Vegan Pumpkin Cheesecake

Recipe by Sarah Major (Instagram: @_afreshpurefood)



  • 1/2 cup of raw cashews (soaked for 3 hours)
  • 1 cup of pumpkin purée
  • 1 TBSP of vanilla extract
  • 1/4 cup of maple syrup
  • 1/3 cup of coconut oil (or plant based butter)
  • A pinch of cinnamon & pink salt

Blend filling ingredients until smooth & creamy texture forms.


  • 1 1/2 cup almond meal
  • 2 TBSP of coconut flour
  • 1/2 cup of unsweetened apple sauce
  • A pinch of cinnamon

Blend crust ingredients until a dough texture forms. Place parchment paper in a 8x8 square pan. Press crust into pan and then add the filling on top. Freeze for 2 hours.

(It will be held together, but a creamy texture still)

Optional: you can add nuts, chocolate sauce, or any other topping you'd like. Store: keep in refrigerator to get that creamy texture.