By Sunwarrior last updated 10-28-2024

Pumpkin pie can be such a cliché! Instead, try a vegan chocolate pumpkin cheesecake with a graham cracker crust and creamy cashew filling. Perfectly rich, dairy-free & full of fall flavor!

Ready for a decadent dessert that vibes fall and is totally vegan? This chocolate pumpkin cheesecake brings the best of both worlds: creamy, chocolatey goodness mixed with seasonal pumpkin spice. With a graham cracker crust and a smooth cashew-coconut filling, it’s a treat that’s as easy on the eyes as it is on the taste buds. Prepare to be amazed by how simple (and irresistible) vegan cheesecake can be!

Vegan Chocolate Pumpkin Cheesecake

Ingredients

Crust

• 1 ¼ cup vegan graham crackers, crushed
• ¼ cup vegan butter, melted

Filling

• 1 ½ cups raw cashews (soaked in very hot water for 1 hour)
• 1 lemon, juiced (2 tablespoons)
• ¼ cup coconut cream
• 3 tablespoons melted coconut oil
• ½ cup light agave nectar, plus more to taste
• ½ cup pumpkin puree
• ¼ cup Sunwarrior Cacao Powder
• Pinch sea salt
• 1 teaspoon cinnamon

Directions

1. Soak your cashews in hot water for at least an hour.
2. Mix crushed graham crackers and butter in a bowl. Then press into an 8 or 9 in a springform pan. Refrigerate for at least an hour.
3. When ready to make cheesecake, drain cashews and place in blender and add lemon juice, coconut cream, coconut oil, agave nectar, pumpkin, sea salt, Cacao powder, and cinnamon. Mix until smooth about 2 to 3 minutes. Pour into prepared pan with crust. Freeze at least 4 hours.
4. Once ready to serve, let cheesecake sit at room temperature for about 5 minutes. Serve with whipped coconut cream or drizzle chocolate and nuts over the top, if desired.

Serve up a slice of this chocolate pumpkin delight and watch everyone swoon—no dairy, no fuss, just pure dessert magic. Whether topped with a dollop of coconut cream or enjoyed on its own, this cheesecake is bound to become a new fall favorite. Dig in and savor every silky, chocolatey, pumpkin-spiced bite!

So now you can make your (cheese)cake and eat it too!