Vegan Pumpkin Cheesecake for Halloween or Thanksgiving

Raw Vegan Pumpkin Cheesecake

Raw, gluten-free, Holiday: Halloween/Thanksgiving

Easy, raw, vegan mini Pumpkin Pie Cheesecakes are the perfect dessert at your next holiday party! They’re awesome to make ahead because you can store and serve them straight out of the freezer. These creamy, sweet, and perfectly spiced cakes are irresistible. 

Makes: 12 Mini Cheesecakes
Prep Time: 15 Minutes
Freeze Time: 2 Hours

Nutrition Info Per Serving
Carbs: 20g
Protein: 10g
Fat: 22g
Calories: 318


1 ½ cups almonds, ground
1 cup packed soft dates
1 tbsp cocoa powder, unsweetened
1 tsp vanilla extract
3 cups cashews
1 cup canned pumpkin purée
⅔ cup maple syrup
2 tsp pumpkin spice
1 tsp vanilla extract


  1. Line an 8×8-inch square pan with parchment paper and set aside.
  2. In a food processor, blend the almonds until you form a flour.
  3. Add the dates, cocoa powder, and vanilla and blend until the mixture comes together nicely.
  4. Take the dough and press it into the bottom of the pan, spreading evenly.
  5. In a high-powered blender, blend the cashews, pumpkin purée, maple syrup, pumpkin spice, and vanilla until very smooth.
  6. Pour this mixture into the pan and spread evenly.
  7. Freeze for at least 2 hours and serve (it’s best to cut it into even pieces before freezing). Store in the freezer.

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