Sweet pumpkin, cinnamon and vanilla give this vegan pumpkin cheesecake the flavour of a spiced winter dessert. Cut through the orange pumpkin layer to reveal smooth cashew cream and a base of almonds and dates. Each forkful combines a cool, creamy filling with the gentle crunch of nuts and the caramel-like sweetness of dates and maple syrup.
If you are looking for a dessert to make during Christmas Lent, this recipe brings together plant-based ingredients in a cake you can prepare ahead. Cashews give the filling its creamy texture, coconut oil helps the layers set, and pumpkin adds colour and a mellow sweetness. There are no eggs, dairy products, honey or gelatine in the recipe.
There is no oven to preheat, but you will need to plan for soaking and freezing. Soak the cashews overnight, assemble the layers and let the cheesecake set in the freezer. Before serving, give it time to soften until the filling yields to a fork. Finish with chopped almonds and a dusting of cinnamon, then serve with coffee or a warm spiced tea.
Pumpkin, cinnamon and cashew cream: what makes each slice so good?
Pumpkin and warm spices
Choose a sweet culinary pumpkin or squash, such as butternut, with firm orange flesh. Steam it until tender, drain it and blend it into a thick purée. Pumpkin gives the top layer its colour and mellow flavour, while cinnamon, nutmeg, ginger and allspice add the familiar fragrance of winter baking.
Dragon Superfoods organic Ceylon cinnamon is used in both the base and filling. Measure the stronger spices carefully: the pumpkin should still be noticeable in every bite.
Cashew cream and an almond and date base
Soaked cashews become the smooth foundation for both layers of filling. Half stays a light beige, scented with vanilla and spices; pumpkin is blended into the other half. The two colours make each slice look inviting without an elaborate topping.
Underneath, almonds give the base texture and dates help it bind when pressed. The Smart Organic Amber maple syrup sweetens the filling with gentle caramel notes. Unscented coconut oil allows the pumpkin and spices to remain prominent.
What you need for this no-bake pumpkin cheesecake
- Servings: approximately 8 small slices
- Tin: a small springform tin, approximately 18 cm across
- Active preparation: approximately 35 minutes, plus cooking and cooling the pumpkin
- Cashew soaking: 8 to 12 hours in the fridge
- Freezing: approximately 30 minutes between layers, then at least 6 hours after assembly; overnight is convenient
- Before serving: allow approximately 20 to 60 minutes to soften, checking the texture as you go
For the base
- 150 g Smart Organic organic pitted dates, weighed before any soaking
- 140 g Smart Organic organic almonds
- 1 teaspoon vanilla extract
- 1 teaspoon Dragon Superfoods organic ground Ceylon cinnamon
- 2 teaspoons, or 10 ml, Dragon Superfoods organic unscented coconut oil, melted
For the two layers of filling
- 230 g Smart Organic organic cashews, weighed dry, then soaked overnight
- 230 g plain pumpkin purée, weighed after steaming, draining and cooling
- 120 ml Smart Organic organic Grade A Amber maple syrup
- 1 teaspoon Dragon Superfoods organic ground Ceylon cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon Dragon Superfoods organic ground ginger
- ¼ teaspoon ground allspice
- 1 teaspoon vanilla extract
- 2 tablespoons, or 30 ml, Dragon Superfoods organic unscented coconut oil, melted and slightly cooled
For decoration, set aside a few chopped almonds and a little extra cinnamon. You will also need a food processor for the base, a powerful blender for the filling, a steamer, a spatula and baking paper. Check that the tin fits in your freezer before you begin.
How to make vegan pumpkin cheesecake
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Soak the cashews and prepare the pumpkin
Cover the cashews generously with cold water and refrigerate for 8 to 12 hours. Drain, rinse and drain again. Steam peeled pumpkin cubes until a fork passes through them easily, approximately 15 to 20 minutes depending on their size. Drain, blend and cool completely, then weigh out 230 g of thick purée.
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Make and press the base
Line the bottom of the tin with baking paper. If the dates are firm, soften them in warm water for about 10 minutes, then drain and dry them well. Pulse the almonds into fine crumbs. Add the dates, vanilla, cinnamon and the 10 ml of melted coconut oil. Process until a small portion holds together when squeezed. Press firmly across the bottom of the tin and place in the freezer.
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Blend the cashew filling
Put the drained cashews, maple syrup, cinnamon, nutmeg, ginger, allspice, vanilla and the 30 ml of coconut oil in a powerful blender. Blend until smooth, stopping the machine to scrape down the sides as needed. Check a small spoonful: it should feel creamy, without obvious pieces of cashew.
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Add the first layer
Divide the cashew mixture into two equal portions. Spread one portion over the chilled base, smooth it gently and freeze for approximately 30 minutes. It needs to firm up enough to support the next layer.
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Finish with the pumpkin layer
Blend the pumpkin purée into the remaining cashew mixture. Spoon it carefully over the first layer and level the surface. Cover without touching the top and freeze for at least 6 hours, preferably overnight, until firm throughout.
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Unmould, soften and serve
Release the tin while the cheesecake is still firm and transfer it to a serving plate. Allow approximately 20 to 60 minutes at room temperature, depending on the room and the thickness of the cake. Check regularly: the centre should yield to a fork while the edges hold their shape. Add the almonds and a light dusting of cinnamon, then cut with a knife warmed in water and wiped dry between slices.
How to get smooth cream and neat layers
Use thick, well-drained pumpkin purée
Extra water makes the top layer softer and can leave it icy after freezing. Let steamed pumpkin drain before blending. If liquid separates from the purée, drain it again before weighing. The purée should sit on a spoon rather than run off it.
Give the blender time
Thoroughly soaked cashews and a powerful blender are the starting point for a smooth filling. Work in short rounds if your appliance needs it, and stop before scraping the bowl. Avoid pouring in extra water to hurry the process, because that changes how the filling freezes and softens.
Keep the cheesecake cold until dessert
This recipe sets in the freezer. Plan to serve it cool and partly thawed, and bring out only what you need. For slices that are easy to lift, wait until the filling is soft enough to eat but still firm at the edges.
Serving your pumpkin cheesecake during Christmas Lent
A dusting of cinnamon and a few chopped almonds are enough to finish the cake. Keep the decoration light so you can see the orange top and the pale cashew layer underneath. For a family lunch or a weekend dessert during Christmas Lent, cut small slices and serve them with coffee or warm ginger tea. The cold filling pairs well with a hot drink, while the spices carry through from the first bite to the last.
You can prepare the cheesecake in advance and keep it covered in the freezer for up to one week. Individual frozen slices are convenient when guests arrive at different times. Let each portion soften before serving and return untouched, still-frozen portions to the freezer promptly.
Frequently asked questions
What makes this a plant-based dessert for Christmas Lent?
The recipe uses cashews in place of a dairy filling, dates and almonds for the base, and maple syrup for sweetness. All the listed ingredients are plant-based, with no eggs, dairy products, honey or gelatine.
Does a no-bake cheesecake need the freezer?
Yes, this version does. Freeze it until firm throughout, then soften before serving. Setting it only in the fridge will not give the same result.
Can I use ready-made pumpkin purée?
Yes, if it is plain, unsweetened and thick. Use the same 230 g. A sweetened pie filling or a watery pumpkin soup is unsuitable for these proportions.
Can I skip soaking the cashews?
Keep the overnight soak for this version. It softens the nuts so they blend more easily. Weigh the 230 g before soaking and drain them well before blending.
Is this a sugar-free dessert?
No. Dates and maple syrup both contribute sugars. The dates also help bind the base, while the maple syrup sweetens the cashew filling.
Can I make it for someone with a nut allergy?
This recipe contains almonds and cashews. It is unsuitable for someone allergic to those ingredients. A nut-free version needs a different base and filling, with its own proportions.
