AuthorJillianGlenn
DifficultyBeginner

This Vegan Pumpkin Cheesecake is the perfect way to enjoy a creamy classic over the holidays! It's made with boiled cashews, pumpkin puree, and delicious dairy-free cream. This finger-licking good pumpkin cheesecake filling is topped over a delectable cinnamon sugar oatmeal pie crust. This is a delicious and creamy vegan holiday dessert that everyone will love!

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Yields16 Servings
Prep Time45 minsCook Time5 hrsTotal Time5 hrs 45 mins

Cinnamon Sugar Oatmeal Crust
Vegan Pumpkin Cheesecake

1

Add the cashews to a medium pot and cover them with water. Boil for about 20 minutes uncovered until the cashews are tender and soft. Strain and set aside.

2

Preheat the oven to 425. Prepare 2 flax eggs by mixing the flaxseed meal and warm water together in a small bowl. Set aside for 2 minutes. The warm water and flax will form a gel.

3

Prepare the pie crust by mixing the melted butter, coconut sugar, cinnamon, and salt. Then, add the flax eggs and mix. Finally, mix in the oatmeal and oat flour. Pack the crust into a 9 inch springform cake pan and bake in the oven for 10 minutes. Remove, and set aside to cool.

4

While the crust is baking, blend the boiled cashews, powdered sugar, vegan cream cheese, creamer, pumpkin puree, cinnamon and vanilla together until creamy. Pour the filling over the cooled crust and refrigerate the pie for about 5 hours. Enjoy!!

Ingredients

Cinnamon Sugar Oatmeal Crust
Vegan Pumpkin Cheesecake

Directions

1

Add the cashews to a medium pot and cover them with water. Boil for about 20 minutes uncovered until the cashews are tender and soft. Strain and set aside.

2

Preheat the oven to 425. Prepare 2 flax eggs by mixing the flaxseed meal and warm water together in a small bowl. Set aside for 2 minutes. The warm water and flax will form a gel.

3

Prepare the pie crust by mixing the melted butter, coconut sugar, cinnamon, and salt. Then, add the flax eggs and mix. Finally, mix in the oatmeal and oat flour. Pack the crust into a 9 inch springform cake pan and bake in the oven for 10 minutes. Remove, and set aside to cool.

4

While the crust is baking, blend the boiled cashews, powdered sugar, vegan cream cheese, creamer, pumpkin puree, cinnamon and vanilla together until creamy. Pour the filling over the cooled crust and refrigerate the pie for about 5 hours. Enjoy!!

Vegan Pumpkin Cheesecake with Cinnamon Sugar Oatmeal Pie Crust