cocoa powder, salt and cinnamon. Process until the ingredients become dough like in texture, stopping to scrape down the sides as needed.
  • Transfer crust to a spring form pan. (I used an 18cm/7 inches in diameter). Press down on the crust to make an even layer.
  • In a blender add the ingredients of the middle (white) layer: soaked cashews (strained), coconut milk, maple syrup, lemon juice, vanilla extract and salt. Blend until smooth. Pour the filling into pan and gently tap against work surface a few times to release any bubbles. Place in freezer until completely frozen, approx. 2 hours.
  • Next combine ingredients for the top (pumpkin) layer of the cheesecake. In your food processor add cooked pumpkin, cocoa powder, coconut sugar, pumpkin spice, coconut milk, and vanilla. Blend until smooth.
  • Pour the filling into pan and smooth until even. Optional to decorate the top of the cake with coconut shavings. Place back in freezer to chill, approx. 2 hours.
  • When ready to serve, remove cake from the freezer and let thaw at least 15 minutes. Use a sharp knife to slice into slices.


Cheesecake will keep in freezer for up to two weeks. 
Nutrition information is a rough estimate. 


Calories: 405kcal | Carbohydrates: 49g | Protein: 9g | Fat: 22g | Saturated Fat: 7g | Sodium: 137mg | Potassium: 612mg | Fiber: 7g | Sugar: 28g | Vitamin A: 7654IU | Vitamin C: 4mg | Calcium: 98mg | Iron: 4mg