Vegan Pumpkin Cheesecake

Vegan Pumpkin Cheesecake

Servings: 6 mini cheesecakes


For the Crust:

  • 1 cup packed medjool dates, pitted
  • 1/4 cup Hemp Hearts
  • 1 cup raw walnuts
  • Pinch sea salt

For the Filling:

  • 1 1/2 cups raw cashews (soaked in hot water for 1 hour and drained)
  • 1 lemon, juiced (about 2 tbsp.)
  • 1/4 cup + 1 tbsp. coconut milk
  • 3 tbsp. coconut oil, melted
  • 1/2 cup pure maple syrup
  • 1/4 cup + 1 tbsp. pumpkin puree
  • Pinch sea salt
  • 3/4 tsp. pumpkin pie spice
  • 1 tsp. vanilla powder or vanilla extract


  1. Add the dates, walnuts, Hemp Hearts and salt to a food processor and blend until it forms a dough. You can add more dates if the dough is too dry or add more Hemp Hearts if it's too soft.
  2. Cut parchment paper into long strips and place two in each ramekin to form an X shape. This will make it easier to remove the cheesecakes from the ramekins. You can also line a muffin tin and use that instead.
  3. Spoon the crust evenly into the ramekins and press down firmly until it is evenly distributed.
  4. Add all of the filling ingredients, including the drained cashews, to a blender and blend until it is smooth.
  5. Spoon the filling into the ramekins and put them in the freezer until they are firm.
  6. Once they have set, remove the cheesecakes from the freezer and remove them from the ramekins. Let them thaw for about 15 minutes before serving.
  7. Top with a dollop of coconut whipped cream and more Hemp Hearts if desired.