A Cheesecake Without the Cheese?
I know, it sounds funny. But trust me, it works. This dessert is creamy and rich. It feels like a hug in a slice.
The secret is soaked cashews. They get so soft. When you blend them, they turn silky smooth. It’s pure magic. Doesn’t that sound amazing?
The Crust That Holds It All
Every good pie needs a strong base. This one is simple. Just graham crackers and coconut oil. You press it into the pan. Then you bake it for a short time.
It fills the kitchen with a warm, toasty smell. That smell tells you something good is coming. Fun fact: The graham cracker was invented to stop people from having naughty thoughts! I still laugh at that.
A Little Kitchen Trick
Here’s my mini-anecdote. The first time I used pumpkin puree, my filling was too wet. It was a soupy mess. I learned a trick.
You must dry the pumpkin. Lay it between paper towels and press. This step matters. It makes the filling firm and perfect. Do you have a favorite kitchen trick? I’d love to hear it.
Blending to Perfection
Now for the fun part. Add everything to the food processor. The soaked cashews, the dried pumpkin, the spices. Let it all whirl together.
Listen to the sound change. It goes from choppy to smooth. This is why soaking the cashews matters. It creates that dreamy texture we love. Patience here makes all the difference.
The Waiting Game
Pour the filling onto the cool crust. Smooth the top. Then comes the hard part. You must wait. Put it in the fridge for a long time.
I know, waiting is tough. But it’s worth it. The cake needs time to set. It becomes firm and sliceable. What’s the hardest part of baking for you? Is it the waiting, too?
Sharing Your Creation
When it’s time, carefully take off the pan. Use a warm knife to cut clean slices. See how beautiful it looks. That golden color comes from the pumpkin and spices.
This cake shows how clever cooking can be. You can make something wonderful from plants. It’s a treat everyone can enjoy. Will you make this for a special dinner or a quiet treat at home?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Raw cashews | 4 cups (1¼ pounds/567 grams) | For the filling |
| Unsweetened pumpkin puree | 1 (15 ounces/425 grams) | For the filling |
| Refined coconut oil, melted and hot | ⅔ cup | For the filling |
| Lemon juice | 2 tablespoons | For the filling |
| Vanilla extract | 1½ tablespoons | For the filling |
| Sugar | 1⅓ cups (10⅓ ounces/293 grams) | For the filling |
| Ground cinnamon | 1 teaspoon | For the filling |
| Table salt | ¾ teaspoon | For the filling |
| Ground ginger | ½ teaspoon | For the filling |
| Ground nutmeg | ¼ teaspoon | For the filling |
| Allspice | ¼ teaspoon | For the filling |
| Plant-based cream cheese, softened | 8 ounces (227 grams) | For the filling |
| Graham crackers, broken | 8 whole crackers | For the crust |
| Sugar | 1 tablespoon | For the crust |
| Refined coconut oil, melted | ⅓ cup | For the crust |
The Coziest Pumpkin Cheesecake You’ll Ever Make
Hello, my dear. Come sit. Let’s talk about pumpkin. It’s not just for pies, you know. My grandson once said it tasted like a cozy sweater. I still laugh at that. This cheesecake is creamy magic without any dairy. It’s perfect for sharing with everyone. Doesn’t that smell amazing? Let’s begin.
Step 1: Soak the Cashews
First, be patient with your cashews. Soak them in water overnight. They need to get nice and soft. This makes them blend up so creamy. (My hard-learned tip: set a reminder on your phone. I’ve forgotten them before!)
Step 2: Make the Crust
Now, make your crust. Crush those graham crackers until they’re like sand. Mix in the melted coconut oil. Press it firmly into your pan. Bake it until your kitchen smells like cookies. Let it cool completely. I always hum a little tune while I wait.
Step 3: Dry the Pumpkin
This next step is my secret. Dry the pumpkin puree on paper towels. It soaks up extra water. Your filling will be firm, not soggy. Just press those towels down gently. See how much moisture comes out? It’s like magic.
Step 4: Blend the Filling
Time for the filling. Blend your soft cashews and the dried pumpkin. Add all the spices and that special cream cheese. Let the food processor run until it’s super smooth. It should look like a dreamy orange cloud. What’s your favorite fall spice? Share below!
Step 5: Chill and Set
Pour your filling onto the cool crust. Smooth the top with a wet spatula. Now, the hardest part. You must let it chill for a whole day. This lets all the flavors become friends. Trust me, the wait is worth every second.
Cook Time: 13 minutes (plus 6–24 hours chilling)
Total Time: About 24 hours 30 minutes
Yield: Serves 12 to 16
Category: Dessert, Holiday
Three Fun Twists to Try
Once you master the basic recipe, try playing. I love adding little surprises. It makes baking feel like an adventure. Here are three ideas I adore.
- Chocolate Swirl: Melt some dark chocolate. Swirl it into the filling before chilling.
- Gingersnap Crust: Use spicy gingersnap cookies instead of graham crackers. So festive!
- Maple Pecan Drizzle: Top slices with maple syrup and toasted pecans. Sweet and crunchy.
Which one would you try first? Comment below!
Serving It Up With Style
This cheesecake is a star all on its own. But a little extra love makes it shine. For a pretty plate, add a dollop of coconut whipped cream. A sprinkle of cinnamon on top is always lovely. You could even serve a thin slice with a cup of hot apple cider.
For drinks, a hot cup of chai tea pairs beautifully. The spices dance together. For a special evening, a small glass of spiced rum or bourbon is nice for the grown-ups. It feels so warm and autumnal. Which would you choose tonight?
Keeping Your Pumpkin Cheesecake Happy
This cheesecake loves the cold. The fridge is its best friend for up to five days. Just cover it well. For longer storage, the freezer is perfect.
Wrap the whole cake or slices tightly. It will keep for two months. Thaw it overnight in your fridge. I once forgot a slice in the freezer for weeks. It tasted just as creamy later!
Batch cooking matters because it saves future-you time. A ready-made dessert brings instant joy. Have you ever tried storing it this way? Share below!
Smooth Sailing for Your Cheesecake
First, a soggy crust is no fun. Let it cool completely before adding filling. I remember when my eager hands ruined a crust. Patience makes it crisp.
Second, a grainy filling means not blending enough. Blend until it is completely smooth. This takes a few minutes. Trust your machine.
Third, if it won’t set, chill it longer. The full 24 hours makes it perfect. Getting the texture right builds cooking confidence. It also makes the spices taste their best. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Use gluten-free graham crackers for the crust.
Q: Can I make it ahead?
A: Absolutely. Make it the day before your event.
Q: What if I don’t have allspice?
A: Use a tiny bit more cinnamon and nutmeg.
Q: Can I make a half recipe?
A: You can. Use an 8-inch pan and halve all ingredients.
Q: Any optional tips?
A: A dollop of coconut whipped cream on top is lovely. Fun fact: The cashews give this its rich, creamy magic. Which tip will you try first?
From My Kitchen to Yours
I hope this recipe brings a smile to your table. It is full of cozy, spiced flavor. Cooking is about sharing and creating memories.
I would love to hear about your baking adventure. Tell me how it went in your kitchen. Have you tried this recipe? Give your experience in the comments below.
Happy cooking!
—Grace Ellington.
Creamy Vegan Pumpkin Cashew Cheesecake
Description
A rich and velvety no-bake vegan cheesecake with a spiced pumpkin filling and a classic graham cracker crust.
Ingredients
Filling:
Crust:
Instructions
- For the filling: Place cashews in bowl and add water to cover by 1 inch. Soak at room temperature for at least 12 hours or up to 24 hours.
- For the crust: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray bottom and sides of 9-inch springform pan with vegetable oil spray. Line pan bottom with parchment paper and grease parchment.
- Process graham crackers and sugar in food processor to fine, even crumbs, about 30 seconds. Sprinkle melted oil over top and pulse to incorporate, about 5 pulses. Sprinkle crumbs into prepared pan and press into even layer with bottom of dry measuring cup. Bake until fragrant and edges begin to darken, about 13 minutes. Let cool completely on wire rack, about 1 hour.
- While crust cools, line baking sheet with triple layer of paper towels. Spread pumpkin puree on paper towels into even layer. Cover pumpkin with second triple layer of paper towels and press firmly until paper towels are saturated. Discard top layer of towels, then transfer pumpkin puree to now-empty food processor bowl.
- Rinse and drain soaked cashews well. Add cashews, hot melted oil, lemon juice, and vanilla to food processor and process until thoroughly combined and cashews are finely chopped, 2 to 3 minutes, scraping down sides of bowl as needed. Add sugar, cinnamon, salt, ginger, nutmeg, and allspice. Continue to process until thoroughly combined, about 1 minute. Add cream cheese and process until very smooth and creamy, about 3 minutes, scraping down sides of bowl as needed (mixture will be grainy like ricotta cheese).
- Pour filling into cooled crust and, using offset spatula dipped in hot water and wiped dry, smooth top. Refrigerate for at least 6 hours or up to 24 hours.
- To unmold cheesecake, run thin knife between cake and sides of pan, then remove sides of pan. Slide thin metal spatula between parchment and crust and carefully slide cheesecake onto plate. To slice, dip sharp knife in hot water and wipe dry between cuts. Serve immediately.
Notes
- Not all graham crackers are vegan, so check ingredient lists carefully. For the best results, chill the cheesecake for the full 24 hours. Don’t let the cheesecake sit at room temperature for more than 1 hour; it will soften too much.