in

No-Bake Pumpkin Pie Cheesecake

No bake. Mostly Raw. Vegan. Unprocessed. Pumpkin Pie. CHEESECAKE. Each of these words are glorious on their own, but what happens when we wrap them all into one insanely delicious 3-layer pie that can literally be whipped up in 15 minutes with some simple ingredients, a food processor, and a springform pan? WOW is what happens. Best of all, the ingredients are so natural, you can have a piece or two (I had one for breakfast today) and never feel guilty. I love real food.

This magical recipe comes to us by way of Jackie over at Vegan Yack Attack. It was originally shared in her Great Pumpkin eBook – an all-pumpkin eCookbook available on her site with 20 amazing pumpkin-inspired recipes that are perfect for the holidays. Pumpkin Pie Chia Pudding? Double Pumpkin Beer Float? Yeah, it’s all there. You can get all 20 recipes in her eBook at: The Great Pumpkin eBook »

Pumpkin Pie Cheesecake

Makes a 9-inch cheesecake

Ingredients:

    Filling Layer

  • 1 1/2 cup raw cashews
  • 1/2 cup plain non-dairy yogurt
  • 2 1/2 tablespoons maple syrup
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla
  • Pinch of salt
    Crust Layer

  • 1 cup raw nuts (almonds/walnuts)
  • 1/2 cup pitted dates
  • Pinch of salt
  • Pumpkin Layer

  • 15 oz can of pumpkin
  • 1/4 cup maple syrup
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoon vanilla
  • Pinch of salt

Pumpkin Pie Cheesecake Layers

Step One

In a food processor, puree the cashews and yogurt until smooth and creamy. Place this filling in a bowl and set aside at room temperature for about 2 hours.

Step Two

Add the nuts (I used almonds and walnuts), dates, and salt into the food processor and pulse until you have a fine crust-like texture that sticks together between your fingers, much like the lemon tarts from my last recipe. Add this crust to the bottom of a springform pan; use either one 9-inch pan or three 4-inch pans.

Step Three

After the cashew/yogurt mixture has been resting for at least 2 hours, combine with the maple syrup, lemon juice, vanilla, and salt in a food processor until smooth. Give this mixture a taste and adjust any ingredients as needed. Pour this filling layer over the crust and smooth it out.

Step Four

In our trusty food processor, combine all ingredients for the pumpkin layer (pumpkin, maple syrup, spice, vanilla, and salt) and process until smooth. Finally, pour this layer on top of the cheesecake layer and smooth out the surface, or use a toothpick to draw a swirly pattern through both layers.

Step Five

Freeze the cheesecake for at least 2 hours until firm. When ready to serve, remove from the freezer and allow to thaw slightly. It will keep in the freezer for several days (but the last crumb will be long gone before then :)).

###

Now guys – this cheesecake is just about perfect and I want you all to rush out and make it. But trust me, you’ll want to wait until tomorrow. During Thanksgiving, I created a crazy-good ___ _____ that pairs perfectly with this dessert, but for that recipe, you’ll have to wait for tomorrow’s post!

Pumpkin Pie Cheesecake

Pumpkin Pie Cheesecake Bite

23 Comments

Leave a Reply
  1. Hi Andrew
    I am having a hard time finding non-dairy yogurt in Chicago. Any brand name you can recommend? Where do you buy yours? Tried whole foods, TJ but they did not have any soy yogurt. Thanks in advance! I really like to make this. Vildan

    • Hi Vildan, wow that’s crazy. Both TJs and Whole Foods each have several varieties of soy and coconut-based yogurt around here in Southern California. Wholesoy is my favorite brand but they shut down production for much of this year and I’m hearing it should be back on the shelves in January but there are quite a few varieties and any should work. Good luck finding one! 🙂

  2. This is awesome – thanks for sharing! I learned about Vegan Yack Attack through your Thanksgiving recommendations & have been bookmarking many of her recipes! Money has been so tight that I’m really trying to avoid spending it on luxuries even when it’s only 7 bucks. So, I’m happy for this little cheat ;0)!

  3. Yummmmmmm!!! Amazing Andrew. The prefect dessert for those of us looking for traditional but healthy alternatives this time of year.

  4. Hi, here in Sweden we don’t use pumpkin a lot so I’m having
    trouble finding canned pumpkin. There is fresh however, and I’m
    wondering if there is a particular kind I should get and if it
    should be cooked? (Haha, I’m not a very experienced cook, but I’m
    trying to learn!)

  5. Can you use this almond/walnut crust recipe for a regular baking needed pie? It just sounds so good! Thank for your wonderful recipes

    • Cool! I hope you like it. I would soak them first, at least for a little while if you have time. A springform pan is helpful for getting the pie out in one piece, but you’ll be okay with a normal pie pan 😉

Leave a Reply

Your email address will not be published. Required fields are marked *

Introducing: The Basic Food Photography Course

Pumpkin Spice Ice Cream with Candied Pecans