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 »
Makes a 9-inch cheesecake
- 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
- 1 cup raw nuts (almonds/walnuts)
- 1/2 cup pitted dates
- Pinch of salt
- 15 oz can of pumpkin
- 1/4 cup maple syrup
- 2 teaspoons pumpkin pie spice
- 2 teaspoon vanilla
- Pinch of salt
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.
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.
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.
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.
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!
27 CommentsLeave a Reply
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! 🙂
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)!
Of course! Jackie is awesome, right?! I love her recipes as well.
Yummmmmmm!!! Amazing Andrew. The prefect dessert for those of us looking for traditional but healthy alternatives this time of year.
Thanks, Holly! I hope you like it 🙂
I just finished serving this for dessert, all I can say is WOW! I used Greek style coconut yogurt which is super thick and creamy. This was so clean tasting but also decadent at the same time. The crust was the prefect contrast to the filling and the scrumptious pumpkin topping. I can’t wait to try Andrew’s pumpkin ice cream recipe!! Happy Holidays
Cool! I’m so happy it turned out well. And Greek style coconut yogurt? I had never heard of such a thing but it sounds awesome.
Its So Delicious brand. I’m not too fond of the regular coconut yogurt from them but the Greek style is right on. Super pricey though at $3.00 for a small container. Wish I could crack the code and make it at home!
So glad that you enjoyed it!
Hi, in Korea they don’t sell non-dairy yogurt. I can get plain Greek yogurt. Will that work?
Hi Myka! I’m sure that would work. I mentioned non-dairy yogurt because I don’t eat dairy. But I’m sure any type of plain yogurt would work fine!
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!)
You can definitely make your own pumpkin purée! I’ve never done it myself but I found an awesome tutorial that you might want to check out: http://thepioneerwoman.com/cooking/2008/10/make-your-own-pumpkin-puree/
Hey, I’m one of the few vegans out there allergic to cashews…o.O…any substitutions to recommend? Thanks!
Hi Joseph! Hmm, the first thing that comes to mind is silken tofu. It might be tough to replace the cashews here, but if anything can do it, silken tofu can!
Thanks for your reply! Silken tofu to the rescue once again!
Can you use this almond/walnut crust recipe for a regular baking needed pie? It just sounds so good! Thank for your wonderful recipes
Hmm, that’s a good question Carmen. I haven’t tried baking this exact crust recipe, but I don’t see why it couldn’t work!
Hey Andrew! About to whip this up for Thanksgiving tomorrow! Do the cashews needed to be soaked in advance?
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 😉
Yikes! I don’t have a spring form pan — can I use a regular pie pan?
If I can’t find plain non dairy yogurt do you think vanilla would taste good? It’s the closest I can find to plain.
Sure, I think that would be absolutely fine, especially in a dessert recipe like this.
How did you get the pumpkin to be so orange? And when I put the pie in the freezer, it froze my pumpkin like ice. How can I avoid iced pumpkin in the future?
Hi Gabby, I’m not sure why it was so orange. Maybe just variations in pumpkin brands. It’s been quite a few years since I’ve made this, but I think the best bet is to leave it out for a while it it freezes solid. If possible, You can also add a little vodka or other alcohol which does not freeze and keeps the mixture a little more slushy.