Vegan pumpkin spice cheesecake

"Hi guys! I hope you all had a fabulous Halloween. I also hope that you all have some pumpkin puree left at home because you just have to make this vegan pumpkin spice cheesecake. The flavor combination (and all the fall spices) plus its soft, creamy texture makes it so delicious! Plus it’s fairly easy to make – you just blend everything together. It’s our favorite dessert atm, ideal for cosy afternoons. Halloween might be over but pumpkin season is not and there’s nothing better that you can do with it than making this cake! Trust me, it’s a fall showstopper."
-- @foodography_by_joanna
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  • Recipe Card
Prep time 30mins
Serves or Makes: 12

Recipe Card

For the crust:


  • 100 g pecan flour
  • 110 g almond flour
  • 1 teaspoon ginger powder
  • 1/2 teaspoon cinnamon
  • 7 pieces medjool dates or 2tbsp maple syrop


  • Step 1

    Place flours and spices in a bowl and mix until combined. Soak dates in hot water, then blend them in a food processor until you get a paste. Add it to the bowl and mix everything until the dough becomes sticky. Line tart form with a baking paper and press the mixture evenly onto the bottom and sides. Place in a freezer.

  • Step 2

    Drain cashews, add them to a food processor together with lemon juice, coconut milk, melted (and cooled) oil, vanilla and maple syrup. Blend until silky smooth. Pour 1/2 of the mixture on the prepared crust.

  • Step 3

    Add pumpkin puree and spices to the remaining 1/2 and pulse until well combined. Pour it over the cashew mixture. Place the tart in the freezer for a few hours to set (or overnight). Take it out of the freezer before serving and decorate with chopped nuts and coconut cream.

For the filing:


  • 200 g cashews, soaked overnight
  • 230 g pumpkin puree
  • 1 can coconut cream, chilled
  • 50 g coconut oil
  • 1 teaspoon vanilla extract
  • 30 milliliter maple syrop, or more
  • 1 teaspoon lemon juice
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
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