Vegan Pumpkin Cheesecake with Gluten-Free Chocolate Crust
Print Recipe
5 from 2 votes

Pumpkin Cheesecake with Chocolate Crust (Vegan, GF)

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Cuisine: Vegan
Servings: 12


Chocolate Crust

  • 1 cup Bob's Red Mill Almond Flour
  • 1/4 cup unsweetened cocoa powder⠀
  • 1.5 Tbs coconut oil⠀ - melted
  • 1/2 cup pitted medjool dates⠀ (about 6-7 dates)

Pumpkin Cheesecake

  • 1/2 cup soaked cashews*⠀
  • 1/2 cup vegan cream cheese⠀
  • 1/2 cup pureed pumpkin⠀
  • 1 Tbs coconut oil⠀ - melted
  • 1/4 cup maple syrup⠀
  • 1 tsp arrowroot powder⠀ (or cornstarch)
  • 1/2 tsp ground cinnamon⠀
  • 1/4 tsp nutmeg⠀
  • 1/4 tsp ginger⠀


  • Preheat oven to 350 degrees and grease a mini cheesecake pan.**

Chocolate Crust

  • Blend all crust ingredients in a blender until well combined.
  • Press into mini cheesecake pan, making each individual cheesecake crust about a 1/4 inch thick. 
  • Bake for 5 minutes.

Pumpkin Cheesecake Filling

  • Blend all cheesecake filling ingredients together in a blender until creamy and smooth.
  • Pour filling evenly over the crust (leaving about a half inch of space at the top of the pan). 
  • Bake in the oven for 20 minutes.
  • Let cool down to room temperature, and then place the pan in the fridge to set for 3-4 hours.
  • Carefully pop out the mini cheesecakes from the pan. 
  • Optional: Top with chocolate syrup, chocolate chips and/or whipped coconut cream.


*Soak cashews overnight in water, or soak in hot water for 30 minutes. This helps to soften the nuts. Drain and pat dry before adding cashews to blender.
**If you can't find or prefer not to use a mini cheesecake pan, a muffin tin with liners will also work.