Vegan pumpkin cheesecake

This vegan pumpkin cheesecake recipe needs only 5 ingredients and it’s extremely easy to make for everyone. It’s smooth, creamy and perfectly sweet, so it could be a nice dessert idea not only for vegans. I love to have it on cold and rainy days with a cup of mocha latte or spiced tea.



  • 140 gram raw soaked cashews
  • 300 g maple syrup
  • 1 can organic pumpkin puree
  • 1 tub tofu cream cheese
  • one pack of vegan biscuits
  • shredded coconut
  • salt


  1. Soak cashews in a large bowl filled with 600 g water. Add some salt. Leave the bowl overnight in the fridge.
  2. Drain the water from cashews the night after and blend them.
  3. Preheat oven to 400 degrees (200°C).
  4. Next, add in the maple syrup, vegan cream cheese and pumpkin pie spice.
  5. Blend everything till your mixture gets really creamy.
  6. Pour the mixture into a baking form filled crackers.
  7. Bake your pumpkin cheesecake for 40-50 minutes.
  8. When ready, place it in the fridge and leave it there for at least 3 hours to cool.
  9. Sprinkle it with cashews and shredded coconut.


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