Amazing vegan pumpkin cheesecake made with just 10 ingredients! Creamy, rich, perfectly sweet, and perfect for fall and holiday gatherings!

~Ingredients:

-Crust:

1 Cup Medjool Dates, pitted.*

1 1/2 Cups Raw Walnuts.

1 Pinch Sea Salt.

-Filling:

1 1/2 Cups Raw Cashews**

1 Lemon, juiced.***

1/3 Cup Light or Full Fat Coconut Milk****

3 Tablespoon Olive Oil.*****

1/2 Cup Grad A Maple Syrup.

1/3 Cup Pumpkin Puree.******

1 Pinch Sea Salt.

3/4 Teaspoon Pumpkin Pie Spice.

1 Teaspoon Vanilla Extract.

1/4 Teaspoon Ground Cinnamon.

-Topping:

Coconut Whipped Cream.

Brown Sugar Pecans.

-Coconut Whipped Cream:

1 (14) Ounce Can Coconut Cream or Full Fat Coconut Milk.

1/4 - 3/4 Cup Organic Powdered Sugar.

1/2 Teaspoon Vanilla Extract.

-Brown Sugar Pecans:

1/2 Cup Raw Pecan Halves.

1 Tablespoon Vegan Butter.

1 Tablespoon Brown Sugar.

1 Pinch Sea Salt.

1 Pinch Cinnamon.

1 Pinch Cayenne Pepper.

~Directions:

Making the Coconut Whipped Cream:

Step 1: Chill your coconut cream or coconut milk in the refrigerator overnight. Be sure not to shake or tip the can or else a separation of the cream and liquid will occur.

Step 2: The next day, chill a large mixing bowl 10 minutes before whipping.

Step 3: Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind.

Step 4: Place the hardened cream in your chilled mixing bowl and beat for 30 seconds with a mixer until creamy.

Step 5: Then add vanilla extract and powdered sugar and mix until creamy and smooth - about 1 minute.

Step 6: Taste and adjust sweetness as needed.

Step 7: Use immediately or refrigerate - it will harden and set in the fridge the longer it's chilled. Will keep for up to 1 - 2 weeks!

Making the Brown Sugar Pecans:

Step 8: Preheat oven to 350 Degrees Fahrenheit. Line a baking tray with aluminum foil.

Step 9: Place the pecans on a aluminum foil - lined baking sheet. Toast for about 8 minutes.

Step 10: In the meantime, melt butter in a small skillet or in the microwave and stir in brown sugar, sea salt, cinnamon and cayenne.

Step 11: Remove toasted pecans from oven and toss with the butter and the spice mixture. 

Step 12: Spread back onto the baking sheet and toast for another 4 - 7 minutes or until fragrant and golden brown, being careful not to burn.

Step 13: Let cool completely. Store leftovers in a jar for up to 1 week.

Making the Crust:

Step 14: Line a springform pan with parchment paper. If using the cupcake tray then line with cupcake liners.

Step 15: Cover cashews with boiling hot water. Let rest, uncovered, at room temperature for 1 hour. Then drain thoroughly and set aside.

Step 16: In the meantime, add dates to a blender and blend until small bits remain, or it forms a ball. Remove and set aside.

Step 17: Add walnuts and salt to blender and process into a meal. 

Step 18: Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If too crumbly, add a few more dates. If too sticky, add more crushed walnuts. Set aside.

Step 19: Divide crust evenly among the liners or the springform pan base. And press down with fingers to evenly distribute. Use a small glass wrapped in parchment paper, or the back of a spoon, to press down firmly, allowing some crust to come up the sides. Set in freezer.

Making the Filling:

Step 20: Once the cashews are soaked and drained, add to blender along with the remaining ingredients for the filling.

Step 21: Blend until very smooth, for about 2 - 3 minutes. If it has trouble blending add just a touch more coconut milk. Taste and adjust flavor and the sweetness as needed.

Step 22: Divide filling evenly among among the liners or the springform pan. Tap a few times to release any air bubbles, then cover loosely with plastic wrap and freeze until firm, about 4 - 6 hours, depending on the size of your pan.

Step 23: If using a springform pan, simply pop open the pan and remove the cheesecake. If they aren't quite set, pop them back in the freezer until firm.

Step 24: Serve with a touch of coconut whipped cream and brown sugar pecans.

Step 25: Store leftovers in the freezer for up to 7 - 10 days, though best when enjoyed within the first 3 - 4 days. 

Step 26: Let thaw at room temperature 15 - 20 minutes before serving for best texture.

Step 27: Eat and Enjoy!

~Recipe Notes:

*There is about 20 dates per 1 cup. Pitted before measuring.

**Soak in very hot boiling water for 1 hour.

***1 lemon yields about 2 tablespoons of lemon juice.

****We used Coconut Milk but you can use any other non-dairy milk.

*****You can sub melted coconut oil, though it will add a coconut flavor to the cheesecake.

******You can use either fresh pumpkin puree or canned pumpkin puree.

Enjoy!

Please leave us a picture in the comments below if you make it or have any questions!

XoXo Hannah and Hailey :)