Why do I need to soak the cashews for the middle layer?

Soaking the raw cashews overnight helps to soften them, ensuring they blend into a perfectly smooth and creamy texture for the cheesecake filling.

How do I know when the crust is processed enough?

Process the crust ingredients until they form a dough-like texture that sticks together when pressed, usually taking 7-10 minutes in a food processor.

How long does each layer need to freeze?

The middle cashew layer requires approximately 2 hours to freeze completely, and the top pumpkin layer also needs about 2 hours to chill and set firm.

What's the best way to serve this cheesecake after it's frozen?

Remove the cake from the freezer and let it thaw for 20 minutes before slicing, then allow individual slices to sit for another 10-15 minutes for optimal taste.

Can I use a different type of pumpkin for the top layer?

Yes, the recipe suggests using cooked pumpkin, and specifically mentions kabocha as a suitable option for the top layer.

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Pumpkin Chocolate Cheesecake
[Vegan, Gluten-Free]

HS By: Hannah Sunderani

Author Bio

Hannah Sunderani started the blog Two Spoons to bring you plant-based recipes worth sharing. Her... Read More

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A slice of three-layered Pumpkin Chocolate Cheesecake with a dark chocolate crust, creamy white cashew layer, and orange pumpkin top, garnished with coconut shavings, served on a white plate.

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Pumpkin Chocolate Cheesecake [Vegan, Gluten-Free]

289

10-12 slices

Dairy Free

Vegan

This vegan pumpkin chocolate cheesecake will leave your guests in awe. It begins with a chocolate oaty-almond crust, with a layer of vanilla cashew cream in between, and topped with a chocolate pumpkin pie filling. And if the pretty layers didn't already have you swooning, it's the taste that soars... Read More

Ingredients You Need for Pumpkin Chocolate Cheesecake [Vegan, Gluten-Free]

For the Chocolate Crust:

1 cup raw almonds
1 cup gluten-free oats
8 Medjool dates, pits removed
2 teaspoons coconut oil
3 tablespoons maple syrup
2 tablespoons cocoa powder
A pinch of salt
A pinch of cinnamon

For the Middle (Cashew) Layer:

1 1/2 cups raw cashews, soaked overnight, and strained
1/2 cup coconut milk
1/4 cup maple syrup
2 tablespoons lemon juice (juice of 1/2 a lemon)
1/4 teaspoon vanilla extract
1/2 teaspoon salt

For the Top (Pumpkin) Layer:

18.51 ounces (approximately 3 cups) cooked pumpkin (can use kabocha)
4 tablespoons cocoa powder
7 tablespoons coconut sugar, plus more if desired
3/4 teaspoon pumpkin spice
1/2 cup coconut milk
A splash of vanilla extract
A pinch of salt

For the Topping:

Coconut shavings (optional)

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How to Prepare Pumpkin Chocolate Cheesecake [Vegan, Gluten-Free]

Add almonds, oats, dates, coconut oil, maple syrup, cocoa powder, salt, and cinnamon in a food processor. Process until the ingredients become dough-like in texture, stopping to scrape down the sides as needed, approximately 7-10 minutes.
Transfer crust to a springform pan. (7-inch in diameter). Press down on the crust to make an even layer.
In a blender, add the ingredients of the middle (white) layer: soaked cashews (strained), coconut milk, maple syrup, lemon juice, vanilla extract, and salt. Blend until smooth and creamy, approximately 5 minutes. Pour the cashew cream filling over the crust and smooth until even. Gently bang the springform pan against the work surface a few times to release any bubbles. Place in the freezer to freeze this layer until completely frozen, approximately 2 hours.
Next, add the ingredients for the top (pumpkin) layer of the cheesecake to your food processor: cooked pumpkin, cocoa powder, coconut sugar, pumpkin slice, coconut milk, and vanilla. Blend until smooth.
Pour the pumpkin filling over the frozen cashew cake and smooth until even. Optional to decorate the top of the cake with coconut shavings. Place back in the freezer to chill, approximately 2 hours.
When ready to serve, remove the cake from the freezer and let it thaw for 20 minutes. Use a sharp knife to cut into slices. For optimal taste, let the individual slices sit for another 10-15 minutes before serving

Notes

Cake can be made ahead, best served 2 days after making.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.