Irresistible Vegan Pumpkin Cheesecake with Caramel Sauce
This decadent Vegan Pumpkin Cheesecake features a spiced graham-style crust topped with a velvety cashew-coconut pumpkin filling and finished with a luscious coconut caramel sauce. The perfect no-bake dessert for fall gatherings or holiday celebrations.
Ingredients
- For the Crust:
- 2 cups graham cracker crumbs vegan variety or crushed vegan gingersnaps
- 1/3 cup coconut oil melted
- 3 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- For the Filling:
- 2 cups raw cashews soaked overnight or quick-soaked in hot water for 1 hour
- 1 cup pumpkin purée not pumpkin pie filling
- 1 cup full-fat coconut cream the solid part from a can of coconut milk
- 1/2 cup maple syrup
- 1/4 cup coconut oil melted
- 2 tablespoons lemon juice
- 1 tablespoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- For the Caramel Sauce:
- 1 cup coconut sugar or brown sugar
- 1/2 cup full-fat coconut milk
- 2 tablespoons coconut oil
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Prepare your pan by lining the bottom of a 9-inch springform pan with parchment paper and lightly greasing the sides with coconut oil.
- Make the crust by combining graham cracker crumbs, melted coconut oil, maple syrup, cinnamon, and salt in a food processor until the mixture resembles wet sand. Press firmly into the bottom of your prepared pan using the bottom of a measuring cup.
- Chill the crust in the freezer for 15 minutes while you prepare the filling.
- Drain and rinse the soaked cashews thoroughly under cold water until the water runs clear.
- Blend the filling ingredients by combining cashews, pumpkin purée, coconut cream, maple syrup, melted coconut oil, lemon juice, vanilla, pumpkin pie spice, and salt in a high-speed blender. Process until completely smooth and silky, scraping down the sides as needed (this may take 3-5 minutes).
- Pour the filling over the chilled crust and smooth the top with a spatula. Tap the pan gently on the counter several times to release any air bubbles.
- Refrigerate the cheesecake for at least 6 hours or preferably overnight until completely set.
- Prepare the caramel sauce about 30 minutes before serving by combining coconut sugar, coconut milk, and coconut oil in a small saucepan over medium heat. Bring to a simmer, stirring constantly.
- Reduce the heat to low and continue to simmer for 10-15 minutes, stirring frequently until the sauce thickens enough to coat the back of a spoon.
- Remove from heat and stir in salt and vanilla extract. Allow to cool slightly—it will continue to thicken as it cools.
- Release the cheesecake by running a knife around the edge of the pan before removing the springform ring.
- Serve slices with a generous drizzle of warm caramel sauce. Store any leftover cheesecake covered in the refrigerator for up to 5 days.
Notes
- For the creamiest filling, ensure your cashews are thoroughly soaked until very soft.
- Chill your coconut milk cans overnight to easily separate the cream from the liquid.
- The cheesecake can be made up to 3 days in advance and stored in the refrigerator.
- The caramel sauce can be made ahead and gently reheated before serving.
- For a firmer texture, you can freeze the cheesecake for 30 minutes before serving.
- This cheesecake freezes well for up to 1 month—simply thaw in the refrigerator overnight before serving.