This no bake, vegan Caramel Pumpkin Pecan Cheesecake is the perfect dessert to add to your holiday dessert table! It is dairy free, gluten free, and refined sugar free but you would have absolutely no idea. It’s so luscious and rich, with a gooey caramel pecan topping – a pumpkin dream!
Why you’ll love this pumpkin cheesecake recipe
- It’s no bake!
- Comes together easily.
- Vegan, gluten free, refined sugar free.
- Bursting with pumpkin flavor!
- Perfect dessert for the holiday.
- Freezes well! (If there’s leftovers 😉
Ingredients to make caramel pumpkin pecan cheesecake
- Canned pumpkin puree: NOT pumpkin pie fiiling!
- Maple syrup
- Full-fat canned coconut milk
- Cacao butter or coconut oil: Cacao butter gives no bake cheesecakes like this an almost white chocolate-feel! It’s absolutely delicious. However, you can also sub coconut oil.
- Raw cashews
- Medjool Dates
- Spices: Cinnamon, ginger, nutmeg
How to make no bake Vegan Pumpkin cheesecake
There are three parts!
- The base: Simply add everything to a food processor and process until a sticky base forms. Press into the bottom of your springform pan.
- The filling: Blend all of the ingredients in a high powered blender until super smooth. Then pour over the base. Freeze for 3-4 hours until set.
- The caramel pecan topping: Make the caramel on the stovetop by mixing the ingredients together and bringing it to a boil. You’ll let it cook, stirring very frequently, until it reduces to a caramel consistency. Then you stir in the pecans.
Equipment you’ll need
- High powered blender: This makes all the difference in getting a super creamy texture! I highly recommend the Vitamix. We’ve had ours for years and it is 100% worth the investment!
- Food processor: Highly recommend this one. It’s big and pretty affordable compared to others!
FAQ’s & Tips & tricks
- How to soak cashews: Soaking cashews prior to making the filling makes them easier to blend and creates a creamier texture! Simply grab a small pot, add the cashews to it, and cover them with water (making sure the water comes above the cashews about an inch or two). Bring the water to a boil. Remove from the heat and let the cashews soak for 30 minutes or so. Drain them, then add to the blender when ready.
- Getting the caramel consistency right: Be patient! You’ll add the coconut milk, sugar, salt, and vanilla to a pan and bring it to a boil over medium heat. You’ll allow it to cook at a low boil, stirring very frequently, for 5-6 minutes. Then you’ll reduce heat just a little, still allowing it to be at a simmer, and cook another 10-15 minutes, as needed, until it begins to thicken to caramel consistency. Timing is dependent on your stove, brands you use, etc. It’ll come together!
- Best way to serve the cheesecake: The cheesecake is best kept in the freezer. Before serving, let the cake/slices thaw at room temp for 10 minutes or so before enjoying, for the best texture or the pecan caramel topping will be extremely hard.
Storing leftover vegan caramel pumpkin pecan cheesecake
Store leftover cheesecake in the freezer and let the slices thaw 10 minutes before enjoying for the best texture! The cheesecake will become too soft in the fridge as theres no stabilizers in it!
More pumpkin recipes to try:
- Healthier Starbucks copycat pumpkin spice scones (Paleo)
- Pumpkin magic shell yogurt cup
- Healthy baked pumpkin oatmeal
- Healthier pumpkin s’mores bars
- Wholesome copycat Starbucks pumpkin cream cheese muffins
- Healthy pumpkin streusel muffins
If you make this cheesecake, i’d love if you would tag me @danishealthyeats on socials so I can see! x
Vegan Caramel Pumpkin Pecan Cheesecake
- 2 cups raw pecans
- 1/2 cup oats *Or more nuts
- 1 cup pitted medjool dates *Soaked in hot water for 15 mins
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1 1/2 cups raw cashews
- 1/3 cup full-fat canned coconut milk
- 1/3 cup pumpkin puree
- 1/3 cup maple syrup
- 1/4 cup cacao butter or coconut oil, melted
- 1/4 cup thick coconut yogurt
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp cloves *optional
Caramel Pecan Topping
- 1 can full-fat canned coconut milk
- 1/2 cup maple syrup
- 2 tbsp coconut sugar
- 1 tsp vanilla extract
- 1 cup chopped pecans
- Add the pecans and oats to a food processor, processing until they've broken down. Then add the dates and spices, processing again until a sticky mixture forms.
- Press the mixture into the bottom of a spring form pan. Set aside.
- Add all of the ingredients to a high-powered blender (I like to add the coconut milk first). Blend for a few minutes until completely smooth, stopping to scrape down the sides as needed. Taste and adjust as you'd like (more spices, maple syrup, etc).
- Pour the filling over the base. Freeze for 4-5 hours until completely firm.
Caramel pecan topping
- Add all ingredients to a sauce pan (besides pecans) over medium heat. Bring to a boil, letting cook 6-7 mins, stirring frequently, until it begins to thicken. Turn the heat down slightly, keeping it at a good simmer.
- Stir frequently, allowing it to cook another few minutes or so (it can take a little longer sometime), until it reaches a caramel consistency. Remove from the heat and stir in the pecans.
- Let the mixture cool a little bit before pouring over the cheesecake. Return to the freezer.
- Before serving, let the cheesecake thaw at room temp for at least 10-15 minutes. This will make cutting through the caramel easier as it'll harden in the freezer. Enjoy!