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What do you get when you combine your pumpkin spice obsession with an indulgent cheesecake? The perfect healthy yet delicious vegan pumpkin cheesecake!
I know what you’re thinking. There is no way a pumpkin cheesecake recipe can be healthy! Maybe not traditionally, but this one is something special. This cheesecake is 100% vegan, as are all of my recipes, but I wanted to take it a step further. I wanted to use the most wholesome ingredients possible, without sacrificing any of the decadent pumpkin spice and cheesecake flavors we know and love. And so… I created this whole food plant-based, vegan pumpkin cheesecake!
Is This Vegan Pumpkin Cheesecake Really Healthy?
While traditional cheesecakes are loaded with high fat, refined sugar, and calories, some vegan recipes are surprisingly not too far off. I wanted to create a recipe that more people could enjoy knowing how wholesome the ingredients are. After some trial and error, I can confidently say that this vegan pumpkin cheesecake recipe is exactly what I was going for. Lots of flavor without any junk! You will definitely feel better about eating this delicious and secretly healthy dessert.
This vegan pumpkin cheesecake is naturally:
Gluten free
Oil free
Refined sugar free
Dairy and egg free
Nut free (excluding the homemade crust)
Whole food plant-based
Win, win, win, win, winnnnnnn!
What is a Whole Food Plant-Based Cheesecake?
Whole food plant-based recipes do not include any added artificial or processed ingredients. Basically, they are made with ingredients that typically have one ingredient, like seeds, oats, dates, lemon, etc. Can’t get much simpler or healthier than that!
The base of the cheesecake is made from a unique blend of raw sunflower seeds and unsweetened plain coconut yogurt. Much better on the waistline than cream cheese and butter, am I right!?
This recipe will be the fan-favorite of your Thanksgiving dessert table. This is the perfect dessert to bring to Friendsgiving, and to enjoy on Thanksgiving Day! Regardless of dietary preferences, the whole crowd will enjoy this perfect pumpkin dessert. Honestly, this pumpkin cheesecake is great at any time of the year. It’s so healthy you can eat it for breakfast! 😉
If you like incredibly delicious and healthy desserts, you will also love my zucchini cake with cream cheese frosting and double chocolate chip cookies. More perfect holiday treats!
Vegan Pumpkin Cheesecake (WFPB)
Equipment
- 9 in. springform pan
Ingredients
Crust
- 1 1/4 cup pitted medjool dates soaked in warm water for at least 10 minutes
- 1 1/4 cup raw walnuts
- 3/4 cup rolled oats
Cheesecake Filling
- 2 cup unsweetened plain coconut yogurt
- 1 1/2 cup raw sunflower seeds soaked in boiling water for at least 10 minutes
- 3/4 cup pure maple syrup
- 2 1/2 Tbsp lemon juice
- 4 flax eggs 4 Tbsp flax + 8 Tbsp water
- 1 1/2 Tbsp vanilla extract
- 1 tsp cinnamon
Pumpkin Spice Filling
- 1 15 oz. can organic pupmkin puree canned
- 1/2 cup pure maple syrup
- 2 flax eggs 2 Tbsp flax + 4 Tbsp water
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 tsp cinnamon
Instructions
- Preheat oven to 350° F. In a small bowl, mix 4 Tbsp of ground flax with 8 Tbsp water. In another small bowl, mix 2 Tbsp of ground flax with 4 Tbsp water. Set both small bowls in the fridge for at least 10 minutes, until the consistency becomes thick and egg-like.
- Soak dates in warm water for at least 10 minutes to soften. Soak raw sunflower seeds in boiling water for at least 10 minutes to soften.
- Add dates (without the soaking water) to food processer or high speed blender and pulse to a chunky paste. Add walnuts and oats and pulse to loosely combine. Press mixture into the bottom and slighly up the sides of a 9 in. springform pan and bake 10-12 minutes until golden brown.
- Add all cheesecake filling ingredients (minus the sunflower seeds) into a food processer or high-speed blender and mix until smooth. Add in the sunflower seeds (without the soaking water) 1/2 cup at a time, mixing until smooth. Pour cheesecake filling into a large bowl and set aside.
- In a separate large bowl, mix all pumpkin filling ingredients until well-combined.
- Alternate spoonfuls of cheesecake and pumpkin filling onto the crust. This will create the swirl effect when finished.
- Use a butter knife to "swirl" the top layer of the cheesecake together. This does not have to be perfect!
- Bake cheesecake at 350° for 1 hr. 45 minutes, or until inserting a toothpick into the center comes out clean.
- For best results, cover cheesecake and allow it to cool in the fridge overnight. This will ensure cheesecake is served at the right temperature and consistency.
- Optional: Serve with vegan whipped cream. Enjoy!
With all of the other treats available during the holidays, this healthier dessert option is the perfect way to balance out your feast. The best part? You don’t have to sacrifice any of the tastiness! If you’re not picky about keeping the recipe whole food plant-based, I highly recommend topping your slice with some vegan whipped cream. Nothing like the classic combination of pumpkin and whipped cream!
Don’t forget to pin the recipe for later!
Wow😍 This looks incredible!!
Thank you so much, Sarah! I just had a slice for breakfast this morning 😉